Recipe Alert: Acorn Squash Stuffed with Quinoa, Apples, Fennel and Onions

Acorn Squash
3 acorn squash, quartered and seeded
2 Tbsp olive oil
Salt and pepper

Preheat the oven to 400 ̊.

Arrange squash, skin side down, on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast squash until just soft (1-2 hours depending on the size of the squash), set aside to cool.

Stuffing
2 cups quinoa
4 cups vegetable broth
2 green apples, diced 1/2”
1 head fennel, thinly sliced
1 large red onion, diced ¼”
1 Tbsp lemon juice
1 tsp fresh thyme, chopped
Salt and pepper to taste

To cook the quinoa, bring vegetable broth to a boil in a large saucepan, then add the quinoa.

Reduce the heat to a simmer and cover. Cook (peeking occasionally) until all the liquid has been absorbed and the quinoa grains have “burst”. Immediately transfer cooked quinoa to a baking sheet and allow to cool slightly.

Once cool, mix quinoa with apples, fennel, onion, lemon juice, and thyme. Taste and adjust seasoning with salt and pepper.

Using your hands, stuff the seeded squash with the quinoa mixture and arrange on a baking sheet. Roast stuffed squash in a 400 ̊ oven for approx. 15 minutes, or until stuffing begins to brown.

Apple Cider Vinegar Gastrique
2 cups high quality apple cider vinegar
2 cups granulated sugar

In a medium sauce pot whisk vinegar and sugar together and bring to a boil. Whisking occasionally, allow to boil until it barely begins to thicken (5-10 minutes). Remove from heat and allow to cool to room temperature. Serve gastrique drizzled over stuffed acorn squash.