Ingredients
Scale
- 2 medium acorn squash: (about 1.5 lbs each) Look for squash that are firm, heavy for their size, and free of soft spots. Their deep green color is a sign of ripeness.
- 1 tablespoon olive oil: Extra virgin olive oil is preferred for its robust flavor, used for roasting the squash.
- 1 cup uncooked quinoa: Any color works (white, red, or tri-color). Rinsing it before cooking is crucial to remove the natural saponin coating, which can taste bitter.
- 2 cups vegetable broth: Used for cooking the quinoa, it infuses the grains with a much deeper, more savory flavor than plain water.
- 1 medium yellow onion: Finely chopped, this forms the aromatic base of the filling.
- 2 cloves garlic: Minced. This adds a pungent, savory depth that complements the other ingredients.
- 1 large bunch of kale: (about 5-6 cups, chopped) Both curly kale and Lacinato (dinosaur) kale work well. Be sure to remove the tough stems before chopping.
- ½ cup dried cranberries: These provide delightful bursts of sweetness and a chewy texture that contrasts beautifully with the other components.
- ½ cup chopped pecans: Toasted pecans add a wonderful nutty crunch and richness. Walnuts or slivered almonds are also excellent alternatives.
- 1 teaspoon dried thyme: This herb brings a warm, earthy, and slightly minty flavor that is classic for fall and winter cooking.
- ½ teaspoon dried sage: Its peppery and aromatic profile is a perfect match for squash and kale.
- Salt and freshly ground black pepper: To taste. Essential for seasoning the squash and the filling to bring all the flavors to life.
- 2 tablespoons maple syrup: (Optional, for brushing) A light brush of maple syrup on the squash flesh enhances its natural sweetness and encourages beautiful caramelization.
- ¼ cup crumbled feta or goat cheese: (Optional, for topping) This adds a creamy, tangy finish. For a vegan option, use a dairy-free feta alternative or omit it entirely.
Instructions
- Prepare and Roast the Squash: Preheat your oven to 400°F (200°C). Carefully slice each acorn squash in half from stem to base. Use a sturdy, sharp knife and a secure cutting board. Scoop out the seeds and stringy pulp with a spoon (you can save the seeds for roasting later, just like pumpkin seeds!). Brush the cut surfaces and inside of the squash halves with olive oil and season generously with salt and pepper. If using, brush a thin layer of maple syrup on the flesh. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roasting them cut-side down helps steam the inside, making it incredibly tender. Roast for 30-40 minutes, or until the flesh is soft enough to be easily pierced with a fork.
- Cook the Quinoa: While the squash is roasting, prepare the quinoa. It’s highly recommended to rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds. This removes saponins, a natural coating that can impart a bitter or soapy taste. In a medium saucepan, combine the rinsed quinoa and the 2 cups of vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15 minutes, or until all the liquid has been absorbed. Once cooked, remove it from the heat and let it stand, still covered, for 5 minutes. Fluff the quinoa with a fork to separate the grains.
- Sauté the Aromatics and Kale: In a large skillet or Dutch oven, heat another tablespoon of olive oil over medium heat. Add the finely chopped yellow onion and sauté for 5-7 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Wilt the Kale: Add the chopped kale to the skillet in batches. It might seem like a lot at first, but it will cook down significantly. Add a pinch of salt to help draw out the moisture. Stir frequently until the kale has wilted and turned a vibrant green, which should take about 5-7 minutes. If the pan gets too dry, you can add a tablespoon or two of water or vegetable broth to help steam the kale.
- Combine the Filling: Turn off the heat under the skillet. Add the cooked, fluffed quinoa to the skillet with the wilted kale and onions. Add the dried cranberries, toasted pecans, dried thyme, and dried sage. Stir everything together until it is well combined. Taste the filling and adjust the seasoning with additional salt and pepper as needed. The flavor should be balanced—earthy, savory, slightly sweet, and nutty.
- Stuff and Bake the Squash: Once the squash is tender, carefully remove it from the oven. Flip the halves over so they are cut-side up. They will be very hot, so use tongs or an oven mitt. Divide the quinoa and kale filling evenly among the four squash halves, mounding it generously.
- Final Bake: Place the stuffed squash back in the oven and bake for another 10-15 minutes. This final bake allows the flavors of the filling to meld together and heat through completely. If you are using cheese, sprinkle it over the top during the last 5 minutes of baking, just until it becomes soft and slightly melted.
- Serve: Carefully remove the stuffed squash from the oven. Let it cool for a few minutes before serving, as the filling will be extremely hot. Garnish with fresh parsley or extra toasted pecans if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 500