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Cheesy Apple and Walnut Stuffed Acorn Squash
Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
1 hr
Cal/Serv:
552
Have you ever thought to use an acorn squash as a bowl? It's the perfect receptacle for stuffing with creamy blue cheese, Fisher Walnuts, and sweet apple. The flavors mesh together into a sweet, salty, savory main or side—and if you're feeling lazy, you don't even need a plate! We love cozying up on the couch with one of these for a good old-fashioned TV binge.
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Ingredients
- 2
acorn squash, halved lengthwise and seeds removed
- 1 Tbsp.
extra-virgin olive oil
- 1/2 cup
quinoa, rinsed
- 1 cup
low-sodium vegetable broth
- 2 Tbsp.
unsalted butter
- 1
shallot, finely chopped
- 1
garlic clove, grated
- 1 tsp.
finely chopped fresh sage
Kosher salt
- 1
apple, peeled, cored, and chopped into ½-inch pieces (fuji)
Zest and juice of ½ lemon
- 3/4 cup
(3 oz.) crumbled blue cheese
- 3/4 cup
(about 3 oz.) Fisher Walnut Halves & Pieces
- 4 Tbsp.
pure maple syrup
Directions
- Step 1Preheat the oven to 425° with a rack in the center position. Rub the squash with the oil and roast on a large baking sheet, cut sides down, until tender, about 25 minutes.
- Step 2Meanwhile, make the filling: In a small saucepan, bring the quinoa and broth to a boil. Reduce heat to simmer and cook, covered, until the liquid has been absorbed, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes; gently fluff with a fork.
- Step 3Melt the butter in a large skillet, then add the shallot, garlic, and sage. Cook until the shallot is lightly golden, 2 to 3 minutes. Season with salt and add the apple. Cook until the apples are tender, about 2 minutes longer. Transfer to a large bowl and toss with the quinoa, blue cheese, and walnuts. Season with more salt to taste.
- Step 4Invert the acorn squash and fill each cavity with the stuffing mixture. Drizzle the maple syrup over the squash and return to the oven. Bake until the filling is golden brown, about 30 minutes.
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