Somehow Thanksgiving is around the corner already! Although this isn't a typical Thanksgiving dish, it would be a great one to serve at any dinner with family or friends surrounding the holiday. It's quick and easy, and you could even use some leftover turkey in the stuffing. Full of fragrant herbs, warmth, and so much flavor, this is such a comforting recipe. I hope you try it!
Recipe Time: 40 minutes
- 2 acorn squash (on the smaller side)
- 1 package crimini mushrooms
- 1 sweet yellow onion
- 3 cups chopped kale
- 1 cup frozen sweet corn
- 1 cup quinoa, dry
- 1 Tbs. minced garlic
- 1 Tbs. chopped fresh rosemary
- 2 sprigs fresh basil, chopped (about 15-20 leaves)
- olive oil
- salt and pepper to taste
- cranberry chèvre (Trader Joe's) or regular goat cheese
- Preheat the oven to 425. Cut the acorn squash in half, scoop out the seeds, rub with a little olive oil, and place face down on a baking sheet. Cook in the oven for about 30 minutes, or until soft enough for a fork to easily poke through and the inside is slightly carmelized.
- While the squash is cooking, chop the onion, mushrooms, and kale (I bought pre-sliced mushrooms from Trader Joe's, as well as pre-chopped tuscan kale). Begin cooking the quinoa as well, according to instructions (I use chicken broth for more flavor instead of water).
- Add a little olive oil, garlic, rosemary, basil, and chopped onion to a pan. Sauté over medium heat for about 5-7 minutes, then add the kale, mushrooms, and corn. Cook over medium-low heat for another 10-12 minutes.
- Once the quinoa is done, add it to the vegetable and herb mixture. Mix together and add salt and pepper to taste.
- Fill the center of the squash halves with the stuffing. Top with the chèvre or goat cheese, parmesan, or even some pesto. Amazing!
*There will be plenty of extra stuffing because the squash doesn't hold very much. I definitely piled more on my plate to eat with the squash as I scooped it out of the squash skin.