3 medium to small acorn squash, cut in half. Slice the bottom cut off so it can sit flat. Remove seeds and strings. You should have six 1-1/2 inch pieces of squash.
2 Tbsp maple syrup
Quinoa Stuffing
1 Tbsp olive oil
1 medium onion, diced
1 apple, cored and diced
¼ cup white wine
1 ½ cups prepared quinoa
1 cup kale, chopped into thin strips
2 Tbsp fresh sage, chopped
1 ½ tsp dried oregano
1 tsp cumin
½ tsp cinnamon
½ tsp turmeric
Salt and pepper to taste
2 Tbsp toasted almonds
¼ cup pomegranate seeds, or dried cranberries
Mashed Potatoes
1 - 4 oz package Idahoan® Classic Mashed or Buttery Homestyle® Mashed Potatoes
1 Tbsp shallot, diced
1 Tbsp fresh rosemary, chopped
Instructions
Preheat oven to 375°F.
Drizzle olive oil on baking sheet and place squash on the pan. Drizzle squash with maple syrup and roast for 15-20 minutes or until fork tender. While the squash is roasting, make the stuffing and potatoes.
In a large sauté pan over medium heat add the olive oil and sauté the onion and apple together until they begin to soften.
Add the white wine and whisk it around to get the flavor bits off the bottom of the pan.
Add the cooked quinoa, kale, sage, oregano, cumin, cinnamon, turmeric, and salt and pepper (to taste).
Stir constantly, heating the mixture thoroughly, about 3 minutes. Remove from the heat and let cool for 5 minutes. Stir in the toasted almonds. Keep warm.
Prepare the Idahoan® Mashed, following package directions. Keep warm.
Over medium high heat, sauté the shallot until golden, stirring occasionally.
Lower the heat and add the rosemary, stirring to incorporate the flavors, (about a minute).
Mix into the prepared mashed potatoes.
Spoon about a ¼ (or more) potato mixture into each roasted squash.
Top with about 4 Tbsp Quinoa Stuffing.
Garnish with pomegranate seeds or chopped dried cranberries.
Serve immediately.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/?p=6146