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Potato-Quinoa Stuffed Acorn Squash

Complexity: Slight Challenge
Entrée

This recipe for Potato-Quinoa Stuffed Acorn Squash is a beautiful, plant-based fall dish and a thoughtful offering for the vegetarians at your Thanksgiving table.

Potato-Quinoa Stuffed Acorn Squash
Serves: 4-6
 
Ingredients
Acorn Squash
  • 2 tablespoons olive oil
  • 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 tablespoons maple syrup
Quinoa Stuffing
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 apple, cored and diced
  • ¼ cup white wine
  • 1½ cups prepared quinoa
  • 1 cup kale, chopped into thin strips
  • 2 tablespoons fresh sage, chopped
  • 1½ teaspoons dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons toasted almonds
  • ¼ cup pomegranate seeds, or dried cranberries
Mashed Potatoes
  • 1 (4 ounce) package Idahoan Classic Mashed or Buttery Homestyle Mashed Potatoes
  • 1 tablespoon shallot, diced
  • 1 tablespoon fresh rosemary, chopped
Instructions
  1. Preheat oven to 375°F.
  2. 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.
  3. In a large sauté pan over medium heat add the olive oil and sauté the onion and apple together until they begin to soften.
  4. Add the white wine and whisk it around to get the flavor bits off the bottom of the pan.
  5. Add the cooked quinoa, kale, sage, oregano, cumin, cinnamon, turmeric, and salt and pepper (to taste).
  6. 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.
  7. Prepare the Idahoan Mashed, following package directions. Keep warm.
  8. Over medium high heat, sauté the shallot until golden, stirring occasionally.
  9. Lower the heat and add the rosemary, stirring to incorporate the flavors, (about a minute).
  10. Mix into the prepared mashed potatoes.
  11. Spoon about a ¼ (or more) potato mixture into each roasted squash.
  12. Top with about 4 tablespoons Quinoa Stuffing.
  13. Garnish with pomegranate seeds or chopped dried cranberries.
  14. Serve immediately.

 

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