It’s turning to Autumn, and we are starting to see Acorn Squash at all the farm stands! Of course, that means we feel compelled to partake…and this year, we are focusing on the concept of Stuffed Acorn Squash! For our first Stuffed Acorn Squash post of the year, we decided to go with something salty and earthy! So, we fried up some bacon along with kale, and we mixed that with tricolor quinoa…then, we filled our squash with that mixture and roasted! For each bite, we used our forks to scoop a little squash with our filling for a nicely balanced taste.
Time: 90 Minutes
- Acorn Squash
- Cook your quinoa according to your package’s instructions.
- As your quinoa cooks, preheat your oven to 350 degrees F, and line a baking sheet with some foil.
- Slice the tops off your squash (and a little off the bottom so they stand upright), and scoop out the seeds. Discard the seeds, and place your hollow squash on your baking sheet.
- Remove the stems from your kale, and then slice the leaves into ribbons, and set aside.
- Dice your onion and then your bacon. Melt a little butter in a pan, and add your onion and bacon. Cook until your bacon browns, and your onion turns opaque. Then, add in your kale, and cook to wilt.
- When your filling ingredients are done, mix your quinoa, bacon, onion, and kale in a mixing bowl, and stir to fully incorporate.
- Add a dab of butter to your hollow squashes, and then stuff with your filling. Add a little pad of butter on top to cook as well to keep your filling moist and to enhance the flavour.
- Bake for 45 minutes or so until the flesh of your acorn squash can be easily pierced with a fork. Then, remove from the oven.
- Plate, devour, and enjoy!