2 minute read
KITCHEN
autumn delight
Nothing says fall like squash. The SLO LIFE Kitchen has been buzzing with seasonal recipes and plans for the holidays ahead. Looking at an acorn squash, we wondered what to put inside that gorgeous orange bowl…
Inspired to create an amazing stuffing, we started with one of our favorite nutrient-rich foods—quinoa. It pairs well with the savory flavor of the sausage, mild anise taste of the fennel, and our not-too-sweet winter squash. Adding a handful of spinach wilted into the stuffing mix at the last minute provides some delightful green. We chose goat cheese for a fabulous flavor boost and used extra virgin olive oil to roast the squash to perfection.
SERVES 4 / PREP TIME 45 MINS / COOK TIME 45 MINS
2 acorn squash 4 tablespoons extra virgin olive oil 1 cup quinoa 2 large shallots, chopped finely 4 garlic cloves, minced 1 fennel bulb, chopped 1 pound sausage, casing removed 4 cups fresh spinach 4 ounces barrel-aged goat cheese or feta 1 tablespoon fresh thyme sea salt & fresh ground pepper
1. Preheat oven to 400 degrees. 2. Cut acorn squash in half and scoop out seeds with a spoon. 3. Brush squash inside and out with 2 tablespoons extra virgin olive oil. Season with sea salt and fresh ground pepper. 4. Place squash in oven and roast for approximately 30 minutes or until squash is tender and easily pierced with a fork. 5. While squash is roasting, cook quinoa per package directions. 6. In large pan, sauté sausage. Drain grease and set aside. 7. Add 2 tablespoons extra virgin olive oil to pan and sauté garlic, shallots, and fennel for approximately 8 minutes. Add thyme during last 2 minutes of cooking. Add spinach and stir just until wilted. 8. In a large glass bowl combine still warm quinoa, sausage and sautéed mixture. 9. Stir in 3 ounces of crumbled cheese. 10. Season with salt and pepper to taste. 11. After baking, remove squash from oven. Spoon stuffing into the squash bowl. Bake 2-5 minutes to warm through. 12. Remove from oven and place on serving dish. Sprinkle with remaining goat cheese and serve.
Don’t toss those seeds— try roasting them for a tasty treat. Clean and rinse seeds and pat dry. In a bowl, toss seeds with a drizzle of olive oil and sea salt, then spread them onto a parchment paper lined baking tray. Bake at 275 degrees for about 15 minutes. Cool to room temperature and enjoy! SLO LIFE
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