As we head into the holiday season, this quinoa kale stuffed acorn squash is a recipe you will want to keep on hand. Not only is it a beautiful dish, but the flavors are a perfect blend for fall and winter. Warm grains, greens, nuts and cranberries – such a delicious stuffing!
This recipe uses two acorn squashes to make 4 very large servings. These could also be used to serve 8, though cutting the squashes can be challenging due to the tough peeling. But Mr. Key Lime and I ate these for dinner and we had just one of the half acorn squashes for our entire meal, with no side dishes, and I couldn’t finish all of mine. They are very rich tasting and super filling.
You can use either walnuts, pecans or pine nuts in this recipe. I found that the pine nuts were a bit too hard after being baked. If you don’t mind have that texture in your bites, then they’ll be fine.
I also use Gardein’s Beefless Grounds in my stuffing, because in the old days, I loved the seasonings in sausage which flavored a stuffing or dressing. To get that same “sausage effect,” I splashed a tiny bit of olive oil into a small skillet, added 1/2 cup of beefless grounds and 3/4 teaspoon of dried sage, then sautéed for 2 to 3 minutes on low heat. The sage flavor level was *just right* in the final dish.
If you don’t like dried fruits in savory dishes, you can omit the cranberries. I find that little boost of tangy and sweet adds so much to the dish. Even Mr. Key Lime, who doesn’t eat raisins or currants, especially in warm dishes (not even desserts), liked the cranberries in this filling.
You might also like to try these:
Or have a look at my Fall & Winter Holidays recipes for more ideas!