Mains, Sides

Quinoa & Apple Stuffed Acorn Squash   

by Emily Malone from http://www.dailygarnish .com  

http://www.dailygarnish.com/2012/10/quinoa-apple-stuffed-acorn-squash.html   You can see Emily’s directions with great pictures or use our summarized directions below.  I pinned it too.

We made half of this recipe with one Heart of Gold squash for dinner for  2!  We will enjoy this again and again!  One of the girls who works here recommended it.  

I wasn’t sure about the cinnamon but it makes the dish.  We forgot to add the balsamic glaze although it was sitting right buy the oven!   We did substitute white wine vinegar for the Champagne vinegar.  We cooked the squash in the microwave to soften it  and used the oven for the final 15 minutes in order to reduce the cooking time. 

from Emily Malone, the daily garnish

Prep Time: 20 minutes

Cook Time: 60 minutes

 
  • 2 large acorn squash
  • 1/2 cup dry quinoa, rinsed
  • 1 large onion, diced
  • 1 large apple, diced
  • 1/4 cup dried cranberries
  • 1 tablespoon olive oil
  • 1 tablespoon orage champagne vinegar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon seat salt
  • balsamic glaze (optional)

Instructions:

Preheat oven to 375 degrees.

Cut squash in half and scoop out seeds.  Drizzle with olive oil and place face down in a baking dish.  Bake until fork tender, about 45 minutes.

Cook quinoa according to package directions and set aside.

In a large saute pan, cook onion on medium heat until brown and soft.  Then add diced apple and cook until soft.

Add the cranberries and the cooked quinoa, and turn heat down to low.

Whisk  olive oil, vinegar, cinnamon and salt together into a dressing.  Pour over quinoa mixture and keep warm until squash are soft.

Flip the squash right side up on an oven oven safe baking dish and pack tightly with the quinoa mixture.

Bake 10-15 minutes until is starts to get golden and crispy.  Drizzle with balsamic glaze before serving.

Enjoy!

 

Cider Stew

2 pounds stewing beef or pork
3 tablespoons flour
2 cups apple cider or juice
¼ teaspoon thyme
1 teaspoon salt
¼ tablespoon pepper
2 tablespoons cider vinegar
3 tablespoons cooking oil
4 carrots, chopped
3 potatoes, peeled & quartered
1 onion, chopped
1 stalk celery, chopped
1 apple, peeled and chopped
1 cup mushrooms or Brussels sprouts

Combine flour and spices.  Dredge meat in flour mixture and brown in hot oil.

Stir in cider/juice, vinegar and ½ cup water.  Cook and stir to boiling.

Reduce heat and add veggies and apple.  Cook slowly for 1½ –2 hours.  Add mushrooms in last 15 minutes.

from Simmering Suppers, Harrowsmith Kitchens

 

Heritage apples, cider & gifts