Pecan and Sage Stuffed Acorn Squash

Recipe from Chef Martin Oswald

This recipe is a crowd-pleaser every time. It’s rich in flavor, with fresh sage that truly captures the aroma and essence of the season. A warm, nourishing, and satisfying dish that’s perfect for holiday meals or special gatherings.

Ingredients:

• 1 large acorn squash

• 1 shallot, diced

• 2 cloves garlic, diced

• 1/4^th cup celery, diced

• ¼ cup red peppers diced, reserve 1 tablespoon for garnish

• ½ cup quinoa, cooked as per directions

• 2 tablespoons pecans, chopped

• 1 tablespoon Balsamic vinegar

• 1 tablespoon nutritional yeast

• 2 tablespoons raw cashews blended in about 2 tablespoons of water (or 2 tablespoons cashew butter)

• 2 teaspoons fresh sage, chopped

• 1/4 cup dried unsulfured apricots, diced

• pinch of cayenne

Instructions:

• Cut acorn in half, remove seeds, and bake face down in ½ inch water for 45 minutes at 350°F.

• Water sauté garlic, shallots, celery, and pepper for 5 minutes in a large pan.  Turn off heat and add quinoa, pecans, vinegar, nutritional yeast, cashew butter, sage, apricots, and cayenne. Mix together.

• Combine the mixture and stuff the acorn squash.  

• Bake the stuffed acorn squash for 15 minutes and serve with a sprinkling of diced peppers on top.

• Enjoy!

-Makes 2 halves (recipe doubled in picture above)