Sausage & Quinoa Stuffed Acorn Squash
- 2 medium acorn squash
- 1 tablespoon olive oil
- Salt & freshly ground black pepper
- ½ cup quinoa, rinsed well (we used rainbow quinoa)
- 1½ cup chicken stock, divided use
- 1 package Wild Boar Sausage
- 2 tablespoons unsalted butter
- 1 bunch Hon-Shimeji Mushrooms (about 2 cups), chopped
- 3-inch section leek, white and light green part only, halved and thinly sliced
- ½ cup dried cranberries, chopped
- Preheat oven to 375 degrees F.
- Cut each squash in half and discard seeds. Cut a small slice off the bottom of each half to make a stable base. Brush the cut sides of each squash with about a tablespoon of the olive oil and season with salt and pepper. Place them cut-side down on a sheet pan and bake until tender, about 30 minutes. Remove from the oven and gently turn each squash cut-side up, set aside.
- To a small saucepan over medium-high heat, stir together 1 cup chicken stock and quinoa; season with a pinch of salt. Bring the mixture to a boil then lower the heat to a simmer. Cook until liquid is completely absorbed and quinoa is fluffy, about 15-20 minutes.
- Remove the casings from sausage. The easiest way to do this is to make a cut lengthwise down each sausage and peel the casing away. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat and crumble sausage into the pan. Cook sausage, breaking it up with a spatula, until cooked through and nicely browned. Remove to a paper towel-lined plate and set aside.
- To the same pan, add butter. When melted add mushrooms leeks; season with salt and pepper. Sauté until mushrooms have softened, about 5 minutes. Stir in reserved sausage and quinoa. Add remaining ½ cup of chicken stock and cranberries, turn to mix well. Remove from heat.
- Split the stuffing mixture between the 4 squash halves. Bake until heated through and lightly golden brown, about 15 minutes. Serve.
Recipe tips: Stuffing can be made a day ahead of time and refrigerated until ready to bake the squash.