Stuffed Acorn Squash

28 Oct

Got squash? Check out this recipe!

Stuffed Acorn Squash
adapted fromĀ The First Mess

What you need:

1 acorn squash
2 cloves garlic, smashed
salt and pepper
1/2 cup wheat berries
1 tablespoon grapeseed oil
1 celery stalk, diced
1 medium carrot, peeled and diced
1 bay leaf
1 teaspoon ground coriander
3 sprigs thyme
1 sprig sage
splash white wine vinegar
3/4 cup chicken stock
1 fully cooked chicken sausage, diced
1/2 cup dried cranberries
1/4 cup sunflower seeds
3 sprigs parsely
soft goat cheese

First, you have to cook the wheatberries. And contrary to popular belief, there is no need to soak them before cooking! Instead cook them just as you would rice. Put them in a pot and cover with water. Bring to a boil, then cover and reduce to a simmer for 30 min. Drain. Done.

While those are cooking, you can also get the squash going. Cut it in half and scoop out the seeds, and season the halves with salt and pepper. Line a baking sheet with parchment and put the two smashed garlic cloves on it, then place the squash halves cut-side down over the garlic. Bake at 350 for about 30 min. Once you can handle them, scrape out about 1/4 cup of the flesh to incorporate into the stuffing.

To make the stuffing, add the oil to a large pan and heat over medium. Add the carrots, celery and bay leaf and cook until the vegetables start to soften up.

Then add the coriander, thyme, sage and dried cranberries.

Add the splash of vinegar and scrape any bits off the bottom of the pan. Then add in the wheat berries and vegetables stock, and simmer until most of the liquid has evaporated or been absorbed. Stir in the 1/4 cup of squash flesh.

Mix in the sausage, parsley and sunflower seeds, keeping a bit of the parsley and some seeds for garnish.

Fill the squash halves with the stuffing, and pop them back in the oven to warm through. Top with crumbled goat cheese, extra parsley and sunflower seeds.



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