Description
Beautiful acorn squash rings stuffed with a savory trio of quinoa, sausage, and cranberries, baked to perfection.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, sliced into 1-inch rings and seeded
- 1 lb Italian sausage, casings removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush squash rings with olive oil, season with salt and pepper, and arrange on a baking sheet. Bake for 20 minutes until tender.
- While squash bakes, cook sausage in a skillet over medium heat until browned. Add onion and garlic; sauté until softened.
- Add quinoa, vegetable broth, sage, salt, and pepper to the skillet. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until quinoa is cooked.
- Stir in cranberries and pecans. Spoon the quinoa mixture into the center of each squash ring.
- Sprinkle with Parmesan cheese and bake for another 10 minutes until cheese is melted and golden.
Notes
You can customize the seasonings to taste.