Chestnut Sage Stuffed Squash

I’ve been willfully ignoring the alarmingly warm November and going all in on squash season. Ed’s been working some late nights, and while my inclination is to crack open a box of mac n cheese and binge watch Netflix with cats, I’m hanging onto some of my pride with squashes full of grains. Nearly as easy, just as satisfying, and with a bright orange that wasn’t sprinkled out of a packet of powdered cheese.



Chestnut Sage Stuffed Squash
Cook time
Total time
Autumn inspired comfort food featuring a cheesy grain blend and slow roasted acorn squash.
Recipe type: Entree
Serves: 6
  • 6 acorn squash
  • 1½ cups cous-cous
  • ⅓ cup Quinoa
  • ⅓ cup red lentils
  • 1 tbsp
  • 2.50 cup, Water
  • 3 Tbsp, Butter
  • 2 clove, Garlic, raw
  • ½ yellow onion
  • 2 oz mushrooms (I used a mix of crimini, oyster, and shitake)
  • 1 bunch sage
  • 1 tbsp flour
  • 5 sprigs fresh thyme
  • ½ cup vegetable stock
  • 1 ounce, Midnight Moon Aged Firm Goat Milk Cheese
To Finish
  • 3 tbsp pomegranate seeds
  • 2 chestnuts, roasted and coarsely ground
  • 1 ounce Parmesan
  1. Halve the acorn squash and roast at 400* for 1 hour.
  2. While squash are roasting, dice onion, garlic, and mushrooms and saute on low in 3 tbsp butter.
  3. Once the onions are translucent, add flour and allow to thicken.
  4. Add vegetable stock, sage, thyme, and aged goat cheese. Reduce to low and cover.
  5. Meanwhile, bring 2.5 cups water to a boil and add salt, cous cous, quinoa, and lentils. Cover and simmer for 10 minutes.
  6. Remove grains from heat. Combine grains and sauce mixture, stirring to incorporate evenly.
  7. Evenly divide grain blend between the roasted squash halves. Top with chestnuts and grated parmesan.
  8. Broil until golden. Serve topped with pomegranate seeds and freshly chopped herbs.

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