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.
Author: Disturbing the Peas
Recipe type: Entree
Serves: 6
Ingredients
Squash
- 6 acorn squash
Stuffing
- 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
Instructions
- Halve the acorn squash and roast at 400* for 1 hour.
- While squash are roasting, dice onion, garlic, and mushrooms and saute on low in 3 tbsp butter.
- Once the onions are translucent, add flour and allow to thicken.
- Add vegetable stock, sage, thyme, and aged goat cheese. Reduce to low and cover.
- Meanwhile, bring 2.5 cups water to a boil and add salt, cous cous, quinoa, and lentils. Cover and simmer for 10 minutes.
- Remove grains from heat. Combine grains and sauce mixture, stirring to incorporate evenly.
- Evenly divide grain blend between the roasted squash halves. Top with chestnuts and grated parmesan.
- Broil until golden. Serve topped with pomegranate seeds and freshly chopped herbs.