Ohhh I hope you are ready for some more squash recipes. Last year squash season got away from me and before I knew it, it was May and I think I made just one pot of butternut squash soup and didn’t even touch an acorn squash. The horror! I am vowing right here and now that it will NOT happen to me again this year. I’ve already started hoarding squash on my kitchen counter, including two, well now one, acorn squash.
I grew up eating acorn squash that was baked in the oven with butter and brown sugar. That way of eating it will always have a place in my heart (and belly) but I think there is definitely potential for more ways to eat acorn squash. First up: stuffing it with lots of good stuff. I have to admit, I wasn’t sure this was going to be a spectacular recipe when I set out to make it and I didn’t even know if I was going to share it with you. One bite in, though, and I knew it was too good not to share.
The filling is made up of a quinoa, kale, and chickpea mixture which might not sound too exciting but I jazzed it up with some fun autumn spices like cinnamon, nutmeg, sage and maple syrup. Then I topped it all with cheese for good measure. Together the flavors of the autumn spices in the quinoa mixture went perfectly with the acorn squash. This made a delicious vegetarian meal, which I thought was plenty as a meal itself but could definitely be paired with a salad or a warm loaf of bread.