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Roasted Winter Squash With Quinoa and Sausage
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Description
All of the flavors of fall with a hint of Thanksgiving!
Ingredients
- 4 whole Winter Squash, Halved And Seeded
- 2 Tablespoons Olive Oil
- 1 Tablespoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper, Or More To Taste
- FOR THE STUFFING:
- 8 ounces, weight Pork Sausage
- 1 whole Large Yellow Onion, Diced
- 2 cups Quinoa, Cooked
- 3 whole Gala Or Granny Smith Apples, Cored And Diced (peel On)
- 1 cup Bread Crumbs
- ½ cups Parmesan Or Romano Cheese, (grated)
- ¼ cups Orange Juice
- 1-½ teaspoon Ground Sage
- 1 teaspoon Kosher Salt
- 1 teaspoon Fresh Ground Black Pepper
Preparation
Preheat oven to 350°F. Brush the interior of squash with olive oil and sprinkle salt on top. Crank a few good cranks of black pepper on top as well. Flip upside down and cover with foil. Roast for 45 minutes or until fork tender.
For the stuffing, cook sausage in skillet. Reserve 1 tablespoon of sausage fat. Drain on paper towels and be sure to press more paper towels on top to soak up any residual fat. Cook diced onions in the reserved fat until translucent. Allow both sausage and onions to cool to room temperature.
Place cooled sausage and onions in a large mixing bowl with cooked quinoa and the rest of the stuffing ingredients. Mix just until combined. Scoop into the cavities of the cooked squash. Drizzle with a bit of olive oil and cook in the 350°F oven for 20 additional minutes.
Serve as an entree or a hearty side.
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