Acorn Squash Stuffed with Quinoa, Sausage and Corn
TOTAL TIME
1 hour 10 minutes
What You Need
- 2 acorn squash (about 2 1/4 lb each)
- 1/4 cup olive oil, divided
- 1/2 tsp each salt and pepper, divided
- 2 chorizo sausages, casings removed (about 4 oz each)
- 2 cobs Dandy® Sweet Corn, kernels removed, divided
- 2 shallots, chopped
- 2 cloves garlic, minced
- 1/3 cup reduced-sodium chicken broth
- 1 1/3 cups cooked quinoa
- 2 tbsp finely chopped fresh chives, divided
- 1/3 cup finely crumbled goat cheese
Make It
- Preheat oven to 400˚F. Halve and seed squash; brush cut sides with 1 tbsp oil. Sprinkle with half of the salt and pepper. Place on parchment paper–lined baking sheet; bake, cut sides down, for 30 to 35 minutes or until tender. Set aside.
- Meanwhile, heat 1 tbsp oil in large skillet set over medium heat; crumble in sausages. Cook, stirring, for about 5 minutes or until browned. Remove from skillet; chop.
- Reserve 1/4 cup Dandy Sweet Corn kernels; set aside. Wipe skillet clean; heat 1 tbsp oil in skillet. Cook remaining corn kernels, shallots, garlic, and remaining salt and pepper for 3 to 5 minutes or until corn is tender.
- Stir in sausage and broth; bring to boil. Remove from heat; stir in quinoa, remaining oil and half of the chives. Spoon filling evenly into squash halves. Sprinkle with goat cheese and remaining corn kernels.
- Bake for 18 to 20 minutes or until filling is heated through and goat cheese softens. Garnish with remaining chives.
Tip: Substitute barley, brown rice or farro for quinoa if desired.
