Acorn Squash Stuffed with Quinoa, Sausage and Corn

Acorn Squash Stuffed with Quinoa, Sausage and Corn

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20 minutes
50 minutes
1 hour 10 minutes
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4 servings

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

  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.