Fall is my favorite season. It was my favorite long before I started working at Stemilt and my love for it only grew after working here. Not only do I love the colors changing, the cool morning air, and all the scarves and boots, but I love all the flavors that come with it.
Apple and pear harvest is an obvious love of mine, including my favorite apple variety: SweeTango® (if you haven’t tried them, you seriously should). Other delicious varieties include Rave®, Fuji, Gala, Honeycrisp, Pink Lady®, and Cosmic Crisp® apples. Pear harvest is also happening with varieties like d’Anjou, Bartlett, Stakrimson, Bosc, and more. But beyond apple and pear harvest, there are many other fall produce items that are available in the fall months including winter squash.
Winter Squash is a broad term for a bunch of different varieties including acorn, butternut, spaghetti and more. Personally, I opt for acorn and butternut more often than some others as both are extremely versatile and pair well with apples and pears.
Chelsea from A Duck’s Oven came up with this PERFECT fall recipe: easy stuffed vegetarian stuffed acorn squash featuring our World Famous Gala apples. This recipe is simple to make and tastes even better once you try it. Doesn’t the photo of it just make you start drooling?
This recipe encapsulates a whole bunch of delicious flavors including acorn squash, Gala apples, red onion and garlic, rosemary, thyme, quinoa, white beans, balsamic vinegar and crumble feta cheese. Can you say yum?
First off, you have to bake the squash. Cut the squash in half, clean out the seeds and inner parts and rub with olive oil and place in the oven for about 40 minutes. While the squash is cooking, you can prep the filling! In a large skillet, add the red onion, apple, garlic, rosemary, thyme and cook until soft, just a couple of minutes. Then you can mix in the cooked quinoa, white beans, salt, pepper, balsamic vinegar, and feta cheese. After mixing it all together and the squash is done baking, fill up each squash with the filling (yes, it will be heaping). Stick it back in the oven and bake for additional 25 minutes. Once it’s done, garnish with fresh parsley and enjoy!
This recipe will taste great all fall and winter long. Whether you add it to your Thanksgiving lineup or it becomes your weeknight staple dinner item, you can’t go wrong with this delicious meal.
Have you tried stuffed acorn squash in a different recipe? Let us know. And if you give this recipe a try, let us know what you think in the comments below! Happy Fall!
Vegetarian Stuffed Acorn Squash with Apples
Ingredients
- For the Squash
- 2 acorn squash
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- For the Filling
- 1 tbsp olive oil
- 1/2 red onion, diced
- 3 garlic cloves, minced
- 1 Stemilt Gala Apple, peeled, cored, and diced
- 1 tbsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1 cup cooked quinoa
- 1 15.5 oz can white beans, such as cannellini or navy, drained and rinsed
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp balsamic vinegar
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley, for serving
This Vegetarian Stuffed Acorn Squash featuring our World Famous Gala apples will surely have your mouth watering. Filled with quinoa, beans, apples and multiple savory spices, this meal makes for the perfect Thanksgiving side or becomes a great weeknight staple.
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Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Cut each acorn squash in half from stem to end. Scoop the seeds and stringy parts out of the squash. Place on prepared baking sheet cut side up.
- Rub the inside of each squash half with olive oil and season with salt and pepper. Bake for 40 minutes in preheated oven.
- While the squash is cooking, prepare the filling.
- In a large skillet over medium-low heat, add the olive oil and red onions. Cook for 1-2 minutes, stirring occasionally, until just beginning to soften. Add the garlic and cook for an additional 1-2 minutes until fragrant.
- Add the apple, rosemary, and thyme and cook for 2-3 minutes. Remove from the heat.
- Stir in the quinoa, white beans, salt, pepper, balsamic vinegar, and feta cheese.
- When the squash are done, remove from the oven and reduce heat to 350 degrees F.
- Fill each squash cavity with the filling. It should be heaping. Return to the oven and bake for 25 minutes.
- Garnish with fresh parsley and serve.
Nutritional Information
Per Serving
(2 votes, average: 4.50 out of 5)
