I can't get enough of all of the fabulously beautiful varieties of squash that are available right now. They are so unique in appearance and flavour, I continuously marvel at the beauty of them all. And as such, I've made some type of squash dish almost every day for weeks. This happens to be one of my favorites. The wonderful nutty flavour of quinoa is a perfect combination with squash and the andouille sausage adds a rich, spicy, smoky flavour. This was a super satisfying meal that I'll be making regularly. Oh how I love the offerings of Fall...
1 acorn squash
2 andouille sausages (can substitute chorizo)
1 cup cooked quinoa (can use rice if quinoa is unavailable)
1/4 cup parmesan cheese
1/4 cup hazelnuts, very finely chopped
2 teaspoons parsley, finely chopped
1 teaspoon fresh rosemary, finely chopped
salt and pepper
1. Preheat oven to 400 degrees. Cut the squash in half and remove the seeds. Rub the flesh of the squash with olive oil and sprinkle with salt and pepper. Place the squash flesh side up on a baking sheet and bake for 30 minutes. Remove from oven and set aside.
2. Meanwhile, cook the quinoa according to package directions. Cut the sausage into 1/4" dice. Cook the sausage in a saute pan and lightly cook for 7-8 minutes. Mix the quinoa in with the sausage along with the parmesan cheese, rosemary and parsley and hazelnuts. Season to taste with salt and pepper if needed.
3. Stuff the cavity of each side of the squash halves and sprinkle the top with extra parmesan cheese. Return the stuffed squash to the oven and bake another 20 minutes.