What’s your favorite part of Thanksgiving? Is it the savory stuffing, herbs and spices or sharing a beautiful meal with your friends and family? This dish incorporates all of the delightful flavors of fall, with a perfect melody of tender sweet carrots, hearty kale and a distinguished blend of holiday spices. It is perfect to share with your family during the holidays; the golden squash and the black currants will show your Vandal pride proudly. Enjoy as an entrée or as a family style side dish.
- Danielle Basye and Sara Chadek
Entrée: Serves 6
Side Dish: Serves 8-10
Prep: 25 minutes
Bake: 40 minutes
- 3 Acorn squash
- 8 oz. Mild Italian Sausage
- 14.5 oz. Vegetable broth
- 1 cup quinoa
- 1 yellow onion, minced
- 3 large cloves garlic, minced
- 1 large pink lady apple, chopped
- 1 large carrot, shredded
- 4 large mushrooms, minced
- 1 tsp. salt1 tsp. pepper
- 1 tsp. sage, dried ground
- 1 tsp. thyme, dried
- 1 tsp. cinnamon, ground
- ¼ tsp. cloves, ground
- 1 small bundle kale, chopped
- 2/3 cup dried unsweetened black currants
- 2/3 cup raw walnuts, chopped
Preheat oven to 350°F and arrange rack in the middle position
- Cut squash in half lengthwise, clean out pulp and discard.
- In a 9x13 casserole dish place squash flesh side down in 1 inch of water.
- Cook for 25 minutes.
- Remove baking dish from oven and let stand in water for 5 minutes.
- Drain water and place squash flesh side up.
- While the squash is cooking, bring 2 cups of vegetable broth to a boil.
- Add quinoa, bring back to boil and reduce to medium heat.
- In a large sauté pan brown sausage until a temperature of 160°F is reached.
- Add onions and garlic and sauté for 5 minutes or until the onions are opaque.
- Mix in mushrooms, apples, carrots and cook for 5 minutes.
- Add seasonings and mix until well combined.
- Add kale and cook until slightly wilted.
- Add quinoa and mix until well combined.
- Remove from heat, add currants and mix thoroughly.
- Hollow out the squash leaving a ½ inch border and mix with stuffing.
- Fill squash halves with 1-2 cups of mixture depending on the size of the squash.
- Top with chopped walnuts.
- Bake for 40 minutes or until squash is cooked all the way through.