Stuffed Squash

Golden Harvest Stuffed Squash with Black Currants

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

Ingredients:
  • 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


Directions: 

Preheat oven to 350°F and arrange rack in the middle position

  1. Cut squash in half lengthwise, clean out pulp and discard.
  2. In a 9x13 casserole dish place squash flesh side down in 1 inch of water.
  3. Cook for 25 minutes.
  4. Remove baking dish from oven and let stand in water for 5 minutes.
  5. Drain water and place squash flesh side up.
  6. While the squash is cooking, bring 2 cups of vegetable broth to a boil.
  7. Add quinoa, bring back to boil and reduce to medium heat.
  8. In a large sauté pan brown sausage until a temperature of 160°F is reached.
  9. Add onions and garlic and sauté for 5 minutes or until the onions are opaque.
  10. Mix in mushrooms, apples, carrots and cook for 5 minutes.
  11. Add seasonings and mix until well combined.
  12. Add kale and cook until slightly wilted.
  13. Add quinoa and mix until well combined.
  14. Remove from heat, add currants and mix thoroughly.
  15. Hollow out the squash leaving a ½ inch border and mix with stuffing.
  16. Fill squash halves with 1-2 cups of mixture depending on the size of the squash.
  17. Top with chopped walnuts.
  18. Bake for 40 minutes or until squash is cooked all the way through.