I love the look of acorn squash, much cuter than just regular squash, and look at the colors on this, does it not yell FALL?!? We are just about to head into October and this recipe is perfect for a beautiful dish that lets others know that it is truly fall time. So let the baking and cooking begin!
First things first, cut the acorn squash in half and remove all the seeds, but don’t throw the seeds out, we are going to use them later in this dish.
So for now place the seeds in a strainer, rinse them, and then pat them dry.
Pour some coconut oil over the acorn squash, and the sprinkle with salt and pepper. Place in the oven for 30-40 minutes
Take the seeds and sprinkle some cinnamon on top. Place them into the oven under the acorn squash. Keep a close eye on these, they need to be flipped every ten minutes so one side doesn’t burn and get extra crispy.
While the acorn squash and seeds are baking, cook the quinoa on the stove top with some chicken stock. Using chicken stock in place of water provides the quinoa with a greater depth of flavor. Once the liquid starts to boil cover and simmer on low, until cooked.
Place finely chopped shallots in pan with some coconut oil, when the aroma feels the air with the shallots, add the turkey sausage. Season with Rosemary Sea Salt and cook it thoroughly. (My sister bought me seasoned salts for my birthday and I love cooking with them, it brings out a depth of flavor that wasn’t there before. It’s a must in my recipes now!)
Add the quinoa to the pan. (I used Tricolor Quinoa to bring out more of the fall colors, feel free to use whatever quinoa you have.) Don’t forget about the seeds! If they have not been flipped yet, please, oh please flip them! Ok, going on now.
I love a little extra crunch in this dish, and to do that I add toasted pecans. Place chopped pecans in a pan, flip them often, until the nutty smell starts filling the air around you, then take them off and toss into the pan with the quinoa and sausage. The nutty flavor added to this dish with the cinnamon from the acorn seeds takes this dish from yum to OH MY GOODNESS HOW DELICIOUS! At least that what I think. You’ll have to let me know what you think when you eat this.
By now the seeds should be done, take them out and toss them into the pan. Save a couple to place on top of your dish for a cute look. Add some dried cranberries to the pan, this will add a little bit of tartness, just the perfect balance in this recipe.
Take the squash out of the oven, fill it with all the goodies that were thrown together in the pan, top with the cinnamon squash seeds, and sprigs of rosemary. Enjoy eating out of a bowl made from nature!