HARRISBURG, Pa. — The fall flavors are out in full force in this week’s Seasonal Servings!
You hear a lot about pumpkins, butternut and spaghetti squashes, but this time we’re giving attention to acorn squash. It’s just as delicious, and we stuff it for an easy meal!
Chorizo starts the base of the stuffing, but we use additional fall ingredients like apples, kale and pecans in this Stuffed Acorn Squash recipe. If you passed over acorn squash for years, this recipe will help you find a new love and appreciation for the often overlooked fall squash!
Ingredients
- 3 acorn squashes (small to medium)
- 1 pound, ground chorizo
- 1 small onion, chopped
- 1 large honeycrisp apple, diced
- 3 cloves, garlic, minced
- 3 cups, kale
- ½ cup, pecans, chopped
- ½ cup, raisins
- 2 tablespoons, olive oil, plus 1 tablespoon
- Salt and pepper, to taste
Directions
Preheat the oven to 425 degrees Fahrenheit. Carefully halve the acorn squashes and scoop out the middle. You may need to scoop out more from the inside to make the hole larger depending on the squash. Drizzle the cut side of the squashes with the 2 tablespoons of olive oil, salt and pepper them, and then turn them over on a baking sheet. Bake the squashes for 25 to 40 minutes. This depends on the size of the squashes, but they will be fork tender when ready.
While the squashes are roasting in the oven, you can start on the filling. Warm the remaining 1 tablespoon of olive oil over medium-high heat in a pan. Add the chorizo. As it cooks, break it down into small chunks. Once the chorizo is cooked, remove it from the pan and set aside. Next, add the chopped onion to the empty pan and cook for a few minutes, until it is softened and translucent. Add the apple next and continue cooking for another three to five minutes. The kale and garlic are next—cook them for about four to six minutes. The kale should be wilted but still have some body to it. Add the raisins and pecans. This is also the time to add the chorizo back into the pan. Mix everything thoroughly. Cook the mixture enough to warm the raisins, pecans and chorizo evenly. Remove the pan from heat.
Next, stuff each acorn squash with the filling and serve. Enjoy!