Chef Walter's Cheesy Stuffed Italian Acorn Squash
Chef Staib was here to show us a wonderful fall recipe that calls for ingredients in peak season. A trip to the farmers market this time of year always leads to delicious, sweet squash. Roasting the squash brings out its subtle flavors and sweetness. Then it is stuffed with Dietz & Watson Italian Chicken Sausage and quinoa, making it a complete meal full of protein and vegetables. The melted cheese makes it a yummy, gooey treat for everyone. For more information please visit: http://www.deborah.org/ and http://www.staib.com/
This is a wonderful fall recipe that calls for ingredients in peak season. A trip to the farmers market this time of year always leads to delicious, sweet squash. Roasting the squash brings out its subtle flavors and sweetness. Then it is stuffed with Dietz & Watson Italian Chicken Sausage and quinoa, making it a complete meal full of protein and vegetables. The melted cheese makes it a yummy, gooey treat for everyone.
Cheesy Stuffed Italian Acorn Squash
A Recipe by Chef Walter Staib
2 medium acorn squash, about 1 pound each, cut in half horizontally
3 tablespoons olive oil
1 cup low-sodium chicken broth
1/3 cup quinoa, rinsed
1/2cup chopped red onion
1/2cup chopped red bell pepper
3 tablespoons garlic cloves, minced
1 pack Dietz & Watson Italian All Natural Chicken Sausage, diced
½ cup Dietz & Watson © Picante Provolone Cheese, grated
¾ cup Dietz & Watson Gouda cheese, shredded
1 bunch fresh basil, chopped
Salt and freshly ground pepper, to taste
Preheat the oven to 375 degrees
Scoop out seeds from acorn squash. Rub with 2 tablespoons olive oil and season generously with salt and pepper. Warp squash in aluminum foil and roast for 45 minutes, or until a sharp knife easily pierces squash.
When squash is roasting, bring broth to a boil in a medium saucepan. Add quinoa and bring to a boil again. Lower to a simmer and let simmer for 5 minutes. Turn off heat and cover pot. Let steam 15 minutes.
Heat remaining tablespoon oil in a large nonstick skillet over medium heat. Cook onions and garlic until translucent, about 3-5 minutes. Add bell pepper and sausage and cook another 3 minutes, or until softened. Stir in quinoa and basil. Let cool slightly and mix in Picante Provolone Cheese.
Transfer squash halves to a dry baking dish, cut side up. Pack each with an even amount of filling and bake 20 minutes. Press shredded Gouda cheese into each filled half and bake an additional 5 minutes, or until cheese has just melted.
