Stuffed acorn squash with quinoa, veal and apples
- Preparation 35 min
- Cooking 1 h 15 min
- Servings 4 to 6
- Freezing I do not suggest
- 3 small pepper squash, cut in half lengthwise and seeds removed
- Olive oil
- 1/3 cup maple syrup
- 1 pound lean ground veal
- 1 small yellow onion, finely chopped
- 2 small Cortland apples, peeled and cut into cubes
- 1 cup quinoa, well rinsed and drained
- 2 cups chicken broth
- 1/2 cup grated Nantes carrot
- 3/4 cup dried cranberries
- 1 cup feta cheese, cut into small cubes
- 3/4 cup finely chopped (but not too much!) walnuts
- Salt and pepper from the mill
- Preheat the oven to 350 °F.
- Place squash halves in a large baking sheet open side up. Sprinkle the flesh with a drizzle of olive oil followed by maple syrup. Season with salt and pepper generously and place in the oven. Bake for about 45 minutes or until the meat is tender. Close the oven and keep warm.
- In a saucepan over medium heat, add the chopped veal followed by a drizzle of olive oil. Season with salt and pepper and cook for 8 to 10 minutes, stirring constantly. Break the meat into small pieces. Drain the fat and reserve the meat in a bowl.
- In the same saucepan over medium high heat, add onion and apples followed by a thin drizzle of olive. Season with salt and pepper and cook for 5 minutes while stirring.
- Add quinoa, chicken broth, carrots and cranberries then season with salt and pepper. Mix well, cover, bring to a boil and reduce over low heat. Simmer for 15 minutes or until quinoa is tender and there is no more liquid. Add some liquid if it has evaporated and the quinoa is not ready yet.
- Remove from heat, add veal and mix well. Cover and let stand 2 to 3 minutes.
- Add feta followed by walnuts then stir. Stuff the squash and serve immediately!