kale and walnut stuffed acorn squash

It’s time….

First pumpkin beer of the season.  Check.


All the winter squash harvested from the fields.  Check. Check.

I was so excited to cook a warm and hearty meal tonight.  The weather was a bit dreary today and the temperatures are going to be in the mid 40’s for the next few nights. Our first sign of fall!!!


Henry is pretty stoked. There isn’t enough shade around the farm to keep him cool enough.  He loves the rain and cold!

We celebrated the chillier weather with a pumpkin beer and a delicious stuffed acorn squash dinner.


Can I just say I LOVE FALL!!!!

I was standing at the stove with a  pumpkin beer in hand, sauteing onions and mushrooms while listening to my favorite music.  All I could think about was that life doesn’t get much better than this.  I love my little kitchen.  It really is my happy place.


If you can feel the seasons changing where you are, I highly recommend making this meal.  It was the perfect “first” fall dinner.

Kale and Walnut Stuffed Acorn Squash (serves 2)

1 acorn squash.  Sliced in half lengthwise, seeded and hollowed out with 1/2 inch flesh remaining.

1 cup of cooked quinoa

1 large yellow onion, diced

1 large bunch of curly kale, torn into bite size pieces

2 cups of mushrooms, chopped

2 tsp crushed red pepper flakes

handful of chopped walnuts

1 cup of chicken stock

3/4 cups of parmesan cheese

Olive oil for cooking

Preheat oven to 400 degrees.  On an oiled baking pan place squash cut side down and roast for 30 minutes.

While your squash is cooking heat a large skillet or dutch oven.  Add a few tablespoons of olive oil and heat.  Add diced onions.  Cook for minute.  Add mushroom and continue to cook for a few more minutes.  Add kale, crushed red pepper flakes, walnuts, and chicken stock.  Bring to a simmer.  Once kale is cooked through, (about 8 minutes) strain the mixture.  Return to pan and add cooked quinoa.  Mix well and season with salt and pepper.

Remove squash from oven.  Flip squash over and stuff with a healthy portion of the quinoa mixture.  Top everything with a large handful of grated parmesan cheese.  Return to oven for about 5 more minutes of baking.

Serve hot with a pumpkin beer and enjoy!



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