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Sausage, Sage, Quinoa and Fig Stuffed Acorn Squash

Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

This Fall inspired, flavorful mix is the perfect appetizer at a dinner party or a welcoming, warm dinner on a crisp night.

Sausage, Sage, Quinoa and Fig Stuffed Acorn Squash

 2 medium acorn squash, halved down the middle, seeds removed
 8 oz sweet Italian turkey sausage, casings removed
 1 cup quinoa
 ½ tsp kosher salt
 ¼ tsp freshly ground black pepper
 3 tsp Colavita Extra Virgin Olive Oil, divided
 2 large shallots, diced
 3 cups tightly packed torn kale
 ½ cup chopped chestnuts
 1 tbsp fresh sage, chopped
 1 cup fresh or dried figs, chopped into small pieces
 2 tbsp maple syrup
1

Heat oven to 375°. If using dried figs, add the pieces to a small bowl with very hot water. Allow them to soak for 15 minutes, then drain them and set aside.

2

Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray.

3

Place squash flesh side down on a baking sheet lined with parchment paper

4

Bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler.

5

In a small saucepan, cook the quinoa according to the package instructions. Remove from the heat, place the quinoa in a large bowl. Set aside.

6

In a large nonstick skillet over medium heat, heat 1 teaspoon Colavita oil. Addsausage and cook, breaking into small, coarse pieces. Cook until is has completely browned about 6 minutes. Transfer the cooked sausage to the bowl with quinoa.

7

To the same skillet, add the remaining 2 tbsp Colavita Olive oil, the diced shallots and the sage. Cook until the shallots are translucent, about 3 minutes. If the pan seems to dry, add a drizzle of Colavita Olive Oil. Then, add the kale and toss. Saute until kale has wilted, about 3-5 minutes.

8

Add the kale mixture to the bowl with the quinoa. Then add in the cooked sausage, chestnuts and the figs. Mix to incorporate all the ingredients.

9

Divide the filling among squash. Drizzle the tops of the filled squash with a little maple syrup. Broil until the tops of the squash have browned, about 2 minutes.

Nutrition Facts

Servings 4