Ginger, Fig and Quinoa Stuffed Acorn Squash by Sheila Butler


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Ginger, Fig and Quinoa Stuffed Acorn Squash


Acorn Squash, 1 for every 2 people, This recipe is for 6.

Veggie broth, 2 cups
Quinoa, 1 cup
Ginger root about 2 TBS chopped fine or grated

Cans of black beans, sweet corn and garbanzo beans ,drained, reserve 1/4 cup mixed

Trio of red, yellow and orange peppers, chopped reserve 1/4 cup mixed

2 to 3 shallots finely chopped reserve 1TBS

8 baby bella mushrooms chopped Reserve 2 mushrooms chopped

10 dried figs chopped fine. We used black mission figs. Reserve 2 figs chopped

Parsley, Sage, Rosemary, Thyme, salt and pepper

Garlic olive oil or olive oil and a crushed garlic clove

Gin gin candies, i used a whole box from Bloomingfoods.

Fig Balsamic Vinegar and Blood orange Olive Oil(Olive leaf)

Bag of Chopped Kale

Directions: poke a knife in squash and microwave for 3 to 4 minutes to make cutting in half easier.

In a saucepan heat to boiling the broth, ginger root and then add quinoa and simmer on low to medium until liquid absorbed.

In skillet, sautee shallots in 2 TBS of garlic oil add peppers and mushrooms and figs and cook until tender crisp. Stir in the unreservedof each of the cans of bean and corn, reserve some for the kale salad to accompany. Stir in cooked quinoa, reserving 1/2 cup for salad as well, add 1 tsp of parsley, sage, rosemary and thyme and 1/2 tsp salt and pepper or to taste.

Cut acorn squash in half and scoop out seeds. Score in a checker board pattern. Also slice a little sliver off bottom to allow to sit flat. Place on a pan with sides like a jelly roll cookie sheet or a cake pan. Fill squash with filling and bake at 350 degrees for about 30 to 40 minutes and broil for 5 minutes.

While baking create a ginger balsamic dressing.

In 3 TBS of water melt the gin gin candies and then add 1/4 cup of Fig balsamic vinegar, reduce.

In bowl massage chopped kale with 2 TBS of blood orange oil. Add reserved beans, quinoa, figs, shallots, mushrooms and peppers. Drizzle with 2 TBS of gin gin sauce and toss.

Remove Acorn Squash and drizzle with gin gin sauce.

Serve squash with kale salad and bread and wine of choice. You will have leftover filling, mix with leftover salad and chill, great the next day cold or reheated.

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