Acorn Squash Quinoa Dressing - | WBTV Charlotte

Acorn Squash Quinoa Dressing

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Acorn Squash Quinoa Dressing.

Recipe by Chef Tim Groody of Fork! Fine Dining in Cornelius. Feeds 12.

  • 1 acorn squash
  • 3T evoo
  • Salt
  • Pepper

You can peel the squash using a peeler and knife, but this is not necessary. Slice squash in rounds ½” thick. Remove seeds. You can cut the squash in ½ length wise if this is easier to cut.

Over an open fire, grill or gas burner, place slices of the squash. Cook until charred (or burnt) a little on the outside. Place on oven proof pan. Season with salt, pepper and oil.

Bake in a 350* oven for 5 -10 minutes. Cool and cut into ¾” pieces.

Quinoa

  • 2 cup red quinoa
  • 1 cup diced onion
  • 2 T chopped garlic
  • 1 bay leaf
  • ¼ cup extra virgin olive oil
  • 4 cup water or chicken stock

Toast the quinoa in the oven for 3 minutes. Meanwhile cook the bay, onion and garlic in the oil until soft. Add quinoa. Stir to coat with oil. Add water or stock. Bring to a boil.

Turn down to a simmer. Simmer until liquid gone and quinoa has popped open and is tender.

  • 1 pound sage sausage
  • ½ cup dried cranberries

Cook sausage in a pan, saving fat.

Assemble

Mix sausage, cranberries, quinoa and squash. Place in an oven proof pan. Bake in 350* oven for 15 minutes just before serving time. Enjoy!

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