(WBTV) - Acorn Squash Quinoa Dressing.
Recipe by Chef Tim Groody of Fork! Fine Dining in Cornelius. Feeds 12.
- 1 acorn squash
- 3T evoo
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.
- 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.
Mix sausage, cranberries, quinoa and squash. Place in an oven proof pan. Bake in 350* oven for 15 minutes just before serving time. Enjoy!