My mom is visiting, and last week I made a version of this tailored to her very restricted diet. With her celiac that version had no Field Roast (made with wheat gluten) but it did have raisins and was made with an interesting variety of squash I’d picked up at the food co-op: black futsu. Probably that version will be one of the large majority of my recipes that never make it into the pages of Fit and Fed, but I really want to show you that bumpy black futsu squash! I still have two in the squash basket, we’ll see what I can do.
I’ve been scarce around here and that will likely continue. My mom is here, yes, but not as I had anticipated. She fell on her travels and broke several bones. She managed to fly here (mandatory first class) and will be resting and healing at my house for probably several months. I’ve been on a steep learning curve figuring out how to help her and arrange doctors and treatments for her.
It’s hard when she’s in pain but there have also been sweet times. She was able to arrive while all my sons were still here and we had some wonderful times together. I’m thinking particularly of the dinner when I served the stuffed squash for our main course along with brown butter kale.
I’d picked up chocolate-covered candied oranges for dessert and served them along with ice wine. We sat and talked for hours about past, present and future, hearing childhood and college stories from my mom. Seven people at the table, that doesn’t happen often at my house anymore and I cherish those times.
- 2 acorn squash or similar, halved, seeds scooped out but reserved.
- about 6 Tbsp. olive oil, divided (I admit this recipe is a bit casual and I eyeballed it) about 1 Tbsp. to brush on the acorn squash, several Tbsp to sauté the onion and a few more to roast the squash seeds.
- ¾ cup quinoa
- 1 large apple, chopped
- 1 med onion, halved and chopped
- several (5-7) sage leaves, finely chopped
- 1 sausage apple sage Field Roast
- salt and pepper to taste
- reserved seeds from squash
- Preheat the oven to 350.
- Cook the quinoa in about twice as much water as quinoa. I use a rice cooker, you may use the stove top, it takes about 20 minutes on the stove. Salt to taste (or add a bit of salt to the water before cooking).
- Cut the acorn squash in half. Scoop out seeds and reserve.
- Brush squash halves with olive oil.
- Cover a large baking sheet with parchment paper and lay the squash face down.
- Bake squash until done, 40-60 minutes.
- Chop onion and apple. Sauté the onion as low and slow as you have patience for to get it nice and brown and flavorful. Add the chopped apple near the end, sauté until soft.
- Remove casing from Field Roast and slice into rounds and then half rounds.
- Chop sage leaves.
- Add the field roast to the pan with the other ingredients, sauté long enough to heat through, add sage leaves briefly at the end.
- Combine the sautéed ingredients with the cooked quinoa.
- To roast the squash seeds: Mix the seeds with salt and olive oil. Microwave a minute at a time, stirring between each time, until crispy and starting to brown (several minutes).
- Fill squash halves with stuffing. There will be stuffing left over.
- Top with toasted squash seeds.