Stuffed Acorn squash

Acorn squash is one of fall’s sweetest gifts—cozy, vibrant, and endlessly versatile. Roast it with butter and sugar for a simple side, purée it into a velvety brown butter mash, or tuck it into ravioli with cheese and thyme. I especially love serving it whole: halved, roasted, and filled with the season’s best flavors. Not only is it delicious, but it also makes a beautiful centerpiece on the table.

Ingredients:

• 1 acorn squash

• ½ cup quinoa

• 1 red onion, roasted

• 1 apple, finely chopped

• 1 handful arugula

• Balsamic glaze, for finishing

• (Optional: applewood-smoked sausage, for a non-vegetarian version)

Directions:

1. Preheat the oven to 400°F. Slice the acorn squash in half lengthwise. Score the flesh with a fork, then rub with butter, cinnamon, and sugar. Roast cut-side up for about 15 minutes, or until tender.

2. While the squash roasts, cook quinoa according to package directions.

3. Roast the chopped red onion until caramelized.

4. Finely chop the apple.

5. Toss the cooked quinoa with roasted onion, apple, arugula, a drizzle of balsamic, plus salt and pepper to taste.

6. Spoon the quinoa mixture into the roasted squash halves, then finish with another drizzle of balsamic glaze before serving.