Sepulchritudinous Acorn Squash
 
 
Ingredients
  • 2 acorn squash
  • 3 tbsp butter
  • 2 tbsp fresh ginger, minced
  • 1 apple, diced
  • 1/4 cup dates, diced
  • 6-8 dried apricots, diced
  • 1/4 cup dried pomegranate
  • flavored Craisins (or dried cranberries)
  • 1/2 cup chopped walnuts
  • 1/4 cup white wine
  • 2 tbsp honey
  • zest from one orange
  • juice from one orange
  • 1/2 tsp Asian chile sauce
  • 1/2 tsp cinnamon
  • 1/2 cup quinoa
  • 1 cups water
  • 1/2 cup feta cheese, drained
Instructions
  1. Preheat the oven to 350° F.
  2. Cut the Acorn Squash down the center, from top to bottom. Scrape out seeds and remove pulp. (They should look a bit like hearts?) Place 2 halves open-side down in a microwave safe container. Fill with water to about 1 to 1-1/2 inches. Microwave on high for 15 minutes (or more depending on your microwave). Remove, add a bit more water and repeat for the remaining 2 halves. Set cooked squash open side up in an oven-proof baking pan.
  3. In a small saucepan, mix quinoa and water together. Bring to a boil, reduce and cover. Cook until quinoa has softened and “pops”, about 8 minutes. Keep an eye on it as it can boil dry quite quickly.
  4. Meanwhile, add butter to a skillet over medium high heat. Add the ginger and when it starts to heat up add the diced apple. Cook until apple pieces have softened. Add all remaining ingredients, except the feta cheese. Stir then cover with a lid so that the ingredients steam and reduce for about 4 minutes. All liquid should have evaporated or thickened by then.
  5. Stir the quinoa into the fruit mixture.
  6. Spoon the filling into the acorn halves. Sprinkle small bits of feta over top.
  7. Bake for about 10-15 minutes, until the filling is hot and feta is lightly browned.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/10/28/sepulchritudinous-acorn-squash/