Recipe: Maple Cranberry Quinoa Stuffed Squash

Ingredients

• 2 whole butternut squash, halved lengthwise, seeds removed (acorn squash is also really good with this recipe)
• 2 Tbsp Butter Extra Virgin Olive Oil
• 3.5 Tbsp Urban Accents Vermont Maple Grill Dryglaze, divided
• 1 celery stalk, diced
• 1 yellow onion, diced
• 4 cups white mushrooms, diced
• 2 granny smith apples, cored, peeled & diced
• 1 cup dried cranberries, rehydrated in warm water & drained
• 1.5 cups Quinoa, cooked according to package directions
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s Tellicherry Peppercorns freshly ground, to taste
• 1/4 cup pecan halves, toasted
• 1 Tbsp fresh parsley, chopped
• Maple Fine Aged Balsamic Vinegar, for finishing

Directions

Preheat the oven to 400°F and prepare a baking sheet with parchment paper.

Cut both butternut squash in half and rub the cut side with 1 Tbsp of the Butter Extra Virgin Olive Oil. Sprinkle cut sides of squash with 2.5 Tbsp Urban Accents Vermont Maple Grill Dryglaze. Bake for 45 minutes.

While the squashes are baking, sauté celery, onion, mushrooms, apples and 1 Tbsp DryGlaze in 1 Tbsp Butter Extra Virgin Olive Oil for 5 minutes on medium heat.

Once the squash are done baking, remove them from the oven and spoon out most of flesh into a bowl. Combine the squash flesh with quinoa, cranberries and mushroom-onion-celery-apple mixture.

Add Himalayan Sea Salt and freshly ground black pepper to taste.

Refill the squash with stuffing mixture. Top with toasted pecans and bake for another 10 minutes. Garnish with freshly chopped parsley and a drizzle of Maple Fine Aged Balsamic Vinegar.

*Makes 4 servings

Enjoy!