I’m really trying hard to get back into adding more posts for ze blog. Ive had a few requests recently and I’m still not sure why I ever veered away from blogging. I guess its a lot harder than it looks to maintain and I just haven’t dedicated any of my free time to cooking, capturing deliciousness, and sharing it.
Here I am, almost 11pm on a Monday night. Today was a cleaning and organizing, slightly mild, lazy day off. It was nice to have an open schedule for doing anything I wanted to do, my ADD really loved that! I did however decide to finally cook something and write about it. Using just a few of my favorite fall ingredients, here it is…the long overdue much anticipated second food post of 2016 (that’s terrible I know) Cheers, enjoy!
Prep Time: 25 Minutes
Total Time: 50 Minutes
Mise en Place:
-1 Acorn Squash, Sliced in half
-2 Cups Apples, peeled, medium diced (About 3 small apples)
-1 Cup Quinoa
-1/2 LB Ground Chorizo Sausage
-1/2 Yellow Onion, small diced
-Salt & Pepper, TT
-Grated Parmesan, Optional Garnish
-Honey, Optional Garnish
Method of Prep:
-Turn oven to 350 degrees. Split squash in half and remove seeds. Season with a pinch of salt & pepper on each half, a dash of ground cinnamon and a tablespoon of canola oil. Rub along the inside.
-Place on a lined sheet tray and bake for 40 minutes.
-While squash is cooking, in a small pot cook off quinoa per directions on package.
-Heat a large skillet over medium heat. Using a tablespoon of oil, add in diced apples and onions. Season with salt, pepper and a thin coat of pumpkin spice. Cook until apples are soft, set aside.
-In the same pan, cook off chorizo over medium heat until fully cooked. Add in apple mixture and stir until well incorporated, set aside.
-Remove squash from oven. Fill with quinoa and chorizo mixture. Top with grated Parmesan. Toss back in the oven for 5 more minutes.
-Drizzle with 2 tablespoons local honey, mix filling up with squash
**Suggested Wine Pairing:
-Semi sweet Riesling.
-Oregon Pinot Noir