Nothing screams fall more than acorn squashes, and when they're stuffed with other seasonal ingredients like mushrooms, chickpeas, cranberries, and pumpkin seeds, they become a delicious cold-weather dish. This recipe uses quinoa as a base for the stuffing and adds unique ingredients like cilantro to create flavor unlike any other.
To read more of Matt's recipes and to learn how you can better stock your pantry, download his app Matt's Patnry.
Preheat the oven to 400 degrees.
Place the squash on a baking sheet lined with parchment paper and roast until golden brown and fork tender, about 45 minutes.
While the squash is roasting, place a large sauté pan with the olive oil over medium-medium high heat. When the pan is hot, add the onions and cook until translucent. Add the mushrooms and garlic and continue to sauté until the mushrooms release their liquid and it evaporates, about 5 minutes, while constantly stirring the contents of the pan. Add the chickpeas, cranberries, pumpkin seeds, cilantro, cayenne, and sherry and stir well to combine. Add the quinoa and stir well and season with salt and pepper. Remove from heat and stuff into the acorn squash. Garnish with the sage and serve.