Today was a beautiful Colorado fall day. 55 degrees, sunny and gorgeous. We went for a walk over lunch (our best time to chat) to take in all the beauty of our state before the cold of winter rolls in. As we were walking, I could hear leaves crunching under our feet and crickets chirping in the bushes. We walked past the nearby lake with the most beautiful view of the snow-capped mountains with reds and golds all around. It made me remember how much I love fall. It’s my favorite season—the warm colors, comforting smells (think chai and pumpkin) and of course the food. Fall foods are the BEST—hearty and delicious!
It can be difficult to know which foods are in season, frankly because everything is always an option these days. Pineapple in January… Asparagus in October… While this is surely convenient, it comes at a cost. Not only the cost of transporting foods across the world. But we also lose out on both nutrients and taste.
Eating in season tastes better—think about a peach in summertime, it’s AMAZING! While a peach in December just seems lacking. Eating with the seasons makes for more nutritious foods. Foods are able to reach their peak nutritional value when harvested in season.
We certainly don’t have to be perfect with this—blueberries in December are still tasty—but eating with the seasons keeps our bodies in balance and allows us to enjoy the full flavor of the food!
Acorn squash is one of our favorite fall foods. It is part of the winter squash family, along with butternut and spaghetti squash. And also a good source of both vitamin C and beta-carotene, an antioxidant that helps with vision health. Vitamin C can help strengthen your immune system—something we all need with the cool temperatures of fall and the start of school!
We’ve stuffed this squash with lots of fall goodness! Carrots, celery, quinoa, white beans and organic chicken sausage. Here’s our scrumptious Autumn-inspired stuffed acorn squash recipe!
Enjoy eating with the seasons!
You’re going to love this warm Autumn Stuffed Acorn Squash. It’s flavorful with perfectly roasted squash and piles of hearty stuffing!
- 2 medium acorn squash, halved, seeds scrapped out (save the seeds for a snack!)
- 1 cup quinoa, rinsed
- 2 cups chicken broth or stock
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- Salt and pepper, to taste
- 1/2 pound organic chicken sausage
- 1 15-ounce can white beans, drained and rinsed
- 1/2 cup dried cranberries
- 1/4 cup parsley, chopped
- 1 tablespoon sage
- Garnish with Parmesan cheese!
- Preheat oven to 425 degrees F
- Prepare squash – drizzle olive oil on rimmed baking sheet, place squash flesh side down on the sheet, roast for 25-30 minutes. Once cooked, set aside
- Prepare stuffing – combine broth and quinoa in medium pot, bring to boil, cook until tender, about 20 minutes
- Heat large skillet over medium heat, add olive oil. Once hot, add garlic, onion, carrots and celery, season with salt and pepper. Cook until tender, about 10 minutes, set aside in a bowl
- Add chicken sausage (casings removed) to the same pan, break into crumbles and cook thoroughly
- Once chicken sausage is cooked, add veggie mix back to the pan, add beans, quinoa, dried cranberries, parsley and sage. Heat the mixture for 2-3 minutes
- On the baking sheet, place squash flesh side up and fill with stuffing, garnish with Parmesan cheese, bake for 10 minutes or until cheese is melted
- Remove from oven, let cool 5-7 minutes, serve and enjoy!
There will likely be extra stuffing to pile on and enjoy alongside the squash!
What are your favorite fall foods? Comment below and let us know!