Blue Cheese, Apple, Walnut Stuffed Squash

Ingredients

• 2 acorn squash, halved lengthwise and seeds removed
• 1 Tbsp olive oil
• ½ cup quinoa, rinsed
• 1 cup vegetable broth
• 2Tbsp uinsalted butter
• 1 shallot finely chopped
• 1 garlic clove, minced
• 1 tsp finely chopped fresh sage
• 1 apple, peeled, cored and chopped into ½ inch pieces
• Zest and juice of ½ lemon
• ¾ cup (3 oz.) crumbled blue cheese
• ¾ cup walnut halves and pieces
• 4 Tbsp pure maple syrup

Directions

1. Preheat the oven to 425° with a rack in the center position. Rub the squash with the oil and roast on a large baking sheet, cut sides down, until tender, about 25 minutes.
2. Meanwhile, make the filling: In a small saucepan, bring the quinoa and broth to a boil. Reduce heat to simmer and cook, covered, until the liquid has been absorbed, about 15 minutes. Remove from heat and let stand, covere, for 10 minutes; gently fluff with a fork.
3. Melt the butter in a large skillet, then add the shallot, garlic, and sage. Cook until the shallot is lightly golden, 2 to 3 minutes. Season with salt and add the apple. Cook until the apples are tender, about 2 minutes longer. Transfer to a large bowl and toss with the quinoa, blue cheese, and walnuts. Season with more salt to taste.
4. Invert the acorn squash and fill each cavity with the stuffing mixture. Drizzle the maple syrup over the squash and return to the oven. Bake until the filling is golden brown, about 30 minutes.