In Season: Acorn Squash
Squirrels aren't the only ones who have a love affair with acorns come autumn.
This time of year brings a bumper crop of squashes to the farmer's market, and acorn squash, named for its resemblance to the tree nut, is one of our favorites. Adorable to look at and delicious to eat, this squash can range in size from small apple to large melon, and each has its virtues: The larger ones are great for slicing and roasting, while the smaller guys are perfect for scooping and stuffing.
An excellent source of vitamin C, acorn squash is a vegetarian's BFF, as it's also loaded with folate, niacin, and B-6. You can eat the skin, which is usually a lovely forest green color but can also be speckly yellow or orange, which means that there's no peeling neccessary. This recipe is the perfect fall vegetarian lunch or dinner, loaded with herbal flavor and hearty grains. Cooking up a big batch on the weekend will mean there's always something to snack on in the fridge or toss in your bike basket for a fall picnic.
Stuffed Acorn Squash with Kale and Hazelnuts
1 halved and seeded acorn squash
3 Tbsp plus 1 tsp extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
1 tsp chopped fresh sage
1 tsp fresh thyme
1/3 cup cooked white beans
1/3 cup cooked quinoa
1 cup chopped kale
2 Tbsp chopped toasted hazelnuts, divided