Bourbon, Apple, Cranberry & Quinoa Stuffed Acorn Squash

Step 1 – Prepare Acorn Squash

4 Acorn Squash
2 tablespoons of olive oil or 2 tablespoons melted butter
2 tablespoons maple syrup
2 tablespoons bourbon
Dash of cayenne pepper
Salt & Pepper

Preheat oven to 375 degrees. Cut acorn squash in half and scoop out seeds. Cut off each end to create level surface and place end side down on a foil covered cookie sheet. For the glaze, combine oil/butter, maple syrup, bourbon and cayenne. Brush glaze on the inside of each squash. Sprinkle with salt and pepper. Roast for 40 minutes until squash begins to soften.

Step 2 – Prepare the Filling

1 tablespoon olive oil & 1 tablespoon butter
1/4 cup chopped dried cranberries
1/2 cup chopped dried cranberries
1/2 cup chopped onion
1 pound ground chorizo
1/4 cup bourbon
3 cups cooked quinoa

In a large sauté pan heat olive oil & butter. Add onions, cranberries & apples cooking until slightly softened. Flambe the mixture by adding ¼ cup bourbon to the onion fruit mixture. Ignite with lighter or match. Let cook until blue flames go away.  Remove mixture from the pan. In the same sauté pan, brown chorizo until thoroughly cooked. Add onion and fruit mixture and cooked quinoa. Stir until well combined. Remove from heat.

Step 3 – Final Step

Stuff each acorn squash with filling. Heat in oven for 20 minutes or until slightly brown on top.