Fall Harvest Stuffed Acorn Squash

Roast the Pecans on a sheet pan for 3-5 minutes, remove and let cool at room temperature.
Preheat the oven to 375°
Cut the bottom and top of the acorn squash to make a flat surface so the squash will sit on a plate.
Cut the acorn squash in half.
Using a spoon or an ice cream scoop, scrape out the seeds and guts.
Place the squash halves on a parchment lined sheet pan and drizzle olive oil over the top. Season with salt and black pepper.
Roast in the oven with the top up for 30 minutes.
At 30 minutes, flip the squash over to brown the exposed yellow flesh on the sheet pan.
The pan is a hot surface and with the oil on the squash will help to sear/brown the squash.
Cook another 5 minutes until the squash is fork tender.
Remove from the oven and flip the squash so the flesh side is up to fill.
Reserve until the filling is prepared.

In a sauce pot, bring the water to a medium simmer.
Rinse the quinoa under cold water until the water is clear, about 1 minute.
Once the water is simmering, add the quinoa and stir to break up any clumps.
Cover and simmer for 17 minutes.
Time and water ratio may vary depending on the brand you are using.
Once finished turn off the heat and reserve until ready to add to the sauted ingredients.

In a hot saute pan, add the vegetable oil.
Add the shallots and saute until they begin to become translucent.
Add the celery and continue sauteing for a minute.
Add the chopped sage, rosemary & thyme.
Important to saute these herbs to release their oils.
Saute for about a minute.
Add the garlic and saute.
Add the Lacinato kale to the pan.
Saute until the kale takes on a brighter green color.
Keep the kale firm as it will continue to cook as the quinoa is added.
Drain the soaked cranberries and add to them to the pan.
Add the cooked quinoa to the pan and mix/toss to combine.
Add the apples and chopped pecans.
Season with salt and black pepper to taste.
Fill the roasted squash with the filling.
Enjoy with the Brandy Spiced Cherry Sauce.

Add the entire jar of Murray's Spiced Cherry Preserve to the saucepan.
Add the water and brandy to the pan.
Bring the sauce to a simmer.
Be aware that the brandy could flame up. If it does, let the alcohol burn off or cover with a pan lid to stop the flame. The alcohol will burn off as it simmers.
Over a medium heat. Break apart the preserves as it comes to a boil.
Medium boil the sauce for a couple of minutes until larger bubbles begin to form. This shows the sauce is thickening from the pectin in the preserve.
Once thickened to sauce consistency, the sauce should coat the back of a spoon, strain the sauce through a mesh strainer if you desire.
This will give a smoother sauce since there are cherry bits in the preserve. Press the cherry sauce through the strainer to get all the flavors out of the sauce.
Serve on the plate or in a ramekin on the side.
Drizzle with some Reduced Balsamic Vinegar for additional flavor profile.
Enjoy!