and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Fall is the best time of the year. The weather is getting crisp, families enjoy time together, and squash is in season. Maggie Mulvena from Feast & Fettle shows us how to make a delicious stuffed squash with apples, leeks, cranberries and quinoa. This recipe is sure to be a great addition to your family get-together.

Quinoa, Apple & Leek Stuffed Delicata Squash

- 1 medium-sized delicata squash (halved lengthwise and seeded) 

- 1 tablespoon olive oil 

- 1/2 cup dried quinoa 

- 3/4 cup water

- 2 tablespoons butter (unsalted) 

- 1 apple (Honeycrisp or Macoun, peeled and diced) 

- 1/4 cup leeks (white/light green part only, halved lengthwise and chopped) 

- 1/8 teaspoon freshly grated nutmeg (optional)

- 1/4 cup applesauce (homemade or store bought) 

- 1/4 cup dried cranberries 

- 1/4 cup goat cheese (crumbled) 

- 1 tablespoon fresh parsley (chopped) 

Preheat oven to 400˚. Prepare squash by placing halved sides on a baking sheet cut side up and drizzle with olive oil. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon of pepper and bake for 20–25 minutes or until soft but not collapsing. Once squash is soft, take out of oven and let cool, and reduce oven temperature to 350˚. 

To prepare stuffing mixture, lightly toast quinoa in small saucepan until just fragrant, then add water and salt and bring to a boil. Turn heat to low and let simmer for 15 minutes. Remove from heat and fluff with fork. 

Melt butter in sauté pan over medium heat until just golden brown, then add apples and leeks and cook until tender but not browned, about 5–7 minutes stirring constantly. Add grated nutmeg and dried cranberries and season with a pinch of salt. 

Add quinoa to mixing bowl and add apple and leek mixture, as well as applesauce. Lastly fold in goat cheese and parsley. Taste and adjust seasoning as needed.

Spoon the mixture into squash halves and bake in 350˚ oven for 10–12 min or until slightly golden on top.