Description
This stuffed acorn squash recipe is a cozy and flavorful fall dish perfect for a comforting meal. Roasted acorn squash halves are filled with a savory mixture of ground sausage, sautéed onions, apples, dried cranberries, nuts, quinoa or rice, and warming spices, then baked to perfection with a cheesy topping for an irresistible seasonal entrée.
Ingredients
Scale
Squash
- 2 medium acorn squashes, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper to taste
Filling
- 1/2 lb ground sausage (or ground turkey for a leaner option)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 apple, diced
- 1/4 cup dried cranberries
- 1/4 cup pecans or walnuts, chopped
- 1/2 cup cooked quinoa or rice (optional)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup grated Parmesan or feta cheese (optional)
Instructions
- Roast the Acorn Squash: Preheat your oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 30-35 minutes until tender and easily pierced with a fork.
- Cook the Sausage: While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground sausage or turkey and cook until browned and cooked through. Remove from the skillet and set aside.
- Sauté the Vegetables and Fruit: In the same skillet, add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and cook for another minute.
- Combine Filling Ingredients: Stir in the diced apple, dried cranberries, chopped nuts, cooked quinoa or rice if using, thyme, and cinnamon if using. Cook for 2-3 minutes until everything is warmed through and well combined.
- Mix in the Sausage: Add the cooked sausage back into the skillet with the sautéed mixture and stir to combine. Adjust seasoning with salt and pepper to taste.
- Stuff the Squash: Remove the roasted acorn squash from the oven and flip them cut-side up. Spoon the sausage mixture into each squash half generously. Sprinkle the tops with grated Parmesan or feta cheese if desired.
- Final Bake: Return the stuffed squash to the oven and bake for another 10-15 minutes until the filling is heated through and the cheese is melted and golden.
- Serve: Serve the stuffed acorn squash halves warm, optionally garnished with fresh herbs or a drizzle of olive oil.
Notes
- You can substitute ground turkey for a leaner filling option.
- Quinoa or rice is optional but adds bulk and texture to the filling.
- Use pecans or walnuts for a crunchy nut element based on your preference.
- Fresh thyme is preferred but dried thyme works well too.
- The cinnamon and cheese toppings are optional but add warmth and richness.
- Serve this dish as a main course or a hearty side for fall dinners.
