Description
Stuffed Acorn Squash is a wholesome and flavorful dish perfect for fall or winter. This recipe features tender acorn squash halves filled with a savory mixture of ground sausage (or turkey), apples, cranberries, and nuts. It’s a versatile dish that works beautifully as a main course or a hearty side
Ingredients
Scale
- 2 medium acorn squashes, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 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
- Preheat the Oven: Preheat your oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil, and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-35 minutes, or until tender and easily pierced with a fork.
- Cook the Filling: 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. 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, just until everything is warmed through and well combined.
- Combine with Sausage: Add the cooked sausage back into the skillet with the sautéed mixture, stirring to combine. Adjust seasoning with salt and pepper to taste.
- Stuff the Squash: Remove the roasted acorn squash from the oven and flip them over. Spoon the sausage mixture into each squash half, filling them generously. If desired, sprinkle the tops with grated Parmesan or feta cheese.
- Bake Again: Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the filling is heated through and the cheese (if using) is melted and golden.
- Serve: Serve the stuffed acorn squash halves warm, garnished with fresh herbs or a drizzle of olive oil.
Notes
- Vegetarian Option: Substitute the sausage with a plant-based sausage or additional nuts and seeds.
- Nut-Free Version: Omit the nuts and increase the amount of quinoa or rice.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sausage mixture.
- Different Cheeses: Use crumbled goat cheese or shredded cheddar instead of Parmesan or feta.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 50mg