Description
Stuffed Acorn Squash is a cozy, flavorful fall dish featuring roasted acorn squash halves filled with a savory mixture of ground sausage, sautéed onions, garlic, apple, dried cranberries, nuts, and optional quinoa or rice. The dish is perfectly seasoned with thyme and cinnamon, then baked again with a sprinkle of Parmesan or feta cheese for a comforting and nutritious meal ideal for autumn.
Ingredients
Scale
For the Roasted Acorn Squash
- 2 medium acorn squashes, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper to taste
For the 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
- Preheat the Oven: Preheat your oven to 400°F (200°C). This will ensure the squash cooks evenly and gets tender.
- Roast the Acorn Squash: Drizzle the acorn squash halves with olive oil and season them with salt and pepper. Place the halves cut-side down on a baking sheet. Roast for 30-35 minutes until the squash is tender and can be easily pierced with a fork.
- Cook the Sausage: While the squash roasts, heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground sausage or turkey and cook, stirring occasionally, until browned and fully cooked. Remove from skillet and set aside.
- Sauté Aromatics and Fruit: In the same skillet, add the chopped onion and cook about 5 minutes until softened. Add minced garlic and cook an additional minute until fragrant.
- Add Remaining Filling Ingredients: Stir in diced apple, dried cranberries, chopped nuts, cooked quinoa or rice if using, thyme, and cinnamon if using. Cook for 2-3 minutes until warmed through and well combined.
- Combine with Sausage: Return the cooked sausage back into the skillet and mix thoroughly with the sautéed mixture. Taste and adjust salt and pepper as needed.
- Stuff the Squash: Remove the roasted acorn squash from the oven and carefully flip them cut-side up. Spoon the sausage and fruit mixture evenly into each squash half, filling them generously.
- Add Cheese (Optional): If desired, sprinkle the tops of the stuffed squash with grated Parmesan or feta cheese to add richness and a melty topping.
- Bake Again: 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 for added flavor.
Notes
- You can substitute ground turkey for sausage for a leaner version.
- If you prefer a vegetarian option, omit the meat and increase the quinoa or add mushrooms.
- Use pecans or walnuts based on your preference or dietary restrictions.
- Quinoa or rice is optional but adds texture and makes the dish more filling.
- To make this dish gluten-free, ensure the sausage and any added ingredients are gluten-free.
- Feel free to customize the herbs and spices to your liking; sage or rosemary would also complement the flavors well.
