Description
This Stuffed Acorn Squash recipe is a cozy and flavorful fall dish featuring roasted acorn squash halves filled with a savory mixture of ground sausage, sautéed onion, garlic, apple, dried cranberries, nuts, and optional grains, seasoned with thyme and cinnamon, then baked until warm and topped with melted cheese. Perfect for a comforting autumn meal that balances sweet, savory, and nutty flavors.
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
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squash.
- Roast the Acorn Squash: Drizzle the 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 until tender and 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 until browned and fully cooked through. Remove from the skillet and set aside.
- Sauté Onions and Garlic: Using the same skillet, add the chopped onion and cook for about 5 minutes until softened. Then add the minced garlic and cook for an additional minute.
- Add Fruits, Nuts and Grains: Stir in the diced apple, dried cranberries, chopped nuts, cooked quinoa or rice if using, fresh thyme, and cinnamon if desired. Cook this mixture for 2-3 minutes until warmed and well combined.
- Combine with Sausage: Return the cooked sausage to the skillet and mix everything together thoroughly. Adjust salt and pepper to taste.
- Stuff the Squash: Remove the roasted squash from the oven and flip them cut-side up. Spoon the sausage and fruit mixture into each squash half, filling generously. Sprinkle the tops with grated Parmesan or feta cheese if desired.
- Bake Again: Place the stuffed squash halves back in the oven and bake for an additional 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 extra flavor.
Notes
- You can substitute ground turkey for sausage to make the dish leaner.
- Quinoa or rice is optional but adds extra bulk and texture to the filling.
- Use pecans or walnuts interchangeably based on your preference.
- For a vegetarian version, omit the meat and increase the quantity of grains and nuts.
- The cinnamon and cheese are optional but enhance the autumnal flavors of the dish.
- Make sure to roast the squash cut-side down first to tenderize without drying out.
