Description
A wholesome and comforting recipe featuring acorn squash halves stuffed with a flavorful mixture of ground sausage or turkey, aromatic herbs, sweet apples, quinoa, dried cranberries, and crunchy nuts, finished with a touch of Parmesan cheese. Perfect as a main course or side dish, this roasted stuffed acorn squash brings together savory and sweet elements for a satisfying fall-inspired meal.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squash, halved and seeds removed
- 1 tablespoon olive oil
- Salt and black pepper to taste
Stuffing
- ½ lb ground sausage or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 apple, peeled and diced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 1 cup cooked quinoa or wild rice
- â…“ cup dried cranberries
- ¼ cup chopped walnuts or pecans
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Brush the cut sides of the acorn squash with olive oil, then season with salt and black pepper. Place the squash halves cut side down on the baking sheet to roast.
- Roast Squash: Roast the squash for 30 to 40 minutes, or until you can easily pierce it with a fork, indicating it is tender and cooked through.
- Cook Sausage Mixture: While the squash roasts, heat a skillet over medium heat. Add the ground sausage or turkey and cook until browned and fully cooked. Then add the diced onion, minced garlic, diced apple, dried sage, and dried thyme to the skillet. Cook this mixture for 5 to 7 minutes, stirring occasionally, until the onions soften and the mixture becomes fragrant.
- Combine Stuffing Ingredients: Stir in the cooked quinoa or wild rice, dried cranberries, and chopped nuts into the sausage mixture. Season with salt and pepper according to your taste. Remove the skillet from heat and mix in the grated Parmesan cheese if you are using it.
- Stuff the Squash: Remove the roasted acorn squash halves from the oven and carefully flip them over so the cut sides are facing up. Spoon the stuffing mixture evenly into each half, filling generously.
- Final Bake: Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes until the filling is heated through and slightly golden on top.
- Serve: Serve the stuffed acorn squash warm, optionally garnished with fresh herbs or extra cheese for added flavor and presentation.
Notes
- You can make this dish vegetarian by omitting the sausage or replacing it with mushrooms or lentils for a plant-based option.
- This recipe is ideal for meal prep as it reheats well and makes a cozy holiday side or main dish.
