Description
This Sausage Stuffed Acorn Squash recipe is a hearty and flavorful dish perfect for fall or any cozy meal. Roasted acorn squash halves are filled with a savory mixture of Italian sausage, quinoa, sautéed vegetables, nuts, and dried cranberries, then baked until golden and delicious. It’s a comforting, colorful meal that combines sweet and savory elements with a nutty crunch, ideal as a main dish that feels both wholesome and indulgent.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squashes
- Olive oil for drizzling
- Salt and black pepper to taste
Stuffing
- 1 pound Italian sausage (mild or spicy, according to preference)
- 1 cup cooked quinoa (or rice if preferred)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, diced (optional)
- 1 cup spinach, chopped
- 1/2 cup dried cranberries (or raisins)
- 1/2 cup walnuts or pecans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional for topping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squash halves.
- Prepare Squash: Carefully cut the acorn squashes in half vertically and scoop out the seeds and fibrous insides with a spoon to create space for the stuffing.
- Season Squash: Brush the inside of each squash half with olive oil, then sprinkle with salt and pepper. Place the squash halves cut side down on a parchment-lined baking sheet.
- Roast Squash: Roast the squash for 25-30 minutes until tender and easily pierced with a fork, which softens the flesh for stuffing.
- Cook Sausage: While the squash roasts, heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and fully cooked. Remove and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and diced mushrooms (if using), cooking for an additional 3-4 minutes until mushrooms soften.
- Combine Filling: Stir in chopped spinach, cooked quinoa, dried cranberries, nuts, thyme, sage, and the cooked sausage. Season with salt and pepper to taste. Cook for 2-3 minutes until spinach wilts and everything is heated through.
- Stuff Squash: When the squash is done, flip the halves over so cut side is up. Spoon the sausage mixture into each half, packing it tightly to fill the cavities.
- Add Cheese: Sprinkle the stuffed squash tops with grated Parmesan cheese if using, for a golden, savory finish.
- Bake Again: Return the stuffed squashes to the oven and bake for 10-15 minutes until the cheese is golden and the filling is heated through.
- Serve: Remove from oven and allow to cool slightly before serving to enjoy a warm, hearty meal.
Notes
- You can substitute cooked rice for quinoa to suit your preference or what you have on hand.
- For a vegetarian version, omit the sausage and add more mushrooms or a plant-based sausage alternative.
- Optional mushrooms add earthy flavor but can be left out if preferred.
- Leftovers reheat well and make for excellent next-day meals.
- Ensure the squash is cut evenly for uniform cooking.
