Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
A wholesome and cozy dish featuring roasted acorn squash halves filled with a savory mixture of sausage, vegetables, and grains for a satisfying meal or side.
Ingredients
2 medium acorn squash, halved and seeded
2 tablespoons olive oil
Salt and black pepper to taste
½ pound ground sausage (pork or turkey)
½ cup onion, finely chopped
½ cup celery, chopped
1 apple, diced
2 cloves garlic, minced
1 teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (optional)
1 cup cooked quinoa or rice
¼ cup dried cranberries
¼ cup chopped pecans or walnuts (optional)
¼ cup grated Parmesan cheese (optional)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brush acorn squash halves with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for 30–35 minutes until tender.
While squash is roasting, heat remaining olive oil in a skillet over medium heat. Add sausage and cook until browned, breaking it up as it cooks.
Add onion, celery, apple, and garlic. Sauté for 5–7 minutes until softened.
Stir in sage, thyme, red pepper flakes (if using), cooked quinoa or rice, cranberries, and nuts. Cook for 2–3 minutes to combine. Adjust seasoning to taste.
Remove squash from oven, flip over, and fill each half with the stuffing mixture.
Top with Parmesan cheese if using and return to oven for 10 minutes, until heated through and cheese is melted.
Serve warm as a main dish or hearty side.
Notes
Make vegetarian by omitting sausage and adding sautéed mushrooms or chickpeas.
Use wild rice for a nutty flavor and added texture.
Leftovers can be reheated or frozen individually for quick meals.
Nutrition (Per Serving)
Calories: 420
Sugar: 10g
Sodium: 520mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 18g
Cholesterol: 35mg
Stuffed Baked Acorn Squash
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
A wholesome and cozy dish featuring roasted acorn squash halves filled with a savory mixture of sausage, vegetables, and grains for a satisfying meal or side.
Ingredients
2 medium acorn squash, halved and seeded
2 tablespoons olive oil
Salt and black pepper to taste
½ pound ground sausage (pork or turkey)
½ cup onion, finely chopped
½ cup celery, chopped
1 apple, diced
2 cloves garlic, minced
1 teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (optional)
1 cup cooked quinoa or rice
¼ cup dried cranberries
¼ cup chopped pecans or walnuts (optional)
¼ cup grated Parmesan cheese (optional)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brush acorn squash halves with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for 30–35 minutes until tender.
While squash is roasting, heat remaining olive oil in a skillet over medium heat. Add sausage and cook until browned, breaking it up as it cooks.
Add onion, celery, apple, and garlic. Sauté for 5–7 minutes until softened.
Stir in sage, thyme, red pepper flakes (if using), cooked quinoa or rice, cranberries, and nuts. Cook for 2–3 minutes to combine. Adjust seasoning to taste.
Remove squash from oven, flip over, and fill each half with the stuffing mixture.
Top with Parmesan cheese if using and return to oven for 10 minutes, until heated through and cheese is melted.
Serve warm as a main dish or hearty side.
Notes
Make vegetarian by omitting sausage and adding sautéed mushrooms or chickpeas.
Use wild rice for a nutty flavor and added texture.
Leftovers can be reheated or frozen individually for quick meals.