Sausage Stuffed Acorn Squash Recipe
Acorn squash is a delicious and versatile vegetable that can be transformed into a hearty and satisfying meal when stuffed with flavorful ingredients like sausage, herbs, and cheese. This Sausage Stuffed Acorn Squash recipe is a perfect balance of sweet and savory, making it an excellent choice for a cozy and wholesome dinner.
- 2 small acorn squashes
- 1/2 lb (225g) ground sausage (you can use your favorite variety – pork, turkey, or plant-based)
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and black pepper to taste
- 1 cup cooked quinoa or rice
- 1/2 cup shredded cheddar cheese (or a dairy-free alternative for a vegan version)
- Olive oil for drizzling
- Fresh parsley for garnish (optional)
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Squash: Start by washing the acorn squashes. Slice off a small portion from the bottom of each squash, so they sit flat without rolling. Cut off the top quarter of the squash as lids and set them aside.
- Scoop and Season: Using a spoon, scoop out the seeds and some of the flesh from each squash to create a cavity for stuffing. Sprinkle the insides with a bit of salt and black pepper.
- Sauté the Sausage and Vegetables: In a large skillet, heat some olive oil over medium heat. Add the ground sausage and cook it until it’s no longer pink. Break it up into smaller pieces as it cooks. Remove any excess fat if needed.
- Add Aromatics: Stir in the diced onion, red bell pepper, and celery. Sauté until the vegetables become tender and aromatic. Add the minced garlic, dried thyme, and dried sage. Cook for an additional minute until the garlic becomes fragrant.
- Mix with Quinoa (or Rice): Add the cooked quinoa (or rice) to the sausage and vegetable mixture. Stir well to combine everything.
- Stuff the Squash: Carefully stuff each acorn squash with the sausage and quinoa (or rice) mixture. Press down gently to pack the filling.
- Cheese Topping: Sprinkle shredded cheddar cheese (or a vegan cheese alternative) on top of each stuffed squash.
- Bake: Place the squash lids back on top. This not only looks charming but also helps to keep the stuffing moist. Transfer the stuffed squashes to a baking dish and drizzle them with a touch of olive oil.
- Baking Time: Cover the baking dish with foil and bake in the preheated oven for about 40-45 minutes or until the squash is fork-tender and the stuffing is heated through.
- Final Touch: For the last 5-10 minutes of baking, remove the foil to allow the cheese to become bubbly and golden.
- Serve and Garnish: Once done, carefully remove the stuffed acorn squashes from the oven. Garnish with fresh parsley if desired. Serve them hot, and enjoy your Sausage Stuffed Acorn Squash!
This dish is a delightful combination of textures and flavors, making it an excellent choice for a cozy family dinner or a special occasion. The sweetness of the acorn squash pairs perfectly with the savory sausage and the earthy notes of herbs. It’s a comforting and nutritious dish that’s sure to become a favorite at your dining table.
- 2 acorn squash medium
- 2 tablespoons olive oil
- ¼ teaspoon salt or more
- black pepper freshly ground
- 1 tablespoon olive oil
- 1 onion small, diced
- 10 oz Italian sausage spicy, crumbled
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 4 oz spinach fresh
- ½ cup dried cranberries
- ½ cup pecans chopped
Roast acorn squash
- Preheat oven to 400 F.
- Prepare the acorn squash. Cut off the top and the bottom of each acorn squash to create a flat base. Keep fingers away from the knife to avoid injury. And, make sure not to cut too deep into the base of the squash. Slice each squash in half. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds
- Place acorn squash cut sides up on a baking sheet. Drizzle the cut sides of acorn squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper. Turn the squash over, and place it cut sides down on a baking sheet.
- Roast in the preheated oven at 400 F for 30 minutes.
Make sausage filling
- Make the sausage filling while the squash is being roasted in the oven.
- In a large skillet, heat olive oil, add diced onion, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.
- Add crumbled sausage, minced garlic, and Italian seasoning and cook for about 5 minutes or more on medium heat until the sausage is completely cooked through.
- Add fresh spinach and cook for another 5 minutes on medium heat until the spinach wilts.
- Add dried cranberries and chopped pecans and mix everything.
- Season with salt and pepper. Probably not necessary since the sausage is already usually salty (unless you use sweet sausage which I do not recommend).
How to stuff acorn squash
- By this time, you have roasted the acorn squash for 30 minutes. Remove them from the oven and turn cooked squash halves cut sides up.
- Divide the sausage filling among the 4 halves and stuff the squash until the mixture is leveled or a little bit higher.
- Bake the stuffed acorn squash in the preheated oven at 350 F for 10 or 20 more minutes until the sausage mixture is heated through.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 2253Total Fat 158gSaturated Fat 38gTrans Fat 0gUnsaturated Fat 126gCholesterol 162mgSodium 2741mgCarbohydrates 163gFiber 33gSugar 69gProtein 69g
The information contained herein is subject to change.