Description
This Stuffed Acorn Squash recipe combines the natural sweetness of roasted acorn squash with a savory sausage, apple, and wild rice filling. Enhanced with a touch of dried cranberries, nuts, and warming spices like thyme and cinnamon, it’s a hearty and wholesome main course perfect for fall dinners. The optional Parmesan cheese topping adds a delicious golden finish.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil (divided)
- Salt and pepper to taste
Filling
- 1/2 pound ground sausage (or ground turkey for a lighter version)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 apple, peeled and diced
- 1/2 cup cooked wild rice or quinoa
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Roast the Squash: Preheat your oven to 400°F. Brush the cut sides of the acorn squash with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut-side down on a parchment-lined baking sheet and roast for 30 to 35 minutes, or until the flesh is tender when pierced with a fork.
- Prepare the Filling: While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the ground sausage and cook until browned. Add the diced onion and minced garlic, sautéing for 3 to 4 minutes until softened. Stir in the diced apple, cooked wild rice or quinoa, dried cranberries, chopped nuts, thyme, cinnamon, salt, and pepper. Cook for another 2 to 3 minutes to combine flavors and heat through.
- Stuff the Squash: Once the acorn squash halves are roasted, flip them over so the cut side is up. Spoon the sausage mixture evenly into each squash half. If desired, sprinkle the grated Parmesan cheese on top for added richness.
- Bake to Finish: Return the stuffed squash halves to the oven and bake for an additional 10 to 15 minutes until heated through and the cheese, if used, is melted and slightly golden on top.
- Serve Warm: Remove from the oven and serve the stuffed acorn squash warm as a satisfying main dish perfect for autumn meals.
Notes
- Make it vegetarian by substituting the sausage with mushrooms or lentils.
- You can prepare the filling ahead of time and assemble just before baking for convenience.
