Name: Autumn Delight Stuffed Acorn Squash Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 medium acorn squashes; 1 tablespoon olive oil; Salt and pepper to taste; 1 cup Italian sausage (casings removed); 1 large apple (such as Granny Smith), peeled and diced; 1/2 cup celery, diced; 1/2 cup onion, diced; 1 cup cooked quinoa; 1/2 cup dried cranberries; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme); 1 teaspoon cinnamon; Salt and pepper to taste; 1/2 cup shredded sharp cheddar cheese (optional); Fresh parsley for garnish

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Introduction

Autumn Delight Stuffed Acorn Squash is a warm, hearty dish perfect for cozy fall evenings. Filled with savory Italian sausage, sweet apples, and fragrant spices, it combines comforting flavors in a beautiful presentation.

The image shows two roasted dark green pumpkins with a shiny, slightly wrinkled texture, hollowed out and filled with layers starting with a bright orange pumpkin flesh base. On top of this is a thick layer of browned ground meat mixed with small pieces of pale green celery. The meat layer is covered with melted white cheese mixed with hints of orange cheese, bubbling slightly. The dish is garnished with small dark red dried cranberries and sprinkled with fresh green herb leaves. They are placed on a wooden tray with a couple of small orange pumpkins in the blurred background, all on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium acorn squashes
1 tablespoon olive oil
1 cup Italian sausage (casings removed)
1 large apple (such as Granny Smith), peeled and diced
1/2 cup celery, diced
1/2 cup onion, diced
1 cup cooked quinoa
1/2 cup dried cranberries
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon cinnamon
Salt and pepper to taste
1/2 cup shredded sharp cheddar cheese (optional)
Fresh parsley for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Cut the acorn squashes in half from stem to bottom. Scoop out the seeds and inner pulp, creating a bowl shape. Brush the inside with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet and roast for 25-30 minutes, until tender.
Step 3: In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Step 4: Add the diced onion and celery to the skillet with the sausage and cook for 3-4 minutes until the onion is translucent.
Step 5: Stir in the diced apple, dried cranberries, thyme, cinnamon, salt, and pepper. Cook for another 3-4 minutes until the apples soften slightly.
Step 6: Remove the skillet from heat and fold in the cooked quinoa, mixing all ingredients well.
Step 7: Carefully turn the roasted acorn squashes cut side up. Spoon the sausage and apple filling evenly into each half, gently pressing it down to pack.
Step 8: If using, sprinkle shredded cheddar cheese on top of each stuffed squash.
Step 9: Return the stuffed squashes to the oven and bake for 10-15 minutes more, until the cheese melts and the filling is heated through.
Step 10: Remove from oven, let cool briefly, then garnish with fresh parsley before serving.

Tips & Variations

For a vegetarian version, substitute the sausage with sautéed mushrooms or crumbled tofu.
Try using wild rice instead of quinoa for a nuttier texture.
Add chopped walnuts or pecans to the filling for extra crunch.
Use smoked sausage for a deeper, smoky flavor.
If you prefer less sweet, reduce the cranberries or omit the cinnamon.

Storage

Store any leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 15 minutes. Avoid microwaving if you want to maintain the texture of the squash and filling.

How to Serve

Two small roasted orange pumpkins are styled as bowls on a white marbled surface. Each pumpkin is filled with a dark brown, crumbly meat layer topped with a layer of melted pale yellow cheese that drips slightly over the edges. On top of the cheese, there are small red round pieces and fresh green herb leaves sprinkled with coarse white salt crystals. The pumpkins have a caramelized, slightly shiny surface with deep grooves. Fresh green herb sprigs lie beside the pumpkins. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the sausage and quinoa filling a day ahead and store it in the refrigerator. When ready, stuff the roasted squash halves and bake as directed.

What if I don’t have fresh thyme?

Dried thyme works well as a substitute; just use half the amount since dried herbs are more concentrated.