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Autumn Delight Stuffed Acorn Squash Recipe

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4.7 from 62 reviews

This Autumn Delight Stuffed Acorn Squash recipe is a cozy and flavorful fall dish featuring roasted acorn squash filled with a savory and sweet mixture of Italian sausage, apples, quinoa, and dried cranberries, accented with warming spices and topped with melted cheddar cheese for a comforting meal perfect for seasonal gatherings.

Ingredients

Scale

Squash

  • 2 medium acorn squashes
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Filling

  • 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

Topping & Garnish

  • 1/2 cup shredded sharp cheddar cheese (optional)
  • Fresh parsley for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the squash.
  2. Prepare the Squash: Cut the acorn squashes in half from stem to bottom. Scoop out the seeds and stringy pulp to make a bowl-like cavity. Brush the insides with olive oil and season with salt and pepper. Place them cut side down on a parchment-lined baking sheet and roast for 25-30 minutes until tender.
  3. Cook the Sausage: While the squash roasts, heat a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook for 5-7 minutes until browned and fully cooked.
  4. Sauté the Vegetables: Add the diced onion and celery to the skillet with the sausage and sauté for 3-4 minutes until the onions turn translucent.
  5. Mix in Apples and Spices: Stir in the diced apple, dried cranberries, thyme, cinnamon, salt, and pepper. Cook for another 3-4 minutes to soften the apples and blend the flavors.
  6. Combine with Quinoa: Remove the skillet from heat and fold in the cooked quinoa, mixing thoroughly to combine all ingredients well.
  7. Stuff the Squash: Carefully turn the roasted acorn squash halves cut side up. Spoon the sausage and apple filling into each half, pressing gently to pack the mixture.
  8. Add Cheese (Optional): Sprinkle each stuffed squash half with shredded sharp cheddar cheese if using.
  9. Final Bake: Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until the cheese has melted and the filling is heated through.
  10. Garnish and Serve: Remove from the oven, let cool slightly, then garnish with fresh parsley before serving.

Notes

  • Use cooked quinoa for a complete meal with protein and fiber.
  • Italian sausage can be substituted with a vegetarian sausage for a vegetarian twist.
  • The cheddar cheese topping is optional and can be omitted for a dairy-free version.
  • Ensure the squash is tender by poking with a fork before stuffing; if firm, roast a few minutes longer.
  • Leftovers store well refrigerated for up to 3 days and can be reheated in the oven.

Keywords: Acorn squash recipe, stuffed squash, autumn recipes, Italian sausage, quinoa stuffing, fall dishes, healthy stuffed squash

Find it online: https://mixitwitjoe.com/autumn-delight-stuffed-acorn-squash-recipe/