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Cozy Stuffed Acorn Squash with Sausage

Stuffed Acorn Squash with Sausage - featured image
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A hearty and comforting fall dinner featuring roasted acorn squash halves filled with a savory mixture of Italian sausage, apples, quinoa, and warm spices.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound Italian sausage (mild or hot), casings removed
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 large Granny Smith apple, peeled and diced
  • 1.5 cups cooked quinoa or brown rice
  • 2 tablespoons fresh sage, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1/2 cup chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Pinch of nutmeg

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash the acorn squash and pierce the skin several times with a fork to allow steam to escape.
  3. Cut the squash in half lengthwise and scoop out some of the flesh, leaving about 1/4 inch attached to the skin. Chop the scooped flesh and set aside.
  4. Place squash halves cut-side down on the baking sheet and roast for 30-40 minutes until a knife slides through the skin easily. Let cool slightly.
  5. While squash roasts, melt butter in a large skillet over medium heat. Add diced onion and a pinch of salt; cook for 5 minutes until translucent.
  6. Add minced garlic and cook for 1 minute until fragrant.
  7. Add the sausage meat to the skillet, breaking it up with a spatula. Cook for 6-8 minutes until browned and no pink remains. Drain excess fat if necessary.
  8. Stir in the diced apple, chopped herbs, and cooked grain. Mix well.
  9. Pour in the broth and simmer for 2 minutes to meld flavors.
  10. Stir the chopped roasted squash flesh back into the stuffing mixture. Season with salt, pepper, and nutmeg.
  11. Divide the stuffing evenly among the two squash shells, placing them cut-side up on the baking sheet.
  12. Bake for another 15-20 minutes until the stuffing is heated through and slightly browned on top.
  13. Serve warm.

Notes

If the squash is too hard to cut, microwave it for 2-3 minutes before cutting to soften the skin. Ensure the squash is fully roasted before scooping to avoid breaking the skin. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: acorn squash, stuffed squash, sausage recipe, fall dinner, vegetarian option, gluten-free, comfort food, healthy dinner

Find it online: https://coracooks.com/cozy-stuffed-acorn-squash-with-sausage-5-easy-fall-dinner-ideas/