Autumn Delight Stuffed Acorn Squash Recipe

Introduction

Autumn Delight Stuffed Acorn Squash is a cozy, flavorful dish perfect for chilly evenings. Filled with savory Italian sausage, sweet apples, quinoa, and fragrant spices, it’s a comforting meal that celebrates the best flavors of fall.

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

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Cut the acorn squashes in half from stem to bottom, scoop out the seeds and pulp to create a bowl. Brush the inside with olive oil, season with salt and pepper, then place cut side down on a parchment-lined baking sheet. Roast for 25-30 minutes until tender.
3. Step 3: While the squash roasts, heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes.
4. Step 4: Add diced onion and celery to the skillet. Cook for 3-4 minutes more until the onions are translucent.
5. Step 5: Stir in diced apple, dried cranberries, thyme, cinnamon, salt, and pepper. Cook for another 3-4 minutes until the apples soften slightly.
6. Step 6: Remove the skillet from heat and gently fold in the cooked quinoa. Mix well to combine all the flavors.
7. Step 7: Turn the roasted acorn squashes cut side up. Spoon the sausage and apple filling evenly into each half, pressing gently to pack.
8. Step 8: If desired, sprinkle shredded cheddar cheese on top of each stuffed squash.
9. Step 9: Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until the cheese melts and becomes bubbly or the filling is heated through.
10. Step 10: Remove from oven and let cool slightly. Garnish with fresh parsley before serving.

Tips & Variations

• For a vegetarian version, swap the sausage for sautéed mushrooms or a plant-based sausage alternative.
• Use wild rice or farro instead of quinoa for a different texture and flavor.
• Try adding chopped walnuts or pecans to the filling for a crunchy contrast.
• Adjust the cinnamon and thyme quantities to suit your taste preferences.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warm. Avoid overheating to keep the squash tender and the filling flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

Yes, you can prepare the filling ahead of time and refrigerate it. Stuff the squash and bake just before serving for best results.

What can I use if I don’t have quinoa?

You can substitute cooked rice, couscous, or any other grain you prefer. Just ensure it’s cooked before mixing with the filling ingredients.

Autumn Delight Stuffed Acorn Squash Recipe

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★★★★★

4.7 from 176 reviews

A cozy and flavorful fall-inspired recipe featuring acorn squash halves roasted and stuffed with a savory mixture of Italian sausage, apples, quinoa, and dried cranberries, finished with a touch of cheddar cheese and fresh herbs.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

• 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 prepare for roasting the acorn squashes.
2. Prepare the Squash: Cut each acorn squash in half from stem to bottom and scoop out the seeds and stringy pulp, creating a hollow cavity. Brush the inside of each half with olive oil and season with salt and pepper. Place the squash halves 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 wooden spoon, and cook until browned and fully cooked, about 5-7 minutes.
4. Sauté the Vegetables: Add the diced onion and celery to the skillet with the cooked sausage. Sauté for 3-4 minutes until the onions become translucent and vegetables soften.
5. Mix in the Apples and Spices: Stir in the diced apple, dried cranberries, thyme, cinnamon, salt, and pepper. Continue cooking for another 3-4 minutes until the apples soften slightly and flavors meld.
6. Combine with Quinoa: Remove the skillet from heat and fold in the cooked quinoa, mixing thoroughly to combine all ingredients evenly.
7. Stuff the Squash: Take the roasted squashes out of the oven and carefully turn them cut side up. Generously spoon the sausage and apple quinoa mixture into each half, pressing gently to pack the filling well.
8. Add Cheese (Optional): If using, sprinkle shredded sharp cheddar cheese on top of each stuffed squash half.
9. Final Bake: Return the stuffed squashes to the oven and bake for 10-15 minutes more, until the cheese melts and becomes bubbly or the filling is heated through.
10. Garnish and Serve: Remove from oven and let the stuffed squashes cool for a few minutes. Garnish with fresh parsley before serving warm.

Notes

• You can omit the sausage for a vegetarian version and replace it with mushrooms or plant-based sausage.
• Use any variety of apple you prefer; tart apples like Granny Smith provide a nice contrast to the savory filling.
• Quinoa can be substituted with cooked rice or couscous if desired.
• Make sure to roast the acorn squash cut side down initially to soften the flesh without drying it out.
• This dish can be prepared ahead by cooking the filling in advance and assembling before the final bake.

Keywords: acorn squash, stuffed squash, Italian sausage, fall recipes, autumn, quinoa stuffing, baked squash, savory apple filling