Autumn Delight Stuffed Acorn Squash Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
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
- 1/2 cup shredded sharp cheddar cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squashes.
- 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.
- 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.
- 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.
- 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.
- Combine with Quinoa: Remove the skillet from heat and fold in the cooked quinoa, mixing thoroughly to combine all ingredients evenly.
- 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.
- Add Cheese (Optional): If using, sprinkle shredded sharp cheddar cheese on top of each stuffed squash half.
- 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.
- 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
