Autumn Delight Stuffed Acorn Squash Recipe

Introduction

Autumn Delight Stuffed Acorn Squash is a warm, comforting dish perfect for crisp fall evenings. Filled with savory sausage, sweet apples, and nutty quinoa, it offers a delightful balance of flavors that celebrate the season.

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 and scoop out the seeds and pulp, creating a bowl shape. 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, cook the Italian sausage in a large skillet over medium heat. Break it apart with a wooden spoon and cook until browned and cooked through, about 5-7 minutes.
4. Step 4: Add diced onion and celery to the skillet with the sausage. Cook for 3-4 minutes until the onions become translucent.
5. Step 5: Stir in the diced apple, dried cranberries, thyme, cinnamon, salt, and pepper. Cook another 3-4 minutes until the apples soften slightly.
6. Step 6: Remove the skillet from the heat and fold in the cooked quinoa, mixing thoroughly to combine the flavors.
7. Step 7: Carefully turn the roasted squash halves cut side up. Fill each half generously with the sausage and apple mixture, pressing gently to pack the filling.
8. Step 8: If using, 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 bubbles or the filling is heated through.
10. Step 10: Remove from the oven, let cool for a few minutes, then garnish with fresh parsley before serving.

Tips & Variations

• For a vegetarian version, substitute sausage with sautéed mushrooms or cooked lentils.
• Use goat cheese instead of cheddar for a tangy twist.
• Swap quinoa with cooked rice or couscous if preferred.
• Adding chopped nuts like pecans or walnuts on top adds a lovely crunch.

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) until warmed through to maintain texture, or microwave on medium power for 2-3 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can make the sausage and apple filling up to a day in advance. Store it in the refrigerator and assemble the squash just before baking.

What can I use instead of acorn squash?

Butternut or delicata squash work well as substitutes and have a similar sweet, nutty flavor.

Autumn Delight Stuffed Acorn Squash Recipe

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★★★★★

4.9 from 92 reviews

Autumn Delight Stuffed Acorn Squash is a cozy and flavorful fall recipe featuring roasted acorn squash halves filled with a savory mixture of Italian sausage, apples, quinoa, celery, onions, dried cranberries, and warm spices. Finished with melted sharp cheddar cheese and fresh parsley garnish, this dish offers a perfect balance of sweet and savory flavors, ideal for a comforting seasonal meal.

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

Ingredients

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Squash and Roasting

• 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 and Garnish

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

Instructions

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C) to prepare for roasting the squash.
2. Prepare the Squash: Cut the acorn squashes in half from stem to bottom. Scoop out the seeds and mucilaginous tissue from the center, creating a bowl-like shape. Brush the inner surfaces with olive oil and sprinkle with salt and pepper. Place them cut side down on a baking sheet lined with parchment paper and roast in the preheated oven for about 25-30 minutes, or until tender.
3. Cook the Sausage: In a large skillet over medium heat, add the sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.
4. Sauté the Vegetables: Add the onion and celery to the skillet with the sausage and cook for an additional 3-4 minutes until the onions become translucent.
5. Mix in the Apples and Spices: Stir in the diced apple, dried cranberries, thyme, cinnamon, salt, and pepper. Cook for about 3-4 minutes until the apples are slightly softened.
6. Combine with Quinoa: Remove the skillet from heat and fold in the cooked quinoa. Mix well to combine all the flavors.
7. Stuff the Squash: Carefully turn the roasted acorn squashes cut side up. Spoon the sausage and apple filling generously into each half, pressing gently to pack it in.
8. Add Cheese (Optional): If desired, sprinkle shredded cheddar cheese on top of each stuffed squash.
9. Final Bake: Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, or until everything is heated through.
10. Garnish and Serve: Remove from the oven, let cool for a few minutes, then garnish with fresh parsley before serving.

Notes

• Use cooked quinoa prepared ahead of time or from leftover quinoa to save time.
• The recipe can be made vegetarian by substituting Italian sausage with a plant-based sausage alternative or mushrooms.
• Roasting the squash cut side down helps steam and soften the flesh evenly.
• Fresh thyme provides a brighter flavor, but dried thyme works well as a substitute.
• If you prefer a sweeter profile, increase the dried cranberries or add a drizzle of maple syrup on top before the final bake.

Keywords: stuffed acorn squash, autumn recipe, Italian sausage, quinoa, fall dish, roasted squash, savory filling