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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.

Ingredients

Scale

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

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