Description
A delightful medley of flavors, this stuffed acorn squash combines savory sausage, sweet apples, and tart cranberries for a perfect fall dish.
Ingredients
Scale
- 2 medium acorn squash
- 1 pound Italian sausage
- 1 apple (preferably Granny Smith or Honeycrisp)
- 1/2 cup cranberries (fresh or dried)
- 1 cup cooked quinoa or rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon sage
- Salt and pepper to taste
- Olive oil
- Chopped nuts (optional)
- Cheese (optional)
- Pinch of red pepper flakes (optional)
- Fresh parsley or thyme (for garnish)
- Sour cream or plain Greek yogurt (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Cut the acorn squashes in half vertically and scoop out the seeds. Place cut sides down on a baking dish and roast for 30-35 minutes until tender.
- Dice the onion and apple, and mince the garlic while the squash roasts.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent.
- Add the Italian sausage, breaking it up as it cooks. Stir in minced garlic and diced apple until sausage is browned.
- Mix in cooked quinoa or rice, cranberries, sage, salt, and pepper. Simmer for a few minutes to combine flavors.
- Turn the roasted acorn squashes over and spoon the filling into each half. Sprinkle with any additional cheese or nuts you desire.
- Return to the oven for an additional 10 minutes.
- Serve warm, garnished with fresh herbs.
Notes
For a vegetarian option, replace the sausage with sautéed mushrooms and additional vegetables. Ensure ingredients are fresh for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg