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Stuffed Acorn Squash

Close-up of a baked stuffed acorn squash, filled with a savory mixture and topped with fresh herbs.
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Roast acorn squash halves filled with savory sausage or vegetarian grains and beans, perfect for a cozy fall main or side dish.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 pound bulk pork sausage (or vegetarian sausage)
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup cooked quinoa (or brown rice)
  • 1/2 cup cooked black beans, rinsed and drained
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh sage (for garnish)
  • 2 tablespoons chopped fresh rosemary (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy bits.
  3. Brush the cut sides of the squash with olive oil. Place cut-side down on a baking sheet.
  4. Roast for 30-40 minutes, or until the squash is tender when pierced with a fork.
  5. While the squash roasts, cook the sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess fat.
  6. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  7. Stir in the minced garlic, dried sage, dried thyme, black pepper, and salt. Cook for 1 minute more until fragrant.
  8. Remove the skillet from the heat. Stir in the cooked quinoa, black beans, and dried cranberries.
  9. Once the squash is tender, carefully flip the halves over. Spoon the sausage and quinoa mixture evenly into the cavities of the squash halves.
  10. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until heated through and lightly browned on top.
  11. Garnish with fresh parsley, sage, and rosemary before serving.

Notes

  • For a vegetarian option, use plant-based sausage and ensure your quinoa and beans are cooked without meat products.
  • You can prepare the filling ahead of time and refrigerate it. Stuff the squash just before baking.
  • For a lighter option, reduce the amount of sausage and increase the grains and beans.
  • Approximate calories per stuffed half: 450-550, depending on ingredients.
  • Consider this a great option for meal planning, especially during the fall season.

Nutrition

Find it online: https://kingscook.com/stuffed-acorn-squash-recipe/