Description
Delicious and hearty stuffed acorn squash featuring a savory sausage and apple filling combined with wild rice, dried cranberries, and nuts. This comforting fall dish is roasted to tender perfection and topped with Parmesan cheese for an optional cheesy finish, making it an ideal gluten-free main course.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Filling
- 1/2 pound ground sausage (or ground turkey for a lighter version)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 apple, peeled and diced
- 1/2 cup cooked wild rice or quinoa
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Brush the cut sides of the acorn squash halves with 1 tablespoon of olive oil, then season generously with salt and pepper. Place them cut-side down on a parchment-lined baking sheet.
- Roast Squash: Roast the squash in the oven for 30 to 35 minutes, or until the flesh is tender when pierced with a fork.
- Cook Sausage and Vegetables: While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the ground sausage and cook until browned, breaking it up as it cooks.
- Sauté Aromatics and Mix Filling: Add the diced onion and minced garlic to the skillet. Sauté for about 3 to 4 minutes until softened. Stir in the peeled diced apple, cooked wild rice or quinoa, dried cranberries, chopped nuts, thyme, cinnamon, salt, and pepper. Cook the mixture for another 2 to 3 minutes until heated through and well combined.
- Stuff the Squash: Remove the squash from the oven and flip the halves cut-side up. Spoon the sausage and apple filling evenly into each squash half. Sprinkle grated Parmesan cheese on top if using.
- Final Bake: Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until the filling is hot and the cheese is slightly golden.
- Serve: Serve the stuffed acorn squash warm as a satisfying gluten-free main dish perfect for fall.
Notes
- For a vegetarian option, substitute the sausage with sautéed mushrooms or cooked lentils.
- Prepare the filling in advance and assemble the squash just before baking for convenience.
- Wild rice or quinoa can be substituted according to preference or availability.
- Use ground turkey to reduce fat content and calories.
