Autumn Delight Stuffed Acorn Squash Recipe

Introduction

Autumn Delight Stuffed Acorn Squash is a cozy, flavorful dish perfect for chilly evenings. Roasted acorn squash filled with a savory mixture of sausage, quinoa, apples, and warm spices creates a comforting balance of sweet and savory.

Ingredients

• 2 acorn squashes, halved and seeded
• 1 cup quinoa, cooked
• 2 Italian sausages, casings removed
• 1 apple, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cinnamon
• Salt and pepper to taste
• Olive oil for roasting and sautéing
• Fresh herbs for garnish (thyme or sage recommended)

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds. Brush each half with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25–30 minutes until tender.
2. Step 2: While the squash roasts, cook the quinoa according to package instructions, typically about 15 minutes.
3. Step 3: Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for 2–3 minutes until fragrant.
4. Step 4: Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5–7 minutes.
5. Step 5: Stir in the diced apple and cinnamon, cooking for another 2–3 minutes until the apple softens slightly.
6. Step 6: In a mixing bowl, combine the cooked quinoa with the sausage and apple mixture. Season with salt and pepper to taste.
7. Step 7: Remove the squash from the oven and turn the halves cut-side up. Fill each half with the quinoa-sausage mixture. Return to the oven and bake for an additional 10–15 minutes.
8. Step 8: Garnish with fresh herbs like thyme or sage before serving warm.

Tips & Variations

• Swap Italian sausage for ground turkey or plant-based sausage for a lighter or vegetarian option.
• Add chopped nuts like pecans or walnuts to the filling for extra crunch.
• Use wild rice instead of quinoa for a different texture and flavor.
• For extra sweetness, drizzle a little maple syrup over the filling before the final bake.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until warmed through. Avoid microwaving to keep the squash from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the filling and roast the squash a day ahead. Assemble and bake just before serving for best texture and flavor.

What if I don’t have fresh herbs for garnish?

Dried thyme or sage can be sprinkled on top before baking, or you can skip herbs altogether. Fresh herbs add brightness but are not essential.

Autumn Delight Stuffed Acorn Squash Recipe

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★★★★★

4.7 from 50 reviews

Autumn Delight Stuffed Acorn Squash is a cozy and flavorful fall recipe featuring roasted acorn squashes filled with a savory mixture of Italian sausage, quinoa, apple, and aromatic spices. Perfect for a hearty vegetarian-friendly meal or side, this dish combines sweet, savory, and spiced elements for a comforting autumn treat.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Squash

• 2 acorn squashes, halved and seeded
• Olive oil, for roasting
• Salt and pepper, to taste

Filling

• 1 cup quinoa, cooked
• 2 Italian sausages, casings removed
• 1 apple, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cinnamon
• Salt and pepper, to taste
• Olive oil, for sautéing

Garnish

• Fresh herbs (thyme or sage recommended)

Instructions

1. Roast Squash: Preheat the oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender when pierced with a fork.
2. Cook Quinoa: While the squash roasts, cook the quinoa according to package instructions, approximately 15 minutes, until fluffy and water is absorbed.
3. Sauté Aromatics and Sausage: Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2 to 3 minutes until translucent and fragrant. Add the Italian sausage, breaking it apart with a spatula, and cook until browned, about 5 to 7 minutes.
4. Add Apple and Spices: Stir in the diced apple and cinnamon into the sausage mixture. Cook for an additional 2 to 3 minutes until the apple slightly softens.
5. Combine Filling: Transfer the cooked quinoa to a mixing bowl and combine it thoroughly with the sausage, apple, and onion mixture. Season with salt and pepper to taste.
6. Stuff Squash and Finish Roasting: Remove the roasted squash from the oven and turn the halves cut-side up. Fill each squash half generously with the quinoa and sausage mixture. Return the stuffed squashes to the oven and bake for another 10 to 15 minutes until heated through.
7. Garnish and Serve: Remove from the oven, garnish with fresh thyme or sage, and serve warm for a comforting autumn meal.

Notes

• For a vegetarian version, substitute Italian sausage with plant-based sausage or use additional vegetables like mushrooms or lentils.
• Leftover stuffed squash can be refrigerated for up to 3 days and reheated gently in the oven.
• Try adding dried cranberries or nuts to the filling for added texture and flavor.
• Use a meat thermometer to ensure sausage reaches an internal temperature of 160°F (71°C) when cooking.

Keywords: stuffed acorn squash, autumn recipe, roasted squash, quinoa stuffing, Italian sausage, fall meal, savory squash, healthy stuffing