Autumn Delight Stuffed Acorn Squash Recipe
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.
- 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
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
- 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.
- Cook Quinoa: While the squash roasts, cook the quinoa according to package instructions, approximately 15 minutes, until fluffy and water is absorbed.
- 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.
- 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.
- 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.
- 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.
- 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
