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Stuffed Acorn Squash Recipe

This stuffed acorn squash recipe combines roasted squash with a savory filling of sausage, quinoa, cranberries, and herbs. It’s a cozy, flavorful dish perfect for fall dinners or holiday gatherings
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the roasted acorn squash:
  • 2 medium acorn squash halved and seeds removed
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
For the filling:
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 pound Italian sausage or plant-based sausage
  • 1 red bell pepper diced
  • 1 cup cooked quinoa or rice
  • ½ teaspoon dried thyme
  • ½ teaspoon ground sage
  • ¼ teaspoon cinnamon optional
  • ½ cup dried cranberries or chopped apples
  • ¼ cup chopped pecans or walnuts
  • Salt and pepper to taste
  • ¼ cup shredded Parmesan or feta cheese optional

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Prepare the squash: Cut acorn squash in half and remove the seeds. Brush with olive oil and season with salt and pepper.
  3. Roast: Place squash halves cut-side down on a baking sheet. Roast for 30–40 minutes, until tender.
  4. Cook the filling: Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until fragrant.
  5. Add sausage and vegetables: Stir in sausage and cook until browned. Add diced bell pepper; cook 3–4 minutes.
  6. Combine everything: Add cooked quinoa or rice, thyme, sage, and cinnamon. Stir well, then fold in cranberries and nuts. Season with salt and pepper.
  7. Stuff the squash: Flip roasted squash halves and fill with the sausage mixture. Sprinkle with cheese if desired.
  8. Bake again: Return to the oven for 10 minutes to warm through and melt cheese.
  9. Serve hot: Garnish with herbs or extra nuts and enjoy!