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Stuffed Baked Acorn Squash

Stuffed Baked Acorn Squash with Sausage and Pumpkin

A hearty and flavorful autumn recipe. Sweet acorn squash is perfectly complemented by a savory sausage, pumpkin, and cranberry filling.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian (adaptable)
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Acorn Squash
  • 2 tablespoons Olive Oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Ground Sausage Italian or your favorite
  • 1 15 ounce can Pumpkin Puree
  • 0.5 cup Cooked Quinoa or Brown Rice
  • 0.5 cup Dried Cranberries
  • 0.25 cup Walnuts or Pecans chopped
  • 1 teaspoon Sage
  • 0.5 teaspoon Thyme
  • to taste Salt and Pepper
  • 0.25 cup Parmesan Cheese optional, grated

Equipment

  • Large Baking Sheet
  • Large skillet
  • Mixing bowls
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Cut acorn squash in half lengthwise, scoop out seeds and stringy bits. Brush cut sides with 1 tbsp olive oil.
  2. Place squash cut-side down on a baking sheet. Bake for 30-40 minutes, or until tender when pierced with a fork.
  3. While squash bakes, heat remaining olive oil in a skillet over medium heat. Add chopped onion and cook until softened (about 5 minutes).
  4. Add minced garlic and cook 1 minute more. Add sausage, breaking it up, and cook until browned. Drain excess grease.
  5. Stir in pumpkin puree, cooked quinoa/rice, cranberries, walnuts, sage, thyme, salt, and pepper. Simmer 5-7 minutes.
  6. If using, stir in Parmesan cheese during the last minute. Flip baked squash cut-side up. Spoon sausage mixture into cavities.
  7. Bake for another 15-20 minutes, or until filling is heated through and squash is tender.
  8. Let cool slightly before serving. Enjoy!

Notes

For a vegetarian option, substitute the sausage with 1 cup of cooked lentils or crumbled firm tofu. You can also adjust the spices to your preference. Leftovers can be stored in the refrigerator for up to 3 days.