Description
Hearty “stuffed acorn squash” brings Mediterranean warmth to seasonal harvest dinner, blending roasted squash with herbed quinoa and crumbled feta. Rich flavors dance across your plate, inviting comfort and culinary adventure in one delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 medium acorn squash, halved and seeded
- 1 lb (450g) ground sausage (Italian, chicken, or turkey)
- ½ cup wild rice, uncooked (or a wild rice blend)
Vegetables and Aromatics:
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium apple, diced
Seasonings and Extras:
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- ½ cup dried cranberries
- ½ cup (50g) chopped pecans (optional)
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon cinnamon
- ¼ cup (25g) grated Parmesan cheese (optional)
Instructions
- Prepare the acorn squash by slicing in half and removing seeds, creating a clean cavity for the upcoming filling. Massage the interior with olive oil, then sprinkle with salt and pepper to enhance natural flavors.
- Position the squash halves facing downward on a baking sheet, allowing them to roast in a preheated 400F (200C) oven for approximately 35 minutes until the flesh becomes tender and easily pierced with a fork.
- While the squash transforms in the oven, initiate wild rice preparation according to package guidelines, ensuring each grain cooks to fluffy perfection.
- Heat olive oil in a skillet over medium temperature, introducing diced onions to caramelize and soften. Add minced garlic and crumbled sausage, stirring consistently until meat develops a rich, golden-brown coloration.
- Incorporate apple chunks, dried cranberries, chopped pecans, and aromatic herbs like thyme, sage, and cinnamon into the sausage mixture. Allow ingredients to meld and release their complex flavors for several minutes.
- Gently fold cooked wild rice into the skillet, creating a harmonious stuffing blend. Taste and adjust seasoning with additional salt and pepper as needed.
- Extract roasted squash from the oven, flipping halves to reveal their caramelized interior. Generously fill each half with the prepared rice and sausage mixture, pressing lightly to compact the stuffing.
- Optional: Sprinkle grated Parmesan cheese across the stuffed surfaces for an additional layer of richness.
- Return stuffed squash to the oven, allowing them to bake for an additional 10-15 minutes until the tops turn golden and the entire dish radiates warmth.
- Garnish with fresh parsley and extra Parmesan cheese, then serve immediately to preserve the dish’s optimal temperature and texture.
Notes
- Choose firm, symmetrical acorn squash with vibrant green or orange skin to ensure even roasting and optimal flavor absorption.
- Swap sausage with plant-based crumbles or roasted chickpeas for a vegetarian version that maintains the dish’s hearty texture and protein content.
- Pat the squash dry before oiling to help achieve a crispy, caramelized exterior and prevent soggy results during roasting.
- Allow the stuffed squash to rest for 5 minutes after baking to help the filling set and make serving easier without falling apart.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 40mg