Delicious Acorn Squash Recipes: Stuffed with Savory-Sweet Goodness

As autumn arrives, few vegetables capture the season’s essence like the humble acorn squash. Its distinct shape and subtly sweet flavor make it a beloved choice for comforting meals. We are excited to share one of our favorite acorn squash recipes: a delightful stuffed version that combines savory and sweet flavors. This dish makes a perfect, cozy main course for any fall evening.

Why You’ll Love These Acorn Squash Recipes

These wonderful acorn squash recipes are designed for busy home cooks and beginners alike. You’ll find them easy to integrate into your weeknight dinner rotation, offering maximum flavor with minimal fuss.

• Effortlessly Easy: Simple steps mean you can have a gourmet-tasting meal ready without stress. This recipe is perfect for beginners.
• Comforting Fall Flavors: Every bite delivers a harmonious blend of sweet apple, savory sausage, and aromatic herbs, encapsulating autumn.
• Wholesome & Healthy: Acorn squash is naturally rich in nutrients and fiber, making this a satisfying and healthy choice.
• Customizable: Easily adapt the stuffing to fit various dietary needs or personal preferences, from vegetarian to spicy.
• Satisfying Main Course: It’s a complete meal in one attractive package, eliminating the need for many side dishes.

Ingredients

Creating delicious stuffed acorn squash recipes begins with fresh, high-quality ingredients. Here’s what you’ll need for this savory-sweet masterpiece.

1 small acorn squash: For 2 servings, choose a firm one.

• 1 tsp olive oil: For roasting and sautéing the filling.
• 1 shallot: Diced small, providing a mild onion flavor.
• 1 garlic clove: Minced, adding aromatic depth.
• 1 celery stalk: Diced small, for texture and a fresh note.
• ¼ tsp salt: Plus more for seasoning the squash.
• ¼ tsp pepper: Plus more for seasoning the squash.
• 1 rosemary sprig: Roughly chopped, lending an earthy aroma.
• ¼ tsp ground sage: Its warm, herbaceous notes complement the squash.
• 2 chicken sausages: Diced small, offering a lean protein.
• 1 small apple: Diced, for natural sweetness and moisture.
• 2 Tbsp dried cranberries: Providing a tart counterpoint to the sweet elements.
• 2 Tbsp grated Parmesan cheese: For a rich, savory, umami flavor.
• ½ cup breadcrumbs: Acts as a binder for the stuffing.
• ½ cup chicken broth: Keeps the stuffing moist and flavorful.

Notes & Substitutions

Selecting the right ingredients enhances any meal. For your acorn squash, choose one that feels heavy for its size with no soft spots.

• Acorn Squash: Pick firm, heavy squash with dark green skin.
• Protein: Pork sausage, ground turkey, or cooked lentils make excellent substitutes for chicken sausage.
• Herbs: Fresh thyme or parsley can beautifully replace rosemary and sage.
• Sweetness: A drizzle of maple syrup, brown sugar, or dried cherries can boost the sweet profile.
• Dairy: Nutritional yeast offers a cheesy, dairy-free alternative to Parmesan.
• Breadcrumbs: Use gluten-free breadcrumbs or cooked quinoa for a gluten-free option.
• Broth: Vegetable broth works perfectly for a vegetarian version.

Equipment

You don’t need fancy tools to create amazing acorn squash recipes. This simple list covers everything required for our stuffed squash.

• Sharp chef’s knife for cutting.
• Cutting board for safe preparation.
• Baking sheet for roasting the squash.
• Parchment paper to prevent sticking.
• Large skillet for cooking the stuffing.
• Measuring spoons and cups for accuracy.

Instructions

Follow these easy steps to create delicious stuffed acorn squash. This recipe makes a wonderful meal for any occasion.

1. Preheat Oven: Set your oven to 400°F (200°C) and prepare for roasting.
2. Prep Squash: Slice the acorn squash in half lengthwise, right through the stem. Scoop out all the seeds and stringy bits from the center.
3. Season Squash: Place the squash halves on a baking sheet lined with parchment paper. Brush the cut flesh with olive oil. Sprinkle with salt and pepper to season well.
4. First Roast: Flip the squash halves cut-side down, so the skin faces up. Bake for 30 minutes, or until the flesh becomes tender.
5. Sauté Aromatics: While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the diced shallot, minced garlic, diced celery, salt, pepper, chopped rosemary, and ground sage. Cook for 3-5 minutes until the vegetables soften.
6. Add Meats & Herbs: Stir in the diced chicken sausage. Cook for another 3-4 minutes, breaking it up as it browns.
7. Cook Apple: Add the diced apple to the skillet. Cook for 1-2 minutes until the apple softens slightly.
8. Combine Stuffing: Remove the skillet from the heat. Stir in the dried cranberries, grated Parmesan cheese, and breadcrumbs. Mix everything until well combined. This is a crucial step for many delicious acorn squash recipes.
9. Stuff Squash: Flip the roasted acorn squash halves over so they are cut-side up. Generously fill each half with the prepared stuffing mixture.
10. Moisten Stuffing: Pour ½ cup of chicken broth evenly over the stuffing in both squash halves. This keeps the filling moist and flavorful.
11. Final Bake: Return the baking sheet to the oven. Bake for another 15 minutes, allowing the flavors to meld and the stuffing to warm through.

Pro Tips & Troubleshooting

Achieving perfect stuffed squash is simple with these helpful pointers. Avoid common pitfalls for the best results.

• Cutting Acorn Squash: Place the squash on a stable surface. Use a sharp knife and cut slowly and carefully lengthwise.
• Doneness Check: The squash is ready when a fork easily pierces the flesh. Adjust roasting time if needed.
• Even Stuffing: Distribute the filling equally between the two halves for balanced flavor.
• Prevent Dryness: Do not skip the chicken broth; it adds moisture and richness to the stuffing.
• Crispy Top: For a golden, crispy topping, broil the stuffed squash for 2-3 minutes at the end. Keep a close eye on it to prevent burning.
• Flavor Boost: Briefly toast the breadcrumbs in a dry pan before adding them to the stuffing for extra crunch and depth.

Serving Suggestions, Storage, & Variations

These delicious acorn squash recipes offer flexibility for serving and storage. You can also get creative with various flavor combinations.

Serving Suggestions

• Serve the stuffed squash hot, right from the oven, as a complete and satisfying meal.
• Pair it with a light, simple green salad tossed with a vinaigrette dressing.
• Enjoy with a glass of crisp apple cider or a robust red wine for a truly autumnal experience.

Storage & Reheating

• Store: Refrigerate any leftover stuffed squash in an airtight container for up to 3-4 days.
• Reheat: Warm individual servings in the microwave or bake in a preheated oven at 350°F (175°C) until heated through.

Recipe Variations

• Classic Roasted Acorn Squash: Simply roast halves with salt, pepper, and a pat of butter for an easy side.
• Sweet Acorn Squash: Enhance sweetness with brown sugar, maple syrup, cinnamon, or candied pecans before roasting.
• Vegetarian Stuffed: Create a hearty vegetarian filling with sautéed mushrooms, wild rice, toasted nuts, and a blend of herbs.
• Spicy Stuffed: Add a kick with diced chorizo, jalapeños, or a pinch of chili powder to the stuffing mixture.
• Acorn Squash Soup: Peel and cube roasted squash, then puree it with vegetable broth, a touch of cream, and warming spices.

Nutrition Information

This stuffed acorn squash offers a balanced and nourishing meal. The nutritional values below are approximate and can vary based on specific ingredients used in these acorn squash recipes.

According to the USDA, acorn squash is a good source of vitamins, minerals, and fiber, contributing to a healthy diet. Acorn squash is rich in fiber, which aids digestion and helps you feel full. It also provides a good source of Vitamin C and potassium. This recipe combines protein, vegetables, and healthy carbohydrates, making it a wholesome choice.

Frequently Asked Questions (FAQ)

You likely have a few questions about preparing and enjoying this versatile winter squash. Here are some common inquiries about acorn squash recipes.

• How do I choose a good acorn squash? Look for squash that is firm, heavy for its size, and has smooth, dark green skin without any soft spots. A small orange spot is fine, but avoid large discolored areas.
• Can I eat the skin of acorn squash? Yes, the skin of acorn squash is edible and softens considerably when cooked. It adds nutrients and texture, though some prefer to remove it after cooking.
• What’s the best way to cut acorn squash? Place the squash on a cutting board, stable side down. Use a sharp, heavy knife to carefully cut it in half lengthwise, often through the stem.
• Can I prepare acorn squash ahead of time? You can roast the squash halves and prepare the stuffing up to a day in advance. Store them separately in the refrigerator, then combine and bake just before serving.
• Is acorn squash healthy? Absolutely! Acorn squash is packed with fiber, Vitamin C, Vitamin A, and potassium, making it a nutritious addition to your diet.

Conclusion

We hope this delightful stuffed acorn squash recipe inspires your next cozy meal. With its comforting flavors and simple preparation, it truly embodies the warmth of the season. Experiment with these acorn squash recipes and make them your own. Don’t forget to share your creations and thoughts in the comments below! Happy cooking!

Delicious Acorn Squash Recipes: Stuffed with Savory-Sweet Goodness

This recipe features acorn squash halves stuffed with a delightful savory-sweet mixture. It combines chicken sausage, apples, dried cranberries, and fragrant herbs, baked until tender and golden.

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 2 servings

Calories: 435

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 small acorn squash
• 1 tsp olive oil
• 1 shallot diced small
• 1 garlic clove minced
• 1 celery stalk diced small
• 1/4 tsp salt plus more for seasoning
• 1/4 tsp pepper plus more for seasoning
• 1 rosemary sprig chopped roughly
• 1/4 tsp ground sage
• 2 chicken sausages diced small
• 1 small apple diced
• 2 Tbsp dried cranberries
• 2 Tbsp parmesan cheese grated
• 1/2 cup breadcrumbs
• 1/2 cup chicken broth

Equipment

• Oven
• Baking Sheet
• Parchment Paper
• Large Skillet

Method

 

Preparation

1. Preheat your oven to 400 degrees Fahrenheit.
2. Slice the acorn squash in half lengthwise, then scoop out and discard the seeds.
3. Place the squash halves on a parchment-lined baking sheet, brush the flesh with olive oil, and season with salt and pepper.
4. Flip the squash halves cut-side down on the baking sheet and bake for 30 minutes until tender.

Stuffing

1. While the squash bakes, heat 1 tablespoon of olive oil in a large skillet over medium-low heat.
2. Add shallot, garlic, celery, salt, pepper, rosemary, and sage to the skillet; cook for 3-5 minutes until the vegetables soften.
3. Stir in the diced chicken sausage and cook for another 3-4 minutes.
4. Add the diced apple and cook for 1-2 minutes until it becomes soft.
5. Remove the skillet from heat and stir in the dried cranberries, grated parmesan cheese, and breadcrumbs until combined.

Final Bake

1. Flip the cooked acorn squash halves over, then evenly stuff each half with the prepared mixture.
2. Pour chicken broth evenly over the stuffing in both squash halves.
3. Return the baking sheet to the oven and bake for an additional 15 minutes.

Notes

For a vegetarian option, replace chicken sausage with a plant-based alternative or sautéed mushrooms. Ensure the squash is fork-tender after the first bake for the best texture.