Name: Stuffed Acorn Squash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 small acorn squash; 1 tsp olive oil; Salt and pepper, to taste; 1 shallot, diced small; 1 garlic clove, minced; 1 celery stalk, diced small; 1/4 tsp salt; 1/4 tsp pepper; 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 grated parmesan cheese; 1/2 cup breadcrumbs; 1/2 cup chicken broth; 1 Tbsp olive oil (for cooking veggies and sausage)

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If you’re looking for a cozy, flavorful dish that feels like a warm hug on a plate, this Stuffed Acorn Squash recipe is exactly what you need. Combining the naturally sweet and nutty flavor of tender roasted acorn squash with a savory, aromatic filling of chicken sausage, apples, and cranberries, this dish balances rustic comfort with a touch of elegance. It’s a feast of textures and colors that’s perfect for any occasion, whether a weeknight dinner or a festive gathering.

Stuffed Acorn Squash Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem simple at first glance, but each one plays a crucial role in building the rich flavor and satisfying texture of the Stuffed Acorn Squash. From the subtle sweetness of apples to the savory depth of rosemary and sage, every item adds dimension and balance.

1 small acorn squash: The star that provides a naturally sweet, earthy base and sturdy vessel for the stuffing.
1 tsp olive oil: Adds a touch of richness and helps crisp the squash skin when roasting.
1 shallot (diced small): Brings a milder, delicate onion flavor that complements the savory filling.
1 garlic clove (minced): Gives an aromatic punch to elevate the stuffing’s taste.
1 celery stalk (diced small): Adds subtle crunch and a fresh, green note to balance the sweetness.
1/4 tsp salt (plus more for seasoning): Essential for enhancing all flavors without overpowering.
1/4 tsp pepper (plus more for seasoning): Provides a gentle heat and depth to the stuffing.
1 rosemary sprig (chopped roughly): Imparts piney, fragrant herbal notes that lift the savory components.
1/4 tsp ground sage: Delivers earthy warmth that pairs beautifully with the sausage and apples.
2 chicken sausages (diced small): The hearty protein base that gives the stuffing substance and flavor complexity.
1 small apple (diced): Adds natural sweetness and a bit of soft texture when cooked.
2 Tbsp dried cranberries: Introduce a tart pop that cuts through the richness.
2 Tbsp grated parmesan cheese: Provides savory umami and helps bind the stuffing.
1/2 cup breadcrumbs: Acts as the perfect filler to hold everything together with some gentle chewiness.
1/2 cup chicken broth: Keeps the stuffing moist during baking and adds subtle savory depth.

How to Make Stuffed Acorn Squash

Step 1: Preparing and Roasting the Squash

Start by preheating your oven to 400 degrees. Slice the acorn squash in half lengthwise, which should cut right through the stem if done correctly. Scoop out all the seeds, making room for the delicious stuffing. Brush each half with olive oil and season the flesh generously with salt and pepper. Place the halves cut side down on a parchment-lined baking sheet and roast for about 30 minutes until the flesh becomes tender but still holds its shape perfectly.

Step 2: Cooking the Filling

While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium-low heat. Add diced shallot, minced garlic, celery, salt, pepper, chopped rosemary, and ground sage. Sweat these ingredients gently for 3 to 5 minutes until each bites softens and releases their wonderful aromas. Then, toss in the diced chicken sausage and continue cooking for another 3 to 4 minutes until it’s nicely browned and cooked through.

Step 3: Adding Sweetness and Binding Ingredients

Next, stir in the diced apple and cook for 1 to 2 minutes, allowing the fruit to soften just slightly while still maintaining a bit of texture. With the heat off, fold in dried cranberries, parmesan cheese, and breadcrumbs. These ingredients not only add flavor contrast but also create the perfect binding for your stuffing mix.

Step 4: Stuffing and Final Baking

Carefully flip the roasted acorn squash halves so the cut sides are facing up. Spoon the prepared stuffing generously into each half, packing it well without overfilling. Pour chicken broth evenly over the stuffing to add moisture and help everything meld together during the final bake. Return the stuffed squash to the oven and bake an additional 15 minutes to let the flavors marry and the top get slightly golden.

How to Serve Stuffed Acorn Squash

Garnishes

To take your Stuffed Acorn Squash to the next level, sprinkle some freshly chopped parsley or a few extra shreds of parmesan cheese right before serving. A light drizzle of good-quality olive oil or a small sprinkle of toasted nuts like pecans or walnuts adds wonderful texture and flair.

Side Dishes

This dish pairs beautifully with crisp green salads dressed with tangy vinaigrettes or a simple quinoa pilaf to keep the meal healthy yet satisfying. Roasted Brussels sprouts or sautéed kale also complement the hearty flavors without overwhelming the delicate squash.

Creative Ways to Present

For festive occasions, serve the stuffed squash halves on a large platter garnished with rosemary sprigs and cranberries for a visually stunning centerpiece. Alternatively, scoop some of the mixture out and serve portions in mini acorn squash cups as charming individual servings that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Stuffed Acorn Squash, transfer it into an airtight container and store it in the refrigerator for up to 3 days. This makes for a delicious next-day lunch or dinner with minimal effort.

Freezing

You can freeze the stuffed squash, but it’s best to remove the filling and squash separately for best texture after thawing. Store both parts in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place the stuffed squash in an oven-safe dish and warm in a 350-degree oven until heated through, about 15-20 minutes. This method preserves its texture much better than the microwave.

FAQs

Can I make this Stuffed Acorn Squash vegetarian?

Absolutely! You can replace the chicken sausage with a plant-based sausage or simply add more vegetables, nuts, and beans for protein. Mushrooms also make a wonderful savory addition.

Is it possible to prepare this recipe ahead of time before baking?

Yes, you can prepare the stuffing and squash halves separately and assemble them just before baking. This saves time on the day you want to serve it and still maintains freshness.

What type of apples works best in this recipe?

Choose a crisp, mildly sweet apple like Honeycrisp or Fuji. These varieties soften nicely without turning mushy, adding the perfect sweet balance to the savory stuffing.

Can I use other types of squash for this recipe?

While acorn squash is ideal for its shape and flavor, you can experiment with delicata or small butternut squash. Keep cooking times in mind as they will vary slightly.

How can I make the stuffing gluten-free?

Simply swap out the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Ensure your chicken broth and sausage are also gluten-free for a safe meal.

Final Thoughts

This Stuffed Acorn Squash recipe is a delightful celebration of autumn flavors and textures that will quickly become a beloved favorite in your kitchen. Easy to prepare yet impressively tasty, it’s a wonderful way to bring comfort and color to your dining table. I can’t wait for you to try it and make it your own!

Stuffed Acorn Squash Recipe

★★★★★

5.2 from 24 reviews

Author: anna
Total Time: 60 minutes
Yield: 2 servings 1x
Diet: Low Salt

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Description

This Stuffed Acorn Squash recipe features tender roasted acorn squash halves filled with a savory blend of chicken sausage, diced apple, dried cranberries, and aromatic herbs, topped with parmesan and breadcrumbs for a satisfying, seasonal dish perfect for cozy dinners.

Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the acorn squash.
Prepare Squash: Slice the acorn squash in half lengthwise, keeping the stem attached. Scoop out the seeds and membranes from inside each half.
Season Squash: Brush the flesh of each squash half with olive oil and season generously with salt and pepper on the cut side.
Roast Squash: Place the squash halves cut side down on a parchment-lined baking sheet and bake for 30 minutes until the flesh is tender.
Sauté Vegetables: While squash is roasting, heat 1 tablespoon of olive oil over medium-low in a large skillet. Add diced shallot, minced garlic, diced celery, salt, pepper, chopped rosemary, and ground sage. Cook for 3-5 minutes until vegetables are softened.
Cook Sausage: Add diced chicken sausage to the skillet and cook, stirring frequently, for 3-4 minutes until sausage is cooked through.
Add Apple: Stir in the diced apple and cook for an additional 1-2 minutes until the apple softens slightly.
Mix in Remaining Stuffing Ingredients: Remove the skillet from heat, then stir in dried cranberries, grated parmesan, and breadcrumbs until the mixture is combined.
Stuff Squash: Flip the roasted squash halves over so the cut side is facing up. Evenly divide and fill each squash half with the prepared stuffing mixture.
Add Broth and Bake Again: Pour chicken broth evenly over the stuffing in both squash halves to keep the filling moist. Return to the oven and bake for an additional 15 minutes.

Notes

You can substitute chicken sausage with turkey sausage or a plant-based alternative for different dietary needs.
For a vegetarian version, omit the sausage and replace chicken broth with vegetable broth.
Feel free to use gluten-free breadcrumbs if needed to make the dish gluten-free.
Ensure the apple you choose is firm, like Granny Smith or Honeycrisp, to add a nice sweetness and texture contrast.
Leftovers can be stored refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting and Sautéing
Cuisine: American