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.
Ingredients
Scale
Acorn Squash
- 1 small acorn squash
- 1 tsp olive oil
- Salt and pepper, to taste
Stuffing
- 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)
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
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 420
- Sugar: 10g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
Keywords: stuffed acorn squash, roasted acorn squash, chicken sausage stuffing, autumn recipe, healthy dinner, fall vegetables
