This Stuffed Acorn Squash is a wholesome dinner that’s tremendous filling and filled with vitamin and taste! Savory sausage, recent apple and celery with candy cranberries and recent sage.
Winter squash is good, creamy and so scrumptious! It is extremely versatile and you may prepare dinner it in so some ways! Acorn squash is certainly one of my favourite winter squash as a result of it’s small, simpler to chop, and has a candy, nutty taste and is a little more gentle than different winter squash.
Ingredients For Stuffed Acorn Squash
- Acorn Squash: Medium dimension acorn squash.
- Onion: Yellow or white onions work nice.
- Garlic: You should purchase cloves or pre-minced.
- Apple: This recipe works nice with a extra tart apple – inexperienced or pink woman are my favourite.
- Italian Sausage: I desire pork sausage for this recipe, however you should utilize turkey italian sausage if you need to decrease the quantity of fats.
- Sage: Fresh sage leaves offers you probably the most taste.
- Chicken Broth
- Cranberries: Dried cranberries are nice for this.
How to Cut Acorn Squash
There are plenty of methods to chop acorn squash relying on how you might be utilizing it. For this recipe there are two methods you possibly can reduce it.
- Cut from the stem down in half till you slice your entire squash. The simplest way is to chop down one of many ridges to stabilize your knife.
- Cut in half horizontally. Slice the underside a part of the sharp half off in order that it could actually sit flat on the baking sheet. This means creates a bit deeper house to fill together with your filling.
How to Make Stuffed Acorn Squash
- The first step is to prep and bake your acorn squash. Once your squash is reduce, evenly brush with oil after which season with salt and pepper.
- While the squash is cooking, make your filling by sauteing onion, apple, celery, garlic, sausage and sage.
- When your squash is completed, fill every half with the sausage combination.
- You can prime with cheese and bake for just some minutes till melted and bubbly. Enjoy!
Substitutions in Stuffed Acorn Squash
You can use any kind of floor meat on this stuffed squash. Chicken, turkey, or beef will work.
You can depart the apples out of this recipe, or you should utilize asian pears.
Rosemary would work nice on this recipe aslo.
More Favorite Squash Recipes
- 3 medium acorn squash reduce in half, seeds eliminated
- 2 tablespoons oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium apple cored and diced
- 1 stalk celery chopped
- 1 pound italian sausage
- 2 tablespoons recent sage minced
- 1/4 teaspoon sea salt extra to style
- 1/4 teaspoon black pepper extra to style
- 1/2 cup rooster broth
- 1/4 cup dried cranberries
Preheat oven to 450°F. Line a baking sheet with parchment paper and evenly spray with nonstick cooking spray.
Rinse the surface of the acorn squash and reduce in half. Scoop out the seeds and place squash face up on the baking sheet. Lightly brush with oil and season with salt and pepper. Bake squash for 25-half-hour or till fork tender.
While your squash are baking, warmth 1 tablespoon of oil in a skillet over medium excessive warmth. Add onion, celery and apple and saute till softened. This will take about 10 minutes. Add garlic and sage in the direction of the previous few minutes.
Add the sausage to your pan and prepare dinner till browned, breaking it up into small items. Once the sausage is brown, add rooster broth and stir to mix. Cook for a couple of extra minutes till the rooster broth has soaked into the combination. Remove from warmth and stir in cranberries.
When the acorn squash is completed baking, take away from the oven and fill every squash with the sausage/veggie combination. You can sprinkle your alternative of cheese on prime and bake for an extra 5 minutes to soften the cheese if you’d like! Serve heat and luxuriate in.
Calories: 434kcal | Carbohydrates: 34g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 58mg | Sodium: 736mg | Potassium: 1035mg | Fiber: 5g | Sugar: 8g | Vitamin A: 839IU | Vitamin C: 28mg | Calcium: 110mg | Iron: 3mg
I’m a registered dietitian, mother of 4, avid lover of meals and powerful promoter of wholesome habits. Here you will see plenty of scrumptious recipes filled with fruits and veggies, ideas for getting your youngsters to eat higher and change into intuitive eaters and plenty of sources for feeding your loved ones.
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