Name: Savory Stuffed Acorn Squash
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 2 medium acorn squash; ¼ teaspoon salt (or to taste); 2 tablespoons olive oil; Freshly ground black pepper, to taste; 1 small onion, diced; 10 oz spicy Italian sausage, crumbled; ½ cup chopped pecans; 1 tablespoon olive oil; 1 tablespoon Italian seasoning; 4 oz fresh spinach; 4 cloves garlic, minced; ½ cup dried cranberries

Fall is a time for hearty meals that warm the soul, and one dish that perfectly embodies the cozy essence of the season is the Savory Stuffed Acorn Squash with Sausage, Spinach, and Cranberries. This delightful recipe not only showcases the vibrant colors and flavors of autumn but also provides a comforting and satisfying meal option that is as easy to prepare as it is delicious. Savory Stuffed Acorn Squash takes the humble acorn squash and elevates it with a robust filling of zesty sausage, nutritious spinach, tart cranberries, and crunchy pecans, making it an all-in-one treat that your family will love.

What makes this dish particularly appealing is its versatility. You can serve it as a main course for a dinner party or as a hearty side during holiday feasts. Each bite is a burst of flavor, with the sweetness of the roasted squash balanced perfectly by the savory filling. Moreover, this recipe highlights seasonal ingredients that not only taste great but also provide nutritional benefits. Packed with vitamins from the spinach and the wholesome goodness of nuts and cranberries, this dish proves that comfort food can also be healthy.

Whether you’re a novice in the kitchen or a seasoned chef, this recipe is straightforward to make. With just a few simple steps and ingredients, you can impress your guests or treat yourself to a delightful meal. So gather your ingredients and prepare to enjoy the delightful flavors of fall with this Savory Stuffed Acorn Squash!

Why You’ll Love This Savory Stuffed Acorn Squash

This dish combines the sweetness of acorn squash with a savory sausage filling, creating a flavor explosion.
It’s a complete meal on its own, offering protein, vegetables, and essential nutrients.
The recipe is easy to follow, making it perfect for busy weeknights or special occasions.
Each serving is visually appealing, making it a hit at any dinner table.
The ingredients can be customized to suit your personal taste preferences.

Preparation Phase & Tools to Use

Before diving into this flavorful recipe, it’s important to prepare your kitchen and workspace for a seamless cooking experience. Start by gathering all your ingredients and measuring them out to ensure you have everything on hand. This will save you time and prevent any last-minute scrambles. You’ll need two medium acorn squashes, which you can easily find at your local grocery store or farmer’s market during fall.

For cooking, you’ll require some essential tools. A sharp knife will help you slice the acorn squash in half without difficulty. A large spoon will be handy for scooping out the seeds, ensuring you have space for the delicious filling. Next, grab a baking sheet to roast the squash and a skillet for preparing the filling. Having everything ready will allow the cooking process to flow smoothly. Ignite your culinary creativity as you embark on this delightful journey!

Ingredients

2 medium acorn squash
¼ teaspoon salt (or to taste)
2 tablespoons olive oil
Freshly ground black pepper, to taste
1 small onion, diced
10 oz spicy Italian sausage, crumbled
½ cup chopped pecans
1 tablespoon olive oil
1 tablespoon Italian seasoning
4 oz fresh spinach
4 cloves garlic, minced
½ cup dried cranberries

Instructions

Step 1: Roast the Squash

Begin by preheating your oven to 400°F (200°C). This temperature ensures that the acorn squash roasts perfectly, allowing the natural sugars to caramelize, enhancing the sweetness of the squash. Next, carefully slice off the top and bottom of each acorn squash, creating a stable base for cutting them in half. Scoop out the seeds thoroughly, creating ample space for the savory filling to nestle in later. Drizzle the halved squashes with olive oil, ensuring even coverage for flavor and moisture. Generously sprinkle salt and freshly ground black pepper over the flesh. Set the squash cut-side down on a baking sheet and roast in the preheated oven for about 30 minutes or until tender.

Step 2: Prepare the Filling

While the squash roasts, it’s time to create the delicious sausage filling. Heat a tablespoon of olive oil in a skillet over medium-high heat. This will allow the ingredients to sauté properly. Start by adding the diced onion, sautéing for about two minutes until they become translucent. Next, add the crumbled spicy Italian sausage to the pan, along with minced garlic and Italian seasoning, cooking for around five minutes until the sausage is browned and fragrant. As the filling cooks, incorporate the fresh spinach, stirring until it wilts and reduces in volume. This step is crucial for balancing flavors and adding nutrition to the filling. Finally, stir in the dried cranberries and chopped pecans, mixing everything well and seasoning to taste.

Step 3: Stuff the Squash

Once the roasted squash is ready, carefully turn them cut-side up. Now, it’s time to fill each half with the savory sausage mixture. Gently press down to pack the filling into the squash, ensuring each piece is loaded with flavor. After stuffing all the squash halves, they’re ready for a final bake. Preheat your oven to a lower temperature of 350°F (175°C) and return the filled squashes to the oven. Bake for an additional 10 to 20 minutes to ensure the filling is heated all the way through and slightly crispy on top.

Variations

Protein: Try using ground turkey or chicken sausage instead of Italian sausage for a leaner option.
Vegetables: Feel free to add other vegetables like bell peppers or zucchini for extra flavor and nutrition.
Spices: Customize the seasoning by adding red pepper flakes for a heat kick or different herbs like sage for a change in flavor.

Cooking Notes

Ensure your acorn squash is ripe and firm for the best flavor and texture.
You can prep the filling mixture a day in advance and store it in the refrigerator for a quick assembly.

Serving Suggestions

This Savory Stuffed Acorn Squash pairs beautifully with a side salad drizzled with balsamic vinaigrette.
For a rustic fall-inspired meal, serve it with slices of crusty bread and a warm mug of apple cider.

Tips

To enhance the flavors, consider adding freshly grated Parmesan cheese on top of the filling before the final bake.
For easier cleanup, cover your baking sheet with parchment paper when roasting the squash.

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Nutritional Information

Calories: 350
Protein: 20g
Sodium: 600mg

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the sausage filling a day ahead of time and refrigerate it until you’re ready to stuff the squash.

Can I use a different type of squash?

Absolutely! Butternut squash is a great substitute and offers a slightly sweeter flavor.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave for best results.

Is this recipe gluten-free?

Yes, as long as you choose gluten-free sausage and ensure your other ingredients are gluten-free, this recipe is safe for those with gluten sensitivities.

Conclusion

The Savory Stuffed Acorn Squash with Sausage, Spinach, and Cranberries is more than just a recipe; it embodies the flavors of fall and the joy of sharing delicious, hearty meals with loved ones. With every bite, you can savor the balance of sweetness and savory goodness while knowing you’re enjoying a nutritious dish. Whether you’re hosting a festive gathering or enjoying a quiet meal at home, this recipe guarantees satisfaction and happiness. So why not give it a try? Experiment with variations, share your experiences, and enjoy every delightful mouthful of this fall favorite. Don’t forget to comment below and let us know how your version turned out!