Autumn Delight Stuffed Acorn Squash
This Autumn Delight Stuffed Acorn Squash combines roasted acorn squash with a hearty filling of quinoa, sausage, apples, and warming spices—perfect for a cozy fall meal.
Equipment
- Baking sheet
- Skillet
- Mixing Bowl
Ingredients
- 2 acorn squashes halved and seeded
- 1 cup quinoa cooked
- 2 Italian sausages casings removed
- 1 apple diced
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp cinnamon
- salt and pepper to taste
- olive oil for roasting and sautéing
- fresh herbs for garnish (thyme or sage recommended)
Instructions
- Preheat oven to 400°F (200°C). Halve acorn squashes, scoop out seeds, brush with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25–30 minutes until tender.
- Meanwhile, cook quinoa according to package instructions (about 15 minutes).
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes. Add sausage, breaking it apart, and cook until browned (5–7 minutes).
- Stir in diced apple and cinnamon, cooking another 2–3 minutes until softened.
- In a mixing bowl, combine quinoa with sausage mixture. Adjust seasoning with salt and pepper.
- Turn roasted squash cut-side up and fill each half with the quinoa-sausage mixture. Return to oven for 10–15 minutes. Garnish with fresh herbs and serve warm.
Notes
You can substitute quinoa with rice or couscous, swap sausage for plant-based protein, or add nuts and dried fruits for extra flavor. Leftovers store well in the fridge for up to 4 days or in the freezer for up to 3 months.