Sweet & Savory Stuffed Acorn Squash
Happy fall, friends! Acorn squash is in season here and I began with a new recipe and added a twist to create the most delicious both sweet and savory stuffed acorn squash. Oh, my!
The basic recipe called for Italian sausage, onions, Italian seasoning, and garlic cooked. A few diced peppers and garlic were added. And then a bit of chopped dried cranberries and pecans were tossed in to add to finish the flavors. The acorn squash are roasted, filled and roasted again.
When they came out? There was something missing.
My husband’s input was “things are always better with brown sugar and cinnamon”.
The results with this stuffed acorn squash?
Drumroll, please. That mixture sprinkled lightly over the top was incredible.
It took it to the next level.
Not even kidding.
The mix of the savory seasonings with the addition of cinnamon and brown sugar was the perfect blend.
Much like a baked sweet potato, right?
I hope that it checks all the boxes of fall flavors as much as it did for me.
In fact? This may make its way to the Thanksgiving table.
It’s THAT good!
So, here’s the recipe, friends!
Sweet & Savory Sausage Stuffed Acorn Squash
Equipment
- 1 oven
- 1 baking dish
- 1 cutting board and knife
- 1 set Measuring cups/spoons
Ingredients
- 2 whole acorn squash
- 2 T olive oil
- salt and pepper
- 3 whole Italian sausage, casings removed 10-12 oz.
- 1 C sweet onion, chopped
- 4 cloves garlic, minced
- 1/3 C sweet peppers, finely diced
- 2 t Italian seasoning
- 1/2 C dried cranberries, finely chopped
- 1/2 C pecans, chopped
- 1 C brown sugar
- 1 T ground cinnamon
Instructions
- Preheat the oven to 400°.
- Cut the acorn squash in half, scoop out seeds and strands and place on a baking sheet, cut sides up.
- Coat inside and cut edges of squash with olive oil and sprinkle generously with salt and pepper and place the cut sides down on the baking sheet.
- Roast in the preheated oven for 30-45 minutes.
- While the squash is roasting, remove the casings from the Italian sausage and add to a skillet.
- Add chopped onions, garlic, diced peppers and Italian seasoning to the sausage and cook until sausage is browned and broken into crumbles.
- Add chopped pecans and dried cranberries to a small mixing bowl and stir in the sausage mixture.
- When squash are roasted, remove from the oven and turn squash cut side up to add the filling. Add filling to each squash.Reduce oven to 350° and return the filled squash to the oven for an additional 20-30 minutes, being careful not to burn the filling.
- While squash are roasting, mix together brown sugar and cinnamon in a small bowl.
- Remove roasted squash from oven and serve immediately. Sprinkle squash with the brown sugar and cinnamon mixture to make the flavor over the top!
- Refrigerate leftovers in an airtight container in the fridge for up to 4 days. Reheat the squash in a preheated 350° oven for about 30 minutes or until heated through. Feel free to stir filling before reheating leftovers to ensure it doesn't over brown. Add brown sugar topping when serving.
Notes
What I love about this recipe? It’s great as a main dish or perfect to serve with a great winter salad or roasted brussel sprouts. A bit of comfort food meal when you have guests over the holidays, too.
For me, it’s been a wonderful menu change for lunch.
When you serve the squash, pull the squash away from the peeling and mix in with the sausage and add as much brown sugar and cinnamon as you need for the most comforting dish.
Who knew that a stuffed acorn squash could be this delicious.
Hope you love this one as much as we do.
Feel free to switch out the sausage with chicken sausage or the nuts for cashews, pine nuts, or walnuts. You might even try adding more vegetables to the filling, such as, chopped roasted brussel sprouts while you are roasting the squash…or adding a bit of spinach in.
If you need more fall recipes to serve with this, here are a few of my favorites:
Enjoy, friends!
2 Comments
Cindy Walker
I am so curious what this is going to taste like, so I will plan to make it very soon. Thank you again.
Leslie J Watkins
I hope you love it! And that cinnamon and brown sugar is the BEST finishing touch. Enjoy, friend!