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Hearty Sausage, Apple, and Quinoa Stuffed Acorn Squash

A roasted half of stuffed acorn squash filled with quinoa, sausage, dried cranberries, and diced apples.
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Make this savory stuffed acorn squash for a comforting fall dinner or a simple holiday side dish. This recipe combines sausage, sweet apple, and quinoa for a flavorful, hearty meal.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 pound bulk sausage (pork or turkey)
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 large apple, cored and diced (like Honeycrisp or Fuji)
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken or vegetable broth

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy pulp.
  3. Brush the cut sides of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash cut-side down on the prepared baking sheet.
  4. Roast the squash for 30 to 40 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and turn the squash cut-side up.
  5. While the squash roasts, prepare the filling. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned. Drain off any excess grease.
  6. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  7. Stir in the diced apple, cooked quinoa, dried cranberries, pecans, and sage. Cook for 3 to 5 minutes, allowing the flavors to combine.
  8. Pour in the broth and stir until the mixture is heated through and slightly moist. Taste and adjust salt and pepper as needed.
  9. Spoon the sausage and quinoa mixture evenly into the hollowed-out centers of the roasted acorn squash halves.
  10. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until the filling is hot throughout. Serve immediately as a main course or hearty side dish.

Notes

  • For a vegetarian option, replace the sausage with 1 pound of crumbled firm tofu or an extra cup of cooked quinoa and mushrooms.
  • If you prefer a ground beef stuffed squash recipe, substitute the sausage with ground beef, ensuring you cook it thoroughly and drain the fat well.
  • To make this a quicker weeknight dinner, you can microwave the squash halves until tender instead of roasting them initially.

Nutrition

Find it online: https://cookingzenith.com/stuffed-acorn-squash-sausage-apple-quinoa-recipe/