Winter time and stuffed squash go together so well. I love the heartiness of winter squash in my belly, but I feel good knowing that it’s a veggie as well. Plus, most winter squashes are great foundations for toppings of all kinds. From pumpkin to acorn or danish squash, you really can’t go wrong!
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When I was thinking of what I wanted to stuff my acorn squash with, I had to really think about what some of my favorite flavors are in the fall and winter months. The cold weather really calls for some different flavor combinations than summer, and I wanted a mix of sweet and salty but also some full and nourishing ingredients as well. My poor hubby is a saint for listening to me as I thought about different items I could put together and what kinds of flavors would work best collectively. However, he did not seem to mind my tests of this recipe for dinner.
For my stuffed acorn squash, I used some more seasonal ingredients and some ingredients that are just some of our favorites. I really loved being able to create a meal that included veggies and protein altogether, and that’s how this stuffed acorn squash turned out!
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What does acorn squash pair well with?
Acorn squash is a lovely vegetable because it has the ability to be either salty or sweet, which means it can go with sooo many things! Personally, I love it with chicken and sausage the best, but you could easily make it meatless and add quinoa or beans instead. I highly suggest adding dried cranberries and some crunchier veggies as well to get a mixture of textures, like I do in my recipe. Really though, acorn squash is a wonderful foundation for a wide variety of flavors and the ingredient options are many!
What goes good with stuffed acorn squash?
Stuffed acorn squash will end up being the heavier part of the meal usually, so if I pair it with anything, I like to add something lighter such as a fresh green salad. However, if you stuff it with veggies and a protein, you could easily just make it a complete meal by itself, which makes this busy mamma very happy.
What’s the best way to cook acorn squash?
This varies depending on your personal tastes, but I love to roast my acorn squash in the oven. The flavor is better, it is super simple to prep, and it takes less hands-on time to prepare. Plus, when you bake your acorn squash, they create the perfect vehicle for stuffing and make serving a breeze since you can just place one of the halves in a bowl and dinner is served!
What do you need to make stuffed acorn squash?
-Acorn Squash
-Sausage
-Brussel Sprouts
-Dried Cranberries
-Cheddar Cheese (optional)
-Salt & Pepper
-Oil
-Baking Sheet
-Parchment Paper/Nonstick Baking Liner
How to make stuffed acorn squash:
Carefully, cut your acorn squash in half. Scoop out the seeds, and rub a little oil on the surface. Sprinkle with salt and pepper. Bake at 400° F for approximately 40 minutes, or until soft when poked with a fork.
While the acorn squash is baking, cook the sausage in a cast iron skillet or frying pan until no longer pink. Add the quartered brussel sprouts and sauté until soft. (If you want more crispy brussel sprouts, stir less often.) Turn off the burner, and let cool slightly.
Add the dried cranberries straight to the sausage and brussel sprouts, and mix to combine.
Once the acorn squash are done and out of the oven, spoon the mixture into the wells of the squash halves. (It usually makes more than enough for two halves, but this depends on the size of your squash.)
Top with cheese, if desired, and bake at 400° F for an additional 5 minutes. Just enough for the cheese to melt and all the flavors to come together.
Let everything cool for a couple minutes, and then serve!
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Stuffed Acorn Squash
Ingredients
Method
- Carefully, cut your acorn squash in half. Scoop out the seeds, and rub a little oil on the surface. Sprinkle with salt and pepper. Bake at 400° F for approximately 40 minutes, or until soft when poked with a fork.
- While the acorn squash is baking, cook the sausage in a cast iron skillet or frying pan until no longer pink. Add the quartered brussel sprouts and sauté until soft. (If you want more crispy brussel sprouts, stir less often.) Turn off the burner, and let cool slightly.
- Add the dried cranberries straight to the sausage and brussel sprouts, and mix to combine.
- Once the acorn squash are done and out of the oven, spoon the mixture into the wells of the squash halves. (It usually makes more than enough for two halves, but this depends on the size of your squash.)
- Top with cheese, if desired, and bake at 400° F for an additional 5 minutes. Just enough for the cheese to melt and all the flavors to come together.
- Let everything cool for a couple minutes, and then serve!
I hope you enjoy this recipe! If you do, please come back and let me know how it went! If you made a riff on my idea, feel free to let me know how it works out as well! Also, if you enjoyed this recipe, please like and subscribe to my blog, or if you want to keep up with what I’m doing daily, check out my Instagram or Facebook @godsgiftofcreativity.
Thanks for reading and cooking with me!
-Chelsey
Hi there! I’m Chelsey!
Welcome to my blog God’s Gift of Creativity! Join me as I share my love for crochet, crafts, and cooking and show you how you can do it too!
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