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Stuffed Baked Acorn Squash

Stuffed Baked Acorn Squash with Sausage and Pumpkin

A hearty and flavorful autumn recipe featuring acorn squash filled with a savory sausage, pumpkin, and quinoa stuffing. Perfect for a cozy weeknight dinner or a festive holiday meal.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Acorn Squash
  • 2 tablespoons Olive Oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Ground Sausage Italian sausage or your favorite
  • 15 ounces Pumpkin Puree canned
  • 0.5 cup Quinoa or Brown Rice cooked
  • 0.5 cup Feta Cheese crumbled, optional
  • 0.25 cup Fresh Sage chopped
  • 0.25 cup Fresh Parsley chopped
  • to taste Salt and Pepper

Equipment

  • Mixing bowls
  • Baking Sheet
  • Large skillet
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Cut acorn squash in half, scoop out seeds, and brush cut sides with 1 tablespoon olive oil.
  2. Place squash cut-side down on a baking sheet and bake for 45-60 minutes, or until tender.
  3. While squash bakes, heat remaining olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  4. Add minced garlic and cook 1 minute more. Add sausage, breaking it up, and cook until browned. Drain excess grease.
  5. Stir in pumpkin puree, cooked quinoa (or rice), feta (if using), sage, parsley, salt, and pepper.
  6. Flip squash halves cut-side up. Spoon sausage mixture evenly into cavities.
  7. Bake for another 20-25 minutes, or until stuffing is heated through and squash is tender.
  8. Let cool slightly before serving. Enjoy!

Notes

For a vegetarian option, omit the sausage and add 1/2 cup of cooked lentils or chickpeas to the stuffing. You can also experiment with different herbs and spices to customize the flavor.