Looking for an easy dinner recipe? Try out this Stuffed Acorn Squash with Sausage, Apple and Cranberries.
Acorn squash isn’t just a fall favourite, it’s a nutritional powerhouse too. Packed with antioxidants, fibre and vitamins, it’s the perfect way to embrace the season’s offerings. Out of all the squash varieties, acorn squash is arguably the easiest to make. Just cut in half and roast! And while it roasts, you can prepare the delicious, slightly sweet, protein-packed filling.
Believe it or not, this is also a great make-ahead meal. You can make the stuffing and roast the squash ahead of time, so all there’s left to do is assemble. Throw it in the oven for a quick broil to heat and crisp up and dinner is served.
This recipe is also great if you’re following a Whole30, paleo or gluten-free diet. Extremely satiating and satisfying, try this recipe out today to nourish and support your well-being from the inside out!
Ingredients
- 2 small/med acorn squash
- 1 tsp organic coconut oil or ghee, plus sea salt, for roasting
- 1 Tbsp organic coconut oil or ghee, plus more, if needed
- 1 lb pork sausage bulk, sugar-free for Whole30
- 1 small onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 small apple diced (pink lady is my favourite for cooking)
- 1 Tbsp fresh sage leaves minced**
- 1 Tbsp fresh rosemary leaves minced**
- 1 Tbsp fresh thyme leaves minced**
- 1/3 cup dried cranberries fruit-sweetened for Whole30
- 1/3 cup raw pecans chopped, toasted prior to adding if desired
- sea salt and pepper to taste
- fresh parsley for garnish if desired
Directions
- First, roast the squash. Preheat your oven to 425 degrees F and line a large baking sheet with foil or parchment paper.
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Cut each squash open, lengthwise, the scoop out the seeds/strings with a spoon, leaving a “bowl” in the center.
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Brush the top of each squash half with melted coconut oil (or ghee) and sprinkle lightly with sea salt, then place face down on the prepared baking sheet, and roast for 25-30 minutes, or until top of the squash feels soft when you press on it.
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Roasting time will vary depending on the size of your squash. You can remove, check for doneness (it should be soft enough to eat) and return the the oven for a few more minutes if necessary.
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While the squash roasts, prepare the stuffing. Heat a med/large skillet over med-hi heat and add a Tbsp coconut oil or ghee to melt. Add your sausage, breaking up lumps with a wooden spoon to evenly brown. Once browned, remove from heat and transfer to a plate, leaving fat in the skillet.
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Return skillet to medium heat and add the onions and celery, stirring while cooking to soften, about 3 minutes. Add the garlic and cook another minute, stirring to avoid browning.
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Add the diced apples, fresh herbs and salt and pepper to taste, stir to combine. Cook for another 1-2 minutes to allow apples to soften.
- Then add the cranberries, pecans, plus browned sausage back to the skillet, lower heat to med/low and continue to cook another 2 minutes to blend flavours.
- Once ready to stuff the squash, preheat your broiler and arrange the 4 squash halves face-up on the baking sheet. Scoop the stuffing mixture into each one, adding as much as you want to each. You might have leftover stuffing depending on how large your squash are and how much you fill them.
- Once filled, place the baking sheet under the broiler and broil until tops of stuffing and squash are nicely browned, 5 minutes or so. Garnish with fresh minced parsley, serve and enjoy!
Recipe Notes
**Use 1 tsp each if using dried herbs
***You can make the stuffing and roast the squash ahead of time, then simply fill and broil at the last minute for a quick meal!
Recipe from Paleo Running Momma.
