The Messy Baker Blog

Sausage & Quinoa Stuffed Acorn Squash ~#SundaySupper

Roasted acorn squash stuffed with sausage, quinoa, apples, dried cranberries, and fresh herbs.

Sausage & Quinoa Stuffed Acorn Squash from The Messy Baker

With winter comes squash. Each year, more and more varieties are added to the heaping pile of colorful gourds: big, beautiful butternut squash, stout acorn squash, variegated delicata squash, and the list goes on. This week, the #SundaySupper team is celebrating all things squash.

My favorite way to eat squash is drizzled with a little olive oil, sprinkled with salt and pepper, and roasted to caramelized perfection.

But…

What if I stuffed it with sausage, quinoa, apples, dried cranberries, and fresh herbs? Maybe a little parmesan sprinkled on top and a drizzle of olive oil?

Now I want to eat squash every day, all day. Yum!

Sausage & Quinoa Stuffed Acorn Squash from The Messy Baker

Acorn squash is my favorite of all the winter squash. It roasts up tender and sweet.

Sausage & Quinoa Stuffed Acorn Squash from The Messy Baker

The stout, round squash is perfect for filling with yummy stuffing. I decided to go with a sausage & quinoa stuffed acorn squash, but you can stuff your squash with practically anything–the choices are endless.

Sausage & Quinoa Stuffed Acorn Squash from The Messy Baker

You’re going to want to cut your squash in half and scoop out all of the seeds. Drizzle each half with olive oil and a generous pinch of salt and pepper and roast in a 400 degree F. oven for 45 minutes, or until fork tender.

When your squash is fork tender, it’s ready for the filling.

Sausage & Quinoa Stuffed Acorn Squash from The Messy Baker

Don’t hold back on the stuffing—just keep on scooping until you can’t scoop anymore. Overflow is quite all right in my book.

Overflow=delicious crispy bits on the bottom of the pan. And, you know what we do with delicious crispy bits, don’t you? We scoop them up with a fork and shovel them into our mouths. No crispy bits shall go to waste in this kitchen.

Sausage & Quinoa Stuffed Acorn Squash from The Messy Baker

The filling reminds me of Thanksgiving. It’s full of fresh chopped rosemary and thyme and loaded with crispy sage sausage, crunchy apples, and sweet dried cranberries.

5.0 from 2 reviews

Sausage & Quinoa Stuffed Acorn Squash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 4
Ingredients
  • 2 acorn squash, halved and seeded
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ pound pork sausage
  • ½ cup onion, diced
  • ¼ cup celery, finely diced
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • ½ cup diced apple
  • ¼ cup dried cranberries
  • 2 cups cooked quinoa
  • ⅓ cup parmesan cheese
  • salt and pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Drizzle acorn squash halves with ½ tablespoon olive oil per squash half. Sprinkle with a generous pinch of salt and pepper. Roast for 45 minutes, or until the squash is fork tender.
  3. While the squash is cooking, heat a large sauté pan with 1 tablespoon of olive oil. Add the sausage and brown. Add the onion, celery, garlic, red pepper flakes, and a pinch of salt and pepper. Cook for 3-4 minutes, or until the onion is tender and translucent.
  4. Remove the pan from the heat and stir in the chopped thyme and rosemary. Stir in the quinoa, apples, and dried cranberries. Season with salt and pepper to taste.
  5. Scoop the mixture into the roasted acorn squash halves. Top with parmesan cheese and a drizzle of olive oil. Bake for 10 minutes.
  6. Serve hot.

Check out the other #SundaySupper squash recipes:

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

   

59 Responses to “Sausage & Quinoa Stuffed Acorn Squash ~#SundaySupper”

  1. #
    1
    Paula @ Vintage Kitchen Notes — November 17, 2013 at 7:43 am

    I almost made a quinoa filled squash, but the sausage! That really takes it to another place Jennie, I can just imagine the flavors! I want to try this asap.

    Reply

  2. #
    2
    Renee — November 17, 2013 at 8:24 am

    Oh my Jennie… I could eat this every day. What wonderful photos too.

    Reply

  3. #
    3
    Mallory @ Total Noms — November 17, 2013 at 9:20 am

    Jennie! This looks so good. What a fabulous meal all in a perfect, edible package :)

    Reply

  4. #
    4
    shannon — November 17, 2013 at 9:33 am

    i. love. stuffing. squash. and i’m totally equal opportunity: i’ll stuff any variety of them, anytime, with fall flavors like this. And yours are exceptionally pretty! I’ve seen stuffed acorn squash, but i always see them upright, which doesn’t take the best advantage of their adorable little heart-like shape. I like your way MUCH better. it’s like a heart overflowing with stuffing love. :)

    Reply

  5. #
    5
    Jennifer @ Peanut Butter and Peppers — November 17, 2013 at 10:27 am

    OMG!!!!!! I want this in my life! What a great combination of flavors! It just looks incredible!!!

    Reply

  6. #
    6
    Susan 30A EATS — November 17, 2013 at 11:28 am

    Loved your photo when posted yesterday on the sunday supper page! All just beautiful! Wonderful recipe and very creative!

    Reply

  7. #
    7
    Wendy (The Weekend Gourmet) — November 17, 2013 at 12:10 pm

    This is a gorgeous dish…and so healthy! I’ve never made an acorn squash, but need to remedy that soon…

    Reply

  8. #
    8
    Heather // girlichef — November 17, 2013 at 12:32 pm

    I am in full agreement with you on over-stuffing – the more the better! Gorgeous pics, Jennie…and it sounds delicious.

    Reply

  9. #
    9
    Shannon R — November 17, 2013 at 2:14 pm

    This recipe makes me want to entertain. It looks so festive and pretty just as is! Thanks for sharing.

    Reply

  10. #
    10
    Tara — November 17, 2013 at 5:54 pm

    I have never had a stuffed squash like this before but it is a brilliant idea. I love all that you have put in yours, delicious!!!

    Reply

  11. #
    11
    The Wimpy Vegetarian — November 17, 2013 at 8:33 pm

    Your photos are just stunning! I love acorn squash, they’re such a perfect receptacle for grains, fruits, veggies, sausage and more. This dish looks just fantastic. Pinning!!

    Reply

  12. #
    12
    Sarah Reid, RHNC (@jo_jo_ba) — November 17, 2013 at 9:02 pm

    My fam would definitely go for this!

    Reply

  13. #
    13
    Dorothy at Shockingly Delicious — November 17, 2013 at 9:50 pm

    I will arm wrestle you for the crispy bits!

    Reply

  14. #
    14
    Choc Chip Uru — November 17, 2013 at 10:19 pm

    I love the idea of stuffing squash that is awesome :D

    Cheers
    CCU

    Reply

  15. #
    15
    kathia Rodriguez — November 18, 2013 at 1:19 am

    This is a hold meal, perfect for company or this thanksgiving dinner.

    Reply

  16. #
    16
    Kim@Treats & Trinkets — November 18, 2013 at 11:50 am

    Oh goodness Jennie, these are so pretty. The crispy bits are always my favorites too. :D

    Reply

    • Jennie replied November 19th, 2013 at 12:50 pm

      Thanks, Kim! Yay for crispy bits.

      Reply

  17. #
    17
    Sunithi — November 18, 2013 at 2:11 pm

    Girl this squash has so much good stuff going on it, I am in love with it. Love the addition of quinoa. Pinning so I can make it!

    Reply

    • Jennie replied November 19th, 2013 at 12:31 pm

      You’re a doll, Sue. Thank you so much.

      Reply

  18. #
    18
    Family Foodie — November 18, 2013 at 3:30 pm

    Your stuffed acorn squash looks lovely, and I love that you used quinoa in them. Your photos look amazing, as well.

    Reply

    • Jennie replied November 19th, 2013 at 12:31 pm

      You’re so sweet, Isabel. Thank you.

      Reply

  19. #
    19
    Shaina — November 18, 2013 at 3:45 pm

    All of the colors in this just look like fall…love it!

    Reply

    • Jennie replied November 19th, 2013 at 12:31 pm

      Thanks, Shaina.

      Reply

  20. #
    20
    Georgia @ The Comfort of Cooking — November 18, 2013 at 5:34 pm

    Oh yes! Now this is my kind of fall/winter comfort food. Wonderful weeknight meal, Jennie!

    Reply

    • Jennie replied November 19th, 2013 at 12:31 pm

      Thanks, Georgia.

      Reply

  21. #
    21
    Stefanie @ Sarcastic Cooking — November 18, 2013 at 7:47 pm

    What a perfect Thanksgiving recipe! I think that all of those ingredients plus the squash would be amazing as a stuffing too!

    Reply

    • Jennie replied November 19th, 2013 at 12:30 pm

      I had a little bit of left over stuffing that I shoveled into my face with a fork. It’s so good. Thanks, Stef.

      Reply

  22. #
    22
    Sarah | The Sugar Hit — November 19, 2013 at 9:02 am

    OH baby! It’s like you’ve combined the stuffing and the squash elements of a Holiday dinner into one glorious thing! I love it.

    Reply

    • Jennie replied November 19th, 2013 at 12:28 pm

      Thanks, Sarah.

      Reply

  23. #
    23
    Sarah | Curious Cuisiniere — November 19, 2013 at 9:52 am

    We love stuffing acorn squash, but I can’t remember ever stuffing it with quinoa. Time to give it a try!

    Reply

    • Jennie replied November 19th, 2013 at 12:27 pm

      You’re going to love the quinoa, Sarah. Thanks.

      Reply

  24. #
    24
    Laura — November 19, 2013 at 1:54 pm

    I absolutely love acorn squash, especially when it is stuffed with meat. Add quinoa to the mix and I have fallen even deeper in love.

    Reply

  25. #
    25
    Katie — November 19, 2013 at 2:38 pm

    Helllooooo delicious! I definitely need this dish on my table – STAT! It looks beautiful and hearty…and I’m with you on the crispy bits – they are sometimes my favorite part when I cook something and there’s a little bit of overflow….

    Reply

  26. #
    26
    Amy @ Elephant Eats — November 19, 2013 at 5:15 pm

    Mmm, I love all these flavors- so Thanksving-y!! Squash is so yummy and perfect for this time of year. I always have an issue with how long to cook it when I just halve it (vs slicing), so I’ll be following this recipe for sure.

    Reply

  27. #
    27
    ashley - baker by nature — November 19, 2013 at 10:44 pm

    This looks like such a fabulous dinner idea!!! I want!

    Reply

  28. #
    28
    Soni — November 20, 2013 at 11:37 am

    Ooh I love everything about this dish including the squash,the sausage,the quinoa and herbs!!Would love to try it for my family!!Looks so festive and delicious!

    Reply

  29. #
    29
    Cindys Recipes and Writings — November 21, 2013 at 7:22 am

    This looks so good, Jennie I never thought about using quinoa, great idea!

    Reply

    • Jennie replied November 21st, 2013 at 8:48 pm

      Thanks, Cindy!

      Reply

  30. #
    30
    George Heywood — January 8, 2014 at 7:31 am

    That looks stunning. What an awesome idea. I always have sausage and qunioa. Will definately have to try

    Reply

    • Jennie replied January 13th, 2014 at 9:50 am

      Thanks, George!

      Reply

  31. #
    31
    Natasha Hardy — March 11, 2014 at 8:10 pm

    I made this tonight for dinner. My son and I lived this! Thank you for the great recipe.

    Reply

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