Sausage & Quinoa Stuffed Acorn Squash ~#SundaySupper
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.
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!
Acorn squash is my favorite of all the winter squash. It roasts up tender and sweet.
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.
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.
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.
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.
- 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
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- Scoop the mixture into the roasted acorn squash halves. Top with parmesan cheese and a drizzle of olive oil. Bake for 10 minutes.
- Serve hot.
Check out the other #SundaySupper squash recipes:
Breakfasts and Breads
- Maple Butternut Squash Donuts from Mess Makes Food
- Pumpkin Sweet Rolls from Basic N Delicious
- Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc
Appetizers, Starters, and Condiments
- Butternut Squash and Couscous Patties-Indian Inspired from Soni’s Food
- Pumpkin Hummus with Spiced Lamb from girlichef
- Quick Pumpkin Butter from Shockingly Delicious
Soups, Sandwiches, and Salads
- Black Bean and Butternut Squash Chili from Supper for a Steal
- Black Bean Pumpkin Soup from What Smells So Good?
- Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
- Butternut Squash Soup from That Skinny Chick Can Bake
- Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
- Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
- Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
- Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
- Roasted Squash and Sesame Noodle Salad from Jane’s Adventures in Dinner
- Butternut Squash and Spinach Quesadillas from The Dinner-Mom
- Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
- Butternut Squash Lasagna from Hip Foodie Mom
- Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
- Carnival Squash with Maple Sausage Stuffing from Cindy’s Recipes and Writings
- Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
- Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
- Pumpkin Alfredo from Hezzi-D’s Books and Cooks
- Pumpkin Enchiladas from La Cocina de Leslie
- Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
- Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
- Sausage and Apple Stuffed Acorn Squash from The Messy Baker
- Spaghetti Squash in a Creamy Sausage Sauce from Cookin’ Mimi
- Spaghetti Squash Shrimp Scampi from Pescetarian Journal
- Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
- Butternut Squash and Apple Crumble from The Wimpy Vegetarian
- Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
- Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
- Parmesan-Roasted Acorn Squash from The Urban Mrs
- Pumpkin Macaroni and Cheese from Big Bear’s Wife
- Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
- Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
- Skillet Buttercup Squash with Bacon from Magnolia Days
- Slow Cooker Squash and Apples from Mama’s Blissful Bites
- Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue’s Nutrition Buzz
- Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi’s Kozy Kitchen
- Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
- Pumpkin Pie Crumb Bars from Pies and Plots
Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog
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