All the Fall Flavors Stuffed Acorn Squash
This recipe will warm you up! Hearty Acorn Squash is complemented with a touch of maple, a hint of tart, savory sausage, the crunch of pumpkin seeds, and the tang of blue cheese.
Ingredients
Squash Ingredients
- 2 Acorn Squash trimmed, cut in half, seeds scooped out (see note)
- 2 tbs Butter optional
- 2 tbs Extra Virgin Olive Oil
- sprinkle Cinnamon
Stuffing
- 1/2 lb Maple Chicken or Pork Sausage (see note)
- 1 tbs Fresh Thyme or Sage chopped
- 1/4 cup Onion chopped
- 1/4 cup Dried Cranberries
- 2 tbs Pumpkin Seeds shelled
- 1/4 cup Blue Cheese, Moody Blue or Goat Cheese (see note)
- Salt & Pepper to taste
Instructions
- Preheat oven to 400 degrees. Place squash halves cavity side up, in a baking dish.
- Brush olive oil all over flesh of squash. Place pat of butter in each cavity (optional). Sprinkle lightly with cinnamon, salt and pepper. Roast for 55-60 minutes. Baste with the melted butter or olive oil in the cavity twice during the roasting process, until fork tender.
- While squash is roasting, cook the sausage, onion and thyme together. Once sausage is cooked, check the taste to see if salt is needed. Add the cranberries.
- Fill the cooked squash with the sausage mixture. Sprinkle each squash with pumpkin seeds and moody blue cheese crumbles. Return to the oven for 5 minutes. Enjoy!
Notes
When preparing the squash, trim the bottom of each half to ensure it is level. If left untrimmed, it could wobble around and not hold the goods.
Moody Blue Cheese is a smoked blue cheese. It’s a creamy, smokey, subtle blue.
If unable to find maple sausage, add in 1 tablespoon of pure maple syrup while cooking the sausage.
Nutrition
Calories: 399kcalCarbohydrates: 33gProtein: 14gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 61mgSodium: 730mgPotassium: 841mgFiber: 4gSugar: 7gVitamin A: 1314IUVitamin C: 28mgCalcium: 130mgIron: 3mg
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