With Thanksgiving just around the corner and the fall season in full swing, there is always an excuse to cook up a tasty fall-themed meal. Everybody has their own rendition of stuffed squash, whether it’s acorn squash, butternut squash, sweet potato, or even pumpkin. There is just something about a fall-themed meal that creates a cozy atmosphere in the house. Technically, you could cook this up anytime throughout the year, however, stuffed squash in the middle of summer just doesn’t scream the same vibes.
My rendition of stuffed acorn squash is pretty traditional, the stuffing resembles the savory turkey stuffing from a traditional Thanksgiving dinner, but without all the mess of cooking for hours inside a bird. Although it may look a bit daunting to make, this recipe is super easy to throw together (just make sure you allow plenty of time for the squash to cook). I’ve made the stuffing several different ways, using wild game breakfast sausage is one of our favorites, however you can choose any type of sausage your family likes best. If I have any leftovers, I like to pair it with a baked sweet potato or mixed together with the wild rice.
This dish is also loaded with several nutrients. Like most fall produce-themed dishes, this recipe is filled with fiber, vitamins, complex carbs, and protein. Cranberries are a wonderful source of antioxidants and anthocyanins (which is a type of phytonutrient). Furthermore, if you use wild rice instead of brown rice, it is a great source of fiber, protein, and a few other key nutrients such as magnesium and phosphorus.
Harvest Stuffed Acorn Squash
- 2 Acorn Squash
- 2 tbsp Olive Oil Extra Virgin
- 1 cup uncooked wild/black rice
- 1 Yellow onion
- 4 stalks Celery
- 1 lb Breakfast sausage
- 1 tsp Dried rosemary
- 1/2 tsp Paprika
- 1 cup Chopped pecans
- 1 cup Frozen cranberries
Preheat the oven to 400 degrees Fahrenheit.
Rinse both acorn squash and microwave for 1 minute. Using a sharp knife, slice them in half and place in a baking dish with 1 inch water. Drizzle with olive oil, salt, pepper, and bake for 30 minutes. Flip the halves and continue to cook for 30 minutes.
While the acorn squash is cooking, begin cooking to rice according to the directions on the bag.
While the rice and acorn squash are both cooking, begin cooking the stuffing. In a large skillet over medium heat, begin heating the olive oil and cook down the onions and celery.
Add in the sausage- using a wooden spoon break down into smaller pieces. Add the rosemary and paprika, cover with a lid and continue to cook.
When the sausage is done cooking, reduce the heat and add the pecans and cranberries. Cover with a lid and continue to cook for 5-10 minutes or until the cranberries begin to soften.
Serve with the rice on the bottom, acorn squash on top stuffed with the sausage mixture.
This recipe is an original Healthy Chew recipe, all rights reserved.
All photos used were taken by and for The Healthy Chew, all rights reserved.
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2 Comments Add yours
Could the squash cooking be done in an instant pot to save time?
Oh, I didn’t even think about that! I am most certain it can be. I don’t know the exact amount of time it would take, but just cooking it until it is soft when poked with a fork would be my recommendation.