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Description
A festive and flavorful dish featuring acorn squash roasted to tender perfection and generously stuffed with a savory mixture of sausage, tart cranberries, aromatic herbs, and crunchy nuts.
Ingredients
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 pound bulk pork sausage
- 1 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- Halve the acorn squash lengthwise and scoop out the seeds and membranes. Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
- Roast for 30-40 minutes, or until tender when pierced with a fork.
- While the squash is roasting, cook the sausage in a large skillet over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic, sage, thyme, pepper, and salt, and cook for 1 minute more until fragrant.
- Stir in the cranberries and chopped nuts, and cook for 2-3 minutes until the cranberries begin to soften slightly. Stir in the fresh parsley.
- Once the squash is tender, carefully flip the halves over so they are cut-side up.
- Spoon the sausage and cranberry mixture evenly into the cavities of the roasted acorn squash halves.
- Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the filling is heated through and the squash is completely tender.
- Serve hot.
Notes
- For a vegetarian option, substitute the pork sausage with a plant-based sausage or a mixture of wild rice, mushrooms, and herbs.
- You can toast the nuts beforehand for a deeper flavor.
- Adjust the amount of cranberries and nuts to your preference.
- Garnish with extra fresh parsley or a sprinkle of Parmesan cheese before serving, if desired.