Entree

Stuffed Acorn Squash With Sausage

Baked acorn squash with butter and maple syrup is stuffed with turkey sausage, apples, pecans, farro, and kale. A perfect sweet and savory one-dish meal that can be enjoyed all season long.

When I think of seasonal autumn and winter meals, this stuffed acorn squash with sausage definitely comes to mind. . I’m such a die-hard seasonal cook; I typically only make them during this time of year and always like to create a different version every time.

Inspiration comes from what I’m craving or what’s in season, and then I’m on my own because when I ask my hubby what sounds good, it’s always a definite “whatever you want,” or I’m happy with anything. It is fantastic that he’s not picky, but sometimes I would rather have someone tell me what they’re craving. Less brainstorming, lol!

I was craving acorn squash but wanted it to be an easy, one-meal dish, healthy, sweet, and savory. The apples had to join the party, and if there is fruit, there has to be nuts! I love fruit and nuts in just everything! Salads, overnight oats, desserts…so you’re in the right place if you do too. Not a fan? You can always omit them. I know a few people who can’t stand fruit and nuts in their salads.

This stuffed squash recipe is super satisfying and comforting. The acorn squash gets roasted with a little butter and maple syrup, and the stuffing gets saltiness from the sausage and a delicious chewy, nutty flavor from the farro.

Ingredients

Ingredients for stuffed acorn squash. Sausage, kale, farro, onion. and garlic

How To Make Stuffed Acorn Squash With Sausage

Scroll to the bottom for full recipe instructions

Preheat the oven to 350-degree F.

  1. Cut the acorn squash in half, and scrape out the seeds. If your acorn squash has narrow or shallow centers, you can scape a little of the squash to create a larger well for the stuffing. Brush with butter or olive oil, maple syrup, salt, and pepper
  2. Cook your farro as directed by the package. TIP: cook up a double batch. It freezes well, and then you can pull it out when you need it for recipes like this one.
  3. Add olive oil to a medium size saute pan. On medium heat, cook for 2 minutes; add garlic; cook for 1 minute. Toss in the chopped apples, and cook until the apples soften. Add sausage and cook until browned. If using regular sausage, you may want to drain it on paper towels. Turkey sausage doesn’t render much fat. Place back in the pan, and add the kale and nutmeg. Stir for about a minute so the kale wilts down. Turn off the heat.
  4. Add the farro and pecans to the sausage mixture in the pan, and stir to mix well.
  5. Scoop the stuffing mixture into the baked acorn squash and sprinkle with grated parmesan.
  6. Tent the squash with foil. You want to keep it lightly covered so as not to dry out the stuffing. You’re warming it through.
  7. Bake for about 15 20 minutes

About Acorn Squash

More of winter squash, however, you can find it all year round. It has a mild, slightly sweet, and nutty flavor. Rich in antioxidants, vitamins, and minerals, and low in calories. Super healthy!

Variations And Substitutions

There are endless possibilities when it comes to stuffed squash, and because of its mild flavor, it allows whatever you stuff it with shine.

Variations

  • Italian
  • vegetarian
  • Mexican
  • Mediterranean

Substitutions

  • Proteins ~ chicken, beef, salmon, or pork
  • Grains ~ any type of rice, quinoa
  • Pasta ~ any tiny pasta, such as orzo, anci de pepe, couscous or Israeli couscous.
  • Beans ~ lentils, chickpeas, pinto, or black
  • Fruit ~ any dried fruit. I would stay away from any fruit that will get mushy, such as pears )unless there are under-ripe)
  • Nuts ~ any nut would be great.

Mix and match and go crazy! I would love to hear and see what you create.

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Stuffed Acorn Squash With Sausage


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  • Author: Teri Wallingford

Description

Baked acorn squash with butter and maple syrup is stuffed with turkey sausage, apples, pecans, farro, and kale. A perfect sweet and savory one-dish meal that can be enjoyed all season long.


Ingredients

Scale

1 large acorn squash

1 tablespoon butter (unsalted) or olive oil. This will be divided between the 2 halves of the squash

1 tablespoon maple syrup. This will be divided between the 2 halves of the squash

2 links of sausage. (about 1 cup) I used sweet Italian turkey sausage

1/2 cup cooked farro

1/2 cup finely chopped apple ( any variety)

1/2 cup kale finely chopped (packed)

1/2 cup onion finely chopped

1 garlic clove minced

1 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon nutmeg

1/4 cup pecans finely chopped

24 tablespoons finely grated parmesan cheese


Instructions

  • Preheat the oven to 350-degree F; prepare a sheet pan or baking dish with an inch of water.

    1. Cut the acorn squash in half, and scrape out the seeds. If your acorn squash has narrow or shallow centers, you can scape out a little of the squash to create a larger well for the stuffing. Using the butter and maple syrup for each half of the acorn squash, brush the butter or (olive oil), add salt and pepper, and drizzle with the maple syrup.
    2. Place the squash flesh side down in a baking dish pan or sheet pan; bake for 20 -30 minutes uncovered or until the squash is cooked. If a knife is easily inserted, it’s done.
    3. Cook your farro as directed by the package. TIP: cook up a double batch. It freezes well, and then you can pull it out when you need it for recipes like this one.
    4.  Add olive oil to a medium size skillet. On medium heat, cook the onion for 2 minutes or until translucent; add garlic; cook for 1 minute. Toss in the chopped apples, salt, and pepper; cook until the apples soften. Transfer the apple mixture to a plate.
    5. To the same skillet, add sausage and cook until browned; drain off fat if necessary. Add the kale and nutmeg. Stir for about a minute so the kale wilts down. Turn off the heat.
    6. Add the farro and pecans to the sausage mixture, and stir to mix well.
    7. Scoop the stuffing mixture into the baked acorn squash, pack it as much as possible, and sprinkle with grated parmesan. 
    8. Tent the squash with foil. You want to keep it lightly covered so as not to dry the stuffing. You’re only warming it through.
    9. Bake for about 15 minutes @ 350 degree F

Notes

You may have excess stuffing depending on the size of the acorn squash and sausage quantity. Place in a ziplock bag or container and freeze. This would be great in a quiche, pasta shells, or stuffed in butternut squash.

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