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Acorn Squash Stuffed with Sausage and Cranberries

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Stuffed Acorn

For those who subscribe to my site you will notice a very common theme in the past few posts, yams…yams…and acorn squash.  I love this time of the year when rooted vegetables and squash are in season, the best part is baking the vegetables as it warms the house and creates a savory sweetness smell (is that even possible)?

I always wanted to try and do a stuffed acorn so this year when I had seen the acorn in the markets I purchased 2 to give it a try.

5 things I learned from cooking acorn squash for the first time:

  1. The acorn squash is easy to cut through, unlike other squashes
  2. Acorns tend to be stringier
  3. I found acorn squash to be flavorless compared to butternut
  4. Acorn is more watery, slightly ‘gritty’ and is more fibrous than other squashes
  5. You can roast the seeds of the acorn squash

I cut my acorn squash in half, removed all the seeds and stringy flesh

acorn and half

seasoned the acorn squash with salt, pepper and a little oil…baked the acorn squash for 40 minutes or until soft

acorn cut in half

Here is a photo of the acorn squash baked

Baked Acorn

while the acorn squash was baking I cut up my onions, celery and bell pepper

veggies

I browned some sausage and added my cut vegetables

meat

when the acorn squash cooled down, I removed the flesh and put it in a bowl

cooked acorn

leaving me with hollow shells (perfect to fill)

hollow acorns

and to the acorn flesh I added some seasonings, some walnuts, cheese and cranberries.

ingredients

Add the meat mixture to the squash and fill the shells with the filling

prebaked acorn

bake for an additional 20 minutes…I put some pepper jack cheese on top as I like my food a little spicy, you can omit this or add some cheddar cheese.

Stuffed Acorn

This was a great meal or side dish and I am very happy as I never tried making a stuffed acorn!  I topped my baked acorn with a slice of pepper jack cheese as I like spice, this is not necessary but adds a little more spice and creaminess.  Leftovers are great as well as they warmup easy either in the microwave or the oven.  Please let me know how yours comes out!

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Thank you again ~ Patty Limatola-Tanenbaum

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Acorn Squash Stuffed with Sausage and Cranberries

Ingredients

  • 2 whole Acorns, cut in half and seeds removed
  • 1 pound Sausage
  • 1 tablespoon Oil
  • 1 whole Bell Pepper, chopped
  • 1/2 Onion, chopped
  • 2 stalks Celery, chopped
  • 1 teaspoon Cumin
  • 1/2 teaspoon Chipotle Chili
  • 1 teaspoon Sage
  • Salt & Pepper, to taste
  • 1/2 cup Cheese, optional
  • 1/2 cup Nuts, Pecans or walnuts
  • 1/3 cup Cranberries, dried

Directions

  1. Preheat your oven to 400 degrees. Cut the acorn in half, remove the seeds and place on a baking sheet. Bake until fully cooked, about 30-40 minutes or until soft. Remove from oven and let cool down. Once cooled down remove the flesh and place in a bowl.
  2. Lower oven to 350.
  3. Cook the sausage, add some oil then add bell pepper, onion, celery. Add the cumin, chipotle chili, sage, salt and pepper. Cook until the sausage is fully cooked add cheese.
  4. Add sausage mixture to the flesh of the acorn, add cranberry and nuts. Place the mixture back into the shell of the acorn and bake for 15-20 minutes. Remove and enjoy!
https://mmgood.com/acorn-squash-stuffed-sausage-cranberries/