Description
Seasonal Mediterranean Stuffed Acorn Squash brings robust flavors dancing across roasted golden squash halves filled with herbed quinoa, crisp vegetables, and crumbled feta. Comfort meets elegance in this simple yet sophisticated dish you’ll crave when autumn winds whisper.
Ingredients
Scale
Produce:
- 2 medium acorn squash, halved and seeded
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium apple, diced
Protein and Grains:
- 1 pound (450 grams) ground sausage (Italian, chicken, or turkey)
- ½ cup wild rice, uncooked (or a wild rice blend)
- ¼ cup (25 grams) grated Parmesan cheese (optional)
Seasonings and Add-ins:
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- ½ cup dried cranberries
- ½ cup (50 grams) chopped pecans (optional)
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon cinnamon
Instructions
- Prepare the acorn squash by slicing in half and removing seeds, then lavishly coat the interior with olive oil, seasoning generously with salt and pepper.
- Position squash halves face-down on a baking sheet, transforming them in the oven at 400F (200C) for approximately 35 minutes until they become fork-tender and caramelized.
- Simultaneously, simmer wild rice according to package guidance, allowing it to rest and absorb flavors.
- In a robust skillet, warm olive oil and sauté diced onions until translucent and fragrant.
- Introduce minced garlic and crumbled sausage, browning thoroughly while breaking meat into delicate fragments.
- Incorporate diced apples, dried cranberries, chopped pecans, and aromatic herbs like thyme, sage, and a whisper of cinnamon, creating a complex flavor profile.
- Blend cooked wild rice into the skillet mixture, ensuring each ingredient is harmoniously distributed.
- Extract roasted squash from the oven, carefully flipping halves to reveal their golden interior.
- Generously fill each squash cavity with the rich, textured stuffing, pressing gently to secure the mixture.
- Optional: Dust the surface with grated Parmesan for added decadence.
- Return stuffed squash to the oven, allowing an additional 15 minutes of baking to develop a crispy, golden top.
- Garnish with fresh parsley and extra Parmesan, serving immediately while warmth and flavors are at their peak.
Notes
- Adjust the roasting time based on the size of your acorn squash, ensuring it’s fork-tender without becoming mushy.
- Use a sharp knife to create a flat base for the squash halves, preventing them from wobbling during cooking.
- Swap out sausage with plant-based crumbles or mushrooms for a vegetarian version that maintains a rich, savory flavor profile.
- Experiment with different grain alternatives like quinoa or farro if wild rice isn’t available, keeping the overall texture and nutty undertones consistent.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 10g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg