Print

Stuffed Acorn Squash with Sausage, Spinach, Pecans, and Dried Cranberries

Print Recipe

Roasted acorn squash halves filled with a savory-sweet sausage mixture of browned Italian sausage, sautéed onion and mushrooms, wilted spinach, dried cranberries, toasted pecans, and Parmesan—baked until hot and melty.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeds removed
  • 4 teaspoons extra-virgin olive oil (for squash and sautéing)
  • Kosher salt and ground black pepper, to taste
  • 1 lb Italian sausage (mild or sweet), casings removed
  • 1/2 medium yellow onion, diced (about 1 cup)
  • 8 ounces cremini or button mushrooms, finely chopped (optional)
  • 1 small apple, cored and diced (optional; about 1 cup)
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground nutmeg (or pinch of allspice), optional
  • 1 (5-ounce) bag baby spinach (about 5 oz) or ~4 cups loosely packed spinach
  • 1/3 cup dried cranberries
  • 1/4 cup toasted chopped pecans
  • 1/4 cup grated Parmesan cheese, plus extra for sprinkling
  • Fresh herbs (1 tablespoon chopped sage or 1 tsp dried; 1 tablespoon fresh thyme or 1 tsp dried) — optional

Instructions

  1. Preheat oven to 375°F (190°C). Brush acorn squash halves with 2 teaspoons olive oil and season with salt and pepper; place cut-side down on a baking sheet and roast until tender, about 30–40 minutes depending on size.
  2. While squash roasts, heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add Italian sausage and cook, breaking into small pieces, until browned and mostly cooked through, about 3–5 minutes.
  3. Add diced onion (and mushrooms and apple, if using) to the skillet with the sausage; cook, stirring, until softened, about 6–8 minutes. Add minced garlic and nutmeg/allspice and cook 30–60 seconds until fragrant.
  4. Reduce heat to medium; stir in the spinach a handful at a time until wilted and incorporated, about 2–3 minutes.
  5. Remove skillet from heat and stir in dried cranberries, toasted pecans, grated Parmesan, and chopped fresh herbs if using; taste and adjust seasoning with salt and pepper.
  6. When squash is cool enough to handle, scoop out some flesh if desired leaving about a 1/4-inch wall (optional) and reserve any scooped squash to fold into the filling if you like.
  7. Mound the sausage filling into the roasted squash halves, sprinkle additional Parmesan on top, and return to oven for 10–15 minutes until heated through and cheese is melted.
  8. Serve warm, garnished with extra chopped parsley or thyme if desired.

Notes

1) Swap Italian sausage for ground pork seasoned with sage and thyme if preferred. 2) Toast pecans briefly in a dry skillet to deepen flavor before adding. 3) If squash is large, increase roasting time and use extra filling or reserve leftovers for lunch.

Nutrition

Find it online: https://www.receipster.com/stuffed-acorn-squash-sausage-spinach/

Themes by WordPress