Fall Harvest Stuffed Acorn Squash Recipe

Fall Harvest Stuffed Acorn Squash Recipe

Stuffed Acorn Squash Recipe

One of our favorites things to do on the weekend is head to the farmer’s markets. Our usual market is the Worthington Farmer’s Market, but last weekend we decided to head to Lynd’s Market.

 We couldn’t help but admire the beautiful squash that they had on display. My family LOVES all kinds of squash and I love that you can enjoy different varieties throughout the year. In the spring and summer, I love grilled zucchini and yellow squash. During the fall I love shredding spaghetti squash and serving with a meaty bolognese. And in the winter, there’s nothing that hits the spot like cubing and simmering winter squash in a spicy curry.

My little one pointed out the acorn squash and as she had never tried it, I was sold. We stuck it in our cart and decided we’d have it for dinner.

This type of squash is delicious roasted in the oven, and I love the bowl shape it makes when you cut it in half. I knew I’d make some sort of stuffed acorn squash but I wasn’t quite sure what to stuff it with. As luck would have it, I had a few odds and ends in my kitchen and when I threw it all together, I got a huge thumbs up from the family.

Fall Harvest Stuffed Acorn Squash Ingredients:

2 small Acorn squash (or 1 large), cut in half

1/4 tsp Kosher salt (use less if using plain table salt)

1/4 tsp  Rubbed Sage

1/4 tsp Thyme

1/2 tsp Garlic powder

1 tbl Olive oil

1/2lb sausage

1 cup cooked rice (I prefer long grain like Basmati)

1 small apple, peeled, cored, and cut in a small dice

1 small yellow onion, cut in a small dice

Optional: Parmesan cheese and basil for garnishing


Fall Harvest Stuffed Acorn Squash Instructions:

  1. Preheat oven to 375. Cut squash in half and scoop out the gunk.
  2. In a small bowl, mix together salt, garlic powder, sage, thyme, and oil to form a paste.
  3. Brush seasoning paste on squash and place in the oven. Roast for 35-40 min until tender.
  4. While the squash is roasting, prepare the stuffing. Cook sausage until browned. Drain sausage with a slotted spoon and set aside. Remove all but 1 tsp of the drippings from the pan.
  5. Add in the diced onions and cook for 3-4 min until translucent.  Add in the diced apples and cook for 2 more minutes.
  6. Add the drained sausage back into the pan. Stir in the cooked rice and taste. Depending on how salty and seasoned your sausage is, you may need to add salt. My sausage was on the saltier side and the stuffing did not need any additional seasoning.
  7. Once the squash is tender, remove from the oven and top with rice mixture. You should have enough stuffing for 2 small squash or 1 large squash.
  8. I topped each squash half with a tsp of shredded parmesan cheese and bit of basil.
  9. Admire the beauty
  10. Dig in

This stuffed acorn squash dish has all the flavors of a fall harvest. The sweetness from the apples and the nuttiness from squash perfectly complements the flavorful sausage and onion. A super simple dish to throw together, and even the little one asked for seconds!

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