Description
This stuffed baked acorn squash recipe features a delightful combination of turkey sausage, quinoa, and seasonal spices, creating a wholesome and visually appealing dish perfect for any occasion.
Ingredients
- 2 medium acorn squash, halved and seeded
- 2 tbsp olive oil, divided
- Salt and black pepper, to taste
- 1/2 lb halal turkey sausage (or chicken sausage), casings removed
- 1/2 cup onion, finely chopped
- 1/2 cup celery, chopped
- 1 apple, diced
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 1 cup cooked quinoa or rice
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup halal-certified Parmesan-style cheese, grated (optional)
- Chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Brush the cut sides of the acorn squash with 1 tbsp of olive oil and season with salt and black pepper.
- Place the squash cut-side down on the baking sheet and roast for 30-35 minutes until just tender.
- While the squash roasts, heat the remaining olive oil in a large skillet over medium heat and add the turkey sausage, cooking until golden brown.
- Add onion, celery, apple, and garlic to the skillet and sauté for 5-7 minutes until vegetables soften.
- Stir in sage, thyme, and red pepper flakes (if using). Add quinoa or rice, cranberries, and nuts; cook for another 2-3 minutes.
- Once the squash is ready, flip them cut-side up and fill each half with the stuffing, mounding slightly.
- Sprinkle with cheese if desired and return to the oven for 10-15 minutes until heated through and lightly browned.
- Garnish with parsley before serving.
Notes
For convenience, the filling can be made the night before and refrigerated. Adjust seasonings to taste.