Description
A delightful dish combining roasted acorn squash filled with a hearty mixture of turkey sausage, vegetables, and quinoa, embodying comforting fall flavors.
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 the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Brush the cut sides of the acorn squash with 1 tablespoon of olive oil. Season with salt and black pepper. Place the squash cut-side down on the sheet and roast for 30–35 minutes or until just tender.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the turkey sausage and cook, breaking it up, until browned and cooked through.
- Add the onion, celery, apple, and garlic to the skillet. Sauté for 5–7 minutes, stirring frequently until softened and fragrant.
- Stir in the dried sage, thyme, and red pepper flakes (if using). Fold in the cooked quinoa or rice, dried cranberries, and nuts. Cook for an additional 2–3 minutes to warm through. Adjust seasoning with salt and pepper as needed.
- Once the squash is done, remove it from the oven and flip the halves cut-side up. Divide the stuffing among the squash halves, mounding it slightly. Top with the grated halal-certified Parmesan-style cheese if desired.
- Return the stuffed squash to the oven and bake for another 10–15 minutes, or until heated through and the tops are lightly browned. Garnish with chopped parsley before serving warm.
Notes
Check the squash for tenderness during roasting. Overcooking can lead to mushy squash, while undercooking results in difficulty when stuffing. Taste as you go to adjust seasoning.