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Tender roasted acorn squash filled with a savory-sweet mix of sausage, apples, cranberries, and herbs. It's the perfect cozy and impressive main course for a fall evening or holiday table.
For 4 servings
Roast the Acorn Squash
Prepare the Sausage and Apple Filling
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Tender roasted acorn squash filled with a savory-sweet mix of sausage, apples, cranberries, and herbs. It's the perfect cozy and impressive main course for a fall evening or holiday table.
This american recipe takes 75 minutes to prepare and yields 4 servings. At 755.53 calories per serving with 23g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Stuff and Final Bake
Garnish and Serve
Replace the ground pork sausage with 1 pound of crumbled plant-based sausage and use vegetable broth instead of chicken broth.
Substitute the panko breadcrumbs with 1 cup of cooked wild rice or quinoa for a gluten-free and whole-grain option.
Add 1/2 cup of toasted chopped pecans or walnuts to the filling along with the cranberries for added texture and flavor.
Use hot Italian sausage instead of regular pork sausage, and add 1/4 teaspoon of red pepper flakes along with the other dried herbs.
Acorn squash is an excellent source of Vitamin A (from beta-carotene), which is crucial for maintaining healthy vision, immune function, and skin.
With fiber from the squash, apple, celery, and cranberries, this dish supports digestive health and can help you feel full and satisfied.
The colorful ingredients like acorn squash, apples, and cranberries are packed with antioxidants that help protect your body's cells from damage.
This meal provides a solid mix of carbohydrates for energy, protein for muscle maintenance, and fats, making it a well-rounded and satiating main course.
A single serving (one stuffed half) contains approximately 650-750 calories, depending on the specific ingredients used, particularly the fat content of the sausage.
This dish offers a good balance of nutrients. Acorn squash is rich in vitamins A and C and fiber. However, the sausage and butter add saturated fat and calories. It can be part of a healthy diet when eaten in moderation. For a lighter version, use lean turkey sausage and reduce the butter.
Yes, this is a great make-ahead dish. You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. You can also roast the squash ahead of time. When ready to eat, simply stuff the squash and bake as directed, adding a few extra minutes to ensure it's heated through.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the squash on a baking sheet and bake at 350°F (175°C) for 15-20 minutes, or until warmed through. You can also microwave it, but the oven method helps retain the best texture.
This dish is quite hearty and can be a complete meal on its own. For a larger spread, it pairs well with a simple green salad with a vinaigrette dressing, steamed green beans, or roasted Brussels sprouts.
Absolutely. This recipe works well with other winter squashes like butternut squash or delicata squash. Adjust the initial roasting time as needed depending on the size and thickness of the squash you choose.