Savory Autumn Stuffed Acorn Squash Recipes

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AUTUMN STUFFED ACORN SQUASH



Autumn Stuffed Acorn Squash image

I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!

Provided by CleopatrasCat

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 50m

Yield 4

Number Of Ingredients 9

2 acorn squash, halved and seeded
1 ½ teaspoons dark brown sugar
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
1 tablespoon butter, cut in small pieces
1 (16 ounce) package maple-flavored breakfast sausage
1 cup cooked wild rice
½ cup dried cranberries
¼ cup chicken stock

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
  • Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
  • Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

Nutrition Facts : Calories 505.9 calories, Carbohydrate 49.3 g, Cholesterol 72.6 mg, Fat 27.7 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 1084.9 mg, Sugar 16.7 g

STUFFED ACORN SQUASH



Stuffed Acorn Squash image

Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!

Provided by Weavre

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 ½ cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
  • Bake in preheated oven for 60 minutes, or until squash is very tender.

Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g

SAUSAGE-STUFFED ACORN SQUASH



Sausage-Stuffed Acorn Squash image

Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 cup chopped onion
1 cup fresh spinach, finely chopped
1/2 cup dried cranberries
1-1/2 cups soft bread crumbs
1 large egg
2 tablespoons 2% milk

Steps:

  • Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

Nutrition Facts : Calories 485 calories, Fat 23g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 843mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 5g fiber), Protein 25g protein.

FESTIVE STUFFED ACORN SQUASH RECIPE BY TASTY



Festive Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: acorn squashes, olive oil, salt, pepper, wild rice, vegetable broth, chili powder, ground cumin, maple syrup, cremini mushroom, shiitake mushroom, medium onion, garlic, fresh rosemary, fresh thyme, white wine, kale, pomegranate seeds

Provided by Rachel Gaewski

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

2 acorn squashes
1 tablespoon olive oil, plus more for brushing and drizzling
salt, to taste
pepper, to taste
¾ cup wild rice, uncooked and rinsed
1 ¼ cups vegetable broth, plus 2 tablespoons, divided
½ teaspoon chili powder
¼ teaspoon ground cumin
1 ½ teaspoons maple syrup
5 oz cremini mushroom, quartered and sliced
5 oz shiitake mushroom, quartered and sliced
½ medium onion, chopped
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
¼ cup white wine
2 cups kale, chopped
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 375°F (190°C).
  • Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
  • Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
  • In a small pot, combine the wild rice and 1¼ cups (300 ml) vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
  • Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
  • Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
  • Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
  • Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6-8 minutes, until they've released a good amount of liquid.
  • Add the onion and cook for 3-4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3-4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
  • Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated. Stir in the wild rice and remove from the heat.
  • Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
  • Enjoy!

Nutrition Facts : Calories 609 calories, Carbohydrate 101 grams, Fat 20 grams, Fiber 21 grams, Protein 13 grams, Sugar 10 grams

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