Stuffed acorn squash is new to me but roasted acorn squash is not. My mom used to make roasted acorn squash with butter and maple syrup in it and I loved it! It’s just been in the past few years that I started stuffing my squash. It’s the perfect vessel for some stuffing.
What You’ll Need
- Acorn Squash
- Salt/Pepper
- Butter
- Maple Syrup
- Onion
- Celery
- Carrots
- Cauliflower Rice
- Pecans
- Dried Cranberries
- Sausage
How to Make Stuffed Acorn Squash
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. This makes for a very quick clean up!
Cut in half and scoop out the seeds with a spoon. Lay the squash cut side down on the roasting pan. Roast for 30 minutes.
While the squash is roasting, cook the sausage in a skillet until golden brown. While the sausage is cooking, dice the onion, celery and carrot. When the sausage is cooked through, remove it from the pan but leave some of the drippings. Add the veggies to the pan and cook until soft. Then, add the cauliflower rice and cook until tender. Add the sausage back to the pan along with the pecans and dried cranberries. Stir to mix the stuffing together well. Season with salt and pepper.
How to Make this Vegetarian/Vegan
Follow the instructions above but leave out the sausage. Cook the veggies in extra virgin olive oil instead of sausage drippings.
If you want to go a step further and make this vegan, leave out the butter and just add in the maple syrup to the squash after it’s roasted.
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Stuffed Acorn Squash
Ingredients
Squash
- 1 Acorn Squash
- 2 tsp Maple Syrup
- 1 tsp Butter
Stuffing
- 1 lb Sausage
- 1 Onion
- 2 sticks Celery
- 2 Carrots peeled
- 8 oz Cauliflower Rice frozen
- 1/4 cup Pecans chopped
- 1/4 cup Dried Cranberries
Instructions
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Preheat oven to 400
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Cut acorn squash in half and remove the seeds and stringy membrane
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Lay cut side down on a roasting pan and roast for 30 minutes
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While squash is roasting, cook the sausage in a skillet
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Remove the sausage from the pan but leave some of the drippings
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Chop the onion, celery and carrot and cook in the sausage drippings
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Add in the cauliflower rice and sausage to the veggie mix and cook until the rice becomes tender
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Stir in the pecans and cranberries
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Season with salt and pepper
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At this point, the squash should be done. Remove it from the oven, flip it over and add the butter and maple syrup to the squash
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Add the stuffing to the squash and top with fresh herbs of your choosing. I love sage for this recipe.
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