This Stuffed Acorn Squash recipe is a delightful blend of savory and sweet flavors, perfect for the Fall and Winter seasons. The dish combines the natural sweetness of roasted acorn squash with the hearty, comforting elements of a flavorful sausage filling. The addition of spinach, dried cranberries, and pecans adds a delightful texture and a burst of freshness, making this recipe both a satisfying side dish and a main course. The cultural significance of this dish lies in its ability to bring people together, whether it’s a cozy family dinner or a festive holiday gathering.

Ingredients

• Acorn Squash:

  • 2 medium acorn squashes
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

• Sausage Filling:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 10 oz Italian sausage (spicy), crumbled
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 4 oz fresh spinach
  • ½ cup dried cranberries
  • ½ cup chopped pecans

Instructions

1. Roast the Squash:

   • Preheat the oven to 400°F (200°C).
   • Cut each acorn squash in half lengthwise and scoop out the seeds.
   • Brush the insides of the squash halves with 1 tablespoon of olive oil and sprinkle with salt and pepper.
   • Place the squash halves cut side down on a baking sheet lined with parchment paper.
   • Roast in the preheated oven for 30 minutes, or until the flesh is tender.

2. Prepare the Sausage Filling:

   • In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
   • Add the diced onion and cook until softened, about 5 minutes.
   • Add the crumbled Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
   • Add the minced garlic and Italian seasoning. Cook for an additional minute.
   • Stir in the fresh spinach and cook until wilted.
   • Mix in the dried cranberries and chopped pecans.

3. Stuff the Squash:

• Once the squash is roasted, carefully fill each half with the prepared sausage filling.
• Place the stuffed squash halves back in the oven at 350°F (175°C) for 10-20 minutes, or until the filling is heated through.

4. Serve:
   • Remove the squash from the oven and let it cool slightly.
   • Serve warm, garnished with additional fresh herbs if desired.

Top Tips

1. Choose the Right Squash: Select acorn squash that are heavy for their size and have a hard, smooth rind.
2. Don’t Overfill: Leave a small border around the edges of the squash to prevent the filling from spilling out during baking.
3. Toast the Pecans: Dry-toasting the pecans before adding them to the filling enhances their flavor and texture.
4. Use Fresh Spinach: Fresh spinach adds a vibrant color and a burst of freshness to the dish.
5. Adjust Seasoning: Taste the filling as you go and adjust the seasoning with salt, pepper, or additional Italian seasoning if needed.
6. Reheat Carefully: If reheating the stuffed squash, do so in the oven at a low temperature to prevent the filling from becoming too dry.

Variations

1. Turkey or Chicken Sausage: Substitute turkey or chicken sausage for a leaner option.
2. Mushroom Addition: Sautéed mushrooms can add an earthy flavor to the filling.
3. Apple Addition: Diced apples can add a sweet and crunchy texture to the filling.
4. Goat Cheese: Crumbled goat cheese can add a tangy and creamy element to the dish.
5. Quinoa Filling: Mixing cooked quinoa with the sausage filling can make the dish more substantial.
6. Herb Infusion: Infusing the filling with herbs like thyme or rosemary can add a unique flavor profile.

Nutritional Guide

Additional Nutritional Notes: This recipe is gluten-free and can be adapted to suit various dietary needs. The use of fresh spinach and herbs adds a high amount of vitamins and antioxidants. The sausage filling provides a good source of protein, while the dried cranberries and pecans contribute to the fiber content. This dish is perfect for a balanced and satisfying meal during the colder months.