Stuffed Acorn Squash – Hangry Hanna

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Stuffed acorn squash is a tasty fall dish that’s easy to make. You can fill it with lots of yummy stuff like sausage, quinoa, or veggies. The best part is you can customize it to fit your taste or diet.

Want to try it? You’ll love how the sweet squash pairs with savory fillings. It’s perfect for a cozy dinner or as a side dish at holiday meals. Plus, it looks fancy even though it’s simple to cook.

Table of Contents

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make stuffed acorn squash:

2 medium acorn squash
1 pound ground sausage (or ground turkey for a lighter option)
1 diced onion
2 cloves minced garlic
1 cup cooked rice (brown or white)
1/2 cup dried cranberries
1/4 cup chopped walnuts (optional)
1 tablespoon olive oil
1 teaspoon dried sage
1/2 teaspoon dried thyme
Salt and pepper to taste

Can’t find some ingredients? Try these swaps:

Replace sausage with lentils for a vegetarian version
Swap cranberries for raisins or chopped apples
Use pecans or almonds instead of walnuts
Quinoa or barley can stand in for rice

Don’t have fresh herbs? Dried ones work too. Just use about 1/3 of the amount called for in fresh herbs.

Feel free to get creative! You can add other veggies like diced carrots or celery to boost the nutrition. Cheese lovers might want to sprinkle some goat cheese or parmesan on top before serving.

Instructions

Preheat your oven to 400°F (204°C). Grab an acorn squash and carefully cut it in half from top to bottom. Scoop out the seeds with a spoon.

Brush the inside of each squash half with olive oil. Sprinkle some salt and pepper on them. Place the halves cut-side up on a baking sheet.

Pop the squash in the oven for about 45 minutes. You’ll know it’s done when you can easily poke it with a fork.

While the squash cooks, prepare your stuffing. You can use a mix of cooked sausage, veggies, and herbs. Sauté these ingredients in a pan until they’re nicely browned.

Once the squash is tender, take it out of the oven. Fill each half with your tasty stuffing mixture. If you like, sprinkle some cheese on top.

Put the stuffed squash back in the oven for another 10-15 minutes. This will warm up the filling and melt the cheese.

Your stuffed acorn squash is now ready to enjoy! Serve it hot and dig in.

Tips, Tricks & Storing

When picking acorn squash, choose ones with firm, smooth, dark green skin. Skip any with soft spots or blemishes for the best flavor.

To make cutting easier, pop the whole squash in the microwave for 2-3 minutes. This softens it just enough to slice through more easily.

For storing uncooked squash:

Keep in a cool, dry place below 55°F
Aim for 60-70% humidity
Make sure squash is completely dry before storing

Got leftover cooked squash? Here’s how to store it:

Use food-grade plastic bags to lock in moisture
Store in covered bowls in the fridge
Wrap tightly with plastic wrap for extra freshness
Avoid using aluminum foil – it traps too much moisture