Sausage Stuffed Acorn Squash with Apple and Cranberries

Top down view of 4 sausage stuffed acorn squash with herbs and cheese on top.

Sausage Stuffed Acorn Squash with Apple and Cranberries

This sausage stuffed acorn squash features roasted acorn squash with a herbed sausage filling including mushrooms, apple and cranberries. Easy to assemble, adaptable, perfect for the holiday season as well as a delicious, healthy autumnal meal.

Course Main, Side

Cuisine gluten free, low carb

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings squash halves

Calories 495kcal

Author Monika Dabrowski

Equipment

Melon baller or large spoon
Large pan
Medium sized baking sheet and parchment paper

Ingredients

2 acorn squash washed
1 pound sausage Italian or Cumberland (UK)
1 sm./med. onion finely chopped
2 garlic cloves finely chopped
5.29 ounces mushrooms wiped clean, finely chopped
2.12 ounces spinach a handful, finely chopped
1 small granny smith apple peeled, cored, finely cubed
⅓ cup+1tbsp dried cranberries
½ teaspoon dried thyme and sage each, or to taste
1½ teaspoons paprika sweet or hot
3 tablespoons pumpkin seeds
3 tablespoons white wine
1½ tablespoons olive oil
3 tablespoons shredded mozzarella
Fine sea salt and pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 375 F190 C/170 fan/gas mark 5. Line a medium sized baking sheet with parchment paper and set aside.
Prepare squash: Cut each squash in half through the base. Scoop out and discard the stringy middle (using a melon baller or large spoon. Season each squash with salt and pepper and lightly grease the edges.
Roast squash: Place the squash halves cut-side-up on top of the baking sheet and roast in the centre of the oven for about 50 minutes (until tender and fully cooked). Remove from the oven and set aside. Leave the oven on.
TIP: While the squashes are in the oven prepare the filling mixture.
Cook sausage: Remove the casing (if present) from the sausage and chop the sausage into small pieces. Heat a large skillet pan, add the sausage and cook over a medium heat for 10-12 minutes or until nicely browned. Break up the sausage with a fork (or vegetable masher) as it cooks ensuring there are no large chunks left. Transfer to a bowl, remove the fat from the skillet and wipe it clean.
Cook mushrooms: In the same pan heat the oil, add the onion, garlic and mushrooms and cook over a medium heat for 6-7 minutes until all the moisture has been absorbed and the mushrooms start to change colour, stirring often. Add salt and pepper to taste.
Add sausage: Return the sausage to the pan, add the spinach, apple, cranberries, herbs, paprika and wine, stir thoroughly then cover and cook for about 5 minutes. Remove from the heat and stir in the pumpkin seeds.
Add squash: Scoop out some of the pulp from the squash halves leaving about ⅓-inch around the edges (sides and bottom). Mash the pulp with a fork and add about ⅔ to the sausage filling mixture (you can use the remaining pulp in soup). Stir thoroughly then taste the mixture and adjust the flavour as needed.
Stuff squash: Fill the squash halves with generous amounts of the filling mixture packing in well. Sprinkle the cheese over the top.
Bake: Increase the oven temperature to 400 F/200 C/gas mark 6. Bake in the centre of the oven for about 15 minutes. Remove from the oven, garnish with fresh parsley (optional) and serve.

Notes

You can use either turkey or pork instead of sausage meat (see post for more detail).
Adjust the amounts of herbs to suit your preference.
You can make this recipe ahead, refrigerate and bake the following day. Bring up to room temperature before baking.
You can refrigerate leftover sausage stuffed squash, covered, for up to 4 days.
Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight and reheat in the microwave.
*Nutritional information is approximate. The amount of calories and fat depends on the type of sausage you use.

Nutrition