Description
This Roasted Acorn Squash with Turkey Sausage, Craisins, and Brown Rice Stuffing is a hearty and flavorful fall-inspired meal. Tender roasted acorn squash halves are filled with a savory stuffing of cooked turkey sausage, fragrant herbs, sweet craisins, crunchy pecans, and wholesome brown rice, making it a perfect comforting dish for a crisp autumn evening.
Ingredients
Scale
Roasted Acorn Squash
- 2 acorn squash, sliced lengthwise in half and seeded
- Olive oil, for brushing
- Salt, to taste
- Ground black pepper, to taste
Stuffing
- 1 cup cooked brown rice
- 6 uncooked breakfast turkey sausage links
- 1 shallot, minced
- 2 celery stalks, thinly sliced
- 1 tbsp chopped fresh thyme
- 1 generous tsp poultry seasoning
- 2 tbsp chopped fresh parsley
- 2 tbsp fresh lemon juice
- 1/4 cup craisins (or more, to taste)
- 1/4 cup chopped pecans (or more, to taste)
- 1 tbsp unsalted butter
Instructions
- Prepare and roast the acorn squash: Preheat your oven to 400°F (200°C). Brush the cut sides of the acorn squash halves with olive oil and season generously with salt and ground black pepper. Place them cut side down on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for about 30 minutes or until the flesh is tender when pierced with a fork.
- Cook the turkey sausage: While the squash roasts, remove the turkey sausage from their casings and crumble the meat into a large skillet over medium heat. Cook until browned and fully cooked through, breaking it apart with a spoon as it cooks.
- Sauté the aromatics: Add the minced shallot and thinly sliced celery to the skillet with the cooked sausage. Sauté for 3–4 minutes until softened and fragrant.
- Add herbs and seasonings: Stir in the fresh thyme, poultry seasoning, and chopped fresh parsley. Cook for an additional minute to allow the flavors to meld.
- Incorporate rice and mix-ins: Add the cooked brown rice, craisins, chopped pecans, and fresh lemon juice to the skillet. Stir everything together to combine well and heat through. Add butter and stir until melted and nicely incorporated. Adjust seasoning with salt and pepper if needed.
- Stuff and serve: Remove the roasted acorn squash from the oven and carefully flip them cut side up. Spoon the turkey sausage and brown rice mixture evenly into each squash half. Serve warm as a satisfying main dish perfect for fall evenings.
Notes
- For a vegetarian version, substitute the turkey sausage with plant-based sausage or sautéed mushrooms.
- You can prepare the stuffing mixture ahead of time and reheat before stuffing the squash.
- Adjust the amount of craisins and pecans to your taste preference for sweetness and crunch.
- Try topping the finished stuffed squash with a sprinkle of grated Parmesan or a drizzle of maple syrup for extra flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
