Best 2 Autumn Stuffed Acorn Squash Recipes

Autumn Stuffed Acorn Squash: A Culinary Canvas of Fall Flavors

As the leaves turn golden and the air grows crisp, it's time to embrace the culinary delights of autumn. One dish that perfectly captures the essence of the season is Autumn Stuffed Acorn Squash. This delectable dish combines the hearty flavors of roasted acorn squash with a savory stuffing made from wild rice, dried cranberries, toasted pecans, and aromatic spices. The result is a symphony of textures and flavors that will tantalize your taste buds.

This article presents two enticing recipes for Autumn Stuffed Acorn Squash. The first recipe, Classic Autumn Stuffed Acorn Squash, offers a traditional take on this fall favorite. The stuffing is prepared with a blend of wild rice, dried cranberries, toasted pecans, celery, onion, and fresh herbs. The combination of flavors and textures creates a harmonious filling that perfectly complements the roasted acorn squash.

The second recipe, Vegetarian Autumn Stuffed Acorn Squash, caters to those who prefer a meatless option. This variation uses a combination of quinoa, lentils, dried cranberries, toasted walnuts, and a medley of vegetables to create a hearty and flavorful stuffing. The quinoa and lentils provide a protein-rich base, while the vegetables add a delightful crunch and sweetness.

Both recipes provide detailed instructions for preparing the roasted acorn squash and the stuffing, ensuring that even novice cooks can create this impressive dish. Whether you're hosting a cozy dinner party or simply seeking a comforting meal for your family, Autumn Stuffed Acorn Squash is sure to become a seasonal favorite.

Let's cook with our recipes!

AUTUMN STUFFED ACORN SQUASH

Autumn Stuffed Acorn Squash image

I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!

Provided by CleopatrasCat

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

2 acorn squash, halved and seeded
1 ½ teaspoons dark brown sugar
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
1 tablespoon butter, cut in small pieces
1 (16 ounce) package maple-flavored breakfast sausage
1 cup cooked wild rice
½ cup dried cranberries
¼ cup chicken stock

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

Nutrition Facts : Calories 505.9 calories, Carbohydrate 49.3 g, Cholesterol 72.6 mg, Fat 27.7 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 1084.9 mg, Sugar 16.7 g

SAVORY AUTUMN STUFFED ACORN SQUASH

Savory Autumn Stuffed Acorn Squash image

A delicious way to incorporate the flavors of fall. This acorn squash can be tweaked to your taste with other seasonings, but I recommend trying this variety first.

Provided by Cassie

Categories Meat and Poultry Recipes Pork Sausage

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

2 small acorn squash, halved and seeded
1 tablespoon butter, or more as needed
¼ teaspoon ground allspice
salt and ground black pepper to taste
2 pounds bulk pork sausage
1 medium onion, chopped
3 medium tart apples - peeled, cored, and finely chopped
10 button mushrooms, chopped
1 large carrot, peeled and diced
1 ½ cups water
1 (6 ounce) package seasoned dry stuffing mix
½ teaspoon dried sage
1 tablespoon chopped fresh parsley
1 egg, beaten

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Dot cut sides and cavity of squash halves with butter. Sprinkle with allspice, salt, and pepper. Place squash in a large roasting pan, cut-sides up.
Bake in the preheated oven until squash is fork tender, yet still holds its shape, 30 to 40 minutes. Remove from the oven and lower heat to 350 degrees F (175 degrees C).
Meanwhile, fry pork sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate. Drain and discard all but 2 teaspoons of fat from the skillet. Add onion to the skillet, and saute until brown, about 4 minutes. Stir in apples, mushrooms, and carrot; saute until carrots are cooked but still firm, 5 to 7 minutes.
Add sausage and water to the skillet and bring to a boil. Stir in stuffing mix, cover, and remove from the heat. Allow to sit, undisturbed, for 5 minutes. Uncover and season with sage, salt, and pepper. Stir in egg and parsley. Distribute stuffing mixture amongst 4 squash halves, mounding up stuffing if necessary.
Cover and bake in the 350 degrees F (175 degrees C) oven until egg is set, about 20 minutes. Uncover, and bake for another 10 minutes.

Nutrition Facts : Calories 871.4 calories, Carbohydrate 55.8 g, Cholesterol 178.9 mg, Fat 54.6 g, Fiber 5.6 g, Protein 39.1 g, SaturatedFat 19.5 g, Sodium 2796 mg, Sugar 17.4 g

Tips:

Choose the right acorn squash: Look for small to medium-sized acorn squash that are heavy for their size and have a deep green color. Avoid squash with blemishes or soft spots.
Prepare the squash: Cut the squash in half lengthwise and scoop out the seeds and pulp. Drizzle the cut sides with olive oil and season with salt and pepper.
Roast the squash: Place the squash halves cut-side up on a baking sheet and roast in a preheated oven at 400°F (200°C) for 30-40 minutes, or until tender.
Make the stuffing: While the squash is roasting, prepare the stuffing according to the recipe. Common ingredients for acorn squash stuffing include cooked rice, sausage, vegetables, and herbs.
Stuff the squash: Once the squash is roasted and the stuffing is cooked, spoon the stuffing into the squash halves. Top with cheese, if desired, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve the squash: Allow the squash to cool slightly before serving. You can serve it whole or cut into wedges.

Conclusion:

Autumn stuffed acorn squash is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's a great way to use up seasonal produce and it's also a healthy and satisfying meal. With a variety of stuffing options to choose from, you can easily customize this dish to your own taste. So next time you're looking for a hearty and flavorful fall dish, give autumn stuffed acorn squash a try.