Best 3 Autumn Stuffed Banana Squash Recipes

Autumn stuffed banana squash is a delectable dish that combines the flavors of roasted banana squash, savory sausage, and aromatic herbs. This hearty and comforting meal is perfect for a cozy fall dinner. The recipe starts with roasting the banana squash until tender, then stuffing it with a mixture of cooked sausage, sautéed vegetables, and herbs. The stuffed squash is then baked until golden brown and bubbling. The article also includes recipes for a simple green salad and a warm apple cider to complement the main course. These recipes are easy to follow and packed with flavor, making them a perfect choice for a special occasion or a casual weeknight meal.

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

BANANA STUFFED ACORN SQUASH

Banana Stuffed Acorn Squash image

Make and share this Banana Stuffed Acorn Squash recipe from Food.com.

Provided by Dancer

Categories Fruit

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 ripe acorn squash
1 ripe banana
cinnamon
sugar
brown sugar
nutmeg
2 drops vanilla extract
butter substitute, if desired

Steps:

Preheat oven to 350F degrees.
Cut the acorn squash in half.
perpendicular to the lines.
Scoop out the sides and hack off the stem so that each half stands like a bowl.
Combine spices with mashed banana and add vanilla.
Add butter substitute if desired.
Fill each bowl with mixture and smear on sides.
Sprinkle more spices over the top.
Place in baking dish with a little water in the bottom.
Bake 45 minutes or until tender.

Nutrition Facts : Calories 139.7, Fat 0.4, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 36, Fiber 4.8, Sugar 7.3, Protein 2.4

STUFFED SQUASH FOR TWO

Stuffed Squash for Two image

My husband and I love this recipe as newlyweds, and now that our children are grown, we are enjoying it again. As soon as the weather turns cool, we get hungry for this squash dish, filled with savory ground beef and topped with a sprinkling of cheese. -Barbara Rohlck Sioux Falls, South Dakota

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 medium acorn squash
1 tablespoon butter, melted
2 tablespoons brown sugar
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1/2 pound ground beef
3 tablespoons chopped celery
3 tablespoons chopped onion
2 tablespoons all-purpose flour
1/2 teaspoon rubbed sage
3/4 cup 2% milk
1 cup salad croutons
1/4 cup shredded cheddar cheese

Steps:

Cut squash in half; discard seeds. Place squash cut side down in an 11x7-in. baking pan; add 1/2 in. of hot water. , Bake, uncovered, at 350° for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 teaspoon salt and pepper. Bake 30-40 minutes or longer or until squash is tender., Meanwhile, in small skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in croutons. Spoon into squash halves. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 607 calories, Fat 27g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 1418mg sodium, Carbohydrate 63g carbohydrate (24g sugars, Fiber 5g fiber), Protein 31g protein.

Tips:

Choose banana squash that are firm and have smooth, unblemished skin.
To make peeling the squash easier, microwave it for 2-3 minutes before cutting.
If you don't have a steamer, you can boil the squash in a pot of water for 10-12 minutes, or until tender.
For a vegetarian version of this recipe, replace the sausage with cooked lentils or beans.
To add a bit of spice, sprinkle some chili powder or cayenne pepper over the filling before baking.

Conclusion:

Autumn stuffed banana squash is a delicious and festive dish that is perfect for a fall meal. It is easy to make and can be tailored to your own taste preferences. With its sweet and savory flavors, this dish is sure to be a hit with your family and friends. So next time you're looking for a unique and flavorful dish to serve, give autumn stuffed banana squash a try!