Fall, to me, means celebration. From Halloween to Thanksgiving, there’s always a reason to make a tasty meal and enjoy each other’s company. Recently, my friend Kayla and I got together to have a mini harvest celebration where we exchanged some of our new fall inspired recipes – and I brought the Stuffed Acorn Squash.
This is a quick squash recipe that’s perfect to have as a weekday meal, and easy to throw together for guests. The flavors definitely get you in the mood for fall. They’re comforting but extremely healthy – a perfect go-to.Print
Stuffed Acorn Squash
This easy stuffed acorn squash recipe features a delicious filling that can be made with, or without, the ground sausage. The filling is seasoned with fresh autumn herbs, and a sprinkle of fresh nutmeg. These flavors combined with the natural sweetness of the acorn squash is perfect for fall.
- Prep Time: 10
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Dinner
- Method: Roasting
- Diet: Vegetarian
- 3 whole acorn squash
- 1–2 Tbs olive oil
- 1–2 Tbs raw honey
- 1 cup celery, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, finely chopped
- 1/2 Tsp freshly grated nutmeg
- 1/2 Tbs fresh thyme leaves
- 1/2 Tbs fresh rosemary, finely chopped
- 5 fresh sage leaves, finely chopped
- 1 pound ground pork sausage (omit for vegetarian version)
- 1/2 cup raw pumpkin seeds
- 1 cup uncooked wild rice
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Cut each of the acorn squash in half using a sharp knife. Using a spoon, remove all of the seeds.
- Drizzle olive oil and honey inside the acorn squash. Using your fingers, or basting brush, rub the oil and honey all over the inside of the squash and around the sides until evenly coated. Sprinkle with salt and pepper.
- Bake the squash for about 40 minutes to an hour, depending on their size. When the squash is ready, the flesh should be tender and can easily be pierced by a fork, but still holding it’s shape.
- While the squash is roasting, cook the wild rice according to the directions on the package.
- Begin sautéing the sausage until browned. Drain and the grease and pat dry if needed. Set aside.
- Using the grease from the sausage, add the onion, celery, and garlic to the pan. Sauté for about 5 minutes, until the garlic is golden brown and the onion and celery becomes translucent.
- Add the mushrooms and continue to sauté for another 2-3 minutes.
- Add the nutmeg and the herbs directly into the pan. Stir the mixture until the herbs are incorporated evenly, add the raw pumpkin seeds, and sauté for an additional 2-3 minutes.
- Once the rice is cooked, add it directly into the pan and mix into the vegetable mixture.
- Once squash has finished roasting, remove from the oven and spoon in the filling to each of the halves.
- Top with extra herbs and pumpkin seeds if you would like and enjoy!
This dish can easily be made for vegetarians as well. Simply omit the sausage and add more mushrooms if needed. This is why this dish is one of my favorites to serve to a crowd – it easily appeals to different eating styles.
Keywords: roasted acorn squash, stuffed acorn squash, fall recipe
A Perfect Weekday Meal with Fall Flavors
Fall is a busy season for our family. School starts, the weather changes, and we all have our extracurricular activities to add to the chaos. On top of our normal routine, there’s a lot to get ready for as the holiday season approaches. That’s why I love having a few fall-inspired weekday meals that are my go-to’s when I know our days are going to be busy.
This healthy acorn squash recipe is one that my entire family enjoys. It’s easy to throw together and the filling and squash can be made ahead of time. Roast the halved acorn squash, cover, and keep chilled in the fridge until you’re ready to eat. To re-heat, add the filling to each half and pop them into the oven at 350 degrees for about 15 minutes!
How to Make Acorn Squash
Acorn squash is easy to roast in the oven. I mention a couple different methods in my Acorn Squash and Apple soup recipe – if you’re interested check it out.
For this recipe, cut the squash in and and remove all of the seeds. You can scrape a bit of the squash away as well if you need to make more room for the filling. Before roasting, I drizzle a bit of olive oil over each of the halves and rub it around the inside of the squash. I do the same with a drizzle of honey before cracking some salt and pepper over the top. Adding the honey is key – it really brings out the sweetness of the squash to help balance the mixture of savory flavors in the filling.
Check if the squash is done by poking a fork into it. If the acorn squash feels soft, go ahead and take it out to add the filling into the center.
Making the Filling
The filling for this recipe can be made while the acorn squash is roasting, or ahead of time as part of your weekly meal prep. Cook the rice according to the directions on the package. If you choose to add the sausage to the filling, sauté it in a frying pan until it’s browned. Set it aside, drain the grease and add the vegetables and sauté for a few minutes until fragrant before adding the mushrooms, fresh herbs and pumpkin seeds. Add the cooked wild rice directly into the pan and give it a good stir.
How to Stuff an Acorn Squash
Carefully cut the acorn squash in half with a sharp knife and remove all the seeds with a spoon. This will create nice cavity in the middle of the squash that you can stuff with the filling. Garnish the stuffed acorn squash with fresh herbs and papitas.