Eating seasonally is a way to enjoy fresh produce at a reasonable price. In the fall we see a lot of different types of squash in the stores and one that I enjoy making is acorn squash.
When I get them home, I wash them and then leave them out as some nice fall décor. They double as a decoration for a few weeks, until I’m ready to make them. You can also store them in your pantry for a few months which allows you to have a fresh vegetable on hand and not have to go to the grocery store as often. I share tips for how to shop less by washing and preserving over 75 other produce items in my Zero Waste Produce Guide.
Acorn squash contains a high level of antioxidants which help your body fight off free radicals which can cause sickness. A great reason to consume this vegetable in the fall and winter months!
When you cut them in half, do it across the shorter side so the halves will look like sunflowers. It will make you smile as you enjoy your meal.
You can fill them with different types of mixtures. I will be sharing my Stuffed Acorn Squash recipe below, which is stuffed with sausage, but when one of my vegetarian family members is home, I made her this meal stuffed with brown rice and quinoa. It is easy to adapt this meal for allergies and food preferences, making it one that everyone can enjoy.
Stuffed Acorn Squash
Equipment
- Sauté Pan
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 Acorn Squash, halved
- 1 Apple, chopped
- 2 c. Spinach, chopped
- 2 Cloves Garlic, minced
- ½ Onion, chopped
- ¼ Parmesan Cheese, shredded
- 1 lb. Italian Sausage
- 4 T. Olive Oil
- 2 tsp. Thyme
- 2 tsp. Sage
- Cinnamon, to taste
- Nutmeg, to taste
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat oven to 375°.Cut Squash in half, remove seeds, drizzle with oil and place open side down on a baking pan.Roast for 30 minutes until fork tender.
- Meanwhile, sauté sausage, onion, and garlic.
- After the sausage mixture is thoroughly cooked, add thyme, sage, salt, and pepper.
- Add chopped apple and spinach. Cook for 3 more minutes.Add parmesan cheese.
- Turn over roasted squash and sprinkle inside each one with cinnamon and nutmeg.
- Scoop sausage mixture into the roasted squash.Sprinkle remaining parmesan cheese on top.
- Bake for an additional 15 minutes.
Video
Notes
- The sausage mixture could be prepared ahead of time and stored in the refrigerator prior to making this meal for easier prep the night you want to eat it.
- The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
Nutrition
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