Sausage and apple stuffed acorn squash
Discover the perfect blend of sweet and savory with our Sausage and Apple Stuffed Acorn Squash recipe. This delightful dish features tender acorn squash filled with a flavorful mix of Vienna sausage, crisp apples, brown rice, and aromatic pumpkin pie spice. Perfect for autumn dinners!
- 24 Mar 2024
- Cook time 50 min
- Prep time 15 min
- 2 Servings
- 10 Ingredients
Discover a delightful blend of sweet and savory flavors with our Sausage and Apple Stuffed Acorn Squash recipe. This dish features a hearty mix of Vienna sausage, diced apple, and brown rice all nestled within the tender, roasted flesh of acorn squash. Perfect for a cozy dinner or a show-stopping holiday side, this recipe brings warmth and comfort to your table.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the acorn squash thoroughly.
- Carefully cut the squash in half lengthwise and scoop out the seeds and stringy pulp.
- Brush the inside of each half with 1 tbsp of olive oil.
- Sprinkle a dash of salt and black pepper over the oiled squash halves.
- Place the squash halves cut side down on a baking sheet.
- Roast in the preheated oven for about 30-35 minutes or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, heat the remaining 2 tbsp of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and celery to the skillet and sauté until they become translucent and soft, about 5-7 minutes.
- Add the sliced Vienna sausage to the skillet and cook until lightly browned, about 4-5 minutes.
- Stir in the diced apple and cook for another 3-4 minutes until the apple starts to soften.
- Reduce the heat to low and mix in the cooked brown rice.
- Add the pumpkin pie spice, and stir until well combined. Cook for an additional 2 minutes to allow the flavors to meld. Remove from heat.
- Remove the roasted squash halves from the oven and carefully flip them over so they are cut side up.
- Evenly divide the sausage and apple mixture between the two squash halves, stuffing them generously.
- Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes until everything is heated through and the tops are slightly crispy.
- Remove from the oven and let cool for a few minutes.
- Serve the stuffed squash halves warm, garnished with additional black pepper if desired.
Tips:
- For an added layer of flavor, consider toasting the brown rice in a small amount of olive oil before cooking it fully. This will enhance the nutty taste of the rice.
- If you prefer a spicier dish, feel free to add a pinch of red pepper flakes or use a spicy sausage instead of Vienna sausage.
- To ensure the squash cooks evenly, place it cut-side down on the baking sheet initially, allowing the cut edges to caramelize before filling.
- Don't discard the seeds from your acorn squash—they can be roasted and enjoyed as a crunchy snack or garnish for your dish.
- When chopping the apple, keep the pieces relatively uniform in size to ensure they cook evenly and meld well with the other ingredients.
Our Sausage and Apple Stuffed Acorn Squash is not only visually appealing but also bursts with a harmony of flavors that are sure to satisfy any palate. This recipe is perfect for weeknight meals or special occasions alike. With these handy tips, you can tweak and perfect the dish to suit your preferences, making it a staple in your culinary repertoire. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 720 grams |
| Energy | |
| Calories 1020kcal | 41% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 110g | 33% |
| Fiber 13g | 34% |
| Sugar 22g | 22% |
| Fat | |
| Fat 70g | 80% |
| Saturated 20g | 66% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 570ug | 63% |
| Choline 150mg | 27% |
| Vitamin B1 0.77mg | 64% |
| Vitamin B2 0.52mg | 40% |
| Vitamin B3 11mg | 68% |
| Vitamin B6 1.16mg | 68% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 2.31ug | 96% |
| Vitamin C 30mg | 33% |
| Vitamin E 1.56mg | 10% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.57mg | 0% |
| Iron, Fe 4.41mg | 40% |
| Magnesium, Mg 160mg | 39% |
| Phosphorus, P 470mg | 37% |
| Potassium, K 1210mg | 35% |
| Selenium, Se 54ug | 100% |
| Sodium, Na 2090mg | 139% |
| Zinc, Zn 6mg | 56% |
| Water | |
| Water 490g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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