Description
This Roasted Acorn Squash with Turkey Sausage, Craisins, and Brown Rice Stuffing is a delicious and hearty fall meal. The acorn squash is halved and roasted until tender, then filled with a savory stuffing made from cooked brown rice, breakfast turkey sausage, shallots, celery, fresh herbs, craisins, and pecans. Finished with a touch of butter and lemon juice, this dish offers a perfect balance of sweet and savory flavors, ideal for a cozy autumn dinner.
Ingredients
Scale
Acorn Squash
- 2 acorn squash, sliced lengthwise in half and seeded
- Olive oil, for brushing
- Salt, to taste
- Ground black pepper, to taste
Stuffing
- 1 cup cooked brown rice
- 6 uncooked breakfast turkey sausage links
- 1 shallot, minced
- 2 celery stalks, thinly sliced
- 1 tbsp chopped fresh thyme
- 1 generous tsp poultry seasoning
- 2 tbsp chopped fresh parsley
- 2 tbsp fresh lemon juice
- 1/4 cup craisins (or more, to taste)
- 1/4 cup chopped pecans (or more, to taste)
- 1 tbsp unsalted butter
Instructions
- Prepare the Acorn Squash: Preheat the oven to 400°F (200°C). Brush the halved and seeded acorn squash with olive oil, then season with salt and ground black pepper. Place the squash cut side down on a baking sheet and roast for about 25-30 minutes or until the flesh is tender when pierced with a fork.
- Cook the Turkey Sausage: While the squash is roasting, remove the turkey sausage from the casings and crumble it into a skillet over medium heat. Cook until browned and cooked through, breaking up the meat as it cooks.
- Sauté Vegetables and Seasonings: Add the minced shallot and sliced celery to the cooked sausage. Sauté until softened, about 3-4 minutes. Stir in the chopped fresh thyme, poultry seasoning, salt, and pepper to taste.
- Combine Stuffing Ingredients: In a large bowl, combine the cooked brown rice, cooked sausage mixture, chopped fresh parsley, craisins, chopped pecans, and fresh lemon juice. Mix well to evenly distribute all ingredients.
- Stuff the Roasted Squash: Remove the roasted acorn squash from the oven and carefully turn them cut side up. Fill each squash half generously with the turkey sausage and brown rice stuffing mixture.
- Finish Baking: Dot the tops of the stuffed squash halves with unsalted butter. Return to the oven and bake for an additional 10 minutes to allow flavors to meld and butter to melt.
- Serve: Remove from oven and let cool slightly before serving. Garnish with extra parsley if desired for a fresh finish.
Notes
- Acorn squash is best when roasted until tender but still holds shape, about 25-30 minutes at 400°F.
- Turkey sausage can be substituted with chicken sausage or a vegetarian sausage for dietary preferences.
- For added texture, toast the chopped pecans lightly before adding to the stuffing.
- Make the stuffing ahead of time and refrigerate; fill and bake the squash just before serving.
- This dish can easily be doubled for larger gatherings.
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg
