Acorn Squash Dinner Recipes For Two
For nights when you want your dinner to give you a hug: Sausage Stuffed Acorn Squash. This recipe is unabashedly cozy, low carb, and packed with protein and vegetables.
Golden acorn squash that’s baked until caramelized and tender, then stuffed with a harvesty blend of Italian sausage (I use chicken sausage to keep the recipe on the lighter side), mushrooms, apples, warm spices, and herbs, this recipe is super filling, easy to make, and healthy too.
I finished the Italian sausage stuffed acorn squash with Parmesan cheese, which is nutty and becomes bubbly and crisp while the squash bakes.
Tender Roasted Acorn Squash Halves
Stuffed vegetables are one of my favorite ways to cook and eat nutritious dinners at home, using whatever vegetables are in season.
As with this Stuffed Butternut Squash, this Spaghetti Squash Lasagna, and this Instant Pot Acorn Squash (stuffed with wild rice and chickpeas), stuffed squash recipes are hearty, taste excellent leftover, and every forkful offers vitamins and nutrients.
In addition to being a stellar weeknight main, this sausage stuffed acorn squash with apples and mushrooms is special enough to serve as an extra hearty side at a holiday meal.
Roasted Acorn Squash Recipes For Savory Home Meals This Fall
Acorn squash tastes mildly sweet and nutty. Its flavor is not as bold as other winter squash varieties, which makes it wonderful for stuffing with other ingredients.
If you haven’t had acorn squash before but enjoy other winter squash recipes, definitely give it a taste! It’s one of the easiest squashes to prepare, and it’s delicious too.
While this stuffed acorn squash is a delicious all-in-one meal, here are a few ideas of what you could serve with it:
Acorn Squash Breakfast Bowls With Yogurt
We enjoyed this apple, mushroom, and sausage stuffed acorn first as a hearty dinner, and the leftovers were perfect reheated the next day.
My other favorite way to eat this was to scoop out the filling, mix it with cooked rice and sautéed greens, then sprinkle it with extra cheese for an acorn squash “bowl” effect.
This cozy, hearty Stuffed Acorn Squash with sausage and mushrooms is a fantastic blend of sweet and savory flavors. Easy and delicious!
Roasted Acorn Squash (how To Cook In Oven)
Serving: 1 (of 4) Calories: 421 kcal Carbohydrates: 40 g Protein: 26 g Fat: 20 g Saturated Fat: 7 g Cholesterol: 71 mg Potassium: 1330 mg Fiber: 6 g Sugar: 11 g Vitamin A: 1087 IU Vitamin C: 62 mg Calcium: 263 mg Iron: 13 mg
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!in the making. Not because it’s taken me that long to get the recipe down—oh no. I just simply haven’t posted it for a year. Why? Well, to be honest, I developed this recipe at the end of the fall last year and it felt silly to post it during Christmas time. So I held it until now, and finally,
I love this stuffed acorn squash recipe because it’s the perfect weeknight dinner for two. It’s full of all of those fall flavors you love—rosemary, sage, squash, breading, apples, shallots, the list goes on.
Roasted Acorn Squash With Spiced Yogurt Sauce Recipe
Stuff this thing. That’s because when it’s all said and done, I take a half, put it on a plate, and eat it for dinner. No extra sides or anything—it’s perfectly filling on its own. And quite honestly, it’s a great meal to have with a glass of wine while you get cozy on the couch watching a movie. Because that’s just how you’re supposed to do spend the fall season, in my eyes.
You know, after making this recipe, I do wonder if making an entire pan of stuffing with this stuffing mixture could be good. Like, what if I quadrupled the stuffing part, baked it in a casserole dish, and served it as a side at Thanksgiving this year? Better yet, I wonder how it would taste if I also threw some chunks of butternut squash in there. Would that even work? I’m tempted to try it. Leave a little sign in the comments if you think this is something I should experiment with—and if you actually read this much of my blog. If you do, I love you.
I think what I love so much about this recipe is the mixture of savory and sweet. The sweeter apple and really adds a lot to this dish and compliments the sweeter acorn squash well. Between the salty chicken sausage and the tart dried cranberries, it really is a dish you’re going to want to make on repeat during the fall. Or whenever you can easily get your hands on acorn squash.
Baked Acorn Squash Halves
Here’s my little tip for making stuffed acorn squash: prep while the acorn squash is roasting. You’ll need 30 minutes of roasting time for the squash
You stuff it, so make the most of your time. Don’t waste time prepping before you cook. Just throw that acorn squash on a sheet pan to roast (seeds scooped out, halves facing down, like you see above) then do the prep and make your stuffing mixture while the squash is in the oven. I promise you, you’ll have enough time to get it all done.
After 30 minutes, you’ll take the squash halves out, flip them over, fill the crap out of them, and bake them for 15 more minutes. Now here is the key step you cannot miss (and essential for making any kind of stuffing): don’t forget to pour the chicken broth over it. This helps with the texture and keeping the stuffing moist. Pour 1/4 cup over each stuffing mixture once it’s filled in the acorn squash.
Air Fryer Acorn Squash (two Ways!)
Tip: To save time, chop/prep the veggies while the acorn squash halves are roasting. You’ll have enough time to prep and cook during those 30 minutes.
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