As the last of the grapes have been plucked from the vines and the harvest season comes to a close, it’s time to celebrate with the comforting flavors of fall. One dish that captures the essence of this cozy season is roasted acorn squash, stuffed to perfection with savory sausage, seasonal veggies, and a hint of sweetness from apples and raisins. Pair this delightful recipe with a glass of Barbera or Sangiovese, and you’ll be transported straight to the season’s heart.
This recipe is a wholesome choice for everyone to enjoy.
Let’s get ready to cook up this ultimate fall dish that’s sure to become a seasonal favorite!
Ingredients:
– 3 small to medium acorn squashes
– 2 tsp organic coconut oil or ghee, plus a pinch of sea salt for roasting
– 1 Tbsp organic coconut oil or ghee, more if needed
– 1 lb pork sausage (casings removed if needed)
– 4 oz mushrooms, chopped (any variety)
– 1 small onion, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 apple, diced (Pink Lady recommended)
– 1 Tbsp fresh sage, minced
– 1 Tbsp fresh rosemary, minced
– 1 Tbsp fresh thyme, minced
– 1/3 cup raisins (or fruit-sweetened dried cranberries for Whole30)
– Sea salt and pepper, to taste
– Fresh parsley for garnish
Cooking Instructions:
1. Prepare the Squash
Begin by preheating your oven to 425°F and lining a large baking sheet with parchment paper. Cut each acorn squash in half lengthwise, remove the seeds and strings to create a hollow “bowl” for stuffing. Brush the cut sides with melted coconut oil or ghee and sprinkle lightly with sea salt. Place the squash halves face down on the baking sheet and roast for 25-30 minutes, or until the flesh is tender when pressed.
2. Make the Filling
While the squash is roasting, heat a tablespoon of coconut oil or ghee in a large skillet over medium-high heat. Add the sausage, breaking it into small chunks as it cooks. Once browned and cooked through, transfer the sausage to a plate, leaving the rendered fat in the skillet.
In the same skillet, sauté the onions, celery, and mushrooms with a light sprinkle of salt. Stir frequently, allowing the veggies to soften, about 3 minutes. Add minced garlic and cook for another minute, stirring to avoid burning. Next, toss the diced apple and fresh herbs, seasoning with sea salt and pepper to taste. Stir everything together, cooking for another minute or two until the apples soften slightly.
3. Combine the Ingredients
Stir the raisins (or cranberries) into the skillet, followed by the browned sausage. Lower the heat and cook for another 2 minutes to let all the flavors blend harmoniously.
4. Stuff and Broil
Once the squash is tender, remove it from the oven and set your broiler to high. Flip the squash halves over, hollow sides facing up, and evenly fill each with the sausage mixture. Place the stuffed squash back under the broiler for about 5 minutes, or until the tops are beautifully golden and slightly crispy.
5. Garnish and Serve
Sprinkle with freshly chopped parsley for a burst of color and freshness, then serve warm. Enjoy this hearty, flavorful dish as a perfect representation of the fall season!
Customization
Also feel free to customize the stuffing with endless possibilities! Swap ingredients like cranberries, rosemary, walnuts, or even sprinkle with brown sugar, maple syrup, or cinnamon for added sweetness. You can also crack an egg on top for a delicious breakfast twist!
With the harvest complete and the crisp autumn air setting in, there’s no better time to enjoy the cozy flavors of this stuffed acorn squash. The blend of savory sausage, earthy veggies, sweet apples, and herbs makes each bite a true taste of the season. Pair with a robust glass of red wine, sit back, and savor the comfort of fall!
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