Description
Tender roasted acorn squash halves filled with a cozy, savory stuffing of halal turkey sausage, aromatics, apple, herbs, grains, cranberries, and nuts. A beautiful fall dinner or hearty holiday side—naturally gluten-free and easy to meal-prep.
Ingredients
- 2 medium acorn squash, halved and seeded
- 2 tbsp olive oil, divided
- Salt and black pepper, to taste
- 1/2 lb halal turkey sausage (or chicken sausage), casings removed
- 1/2 cup onion, finely chopped
- 1/2 cup celery, chopped
- 1 apple, diced
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 1 cup cooked quinoa or rice
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup halal-certified Parmesan-style cheese, grated (optional)
- Chopped fresh parsley, for garnish
Instructions
1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2. Brush cut sides of the acorn squash with 1 tablespoon olive oil. Season with salt and black pepper, place cut-side down, and roast for 30–35 minutes until just tender.
3. Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey sausage, breaking it up as it cooks, until browned and cooked through.
4. Add onion, celery, apple, and garlic. Sauté for 5–7 minutes until softened and fragrant.
5. Stir in sage, thyme, and red pepper flakes (if using). Fold in quinoa or rice, cranberries, and nuts. Cook for 2–3 minutes to warm through. Season to taste.
6. Remove squash from oven, flip cut-side up, and fill with the stuffing, mounding slightly. Top with Parmesan-style cheese if desired.
7. Return to oven for 10–15 minutes until heated through and tops are lightly browned.
8. Garnish with chopped parsley and serve warm.
Notes
Substitute chicken sausage for turkey if desired.
Use cooked rice instead of quinoa for a different flavor profile.
Make it dairy-free by omitting the cheese or using a vegan alternative.
Stuffing can be made ahead of time and refrigerated until ready to assemble and bake.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 420
- Sugar: 10g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 55mg