Best 2 Autumn Stuffed Acorn Squash Recipes

With the arrival of autumn comes a bounty of seasonal produce, and one of the most versatile and delicious is the acorn squash. Its sweet, nutty flavor and firm texture make it a perfect canvas for a variety of fillings, from savory to sweet. Whether you're looking for a hearty main course or a comforting side dish, this collection of autumn stuffed acorn squash recipes has something for everyone. From classic recipes with sausage and bread crumbs to creative takes with fall fruits and vegetables, these dishes are sure to warm your kitchen and your soul.

Check out the recipes below so you can choose the best recipe for yourself!

AUTUMN STUFFED ACORN SQUASH

Autumn Stuffed Acorn Squash image

I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!

Provided by CleopatrasCat

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

2 acorn squash, halved and seeded
1 ½ teaspoons dark brown sugar
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
1 tablespoon butter, cut in small pieces
1 (16 ounce) package maple-flavored breakfast sausage
1 cup cooked wild rice
½ cup dried cranberries
¼ cup chicken stock

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

Nutrition Facts : Calories 505.9 calories, Carbohydrate 49.3 g, Cholesterol 72.6 mg, Fat 27.7 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 1084.9 mg, Sugar 16.7 g

SAVORY AUTUMN STUFFED ACORN SQUASH

Savory Autumn Stuffed Acorn Squash image

A delicious way to incorporate the flavors of fall. This acorn squash can be tweaked to your taste with other seasonings, but I recommend trying this variety first.

Provided by Cassie

Categories Meat and Poultry Recipes Pork Sausage

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

2 small acorn squash, halved and seeded
1 tablespoon butter, or more as needed
¼ teaspoon ground allspice
salt and ground black pepper to taste
2 pounds bulk pork sausage
1 medium onion, chopped
3 medium tart apples - peeled, cored, and finely chopped
10 button mushrooms, chopped
1 large carrot, peeled and diced
1 ½ cups water
1 (6 ounce) package seasoned dry stuffing mix
½ teaspoon dried sage
1 tablespoon chopped fresh parsley
1 egg, beaten

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Dot cut sides and cavity of squash halves with butter. Sprinkle with allspice, salt, and pepper. Place squash in a large roasting pan, cut-sides up.
Bake in the preheated oven until squash is fork tender, yet still holds its shape, 30 to 40 minutes. Remove from the oven and lower heat to 350 degrees F (175 degrees C).
Meanwhile, fry pork sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate. Drain and discard all but 2 teaspoons of fat from the skillet. Add onion to the skillet, and saute until brown, about 4 minutes. Stir in apples, mushrooms, and carrot; saute until carrots are cooked but still firm, 5 to 7 minutes.
Add sausage and water to the skillet and bring to a boil. Stir in stuffing mix, cover, and remove from the heat. Allow to sit, undisturbed, for 5 minutes. Uncover and season with sage, salt, and pepper. Stir in egg and parsley. Distribute stuffing mixture amongst 4 squash halves, mounding up stuffing if necessary.
Cover and bake in the 350 degrees F (175 degrees C) oven until egg is set, about 20 minutes. Uncover, and bake for another 10 minutes.

Nutrition Facts : Calories 871.4 calories, Carbohydrate 55.8 g, Cholesterol 178.9 mg, Fat 54.6 g, Fiber 5.6 g, Protein 39.1 g, SaturatedFat 19.5 g, Sodium 2796 mg, Sugar 17.4 g

Tips:

Choose the right acorn squash: Look for squashes that are deep green or orange with a hard, unblemished skin. Avoid squashes that are soft or have bruises.
Wash the squash thoroughly before baking. This will help to remove any dirt or debris.
Bake the squash until it is tender but not mushy. The flesh should be easily pierced with a fork.
Let the squash cool slightly before stuffing it. This will help to prevent the filling from becoming too runny.
Be creative with your fillings! There are many different ways to stuff an acorn squash. Some popular options include sausage, ground beef, turkey, chicken, vegetables, and cheese.
Garnish the squash with fresh herbs or spices before serving. This will add a pop of color and flavor.

Conclusion:

Acorn squash is a delicious and versatile vegetable that can be enjoyed in many different ways. Stuffed acorn squash is a particularly popular dish, as it is both flavorful and visually appealing. With a little creativity, you can create a stuffed acorn squash dish that is sure to impress your family and friends.