Sausage-Stuffed Acorn Squash with Pinenuts and Cherries

Staff Writer
Sausage-Stuffed Acorn Squash with Pinenuts and Cherries
Sausage-Stuffed Acorn Squash
Allison Beck

Sausage-Stuffed Acorn Squash

Squash can be intimidating. Ok, steam it and serve it as a purée, or peel, cube, and roast it until crispy in the corners, tender inside, and with a rich caramelized exterior. Delicious. But after a couple of times, it can get monotonous.

For someone gluten- and corn-free like me, finding healthy carbohydrates to satisfy my hankering can be a challenge. Stuffed acorn squash is one of my new favorite go-tos. Start with sausage, or for vegetarians, a base of brown rice. Supplement with sweeteners (honey or maple syrup) and spices as you wish, then add a variety of flavorings from cherries and pine nuts to something exotic, like pineapple, coconut, and chopped macadamia nuts. You can even try greens — kale, miso, and a garnish of scallion sounds delicious, doesn’t it?

Click here to see the Simple Ingredients Made Spectacular story.

Ready in
2 h
4
Servings
540
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 acorn squash, sliced in half and seeds scooped out
  • 4 tablespoons olive oil, for brushing, plus more for sautéing
  • 4 tablespoons maple syrup, for brushing
  • Salt, to taste
  • 2 large yellow onions, finely diced
  • 6 turkey sausage links, removed from casings
  • 1/3 cup dried cherries
  • 1/3 cup pinenuts, toasted

Directions

Preheat the oven to 400 degrees.

Trim off the bottom of each squash half so each sits flat. Brush with olive oil and maple syrup. Season with salt and bake for about 1 hour, or until the flesh is tender when pierced with a fork.

Meanwhile, heat olive oil in a large sauté pan over high heat. Add the onions and turn the heat to medium high. Cook for about 10 minutes or until onions are golden and translucent. Season with a pinch of salt and add the turkey sausage. Cook about 10 minutes, or until the meat is cooked most of the way through. Add the cherries and remove from heat. Set aside.

Once the squash is tender, fill each with stuffing. Bake for about 10 minutes, until everything is warmed through. Garnish with pinenuts and serve immediately.

Sage Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Sage Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.

Nutritional Facts

Total Fat
28g
44%
Sugar
25g
N/A
Saturated Fat
4g
21%
Cholesterol
64mg
21%
Protein
20g
41%
Carbs
55g
18%
Vitamin A
69µg
8%
Vitamin B12
1µg
19%
Vitamin B6
0.8mg
40.7%
Vitamin C
34mg
56%
Vitamin E
3mg
16%
Vitamin K
15µg
19%
Calcium
132mg
13%
Fiber
5g
21%
Folate (food)
60µg
N/A
Folate equivalent (total)
60µg
15%
Iron
3mg
19%
Magnesium
128mg
32%
Monounsaturated
14g
N/A
Niacin (B3)
6mg
31%
Phosphorus
321mg
46%
Polyunsaturated
7g
N/A
Potassium
1241mg
35%
Riboflavin (B2)
0.5mg
31.5%
Sodium
1009mg
42%
Sugars, added
12g
N/A
Thiamin (B1)
0.5mg
30.9%
Trans
0.3g
N/A
Zinc
4mg
27%

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