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As the leaves turn crisp and the air takes on a brisk chill, the culinary world embraces the flavors of fall, and few dishes capture this spirit quite like Autumn Delight Stuffed Acorn Squash. This vibrant recipe not only celebrates the season's bounty but also offers a harmonious blend of flavors and textures that will delight your taste buds. Acorn squash, with its sweet, nutty flavor and inviting appearance, serves as the perfect vessel for a hearty stuffing, making it a standout choice for autumn gatherings or cozy family dinners.

Stuffed Acorn Squash with Apple and Sausage

Discover the flavors of fall with our Autumn Delight Stuffed Acorn Squash recipe. This dish features beautiful acorn squash filled with a savory blend of Italian sausage, sweet apples, and tart cranberries, creating a delicious centerpiece perfect for autumn gatherings. Packed with nutrients, this dish not only delights the palate but also brings warmth and color to your table. Embrace the essence of the season and savor this delightful culinary experience.
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Ingredients
  

2 medium acorn squashes

1 tablespoon olive oil

1 cup Italian sausage (casings removed)

1 large apple (such as Granny Smith), peeled and diced

1/2 cup celery, finely diced

1/2 cup onion, finely diced

1 cup cooked quinoa

1/2 cup dried cranberries

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon ground cinnamon

Salt and freshly ground pepper to taste

1/2 cup shredded sharp cheddar cheese (optional)

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Squash: Carefully cut the acorn squashes in half lengthwise, from stem to bottom. Use a spoon to scoop out the seeds and any stringy pulp, creating a hollow space for the filling. Brush the interior of each half with olive oil and season with salt and pepper. Place them cut side down on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, or until they are tender when pierced with a fork.

      Cook the Sausage: In a large skillet over medium heat, add the Italian sausage. Cook it while breaking it apart with a wooden spoon until it is browned and fully cooked, which should take about 5-7 minutes.

        Sauté the Vegetables: Add the diced onion and celery to the skillet with the sausage. Sauté for an additional 3-4 minutes until the onions become translucent and the celery is tender.

          Mix in the Apples and Spices: Stir in the diced apple, dried cranberries, thyme, cinnamon, salt, and pepper. Cook the mixture for about 3-4 minutes, until the apples start to soften.

            Combine with Quinoa: Remove the skillet from the heat source and fold in the cooked quinoa, ensuring everything is well mixed and the flavors meld together.

              Stuff the Squash: Once the acorn squashes are done roasting, carefully flip them over so that the cut side is facing up. Generously spoon the sausage and apple filling into each half, pressing gently to compact the mixture.

                Add Cheese (Optional): If you like, sprinkle a layer of shredded cheddar cheese over the top of each stuffed squash, adding extra flavor.

                  Final Bake: Place the stuffed squashes back into the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, or until the filling is heated through.

                    Garnish and Serve: Remove the stuffed squashes from the oven and allow them to cool for a few minutes. Garnish with chopped fresh parsley before serving to add a pop of color and freshness.

                      Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings