Acorn Squash Stuffing

Acorn Squash Stuffing Ingredients

• Acorn squash has tough skin, but when roasted, the skin becomes deliciously tender. Once sliced and roasted, the sweet, nutty flavor of the squash is exemplified.
• Ground sausage is a terrific way to add a lot of flavor without much work. It has spices and herbs worked directly into the meat, so how could it not be super flavorful? Choose a spicy or sweet sausage that fits your personal preference. For a great source of protein, opt for a good-quality sausage.
• Quinoa is a seed packed full of nutrients and protein. Once cooked, the quinoa is light and fluffy, adding heartiness to the casserole.
• Dried cranberries add a sweet-tart balance of flavor to the overall recipe. They’re a welcome pop of sweetness that pairs so well with the light sweetness of the squash. Choose cranberries that have been sweetened with apple juice for less added sugar.
• Feta cheese is the briny, tangy cheese that balances all of the sweet flavors of the squash.
• Parmesan cheese is like a seasoning, meaning that a little bit goes a long way. Sprinkled on top, the Parmesan adds a nutty flavor that’s enhanced during baking when it becomes brown and crispy.

The full amount of each ingredient can be found in the recipe card below.

How to Make This Acorn Squash Casserole

Step 1: Prepare the squash – Slice the squash in half and use a spoon to scoop out the inside seeds. With the half placed flat on a surface, slice into ½-inch thick slices. Take each resulting piece and slice it in half once more. This will result in bite-sized pieces of squash. Once sliced, place the squash pieces onto two parchment-lined baking sheets and drizzle with neutral oil. Using your hands, toss each piece of squash in the oil to ensure it is well coated, and spread everything out into an even layer. Then sprinkle with salt and black pepper and place in a 425°F oven to roast for 24-28 minutes. Once done roasting, remove it from the oven and set it aside until ready to assemble the casserole.

Step 2: Cook the quinoa – To a kettle with simmering vegetable stock, pour the quinoa. Cook it until the quinoa is fluffy and has absorbed the liquid. Remove it from the heat and set aside until ready to assemble the casserole.

Step 3: Cook the onion and celery – Place neutral oil in a skillet and allow it to heat up. Chop up the onion and celery, and place them both in the skillet with the oil. Add salt and black pepper and sauté the mixture until slightly softened. While the mixture is sautéing, mince the garlic, and slice the sage and thyme. Once softened, add these three items to the skillet, mix them in, and allow the entire mixture to cook for approximately 30 seconds.

Step 4: Cook the sausage – To the cooking onion and celery mixture, add the ground sausage. Break up the meat into small pieces and allow the entire mixture to cook, browning the sausage. Once the meat is cooked, remove the skillet from the stove.

Step 5: Assemble everything in one dish – In a large baking dish, place half of the roasted acorn squash. To the skillet with the sausage mixture, add the quinoa, lemon juice, roasted pumpkin seeds, dried cranberries, and feta cheese. Stir everything together until well mixed. Spoon the mixture in the skillet on top of the acorn squash in the baking dish and mix the two together to incorporate slightly. Add the remaining half of the acorn squash on top and sprinkle the top with freshly grated Parmesan cheese.

Step 6: Bake the casserole – Place the baking dish into the preheated 375°F oven and bake for 24-30 minutes. Since everything is already cooked, the oven simply melts the cheese and caramelizes everything together.

Recipe Tips

• Make sure to slice the acorn squash into uniformly thick slices. This will allow for even roasting of the squash. Using two baking sheets while roasting will allow for plenty of room around each piece of squash, which helps them to roast evenly and prevent certain pieces from getting too dark.
• If you allow your oil to come up to heat before adding your onion and celery, the mixture will actually sauté better. Instead of adding the oil, onion, and celery all at once and then turning on the stove’s heat, simply allow a few extra seconds for the oil to heat. Then, add the onion and celery.
• Adding lemon juice is an essential part of this recipe. Adding lemon juice will not make the entire mixture taste like citrus. Instead, it simply brightens everything and enhances all of the flavors. It’s a necessary component that will be missed if left out.

More Thanksgiving Recipes

• Honey oat dinner rolls
• Turkey roulade with bacon and kale stuffing
• Easy slow cooker stuffing
• Chipotle sweet potato casserole
• Corn spoon bread
• Grandma Alice’s mashed potatoes
• Hearty kale salad with lentils and pears
• Roasted carrots with dates and pistachios
• Twice baked sweet potatoes
• Spiced butternut squash with tahini sauce

Have I Convinced You to Make This Recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!