Roasted Acorn Squash

Over the last few weeks, butternut squash has been a staple in our fall menu. This week, my mom bought an acorn squash and requested that I make this recipe courtesy of Melanie in the Middle. When you are unemployed and living at home, cooking dinner for your parents is a way to contribute to the household. Not to mention, your mom (or dad) will be so happy they didn’t have to cook that they are more than willing to take care of the clean-up. Although with the mess I tend to make, I think I might be getting the better end of that deal 🙂

Roasted Acorn Squash with Quinoa and Sausage

4 squash, halved and seeded
2 Tbsp olive oil
1 Tbsp kosher salt
fresh ground black pepper to taste


8oz pork sausage
1 large yellow onion, diced
2 cup quinoa, cooked
3 Gala or Granny Smith apples, cored and diced (peel on is fine, adds color)
1 cup bread crumbs
1/2 cup Parmesan or Romano cheese, grated
1/4 cup orange juice
1 1/2 tsp dried/ground sage
1 tsp salt
freshly ground black pepper to taste

Preparation Instructions

Preheat oven to 350°. Brush the interior of squash with olive oil and sprinkle salt on top. Crank a few good cranks of black pepper on top as well. Roast for 45 minutes or until fork tender.

Cook sausage in skillet. Reserve one Tbsp of sausage fat. Drain on paper towels and be sure to press more paper towels on top to soak up any residual fat. Cook diced onions in the reserved fat until translucent. Allow both sausage and onions to cool to room temp.

(Give your foster dog a Beggin’ Strip at this point to keep them happy)

Place cooled sausage and onions in a large mixing bowl with cooked quinoa and the rest of the stuffing ingredients. Mix just until combined. Scoop into the cavities of the cooked squash. Drizzle with a bit of olive oil and cook in a 350° oven for 20 additional minutes. Serve as an entree or a hearty side.


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