Description
A perfect fall dish featuring acorn squash filled with a savory and satisfying mixture of turkey sausage, vegetables, and grains.
Ingredients
- 2 medium acorn squash, halved and seeded
- 2 tbsp olive oil, divided
- Salt and black pepper, to taste
- 1/2 lb halal turkey sausage, casings removed
- 1/2 cup onion, finely chopped
- 1/2 cup celery, chopped
- 1 apple, diced
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 1 cup cooked quinoa or rice
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup halal-certified Parmesan-style cheese, grated (optional)
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and prepare a rimmed baking sheet with parchment paper.
- Brush the cut sides of the acorn squash with 1 tablespoon of olive oil and season with salt and black pepper.
- Place the squash cut-side down on the baking sheet and roast for 30–35 minutes until just tender.
- While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the turkey sausage and cook until golden brown.
- Add the onion, celery, apple, and garlic to the skillet and sauté for 5–7 minutes until softened.
- Stir in the sage, thyme, and optional red pepper flakes. Fold in the quinoa or rice, dried cranberries, and nuts, cooking for an additional 2–3 minutes to warm through.
- Once squashes are ready, flip them cut-side up and divide the stuffing evenly among the halves. Optionally sprinkle with Parmesan-style cheese.
- Return to the oven for 10–15 minutes until heated throughout and lightly browned on top.
- Garnish with chopped parsley before serving warm.
Notes
Customize the stuffing with your favorite vegetables or grains. Add balsamic glaze or yogurt for serving.
