Description
A comforting dish featuring roasted acorn squash filled with a savory stuffing of turkey sausage, vegetables, and quinoa.
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 line 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 pepper. Place cut-side down on the sheet and roast for 30–35 minutes until just tender.
- While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the turkey sausage and cook, breaking it up until browned and cooked through.
- Add the onion, celery, apple, and garlic to the skillet. Sauté for 5–7 minutes until softened and fragrant.
- Stir in the dried sage, thyme, and red pepper flakes. Fold in the cooked quinoa, dried cranberries, and nuts, warming through for another 2–3 minutes. Adjust seasoning with salt and pepper as needed.
- Once the squash is done, flip cut-side up. Divide stuffing among the halves, mounding it slightly. Top with grated Parmesan-style cheese if desired.
- Return stuffed squash to the oven and bake for another 10–15 minutes, or until heated through and the tops are lightly browned. Garnish with parsley before serving warm.
Notes
Feel free to experiment with different grains in the stuffing and adjust seasoning to taste.
