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As the leaves begin to turn and the air takes on a crisp chill, the flavors of autumn come alive in kitchens across the country. This season is a celebration of harvest, marked by an abundance of produce that showcases the warm, earthy tones and sweet notes characteristic of fall. Among these seasonal treasures, acorn squash stands out not only for its charming shape and vibrant green and orange hues but also for its versatility in savory and sweet dishes alike.

Apple Sage Sausage Stuffed Acorn Squash

Discover the perfect autumn dish with our Apple Sage Sausage Stuffed Acorn Squash recipe! This cozy meal combines savory sausage, sweet apples, and nutritious quinoa all packed into tender roasted acorn squash. Perfect for holiday feasts or family dinners, it highlights seasonal flavors while offering a comforting yet sophisticated taste. Learn how to create this delicious centerpiece that will impress your loved ones and embrace the spirit of fall!
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Ingredients
  

2 medium acorn squashes

1 lb Italian sausage (mild or spicy, based on preference)

1 medium apple, diced (choose a tart variety like Granny Smith)

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 cup cooked quinoa (or rice for a heartier texture)

1/2 cup pecans, chopped

1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

1 teaspoon thyme leaves

Salt and pepper to taste

1/2 cup shredded cheddar cheese (optional, for topping)

Olive oil

Balsamic glaze (for drizzling, optional)

Instructions
 

Prep the Squash: Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Drizzle the insides with olive oil, and sprinkle with salt and pepper. Place the halves cut side down on a baking sheet and roast for about 25-30 minutes, or until tender.

    Cook the Sausage: In a large skillet, heat a teaspoon of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

      Add Aromatics: Once the sausage is browned, add in the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

        Combine Ingredients: Stir in the diced apple, cooked quinoa, chopped pecans, fresh sage, thyme, and season with salt and pepper. Cook for an additional 2-3 minutes until the apples are slightly softened.

          Stuff the Squash: Remove the acorn squashes from the oven and carefully turn them cut side up. Fill each half with the sausage mixture, packing it in generously.

            Bake Again: If desired, sprinkle shredded cheddar cheese on top of the stuffed squash. Return them to the oven and bake for another 15-20 minutes, or until everything is hot and the cheese is melted and bubbly.

              Serve: Drizzle with balsamic glaze for an added touch of sweetness and serve warm.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings