These stuffed acorn squash are filled with sausage, buttery stuffing, and herbs and topped with pomegrante seeds, parmesan cheese and maple syrup. They are the perfect recipe to celebrate fall!
Fall is in the air and all the warm and cozy spices and flavors are coming out of the kitchen these days. This acorn squash recipe is filled with all of those glorious fall flavors and then some.
Packed with fresh herbs, sausage, and stuffing they make a perfect side dish or an elegant main dish as well. We cooked so many of these this past week that we did dinner and a delicious elegant work party lunch with them too.
We used classic acorn squash and these gorgeous gold acorn squash we found at our local market. But truly, any small winter squash you can find that is meant for roasting would be delicious in this recipe. Our local pumpkin patch always grows a huge variety, including many unlabeled and they are all lovely roasted.
Once you make the filling, it’s into the oven with this stuffed squash!
They are perfection! Creamy and sweet squash melds with the savory filling so perfectly. Once they come out of the oven, toss on some fresh pomegranate seeds, a good dose of freshly grated parmesan cheese and a lovely drizzle of maple syrup.
Everyone loved these! The kids devoured them alongside rice and crusty bread and we enjoyed them the next day with a lovely salad after a long day of packing and moving boxes from our new studio move.
I hope you make these soon for someone you love!
Maple Glazed Stuffed Acorn Squash Recipe
INGREDIENTS
- 4 acorn squash, cut in half, seeds removed
- 1 lb breakfast sausage
- ½ cup butter
- ¼ cup brown sugar
- ½ loaf French bread, cut into bite-sized cubes
- 1 cup pecans, chopped
- 1 apple, core removed, chopped
- ½ cup dried cranberries
- 2 cups kale pieces, tightly packed
- 2 sprigs thyme
- ¼ cup fresh oregano
- ¼ cup fresh rosemary
- Parmesan cheese
- Pomegranate seeds
- Maple syrup (optional)
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Cook sausage and drain.
- Melt butter in cast iron skillet. Cook until butter is browned.
- Add brown sugar until melted.
- Toss bread, pecans, apples, and cranberries in butter until toasted (about 4-5 minutes).
- Remove heat, add kale and herbs and toss.
- Fill acorn squash with filling.
- Roast for 40 minutes or until squash is cooked through.
- Top with parmesan cheese, fresh herbs, pomegranate seeds and maple syrup. Serve immediately.
