Acorn Squash with Cranberry – Apple Stuffing

Several weeks ago, we had dinner at a friend’s house and were served this delicious fall treat.  Since then I have made it several times, with many different variations.  It combines all the wonderful flavors of fall in one simple dish.

Due to how easy, delicious and seasonally appropriate it is, it has become my go to, “I don’t feel like making something exciting for dinner dish.”  Yet with a little maple sausage thrown in, it becomes quite an exciting meal all its own.

Acorn Squash with Cranberry – Apple Stuffing

1 teaspoon olive oil
1/2 medium onion, chopped
1 small apple, cut into 1/4 inch chunks
1/4 cup dried cranberries
2 cups prepared bread stuffing of your choice or grain (like quinoa)
1 to 2 small sausages (optional), removed from casings and sautéd *
1 acorn squash, cut in half, seeds and pulp removed
1 Tablespoon maple syrup
  1. Preheat oven to 350 degrees.
  2. Heat oil in a small sauce pan over medium heat, add onion and sauté until translucent, about 5 minutes.
  3. Add apple, cranberries, stuffing and sausage (if using) and mix thoroughly to combine.
  4. Drizzle the maple syrup over the cavity of squash, add stuffing mixture and pack until full, repeat for second half.
  5. Place squash, skin side down, in a baking dish, pour enough water into the bottom of the baking dish so that it covers the entire bottom of dish by about 1/4 inch.
  6. Cover tightly with foil and bake for 50 to 60 minutes, or until squash is fork tender.
  7. Remove the foil and return to the oven for 5 more minutes, so that the stuffing begins to crisps slightly on top.  Serve warm.

*I use this amazing local maple sausage from Vermont Smoke and Cure

Makes 2 entree potions or 4 side dish portions.


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