Stuffed Acorn Squash with Sausage, Spinach, Dried Cranberries, and Pecans
Total Time:1 hour 10 minutes
Ingredients
2 medium acorn squash, halved and seeds removed
2 tablespoons olive oil
1 pound ground turkey sausage or chicken sausage
1 small yellow onion, diced
2 cloves garlic, minced
3 cups fresh baby spinach
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit. Cut the acorn squash in half from stem to point and scoop out the seeds. Brush the cut sides with one tablespoon of olive oil and season with salt and pepper. Place them cut side down on a parchment-lined baking sheet and roast for 30 to 35 minutes until the flesh is tender when pierced with a fork.
While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the turkey or chicken sausage, breaking it up with a spoon as it cooks until browned and no longer pink. Add the diced onion and cook for 5 minutes until translucent, then stir in the garlic and thyme for another minute until fragrant.
Lower the heat and add the fresh baby spinach to the skillet. Toss gently until the spinach is just wilted. Stir in the dried cranberries and the chopped pecans. This mixture will provide a beautiful contrast of colors and textures that really brings the holiday spirit to the plate.
Once the squash halves are done roasting, flip them over so the hollow centers are facing up. Divide the filling mixture evenly among the four squash halves, pressing down slightly to pack it in. In a small bowl, mix the breadcrumbs and parmesan cheese, then sprinkle this topping generously over the stuffed squash.
Return the stuffed squash to the oven and bake for another 10 to 15 minutes. You are looking for the breadcrumbs to turn a beautiful golden brown and the cheese to melt slightly. Remove from the oven and let them cool for a few minutes before serving. A sprinkle of fresh parsley or an extra handful of cranberries on top adds a lovely finishing touch.
