Ingredients:
2 medium acorn squashes, halved and seeds removed
1 lb Italian sausage (mild or spicy, your choice)
2 cups fresh spinach, chopped
1/2 cup pecans, roughly chopped
1/4 cup dried cranberries
1 small onion, diced
2 cloves garlic, minced
1/4 cup breadcrumbs (optional for a crispy topping)
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Prepare the Squash: Drizzle the inside of each acorn squash half with olive oil, and season with salt and pepper. Place the squash halves cut side down on the baking sheet and roast for 35-40 minutes, until the flesh is fork-tender.
Cook the Sausage: While the squash is roasting, heat a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spatula until browned and cooked through. Remove the sausage from the skillet and set aside.
Sauté the Veggies: In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and soft. Add the chopped spinach and cook until wilted, about 2 minutes.
Mix the Filling: Remove the skillet from heat and combine the cooked sausage, spinach mixture, pecans, and dried cranberries in a large bowl. Mix everything together, adjusting salt and pepper to taste. If you like a crispy top, stir in the breadcrumbs.
Stuff the Squash: Once the acorn squash is ready, flip them over and spoon the sausage stuffing into each half.
Final Bake: Place the stuffed squashes back into the oven and bake for an additional 10-12 minutes to let the flavors meld together.
Garnish and Serve: Garnish with fresh parsley and serve warm. This dish is perfect for a cozy fall dinner or as a beautiful holiday side dish!
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4
