Stuffed Acorn Squash with Sausage, Spinach, Dried Cranberries, and Pecans
Total Time:1 hour 5 minutes
Ingredients
2 medium acorn squashes, halved and seeds removed
1 pound ground turkey sausage or chicken sausage
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
3 cups fresh baby spinach, roughly chopped
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable broth or apple juice
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Cut the acorn squashes in half from stem to point and scoop out the seeds. Brush the flesh with a little olive oil and sprinkle with a pinch of salt and pepper. Place the squash halves cut side down on the baking sheet and roast for about 30 to 35 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, heat a large skillet over medium heat. Add the turkey sausage and cook, breaking it into small crumbles with a spoon until it is browned and cooked through. Remove the sausage from the skillet and set it aside on a plate. In the same skillet, add the diced onion and cook for 5 minutes until translucent. Stir in the minced garlic, thyme, and sage, and cook for another minute until fragrant.
Add the chopped spinach to the skillet with the onions and garlic. Stir frequently until the spinach is just wilted. Return the cooked turkey sausage to the pan and stir in the dried cranberries and chopped pecans. Pour in the vegetable broth or apple juice to moisten the mixture and scrape up any browned bits from the bottom of the pan. Season the entire mixture with salt and black pepper to taste.
Once the acorn squashes are tender, remove them from the oven and carefully flip them over so the hollow centers are facing up. Divide the sausage and spinach mixture evenly among the four squash halves, mounding the filling slightly. Return the stuffed squashes to the oven and bake for an additional 10 to 15 minutes, allowing the flavors to meld and the pecans to become toasted and fragrant.
