Thanksgiving Stuffed Winter Acorn Squash

Winter is coming! Thanksgiving is just around the corner, and while many of our tried and true traditional dishes are top of mind, I’m always game when it comes to trying something new, especially if it’s seasonal and easy!

Acorn squash is my absolute favorite winter squash, and this Thanksgiving Stuffed Winter Acorn Squash recipe knocks out two dishes in one, the veggie and the stuffing. And, it’s also a lovely side dish for any roast chicken, duck, or cornish game hen dinners you might be planning this holiday season. Or, if you’re like me, it can serve as dinner on its own! One Acorn Squash serves two people.

2 Acorn Squash
Olive Oil
16oz Your Favorite Sausage (Sage, Fennel, or Sweet Italian work well)
1 Onion, diced
2 Leek Stalks, split lengthwise and diced
3 Celery Stalks, diced
1 Red Bell Pepper, diced
1/4 Cup Fresh Flat Leaf Italian Parsley, chopped
3 TBS Fresh Rosemary, chopped
3 TBS Fresh Sage, chopped
1/3 Cup Pecans, chopped
1/4 Cup Dried Cranberries
1 Package King’s Hawaiian Classic Stuffing, Herb & Onion
Chicken Stock (optional)

Preheat oven to 375°.

Cut 1/4 inch off the top and bottom of each acorn squash so they sit flat and even.

Core the seeds using a spoon to scoop them out, and discard the seeds.

Drizzle each side of the acorn squash with olive oil, then salt and pepper. Place in a baking dish, and bake at 375° for 30 minutes, turning over half way.

While the acorn squash is roasting, chop your onion, leeks, celery, and bell pepper and set aside in a bowl.

Then, chop your parsley, rosemary, sage, and pecans. Set aside, along with your cranberries.

In a large dutch oven, drizzle olive oil, and then sauté the onion, leeks, celery, and bell pepper on medium high heat for approximately 4-5 minutes. Season with salt and pepper. Then, add sausage and cook sausage through.

Add King’s Hawaiian Classic Stuffing Herb & Onion to the mixture and continue cooking on medium-high heat until combined and the stuffing starts to absorb the moisture from the mixture. If it appears too dry, you may add a splash of chicken stock to the mixture. Be careful not to add too much liquid to avoid becoming mush.

Add the parsley, rosemary, sage, chopped pecans, and cranberries to the mixture and incorporate well. At this point, the acorn squash should be ready. Fill and mound the empty core of the acorns with the stuffing mixture.

Bake the stuffed acorn squash at 375° for 35-45 minutes or until stuffing is golden brown and the place smells amazing.

Happy Thanksgiving, and enjoy!





Incidental Potato Zucchini Bake

Two days ago, we were facing a real dilemma: three zucchini squash were on their last leg in the fridge, and we had a decision to make.

The zucchini were still firm and weren’t anywhere near the “what is that?” stage, but they had definitely seen better days. I knew rosemary lemon chicken was on the menu; I knew we had potatoes, cheese, and cream, and I knew there was enough love and determination to make this potato zucchini bake happen. So given the circumstances, it was on like Chaka Khan. Continue reading “Incidental Potato Zucchini Bake”

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