Autumn Stuffed Acorn Squash Recipe
Acorn squash stuffed with sausage, wild rice, and cranberries is the perfect autumn dinner that the family will be requesting year-round.
Filled with the flavors of fall, roasted acorn squash halves are filled with flavorful tempeh, raisins, pecans, and topped with maple syrup.
Fall-harvested acorn squash is stuffed with a savory mix of pork sausage, tart apples, mushrooms, and boxed stuffing mix in this delicious main dish option.
Granny Smith apples and Cheddar cheese fill these tender acorn squash halves.
This hearty dish combines quinoa with apples, veggies, and loads of ginger in an acorn squash bowl that is perfect fare for those blustery fall and winter evenings.
Acorn squash halves stuffed with a Mexican-inspired mixture of black beans, corn, tomatoes, and Mexican cheese, make a hearty and tasty vegetarian meal.
Squash stuffed with a creamy sausage filling is the perfect addition to the Thanksgiving table or for a fancy weeknight dinner.
Baked acorn squash is stuffed with couscous, onion, spinach, and feta cheese in this elegant vegetarian recipe with sweet and savory notes.
Very good and easy! I made the recipe as written. The kitchen smelled wonderful! It is very fall like. Don't skip the maple.....it adds something delicious to this dish! A little food psychology.....my family doubted that this was the whole dinner and not just the vegetable! I told them it was a casserole baked in a vegetable instead of a dish. I plated it with my lettuce salad on the plate to make the plate look full. Everyone was happy! The second time I made it , I substituted brown rice for the wild rice and used dried cherries for the craisins. Less fall like but we thought this rated 5 stars too.
Acorn squash are filled with curried brown rice, vegetables, and feta cheese for a warm and savory side dish perfect for weeknights or the Thanksgiving table.