Stuffed Acorn Squash Casserole | A perfect dinner of side dish for Thanksgiving!

Rather than stuffing all the components that traditionally go into stuffed acorn squash, this recipe achieves the best of both worlds. A combination of quinoa, sausage, cranberries, and cheese are combined with chunks of acorn squash to create the perfect casserole. It’s perfect for any fall day and special enough for the Thanksgiving table!

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INGREDIENTS

For the squash:

2 large acorn squash
2 tbsp neutral oil
1 tsp salt
1/2 tsp black pepper

For the casserole:

1 cup quinoa
2 cups vegetable stock
1 medium onion, diced
3 ribs celery, diced
1/2 tsp salt
1/2 tsp black pepper
3 cloves garlic, minced
2 tsp fresh thyme leaves
1 tbsp minced fresh sage
1 lb ground sausage
1 tbsp lemon juice
1/2 cup roasted pumpkin seeds
1/2 cup dried cranberries
4 oz feta cheese, crumbled
2 oz Parmesan cheese, grated

INSTRUCTIONS

Preheat oven to 425°F. Cut each acorn squash in half lengthwise and scoop out the seeds. Slice the squash into ½-inch pieces and cut it into half again. Place the squash on two parchment-lined baking sheets. Drizzle with oil, rubbing the oil around the squash to coat evenly. Sprinkle with salt and black pepper and place in the preheated oven. Roast until the squash is deep brown and caramelized, 24-28 minutes. Once the squash is roasted, remove the baking sheets from the oven and turn the heat down to 375°F.

In a 2-quart saucepan, bring the vegetable stock to a boil. Add the quinoa, cover, and simmer until the quinoa has absorbed the stock and becomes light and fluffy, 20 minutes. Once the quinoa is cooked, remove the saucepan from the heat and set aside.

Heat 2 tbsp neutral oil in a large skillet over medium heat. Add the onion, celery, salt, and black pepper. Sauté until the onion and celery are softened, 6-8 minutes. Add the garlic, sage, and thyme leaves. Stir to warm the garlic and add the sausage. Break the sausage into small bite-sized pieces and cook until it browns, 8 minutes. Once the sausage is cooked, remove the skillet from the heat.

Add the quinoa, lemon juice, pumpkin seeds, dried cranberries, and feta cheese to the sausage mixture and stir. Add half of the roasted squash to a greased 9×13 baking dish. Pour the filling mixture over the squash in the baking dish and top with the remaining roasted squash. Stir and arrange the squash into the filling and sprinkle the Parmesan cheese. Place in the 375°F oven and bake until warmed through, 24-30 minutes.

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