Cranberry Apple Acorn Squash
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While making my weekly run to this amazing farm stand close to the office for acorn squash, these carnival squash caught my attention. They are very similar in size to the acorn squash that I was looking to purchase, but these orange-and-green speckled little squashes were so beautiful I couldn’t resist adding a few to my basket. The combination of the two varieties of squash is beautiful together.
Cranberry, apple stuffing truly is a perfect side dish to any Fall entree. I often serve this as a side dish with chicken and in stuffed pork tenderloin. The combination of the tart cranberry and sweetness from the apples, mixed with sage create the perfect pairing for pork. With the addition of Italian sausage, the squash becomes a hearty, and delicious main course.
Roasting is the best method for cooking both the carnival and the acorn squash. Roasting the squash enhances the sweet, buttery, nutty flavor of the squash while maintaining the structure and the beautiful yellow-orange flesh color. Do not skip the step of leveling the bottom of the squash. Most acorn squash will have a pointy bottom. With a gentle hand, slice a very small amount off the bottom so that they stand level in your baking dish.
Also, be gentle while scooping out the inside of the squash, and save those seeds! They make the perfect snack if roasted with a drizzle of olive oil, salt, and pepper. Roasted squash seeds would also make a lovely substitute for croutons on top of a salad.
The squash is roasted separately for approximately half the total cooking time before adding the filling. This ensures the filling doesn't burn, and the interior of the squash is properly cooked. If you have fresh sage, adding one or two leaves inside of each squash as it roasts infuses that earthy, lemon, slightly peppery taste of sage into the flesh of the squash.
The filling can easily be made a day in advance and stored in an airtight container. I like to prep all the ingredients the night before, making it easier to quickly prepare the filling while the squash is in the oven on the initial roast.
When adding the filling, remember that the squash is partially cooked. Be careful not to push the filling through the walls or the bottom of the squash. You want to fill the squash to the top, while carefully pressing the filling down. If the filling starts to brown, cover gently with foil for the remainder of the cooking time.
These fabulous individualized servings of stuffed squash are perfect for Fall entertaining!
Cranberry Apple Acorn Squash
Ingredients
Instructions
- Preheat oven to 375.
- Line a sheet pan with parchment or aluminum foil.
- Wash or wipe down the exterior of the squash. If needed, slice a small section off the bottom of the squash to allow it to stand up on its own. This should be a very small slice just to even out the bottom, do not cut into the cavity of the squash or your stuffing will fall through.
- Cut the top off of each squash, approximately 2", and scoop out the seeds. Save the seeds for roasting!
- Place squash on a lined sheet pan. Drizzle inside with olive oil, salt, and pepper. If you have fresh sage, add one or two leaves to the center of the squash while it roasts for extra flavor. Roast for 15-20 minutes, remove the squash from the oven.
- While squash is roasting in a large bowl, combine cranberries and coat with sugar. Add bread cubes, apples, sage, salt, and pepper. Mix well and set aside.
- Heat a large skillet over medium-high heat, to brown sausage. Break sausage into medium size pieces with a wooden spoon as it browns.
- Remove sausage from skillet with a slotted spoon, set aside to cool. Leave as much of the sausage drippings in the pan as possible. The drippings will add flavor!
- Melt butter in the same skillet with the sausage drippings over medium heat. Add onions, celery, and sauté until tender. This should take approximately, 10 minutes. Remove from heat and let cool.
- Once the sausage and onion mixture is cooled, add to the bowl with the other ingredients. Add, apple juice and egg. Mixing well to combine all the ingredients. If the mixture is too dry, add up to an additional 1/2 cup of apple juice.
- Fill each squash with the cranberry apple stuffing. Roast for an additional 15-20 minutes, or until the squash is soft. If the stuffing becomes to brown, cover with foil until done.
- Cooking times will vary depending on the size of your squash.
Notes
This stuffing is perfect for any variety of squash. I used half Acorn and half Carnival squash in this recipe. The contrast in colors is a beautiful presentation.
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