Stuffed Acorn Squash with Sausage, Spinach, Dried Cranberries, and Pecans
Total Time:1 hour 10 minutes
Ingredients
2 medium acorn squash, halved and seeds removed
1 pound ground turkey sausage or beef sausage
2 cups fresh baby spinach, roughly chopped
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
1 small yellow onion, finely diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried sage
1/2 teaspoon dried thyme
Salt and black pepper to taste
1/4 cup vegetable broth
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup. Slice the acorn squash in half from stem to point and scoop out the seeds and stringy bits with a metal spoon.
Brush the cut sides of the squash with one tablespoon of olive oil and season generously with salt and pepper. Place the squash cut side down on the prepared baking sheet and roast for about 30 to 35 minutes, or until the flesh is tender when pierced with a fork. Once finished, remove them from the oven and turn them cut side up.
While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey or beef sausage, breaking it up with a wooden spoon as it cooks. Once browned, add the onion and cook until translucent. Stir in the garlic, sage, and thyme, cooking for another minute until fragrant.
Stir the chopped spinach into the skillet and cook until it just begins to wilt. Add the dried cranberries and toasted pecans, then pour in the vegetable broth to help deglaze the pan and keep the mixture moist. Toss everything together until well combined and remove from the heat.
Divide the sausage mixture evenly among the four roasted squash halves, pressing it down slightly to pack it in. Return the stuffed squash to the oven for an additional 10 to 15 minutes. This allows the flavors to meld and the tops to get slightly golden and crisp. Serve warm immediately.
