Sausage and Cabbage Stuffed Acorn Squash: A Delicious Fall Feast
Fall is the perfect time for cozy, comforting meals, and this Sausage and Cabbage Stuffed Acorn Squash recipe is the epitome of autumn deliciousness. It’s a delightful combination of savory sausage, sweet and tender cabbage, and the nutty flavor of acorn squash. This dish is not only packed with flavor but also visually appealing, making it perfect for a weeknight dinner or a festive gathering. This recipe is relatively easy to prepare, making it a great option for both novice and experienced cooks.
Why You’ll Love This Recipe
* **Flavorful and satisfying:** The combination of sausage, cabbage, and acorn squash creates a symphony of flavors that’s both savory and sweet.
* **Healthy and nutritious:** Acorn squash is a great source of vitamins, minerals, and fiber, while cabbage provides antioxidants and other beneficial nutrients.
* **Easy to make:** This recipe requires minimal prep time and is relatively simple to follow.
* **Visually appealing:** The stuffed acorn squash makes for a beautiful presentation.
* **Versatile:** You can easily customize this recipe by adding different vegetables, herbs, or spices.
* **Perfect for fall:** The flavors and ingredients in this dish are perfect for the autumn season.
Ingredients You’ll Need
* **2 medium acorn squash**
* **1 pound Italian sausage (sweet or hot), removed from casings**
* **1 medium yellow onion, chopped**
* **4 cloves garlic, minced**
* **1 small head of green cabbage, cored and shredded**
* **1 apple, peeled, cored, and diced (Granny Smith or Honeycrisp work well)**
* **1/2 cup chicken broth**
* **2 tablespoons olive oil**
* **1 teaspoon dried thyme**
* **1/2 teaspoon dried sage**
* **1/4 teaspoon red pepper flakes (optional)**
* **Salt and pepper to taste**
* **Optional toppings: chopped fresh parsley, grated Parmesan cheese**
Equipment Needed
* **Large baking sheet**
* **Large skillet or Dutch oven**
* **Knife**
* **Cutting board**
* **Spoon**
* **Mixing bowl**
Step-by-Step Instructions
**Step 1: Prepare the Acorn Squash**
1. **Preheat oven to 400°F (200°C).** Line a baking sheet with parchment paper for easy cleanup.
2. **Cut the acorn squash in half:** Carefully cut each acorn squash in half lengthwise, from stem to bottom. A sturdy knife and a bit of force may be required. Be careful not to cut yourself.
3. **Remove the seeds:** Use a spoon to scoop out the seeds and stringy pulp from each squash half. Discard the seeds and pulp, or save the seeds to roast later.
4. **Drizzle with olive oil and season:** Drizzle the inside of each squash half with olive oil, then season with salt and pepper. Use about 1 tablespoon of olive oil in total for all the squash halves.
5. **Roast the squash:** Place the squash halves cut-side down on the prepared baking sheet. Roast for 30-40 minutes, or until the flesh is tender and easily pierced with a fork. The roasting time will vary depending on the size of your squash.
**Step 2: Prepare the Sausage and Cabbage Filling**
1. **Brown the sausage:** While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
2. **Sauté the onion and garlic:** Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. **Add the cabbage and apple:** Add the shredded cabbage and diced apple to the skillet. Cook, stirring occasionally, until the cabbage is softened and slightly wilted, about 8-10 minutes. The apple will add a touch of sweetness and complement the savory flavors.
4. **Season with herbs and spices:** Stir in the dried thyme, dried sage, and red pepper flakes (if using). Season with salt and pepper to taste. Adjust the seasonings to your liking.
5. **Add chicken broth:** Pour in the chicken broth and bring to a simmer. Cook for a few minutes, allowing the flavors to meld together and the cabbage to become even more tender.
**Step 3: Assemble the Stuffed Acorn Squash**
1. **Remove the squash from the oven:** Once the squash is tender, remove it from the oven and let it cool slightly.
2. **Fill the squash halves:** Spoon the sausage and cabbage mixture into the roasted acorn squash halves, dividing it evenly among them. Pack the filling in gently.
3. **Bake again (optional):** If desired, you can bake the stuffed squash for another 10-15 minutes to heat the filling through and allow the flavors to meld together even further. This step is optional but recommended.
4. **Garnish and serve:** Garnish with chopped fresh parsley and grated Parmesan cheese (if desired). Serve immediately. Each squash half makes a generous and satisfying serving.
Tips and Variations
* **Sausage:** You can use any type of sausage you like, such as Italian sausage (sweet, mild, or hot), chorizo, or even vegetarian sausage. For a healthier option, use turkey sausage or chicken sausage.
* **Cabbage:** Green cabbage is the most common choice for this recipe, but you can also use Savoy cabbage or red cabbage. Red cabbage will add a vibrant color to the dish.
* **Apple:** Granny Smith or Honeycrisp apples work well in this recipe, but you can use any type of apple that you enjoy. The apple adds a touch of sweetness and balances the savory flavors.
* **Vegetables:** Feel free to add other vegetables to the filling, such as carrots, celery, mushrooms, or bell peppers. Diced carrots and celery can be added along with the onions.
* **Herbs and spices:** Experiment with different herbs and spices to customize the flavor of the filling. Rosemary, oregano, and paprika are all great options.
* **Cheese:** Add some cheese to the filling for extra flavor and creaminess. Shredded cheddar cheese, Monterey Jack cheese, or mozzarella cheese are all good choices. You can also sprinkle some cheese on top of the stuffed squash before baking.
* **Nuts:** Add some chopped nuts to the filling for added crunch and flavor. Walnuts, pecans, or almonds are all great options.
* **Make it vegetarian:** To make this recipe vegetarian, substitute the sausage with vegetarian sausage or use a combination of vegetables, such as mushrooms, lentils, and walnuts.
* **Make it ahead:** You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to assemble the stuffed squash, simply reheat the filling and spoon it into the roasted squash halves.
* **Roasting Squash Seeds**: Don’t throw away the squash seeds! Toss them with olive oil, salt, and any spices you like (such as paprika, chili powder, or garlic powder). Roast them on a baking sheet at 350°F (175°C) for 10-15 minutes, or until golden brown and crispy. They make a delicious and healthy snack.
Serving Suggestions
* Serve the Sausage and Cabbage Stuffed Acorn Squash as a main course for a delicious and satisfying fall dinner.
* Serve with a side salad or roasted vegetables for a complete meal.
* Pair with a glass of red wine or a crisp white wine.
* This dish is also great for potlucks and holiday gatherings.
Nutritional Information (Approximate)
(Per serving, based on 4 servings)
* Calories: Approximately 450-550
* Protein: 25-30g
* Fat: 25-35g
* Carbohydrates: 30-40g
* Fiber: 8-10g
*Note: Nutritional information may vary based on specific ingredients and portion sizes.*
Storing Leftovers
* **Refrigerate:** Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat in the microwave, but the squash may become slightly softer.
* **Freezing:** While technically possible, freezing cooked squash can change its texture, making it somewhat mushy upon thawing. If you choose to freeze, allow the stuffed squash to cool completely, then wrap each half individually in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Troubleshooting
* **Squash is not tender:** If the squash is not tender after 30-40 minutes of roasting, continue to roast it for another 10-15 minutes, or until easily pierced with a fork. The roasting time will vary depending on the size and variety of the squash.
* **Filling is too dry:** If the filling is too dry, add a little more chicken broth or olive oil.
* **Filling is too wet:** If the filling is too wet, cook it for a few more minutes to allow the excess liquid to evaporate.
* **Squash is browning too quickly:** If the squash is browning too quickly, tent it with aluminum foil.
Conclusion
This Sausage and Cabbage Stuffed Acorn Squash recipe is a delicious and easy way to enjoy the flavors of fall. It’s a versatile dish that can be customized to your liking, and it’s perfect for a weeknight dinner or a festive gathering. The combination of savory sausage, sweet and tender cabbage, and nutty acorn squash is sure to be a hit with everyone. So, grab some acorn squash, sausage, and cabbage, and get ready to create a culinary masterpiece that will warm your heart and soul. Enjoy!