Stuffed Acorn Squash Casserole - Wyse Guide (2024)

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!

This is the perfect side dish for Thanksgiving!

Stuffed acorn squash has always been a food I think makes more sense as a casserole. Acorn squash tends to be large and, even when halved, does not work as a single serving. The flavors and ingredients are perfect. Acorn squash gains a slightly sweet, nutty flavor when roasted. The squash is a great carrier of hearty ingredients.

This recipe deconstructs what I would fill acorn squash with, and instead of piling the ingredients in each squash, they are mixed into a casserole. The key is the balance of flavors. Instead of starchy rice, this recipe utilizes quinoa. Quinoa is a seed filled with protein, the quinoa also has a nutty sweetness that works well with squash. Ground sausage is easily left out to make this vegetarian or added in for more flavor and protein. Pops of flavor from dried cranberries and feta finish this casserole as a perfect Thanksgiving side dish or weeknight meal.

Everything you’ll need to make this recipe.

• Acorn squash has tough skin, but when roasted, the skin becomes deliciously tender. Once sliced and roasted, the sweet, nutty flavor of the squash is exemplified.
• Ground sausage is a terrific way to add a lot of flavor without much work. It has spices and herbs worked directly into the meat, so how could it not be super flavorful? Choose a spicy or sweet sausage that fits your personal preference. For a great source of protein, opt for a good-quality sausage.
• Quinoa is a seed packed full of nutrients and protein. Once cooked, the quinoa is light and fluffy, adding a heartiness to the casserole.
• Dried cranberries add a sweet-tart balance of flavor to the overall recipe. They’re a welcome pop of sweetness that pairs so well with the light sweetness of the squash. Choose cranberries that have been sweetened with apple juice for less added sugar.
• Feta cheese is the briny, tangy cheese that balances all of the sweet flavors of the squash.
• Parmesan cheese is like a seasoning, meaning that a little bit goes a long way. Sprinkled on top, the Parmesan adds a nutty flavor that’s enhanced during baking when it becomes brown and crispy.

Here’s how to make this recipe.

1. Prepare the squash. Slice the squash in half and use a spoon to scoop out the inside seeds. With the half placed flat on a surface, slice into 1/2-inch thick slices. Take each resulting piece and slice it in half once more. This will result in bite-size pieces of squash. Once sliced, place the squash pieces onto two parchment-lined baking sheets and drizzle with neutral oil. Using your hands, toss each piece of squash in the oil to ensure it is well coated and spread everything out into an even layer. Then sprinkle with salt and black pepper and place in a 425°F oven to roast for 24 to 28 minutes. Once done roasting, remove it from the oven and set it aside until ready to assemble the casserole.

2. Cook the quinoa. To a kettle with simmering vegetable stock, pour the quinoa. Cook it until the quinoa is fluffy and has absorbed the liquid. Remove it from the heat and set aside until ready to assemble the casserole.

3. Cook the onion and celery. Place neutral oil in a skillet and allow it to heat up. Chop up the onion and celery and place them both in the skillet with the oil. Add salt and black pepper and sauté the mixture until slightly softened. While the mixture is sautéing, mince the garlic, and slice the sage and thyme. Once softened, add these three items to the skillet, mix them in, and allow the entire mixture to cook for approximately 30 seconds.

4. Cook the sausage. To the cooking onion and celery mixture, add the ground sausage. Break up the meat into small pieces and allow the entire mixture to cook, browning the sausage. Once the meat is cooked, remove the skillet from the stove.

5. Assemble everything in one dish. In a large baking dish, place half of the roasted acorn squash. To the skillet with the sausage mixture, add the quinoa, lemon juice, roasted pumpkin seeds, dried cranberries, and feta cheese. Stir everything together until well mixed. Spoon the mixture in the skillet on top of the acorn squash in the baking dish and mix the two together to incorporate slightly. Add the remaining half of the acorn squash on top and sprinkle the top with freshly grated Parmesan cheese.

6. Bake the casserole. Place the baking dish into the preheated 375°F degree and bake for 24 to 30 minutes. Since everything is already cooked, the oven simply melts the cheese and caramelizes everything together.

These pro tips will make this recipe a success.

• Make sure to slice the acorn squash into uniformly-thick slices. This will allow for even roasting of the squash. Using two baking sheets while roasting will allow for plenty of room around each piece of squash, which helps them to roast evenly and prevent certain pieces from getting too dark.
• If you allow your oil to come up to heat before adding your onion and celery, the mixture will actually sauté better. Instead of adding the oil, onion, and celery all at once and then turning on the stove’s heat, simply allow a few extra seconds for the oil to heat. Then add the onion and celery.
• Adding lemon juice is an essential part of this recipe. Adding lemon juice will not make the entire mixture taste like citrus. Instead, it simply brightens everything and enhances all of the flavors. It’s a necessary component that will be missed if left out.

Frequently asked questions about this recipe.

More Thanksgiving recipes you’ll love to try.

• Honey oat dinner rolls
• Turkey roulade with bacon and kale stuffing
• Easy slow cooker stuffing
• Chipotle sweet potato casserole
• Corn spoon bread
• Grandma Alice’s mashed potatoes
• Hearty kale salad with lentils and pears
• Roasted carrots with dates and pistachios
• Twice baked sweet potatoes
• Spiced butternut squash with tahini sauce

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