Bean and sausage stuffed acorn squash makes for a great dinner that’s easy, full of flavor, and vegetable focused. It’s the sort of meal I love making any day of the week, since I can make the stuffing while the squash bakes, and then finish it all off together while I get a salad on the table. And my family loves it too!
Hello, all!
Don’t you love stuffed squash? It makes such a fun dinner and there are so many things you fill the squash with.
I’ve made other recipes for stuffed acorn squash over the years, but this time I wanted chorizo, so I went for Spanish spicing and flavors here. I paired the chorizo with manchego and added some paprika to the party. This gave the dish a nice, harmonious feel to my mind, and my taste buds were happy too.
Once I had the main ingredients down, it was time to tackle a problem I sometimes have with roasted acorn squash.
Since the filling is fairly dry mixture, sometimes the squash tastes a little dry. This is not something you want! I solved that by adding a bit of chicken broth to each squash before I added the filling. If you don’t have chicken stock, you could add water; however, I’d switch to something flavorful, like a bit of butter or cream in the bottom. Either would add flavor to the dish along with moisture.
Also, do not pile the cheese on top! Make sure you mix it into the stuffing mixture. I had forgotten how important that was and put the cheese only on top while I was developing the recipe. What you will end up with is a cap of cheese that doesn’t melt into the stuffing while keeping all the heat in. The first time we had hard, separate cheese that peeled off and the stuffing was so hot. So, so hot. Mix in the cheese and it’ll flavor the whole dish while not acting as a heat shield.
If you try my recipe for Sausage Stuffed Acorn Squash, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Eating, Annemarie
Acorn Squash Stuffed with Chorizo Sausage
Ingredients
- 2 medium acorn squash, halved and seeds scooped out
- 1 tbsp olive oil
- 6 oz chorizo, finely chopped
- 2 cloves garlic minced
- 1 14-oz can cannellini beans, drained and rinsed
- 2 tsp paprika
- 4 oz manchego, shredded
- 2 green onions, thinly sliced
- 4 tbsp chicken broth
Instructions
- Preheat oven to 450F.
- Line a baking sheet with foil and lightly oil the sheet and the acorn squash.
- Roast squash cut side down for 20-30 minutes, or until soft. This will vary depending on the size.
- While the squash is roasting, heat olive oil in a large skillet over medium heat.
- Add the chorizo and cook, stirring frequently until starting to brown, 10 minutes.
- Add garlic and cannellini beans. Saute for 5 minutes more and then remove from heat. Stir in the paprika, manchego and green onions.
- When the squash are done, turn them over on the baking sheet.
- Add one tablespoon of broth to each squash half and poke it with a fork to let the broth soak in a bit.
- Divide the chorizo stuffing mixture among the squash halves, mounding it up in each.
- Return the squash to the oven and roast for for 5 minutes more.
Peter says
This is such a hearty meal. I like the chorizo for sure but the manchego is the perfect cheese for this dish.
justalittlebitofbacon says
Thanks! I thought the manchego would be a good match. 🙂
jacqueline says
Oh. my – manchego and chirozo! This is deliciously hearty
justalittlebitofbacon says
It is! We were all happily full when we had this.
Natasha says
Yum!! I’ve been on a real chorizo kick lately and this is scrumptious!!
justalittlebitofbacon says
Thanks! Chorizo is one of my favorites so I love developing recipes for it. 🙂
nicole says
What a delicious recipe and an absolutely stunning food styling job you did here! Very impressive!
justalittlebitofbacon says
Food styling is a skill I’m still learning so thank you!
Tracy says
This is such a gorgeous dinner. Chorizo and acorn squash sounds like a fantastic pairing and the cannellini beans must make this such a hearty and filling meal! Your daughter is lucky to have a mom who makes such delicious things. I’m sure she’ll appreciate it more when she’s all grown up and has to cook for herself. I know I did! 😉
justalittlebitofbacon says
Thank you! And I’ll be sure to tell my daughter she is lucky. 🙂 Some dinners she feels luckier than others. And, yeah, I certainly appreciated my mom more when I was first out on my own.
Jessica says
Wow, this sounds incredible right now! This recipe has a lot of flavors and I just love the chorizo sausage in it! The hubs and I will be trying this!
justalittlebitofbacon says
Thank you! I’m a big fan of healthy food that full of flavor and I think this recipe delivered. I hope you try it. 🙂
Christine says
I’ve never had acorn squash. That has got to change! 🙂
justalittlebitofbacon says
Really? You should! Acorn is squash is a definite favorite of ours, either stuffed or simply roasted.