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!
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
- 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
- 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.