Chestnut Stuffing in an Acorn Squash Recipe

I am not a turkey stuffer, however, this is a great stuffing mix for any bird.

We just love it as a side dish, the flavors are fabulous and you can never go wrong with this Chestnut Sausage Stuffing.


The fruit and seasonings all compliment each other. A great addition to any holiday table.

Great Side Dish

I actually could make a whole meal on this and love the vegetarian version.


My family loves sausage stuffing.


Either way, they look beautiful on the table for any holiday in the fall season.


Check out both recipes below for stuffed acorn squash recipes.

Some Prep Work

First, you need to bake the acorn squash sliced in half or microwave it.



Remove the seeds and clean them.



Bake in a 400-degree oven on a cookie sheet until soft.



Make as many as you have guest size.



You will be using these as a bowl.



If you can't find acorn squash any squash that serves as a deep bowl is fine. like butternut etc.



Just bake it until soft removing all seeds inside first.

Ingredients you will need

• apple
• mandarin oranges
• 25 roasted chestnuts shelled and chopped
• loose hot Italian sausage sautéed and drained
• minced garlic
• dried cranberries 
• fresh sage or rosemary
• seasoning for poultry
• bread cubes
• chicken broth
• Worcestershire sauce
• minced onion
• salt, pepper to taste
• butter
• olive oil

SECOND VERISON BONUS

For Vegetarian Lovers

Ingredients

2 medium acorn squash

2 tablespoons extra-virgin olive oil, divided

1/2 teaspoon fine sea salt, divided

1/2 cup quinoa, rinsed

1 cup of water

1/4cup dried cranberries

1/4 cup pumpkin seeds

1/4 cup chopped green onion

1/4 cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish

1 clove garlic, pressed or minced

1 tablespoon lemon juice

3/4 cup grated Parmesan cheese

Garnish 1/2 cup crumbled goat cheese or feta


Bake or microwave acorn squash like the methods above. Remove seeds and hollow out.

Cook the quinoa to package instructions.

Add all the ingredients including Parmesan cheese, just leave the garnish goat or feta cheese for the tops.

Fill the cooked squash using the method above. Sprinkle with cheese. Bake at 400 degrees until the cheese is browned

Chestnut Stuffing in an Acorn Squash Recipe

Yield: 8

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Acorn squash makes the prettiest vessels for serving stuffing and is also a great side dish for the holiday table. Acorn squash stuffed with chestnuts and sausage plus a bonus recipe for vegetarians

Ingredients

• Some Prep Work
• First, you need to bake the acorn squash sliced in half or microwave it.
• Remove the seeds and clean them.
• Bake in a 400-degree oven on a cookie sheet until soft.
• Make as many as you have guest size.
• You will be using these as a bowl.
• If you can't find acorn squash any squash that serves as a deep bowl is fine. like butternut etc.
• Just bake it until soft removing all seeds inside first.
• Stuffing Recipe with sausage:
• 1 apple
• 1/2 cup mandarin oranges
• 25 roasted chestnuts shelled and chopped
• Optional: 1 lb loose hot Italian sausage sautéed and drained
• 4 cloves minced garlic
• 1/4 cup dried cranberries
• 2 teaspoons fresh rosemary
• 1/4 teaspoon poultry seasoning
• 6 cups bread Italian flavored cubes
• 3 cups chicken broth
• 1 tablespoon Worcestershire sauce
• Optional: 1 finely minced onion
• salt, pepper to taste
• butter
• olive oil

Instructions

1. Acorn Sausge Stuffing:
2. In a large frypan sauté sausage with 1 tablespoon olive oil, until no pink remains. Add the garlic and onion until fragrant around 2 minutes. Remove from heat drain any oil.
3. In a bowl add the bread cubes, then mix the fruits, cranberries, spices, and seasonings in with the cubes, sauce, broth then add the drained sausage with the garlic mixture.
4. Mix all together and either place in a buttered baking dish, or fill each cooked acorn squash for the number of guests you have.
5. If you think it's too dry when reheating add more chicken broth. Bake at 350-degree hot oven a few minutes just until warmed.
6. Bonus Recipe for Vegetarian:
7. For Vegetarian Lovers
8. 2 medium acorn squash
9. 2 tablespoons extra-virgin olive oil, divided
10. 1/2 teaspoon fine sea salt, divided
11. 1/2 cup quinoa, rinsed
12. 1 cup of water
13. 1/4cup dried cranberries
14. 1/4 cup pumpkin seeds
15. 1/4 cup chopped green onion
16. 1/4 cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
17. 1 clove garlic, pressed or minced
18. 1 tablespoon lemon juice
19. 3/4 cup grated Parmesan cheese
20. Garnish 1/2 cup crumbled goat cheese or feta
21. Bake or microwave acorn squash like the methods above. Remove seeds and hollow out.
22. Cook the quinoa to package instructions.
23. Add all the ingredients including Parmesan cheese, just leave the garnish goat or feta cheese for the tops.
24. Fill the cooked squash using the method above. Sprinkle with cheese. Bake at 400 degrees until the cheese is browned

Nutrition Facts

Calories

334.16

Fat (grams)

19.59

Sat. Fat (grams)

4.05

Carbs (grams)

30.22

Fiber (grams)

4.26

Net carbs

25.96

Sugar (grams)

7.66

Protein (grams)

12.05

Sodium (milligrams)

518.36

Cholesterol (grams)

19.00

Similar Recipes

Italian Sausage Stuffing

Mom's Stuffed Mushrooms

Mom's Italian Stuffed Pepper

https://www.whatscookinitalianstylecuisine.com/2013/11/chestnut-stuffing-in-acorn-squash-recipe.html

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