Company's Coming Stuffed Winter Squash

Elevate your dinner table with "Company’s Coming Stuffed Winter Squash," a show-stopping dish perfect for entertaining guests or treating your family to a gourmet-inspired meal. Tender roasted winter squash, such as acorn, butternut, or kabocha, serves as a naturally sweet and earthy vessel for a savory filling of sautéed onions, celery, mushrooms, and optional ground sausage, perfectly balanced with the nutty flavors of quinoa or rice, tart dried cranberries, and crunchy toasted pecans or walnuts. Finished with fresh parsley and a sprinkle of Parmesan cheese, this hearty stuffed squash is a celebration of fall flavors and wholesome ingredients. With simple steps like roasting and a customizable filling, it’s an easy-yet-impressive centerpiece ideal for holiday gatherings or cozy weeknight dinners. Whether vegetarian or with added sausage, this dish pairs beautifully with a crisp green salad and a glass of wine for a restaurant-quality experience at home.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 medium-sized winter squash (acorn, butternut, or kabocha)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 1.5 cups crimini mushrooms, chopped
• 0.5 pounds ground sausage (optional for non-vegetarian)
• 1 cup cooked quinoa or rice
• 0.5 cup dried cranberries
• 0.5 cup toasted chopped pecans or walnuts
• 0.25 cup fresh parsley, chopped
• 0.25 cup grated Parmesan cheese (optional for vegetarian)

Directions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Slice the winter squashes in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes or until the flesh is tender when pierced with a fork.

Step 4

While the squash is roasting, heat a large skillet over medium heat and add the butter. Once melted, sauté the diced onion and celery until softened, about 5 minutes.

Step 5

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

If using sausage, add it to the skillet and cook until browned and fully cooked, about 6-8 minutes. Break it up into crumbles as it cooks. If not using sausage, skip this step.

Step 7

Add the chopped mushrooms to the skillet and cook until softened, about 5 minutes.

Step 8

Stir in the cooked quinoa or rice, dried cranberries, and toasted nuts. Cook for another 2-3 minutes to combine the flavors.

Step 9

Remove the skillet from heat and stir in the chopped parsley and, if desired, Parmesan cheese.

Step 10

Once the squash is cooked, remove it from the oven and carefully flip the halves cut-side up. Let cool slightly.

Step 11

Fill each squash half with the prepared filling, packing it lightly.

Step 12

Return the stuffed squashes to the oven and bake for an additional 15 minutes at 400°F (200°C).

Step 13

Remove from the oven and let cool for a few minutes before serving.

Step 14

Garnish with additional parsley and Parmesan cheese if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1498.7g)

Amount per serving	% Daily Value*
Calories	2524.5

Total Fat 168.7g	0%
Saturated Fat 51.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 256.5mg	0%
Sodium 4978.4mg	0%
Total Carbohydrate 179.8g	0%
Dietary Fiber 37.5g	0%
Total Sugars 69.7g
Protein 85.4g	0%

Vitamin D 8.4IU	0%
Calcium 1181.4mg	0%
Iron 14.4mg	0%
Potassium 3872.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.9%

Protein: 13.2%

Carbs: 27.9%