Stuffed Acorn Squash

Carlene Thomas RDN
Carlene Thomas RDN
October 21, 2021
This simple, comforting recipe showcases the use of steam in the Anova Precision Oven, which quickly and evenly cooks winter squash. Feel free to adapt the filling recipe to suit your own taste. Note: This recipe creates extra filling, which can be served on the side.
Serves
4
Prep Time
00:30
Cook Time
00:30
Stuffed Acorn Squash
4.67 (3)
804
Ingredients
2 large
acorn squash
1 Tbsp
extra-virgin olive oil
1 lb
mild Italian sausage, removed from its casings
½ small
white onion, chopped
2 cloves
garlic, minced
1.5 cups
cooked quinoa
¼ cup
pepitas
¼ cup
dried cherries
Kosher salt and freshly ground black pepper
Crumbled goat cheese
High-quality balsamic vinegar, for serving
Chopped fresh parsley, for serving
Steps

1. Preheat the Oven

Rack
Preheat the Oven
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear

2. Prepare Squash

Using a sharp knife, carefully slice the squash in half from the stem to the point. Use a spoon to scrape out the seeds and stringy inner section of the squash. Place cut-side down on either a perforated or solid sheet pan.
Prepare Squash

3. Cook

Rack
Transfer to the oven and cook until the flesh of the squash can easily be pierced with a knife, about 20 minutes.
Cook
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
00:20 Timer

4. Prepare Filling

While the squash cooks, make the filling. Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the sausage, onion, and garlic, and cook until the sausage is no longer pink and the onion is tender. Transfer to a large bowl. Add the quinoa, pepitas, and cherries to the sausage mixture and stir well to combine. Season to taste with salt and pepper.

5. Fill Squash

When the squash are finished cooking, flip them so that they are cut-side up. Season with salt and pepper. Fill the squash halves with a heaping half cup of filling (see note). Top each squash with a few crumbles of goat cheese.
Fill Squash

6. Bake

Rack
Transfer to the oven and bake for 10 minutes. Transfer to serving plates.
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
00:10 Timer

7. Top and Serve

Drizzle the squash halves with balsamic vinegar and garnish with parsley. Serve with extra filling on the side, if desired.
Top and Serve
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