This post has kindly been sponsored by The Hatch Chile Company. All thoughts and opinions are mine :0)
I embrace Autumn like a cozy fluffy-soft blanket I’ve had since a child. Fall brings people indoors to warm up by the fire and spend more time together with loved ones, so I encourage you to embrace Autumn by sitting down to Green Chile and Sausage Stuffed Acorn Squash. Nature’s bountiful harvest, (and beauty!) are deliciously combined for an incredibly tasty experience.
I created this recipe exclusively for The Hatch Chile Store, and this has to be one of my all-time favorites!
How to cut acorn squash
When slicing Acorn squash you plan on filling with stuffing, slice it either in half around the “equator” forming a bowl shape, or from “pole to pole” forming a boat shape. If you plan to cut Acorn squash around the “equator”, slice off the pole ends first so there is a flat surface for your acorn squash “bowl” to sit on.
I sliced my acorn squashes both ways below to show that either way works! Although I do prefer the pretty ‘scalloped’ edges of the bowl slice. :0)
The beauty of this stuffing is you get the perfect mixture of sweet (from apple and cranberry), savory (from the pork sausage and herbs), and some heat and smoky flavor from authentic Hatch green chiles. Chiles and squash make such a fantastic pairing!
Need to roast your chiles first? Click here for easy step by step instructions.
Can you soften squash in the microwave?
Yes you can soften or cook squash in the microwave, which is a lot faster than using an oven. The squash will soften faster if it is cut apart, and seeds removed, but it can be microwaved whole to make the skin easy to peel and soften the flesh for cutting. Ensure that you have pierced the flesh with a fork or knife in several places to allow steam to escape.
How to cook squash in the microwave
For easy peeling and dicing any squash: Pierce the whole squash with a knife in several places to allow steam to escape, then place the squash in the microwave for about 3-5 to peel the skin off. Prepare squash according to your chosen recipe.
For steaming any squash until completely cooked: Cut in half or quarters and remove pulp and seeds. Season the inside of the squash with salt, pepper or your choice of seasoning. Place in a microwave safe container with a lid or cover with plastic wrap. Cook until very soft and easily pierces with a fork- depending on how thick the flesh is, about 10-15 minutes.
How to make THE best acorn squash stuffing
Place classic pork sausage, diced onion, and diced green chile into a large skillet (sauté pan) and cook on medium high, until the pork is very nicely dark brown in some places.
I chose to avoid using any fancy sausage flavors like Chorizo, because it would overpower the flavors of the other ingredients.
Stir in diced apple, oregano, and sage to give some sweet and savory flavors.
After just a couple of minutes, stir in chicken broth and dried cranberries to further build flavor. You could even add a splash of white wine here if you want.
Once the liquids have reduced by about half, remove the pan from heat and stir in Panko bread crumbs to bind the filling together, making it easy to stuff/mound into the acorn squash.
Fill softened squash with filling by mounding it up in the center. It may seem you have made too much stuffing- but keep going- pressing it down into the squash as you mound it into the center.
Then place stuffed squashes under the broiler for just a couple minutes. Take them out and sprinkle with shaved parmesan and a bit more freshly minced oregano and serve.
You will be delighted at how delicious these lovely little yellow scalloped bowls are, and how easy it was to make them!
Can acorn squash be frozen?
Yes, acorn squash can be frozen, either cooked or raw as long as it is cut up first and seeds, pulp and skin are removed. If it is blanched, or completely cooked first, the texture will be more appealing after defrost.
It might be helpful to know that acorn squash is shelf stable for three to four months if kept in a dark cool room, so you may not need to worry about freezing it if you plan to use the squash within a month’s time.
Do not sore them whole in a refrigerator. It’s too cold and you may get moisture rot on the skin. But they can be refrigerated (fresh or cooked) if they are sliced, with seeds and pulp removed, and covered with plastic wrap, for up to three days.
Can acorn squash skin be eaten?
Yes, acorn squash skin can be eaten. It is thin enough that when cooked it softens and is edible. It also adds fiber and antioxidants to your meal.
I know you will be delighted with this recipe, especially if you use authentic Hatch green chile in your stuffing. Squash never tasted so awesome!
Did you know I have a full-color cookbook with lots more easy and delicious New Mexican recipes? You can learn more about it here!
You know what else is fantastic? Simply giving this recipe a star rating and a comment below! Your comments and ratings are greatly appreciated by me AND the Google algorithm. Thank you!
Did you know I have a full-color cookbook with lots more easy and delicious New Mexican recipes? You can learn more about it here!Print
Green Chile and Sausage Stuffed Acorn Squash
- Total Time: 40 minutes
- Yield: 6 servings 1x
Scalloped bowls of seasoned acorn squash filled with a savory mixture of Hatch green chile, pork sausage, onion, apple, cranberry, herbs, spices, and sprinkled with parmesan cheese.
Your comments and ratings are greatly appreciated by me AND the Google algorithm. Thank you!
- 3 acorn squashes, ends sliced off, cut in half around the equator, and seeds scooped out
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 1 pound classic pork sausage
- 1/2 cup roasted, peeled, diced, Hatch green chile
- 1/2 onion, minced
- 1 small apple, cored and diced
- 1/2 teaspoon sage
- 1 tablespoon freshly minced oregano, or 1 teaspoon dried
- 1 1/2 cups chicken broth
- 1/3 cup dried cranberries
- 3/4 cup panko plain bread crumbs
- 1/4 cup shredded parmesan cheese
- Brush acorn squash flesh with olive oil. Season with salt and pepper. Place squash, cut side up, into a large microwave-safe bowl. Cover with wrap and microwave for about 15 minutes, or until the squash becomes very soft.
- While the squash cooks, add butter to a pan set over medium-high heat. One it’s melted, add in the sausage, onion and green chile in the pan. Cook, breaking the sausage apart, for around 15 minutes, or until the sausage becomes brown in places and the onion is soft and translucent.
- Stir in the apple, sage, and oregano and cook for another 3 minutes. Stir in broth and cranberries. Simmer for another 5 minutes until broth is reduced by 1/3. Remove from heat and stir in the panko bread crumbs.
- Turn on broiler and adjust an oven rack to about 8 inches below. Place cooked squashes on a rimmed baking sheet lined with a non-stick liner. Stuff squashes with sausage mixture, mounding in the middle. Broil until lightly browned, about 3-4 minutes. Sprinkle with Parmesan cheese and serve.
These can be made ahead of time! (But can’t be frozen) You can make these, up through step 3 and then tightly wrap with plastic and store in the refrigerator for up to 24 hours.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Sauté
- Cuisine: American
Keywords: squash, acorn squash, Hatch chile, Green Chile, stuffed, sausage