Next time, stuff your Acorn Squash with Green chile

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!

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