Stuffed Acorn Squash with Cranberry Couscous Stuffing

Stuffed Acorn Squash with Cranberry Couscous Stuffing Announcing the winner of our November Stuffing Contest!

Courtney Sanders of Burnsville, Minnesota writes: “What I love about this stuffing is that it is full of color and rich in flavor. I live in the Midwest, and it is great to feature local [ingredients] in this delicious, wholesome and festive stuffing.” Her advice? Always cook with the freshest ingredients from your state.

Courtney’s recipe reads like a playlist of Fall’s greatest hits. I could almost smell the rich, savory flavors, brightened by tart apples and dried cranberries. Picture the jewel-like colors of cranberries, apples and fresh herbs gleaming on a holiday table. Yum.

But stuffing always leaves me — well — stuffed. I’d rather have my daily bread for breakfast, with butter and jam. So instead of starting with bread cubes, I reached for some leftover whole wheat couscous that I had cooked a few nights ago, keeping the spirit of Courtney’s recipe but adding my own whole-grain twist. Brown rice or farro would be wonderful, too — or just use traditional toasted bread.

In case you’re not in the mood for another turkey (I don’t blame you), bake the stuffing in a buttered pan. Just to be different, I decided to roast the acorn squash I had bought last week at the farmers’ market as an adorable, edible baking dish. Either way, this recipe would be a perfect addition to any December feast…no bird required!

6 servings

3 acorn squash, halved from stem to stem, seeds scooped out
2 tablespoons maple syrup
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

1 tablespoon olive oil
2 vegetarian sausage (approximately 6 ounces), diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 green apple, cored and diced
1 teaspoon fresh chopped sage (or 1/2 teaspoon dried)
1/2 teaspoon fresh chopped rosemary (or 1/4 teaspoon dried)
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/2 cup dried cranberries
1/4 cup vegetable stock
3 cups cooked whole wheat couscous, brown rice or faro (or stale bread cubes)
1/4 cup minced fresh parsley
2 tablespoons unsalted butter, melted

1. Preheat oven to 350° F. Brush the squash halves with maple syrup and olive oil. Season with salt and pepper and place cut side down on a Silpat-lined (or nonstick) baking sheet. Bake for 45 minutes, turning over halfway through the baking process, until soft and golden. Keep warm.

2. In a large skillet, heat the oil over medium heat. Cook the sausage and onions over medium heat, until lightly browned. Add the celery, apple, sage, rosemary, thyme, dried cranberries and stock; season with salt and pepper. Cook, stirring occasionally, until dry and beginning to brown, about 5 minutes.

3. Combine the sausage mixture and couscous in a large bowl. Mix in the parsley and drizzle with melted butter. Spoon into baked squash halves and bake about 25 minutes, or until warmed through (if using bread crumbs, baking time will be about 45 minutes).

Don’t forget to enter your favorite edible gift recipe in our December cooking contest!