Stuffed Acorn Squash and Cauliflower Millet Mash

Stuffed Acorn Squash
I got this Stuffed Acorn Squash recipe from my farm share (Stone Soup Farm in Hadley Massachusetts) along with delicious Acorn and butternut squash. I made this recipe vegetarian, using Field Roast smoked apple sage sausage in the stuffing. Field Roast is made from wheat gluten, so if you’re gluten-free, you’d want to use tempeh or tofu instead. It tastes great with the Cauliflower Millet Mash recipe as well!

Both of these recipes are seasonal, healthy and delicious as well as simple to make. Let me know how you like them!

Stuffed Acorn Squash - Turkey or Vegetarian
Serves 4
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  1. 2 acorn or butternut squash
  2. 2 Tablespoons butter
  3. 1 tablespoon maple syrup
  4. ½ cup onion
  5. chopped 1 apple
  6. chopped ¼ lb. turkey sausage (use tofu, tempeh or Field Roast sausage for vegetarian)
  7. 2 cups cooked rice or quinoa
  8. ½ cup walnuts or pecans toasted (optional)
  9. 1 teaspoon dried sage
  10. ½ teaspoon ground coriander
  11. ½ teaspoon salt
  12. ¼ teaspoon black pepper
  1. Preheat oven to 375. Cut the squash in half lengthwise and scoop out the seeds. If using butternut, chop off the neck of the squash and roast or cook separately. Melt 1 tablespoon butter and mix with the maple syrup, and brush mixture on the inside of the squash. Bake for 20 minutes.
  2. While squash is baking, brown turkey (or tempeh, tofu or Field Roast sausage) in a small skillet, then set aside. If using tempeh or tofu, use a little oil and a few pinches of salt, pepper and ground coriander to flavor.
  3. Heat the remaining butter in a medium skillet and sauté the onion until translucent. Add the dried sage, coriander and the apple, sauté a few minutes more. Add the cooked grain, salt and pepper, stir well and cook 1-2 minutes more, until the grain is heated and combined with other ingredients. Remove from heat and stir in the sausage and toasted nuts.
  4. Fill each squash half with about 1 cup of the mixture. Return to the oven and bake 15 minutes more. Make sure the squash is tender before taking out of the oven. Buttternut squash may need a little bit more time!
  1. *This recipe pairs really well with the Cauliflower millet mash below.
Watertown Holistic Health
Cauliflower Millet Mash
Serves 6
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  1. 1 medium onion, chopped
  2. 1 Tablespoon olive oil, unsalted butter or coconut oil
  3. 1 cup millet, rinsed
  4. 3 cups water
  5. 3 cups cauliflower florets
  6. 3 garlic cloves
  7. 2 teaspoons sea salt
  8. 1 Tablespoon chopped chives
  9. Unsalted butter (optional)
  1. In a large saucepan, heat the olive oil. Add the onion and sauté over medium heat until tender and translucent, about 3-4 minutes.
  2. Add the millet, water, cauliflower, garlic and salt. Bring to a boil over high heat, cover and simmer for 25-30 minutes, until the vegetables are soft and the millet is cooked.
  3. Remove from the heat. Transfer to a food processor and blend until smooth or mash with a potato masher until desired consistency is achieved. The food processor will make this much smoother (I like the texture created by the potato masher myself).
  4. Transfer to a serving bowl and sprinkle with chives, if you like. You can also stir in a little unsalted butter for a creamy finish, but it’s delicious without.
Watertown Holistic Health