Anna Maria Locke

Roasted Squash with Savory Autumn Stuffing

October 2015Anna LockeComment

Happy November!

I am so excited for Daylight Savings this year, and having more of that gorgeous golden autumn sunlight in the mornings...especially since I am renewing my commitment to early morning runs this week! It's glorious here in Chicago, with record warm temperatures in the 70's, although I'm actually ready for some cooler fall temps!

Did you do anything fun for Halloween? This was the first year in as long as I can remember that Ben and I had no plans, so we just had a super relaxed evening at home. 

We watched Robin Hood Prince of Thieves (ha), I baked some candy monster cookies for coffee hour at church (have leftover candy? MAKE THESE NOW), and also cooked up this delicious stuffed pumpkin recipe for a seasonally appropriate dinner!

I adapted this dish from my friend Katie's delicious stuffed squash recipe. Make sure to head over, check out her gorgeous food photography and healthy recipes, and send her some love!

I've made this two times now (once with acorn squash, this time with little pumpkins) and it is SO amazing. The stuffing makes lots of leftovers, perfect to mix with some rice or quinoa for lunches!

Fall comfort food is my fave.

Roasted Squash with Savory Autumn Stuffing

(Serves 4 with extra stuffing)


- 2 small squash (pumpkin, acorn) or 1 large squash (spaghetti, butternut)
- 1 package sweet Italian turkey sausage
- 1 large onion, red or yellow
- 1 apple
- 2 carrots
- 4 stalks celery
- 2 cloves garlic
- 2 tsp rosemary
- salt and pepper
- feta
- dried cranberries


Preheat oven to 375 F.

Carefully carve off squash stems.
Slice squashes in half, scoop out seeds (don't throw them away--roast the seeds too!), place in a baking dish coated with cooking spray.
Sprinkle with salt and pepper, and roast for 45-60 minutes, until you can pierce the squash with a fork and it feels soft.

In the meantime, chop up all your stuffing ingredients!

Heat a large skillet with a T of olive oil and saute the onion, carrots, celery, garlic for 5-10 minutes, or until softened. Season with rosemary, salt, and pepper to taste.

Remove the turkey sausage from its casings and add to the skillet with the veggie mix. Break up the sausage as it cooks.

When the squash is done baking, fill each half with a scoop of stuffing, top with feta and cranberries, and enjoy!

xo Anna

Each serving (1/2 small squash with about 1/5 of stuffing mixture) = 2 green, 1 red, 1 tsp on the 21 Day Fix.