Chile-Stuffed Acorn Squash

Here's a fantastic recipe from Emily at The Goldilocks Kitchen. It was featured by the folks at Hatch Chile Store in Hatch, New Mexico.


  • 3 acorn squashes, ends sliced off so they'll sit upright in the oven, cut in half 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 peeled and diced Roasted 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

What to do with them...

  1. Brush acorn squash 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.
  2. While the squash cooks, add butter to a pan set over medium-high heat. One it’s melted, add in the sausage, onion and Roasted Hatch Green Chile in the pan. Cook, breaking the sausage apart, for around 15 minutes, or until the sausage browns and the onion is soft and translucent.
  3. 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
  4. Remove from heat and stir in the panko bread crumbs.
  5. Turn on the 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.