Description
This Sausage Stuffed Acorn Squash recipe offers a hearty, nutritious, and visually appealing fall dish. It combines the natural sweetness of roasted acorn squash with a savory sausage filling for a balanced and comforting meal.
Ingredients
Scale
- 2 medium acorn squash, halved and seeds removed
- 1 pound Italian sausage (mild or spicy)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs (panko recommended)
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (optional garnish)
- 1/2 cup shredded Parmesan cheese (optional topping)
Instructions
- Preheat oven to 375°F (190°C). Cut acorn squash in half, remove seeds. Drizzle insides with olive oil, season with salt and pepper. Place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
- While squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add sausage and cook until browned, about 6-8 minutes. Remove sausage and set aside.
- In the same skillet, sauté onion and garlic until softened, about 3-4 minutes.
- Return sausage to the skillet. Add breadcrumbs, sage, thyme, salt, and pepper. Stir to combine. Cook for 1-2 minutes. Add a splash of broth or water if dry.
- Remove roasted squash from oven and flip. Spoon sausage mixture into each squash half. Top with Parmesan cheese if using.
- Return stuffed squash to the oven. Bake for 10-15 minutes until heated through and cheese is melted.
- Garnish with parsley and serve hot.
Notes
- Do not overstuff the squash to ensure even cooking.
- Italian sausage is recommended, but chicken sausage or ground turkey can be substituted.
- Add extra vegetables like mushrooms or bell peppers to the filling for more flavor.
- Taste and adjust seasonings as needed.
- Adding cheese provides extra richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 45mg