Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sausage Stuffed Acorn Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 3 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Sausage Stuffed Acorn Squash recipe features tender, roasted acorn squash halves filled with a savory mixture of Italian sausage, aromatic herbs, onions, and breadcrumbs, creating a comforting and hearty meal perfect for fall and winter gatherings. The natural sweetness of the squash complements the spicy, flavorful stuffing, making it a well-balanced dish that is both satisfying and visually appealing.

Ingredients

For the Squash:

  • 2 medium acorn squashes, halved and seeded
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

For the Stuffing:

  • 1 pound Italian sausage (mild or spicy, based on preference), casing removed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup chicken broth
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Acorn Squash: Preheat your oven to 400°F (200°C). Using a sharp knife, carefully cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides of the squash with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper or a silicone mat. Roast in the oven for about 25 minutes or until the flesh is tender when pierced with a fork.
  2. Make the Sausage Filling: While the squash is roasting, heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. When the sausage is browned and cooked through, remove it from the skillet and set aside. In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  3. Combine the Stuffing Ingredients: Return the cooked sausage to the skillet with the onions and garlic. Stir in the breadcrumbs, Parmesan cheese, dried sage, dried thyme, fresh parsley, and chicken broth. Mix well until all ingredients are combined and the mixture holds together. Season with salt and pepper to taste. Remove from heat.
  4. Stuff the Squash Halves: Carefully remove the roasted acorn squash from the oven and turn them cut side up. Spoon the sausage mixture evenly into the hollowed centers of each squash half, pressing the filling in gently to pack it well.
  5. Finish Baking: Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the tops are golden brown.
  6. Serve: Remove the stuffed squash from the oven and let them cool slightly before serving. Garnish with extra fresh parsley if desired. Enjoy this hearty dish as a main course or a festive side.

Notes

  • For a vegetarian version, substitute the sausage with a mixture of cooked lentils, mushrooms, and walnuts.
  • Breadcrumbs can be gluten-free if needed.
  • To add more moisture, drizzle a little extra chicken broth over the squash halves before baking after stuffing.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
  • Adjust seasoning according to taste—add red pepper flakes for extra heat if desired.

Find it online: https://cookedbylina.com/sausage-stuffed-acorn-squash-recipe/