This Sausage Stuffed Acorn Squash recipe is the perfect blend of sweet and savory flavors, making it a satisfying dish for any occasion. With roasted acorn squash filled with a flavorful sausage stuffing, this dish is hearty, delicious, and ideal for fall or winter meals.
Why Youโll Love This Recipe
- Perfect for Fall:ย Combines warm, seasonal flavors like roasted squash and savory sausage.
- Nutritious and Balanced:ย Packed with protein, fiber, and vitamins.
- Versatile:ย Easy to customize with different ingredients or dietary preferences.
- Great Presentation:ย Makes an impressive dish for dinner parties or holiday gatherings.
- Meal Prep Friendly:ย Can be made ahead and reheated without losing flavor.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Acorn squash
- Olive oil
- Ground sausage
- Onion
- Celery
- Garlic
- Bread crumbs
- Parmesan cheese
- Fresh herbs (e.g., thyme or parsley)
- Salt and pepper
Directions
- Prepare the Squash:ย Preheat your oven to 400ยฐF (200ยฐC). Cut the acorn squash in half and remove the seeds. Brush the inside with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for 20-30 minutes until tender.
- Make the Filling:ย While the squash roasts, heat olive oil in a skillet over medium heat. Sautรฉ the onion, celery, and garlic until softened. Add the sausage and cook until browned. Stir in bread crumbs, Parmesan cheese, fresh herbs, and season with salt and pepper.
- Stuff the Squash:ย Flip the roasted squash halves cut side up. Spoon the sausage mixture into each half, packing it firmly.
- Bake Again:ย Return the stuffed squash to the oven and bake for an additional 15-20 minutes until the filling is golden and heated through.
- Serve:ย Garnish with extra Parmesan or fresh herbs if desired and serve warm.
Servings and Timing
- Servings:ย 4 servings (1 squash half per person)
- Prep Time:ย 15 minutes
- Cook Time:ย 45-50 minutes
- Total Time:ย 1 hour
Variations
- Vegetarian Option:ย Replace sausage with a mix of sautรฉed mushrooms, lentils, or plant-based crumbles.
- Different Squash:ย Use butternut squash or delicata squash for a twist.
- Gluten-Free:ย Use gluten-free bread crumbs or omit them entirely.
- Cheese-Free:ย Skip the Parmesan or use a vegan cheese alternative.
- Spicy Kick:ย Add red pepper flakes or use spicy sausage for extra heat.
Storage/Reheating
- Storage:ย Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating:ย Reheat in the oven at 350ยฐF (175ยฐC) for 15-20 minutes or in the microwave until warmed through.
FAQs
1. Can I make this dish ahead of time?
Yes, prepare the squash and stuffing separately, then stuff and bake just before serving.
2. How do I pick a good acorn squash?
Choose squash that is heavy for its size with smooth, blemish-free skin.
3. Can I freeze stuffed acorn squash?
Yes, wrap each half tightly in foil and freeze. Reheat directly from frozen in the oven.
4. What can I use instead of bread crumbs?
Try crushed crackers, panko, or even cooked quinoa for a gluten-free option.
5. Is this dish keto-friendly?
To make it keto, omit the bread crumbs or use almond flour as a substitute.
6. What kind of sausage works best?
Any ground sausage works, but Italian sausage adds great flavor. Use mild or spicy based on preference.
7. Can I add vegetables to the filling?
Yes, diced bell peppers, spinach, or mushrooms would be great additions.
8. How do I avoid soggy squash?
Roast the squash until fully tender but not overly soft before stuffing.
9. What herbs pair well with this recipe?
Thyme, sage, parsley, and rosemary complement the flavors beautifully.
10. Can I make this without cheese?
Yes, the dish will still be delicious without Parmesan, or you can use a vegan alternative.
Conclusion
Sausage Stuffed Acorn Squash is a delightful dish that brings together the comforting flavors of fall in a single, elegant presentation. Whether youโre hosting a dinner party or looking for a satisfying weeknight meal, this recipe is sure to please. With its versatility and make-ahead convenience, itโs a must-try for your seasonal recipe collection.
Print
Sausage Stuffed Acorn Squash
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings (1 stuffed squash half per serving) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Sausage Stuffed Acorn Squash is a delightful dish that combines the natural sweetness of roasted acorn squash with a savory sausage filling. Itโs perfect for fall and winter meals, offering a comforting blend of flavors.
Ingredients
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 pound Italian sausage (spicy or mild), casings removed
- 1 small yellow onion, finely chopped
- 1 stalk celery, diced
- 1 red bell pepper, diced
- 1 apple, cored and diced (optional, for a touch of sweetness)
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1/2 cup dried cranberries (optional)
- 1/2 cup chopped pecans (optional)
- 1 cup grated Parmesan cheese, divided
- Salt and freshly ground black pepper, to taste
- 1 tablespoon Italian seasoning or fresh thyme
Instructions
- Prepare the Squash:
- Preheat the oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment paper.
- Slice a small piece off the top and bottom of each acorn squash so they can sit upright. Then, cut each squash in half across the middle (not through the stem) to create a pretty scalloped edge.
- Scoop out the seeds and pulp using a spoon or an ice cream scoop.
- Brush the cut sides with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on the prepared baking sheet.
- Roast in the preheated oven for about 40 minutes, or until the squash is fork-tender.
- Prepare the Filling:
- While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sausage, breaking it apart as it cooks. Cook until it starts to brown, about 5-7 minutes.
- Add the onion, celery, red bell pepper, and apple (if using). Sautรฉ until the vegetables are softened, about 3-5 minutes. Season with salt, pepper, and Italian seasoning or thyme.
- Stir in the garlic and cook for another minute until fragrant.
- Add the spinach, cooking until it wilts. If using cranberries and pecans, stir them in gently.
- Stuff the Squash:
- Once the squash is tender, remove it from the oven and reduce the oven temperature to 375ยฐF (190ยฐC).
- Flip the squash halves over on the baking sheet.
- Scoop out some of the flesh from each squash, leaving about a 1/4-inch wall around the edges to hold the filling.
- Mix the scooped-out squash flesh into the sausage mixture along with 3/4 cup of Parmesan cheese.
- Divide the sausage filling among the squash halves, mounding it up slightly.
- Sprinkle the remaining Parmesan over the top of each stuffed squash.
- Return the squash to the oven and bake at 375ยฐF (190ยฐC) for an additional 15-20 minutes, or until the cheese is melted and starts to turn golden.
- Serve:
- Let the squash cool for a few minutes before serving. Garnish with additional fresh herbs if desired.
Notes
- Selecting Squash:ย Choose medium-sized acorn squashes that feel heavy for their size and have firm, deep green skins with a touch of orange.
- Safety Tip:ย Use a large, sharp knife to halve the squash from stem to base. Place a damp towel under your cutting board to prevent slipping.
- Variations:ย Feel free to substitute the spinach with other leafy greens like kale or Swiss chard. You can also use different proteins, such as ground turkey or chicken sausage, and add grains like rice, quinoa, or farro to the filling.
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