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Sausage Stuffed Acorn Squash

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  • Author: KimEasy
  • 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. It’s perfect for fall and winter meals, offering a comforting blend of flavors.

Ingredients

Units Scale
  • 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

  1. Prepare the Squash:
    • Preheat the oven to 400°F (200°C). 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.
  2. 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). Sauté 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.
  3. Stuff the Squash:
    • Once the squash is tender, remove it from the oven and reduce the oven temperature to 375°F (190°C).
    • 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 375°F (190°C) for an additional 15-20 minutes, or until the cheese is melted and starts to turn golden.
  4. Serve:
    • Let the squash cool for a few minutes before serving. Garnish with additional fresh herbs if desired.

Notes

  • Selecting Squash: Choose medium-sized acorn squashes that feel heavy for their size and have firm, deep green skins with a touch of orange.
  • Safety Tip: 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: 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.

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