This Sausage Stuffed Acorn Squash is practically a meal itself. The flavorful sausage stuffing is packed with flavor and provides a mouthwatering opportunity to enjoy this fall favorite.
Sausage Stuffed Acorn Squash Recipe
An absolute fall favorite, acorn squash is versatile, savory with a slightly sweet flavor. It's scrumptious on it's own or stuffed with a filling as demonstrated in this recipe. They're visually appealing and simple to make. Acorn squash is packed with nutrients and often referred to as winter squash, due to the fact that it's harvested late in the season and stores well for eating throughout the cooler weather months.
Helpful Tips for Making Sausage Stuffed Acorn Squash
- The squash in this recipe is cut through the middle as I prefer the pretty shape adding to the visual appeal.
- You can cut each squash from top to bottom, just please note the shape will be different. This doesn't affect the flavor, of course.
- I use mild Italian sausage in this recipe, but if you'd like to add some kick, go with spicy Italian sausage.
- You could also adapt this recipe using pork breakfast sausage.
- I usually opt for a Granny Smith apple for this filling, however should you prefer a different variety, it's fine to use what you have on hand or a variety that you enjoy. Don't sweat the small stuff.
- Do you want to serve this meatless? You can leave out the sausage altogether and add ½ cup cooked mushrooms, pecans or dried cranberries, instead.
Pro Tips for Roasting Acorn Squash
- In general, there's no need to peel acorn squash before roasting whether in this recipe or another. The skin should be thoroughly cleaned, but kept intact to keep the squash from falling apart when roasting.
- Can you eat the peel? The peel is packed with nutrients and it softens and mellows when roasted. Much like the skin of a baked potato, it can be eaten.
- Acorn squash can be cubed or cut into wedges for roasting on a sheet pan.
- To roast it, drizzle with olive oil and season simply with salt and pepper, or butter and a light sprinkling of brown sugar. You can also enhance the flavor with fragrant herbs such as fresh rosemary and tarragon.
- Acorn squash can be cut in half, cubed or cut into wedges for roasting. As a general rule, roast in a 400°F for 25 minutes or until fork tender and caramelized. Time could vary depending on the size of the squash being roasted.
Other Squash Recipes to Add to the Menu
- Butternut Squash Soup topped with roasted butternut squash seeds and a dollop of sour cream.
- Squash Croquettes are made using acorn squash's cousin, yellow squash.
- Homestyle Squash Casserole is a potluck favorite that's delicious year-round.
- Baked Squash Parmesan makes a delicious meatless entree or side dish option with pasta.
- Squash Rice Casserole from Southern Living.
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Helpful Kitchen Items:
Sausage Stuffed Acorn Squash
- 2 medium acorn squash
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon olive oil
- 2 tablespoon butter
- 1 medium onion diced
- 1 rib celery with leaves diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon dried thyme
- ½ lb mild Italian sausage casings removed
- 3 cloves garlic minced
- 1 medium Granny Smith apple cored and diced
- 1 cup fresh white bread crumbs
- ½ cup grated Parmesan cheese
- 2 tablespoon chopped Italian parsley divided use
- 4 tablespoon shredded Parmesan cheese
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut a thin slice from each end of squash to stabilize. Cut into two equal halves through the middle or from top to bottom.
- Use a spoon to scoop out seeds. Season each half with salt pepper and drizzle with oil. Place seam side down on pan. Bake for 40 minutes.
- Meanwhile to make the filling: In a large skillet melt butter over medium high heat. Add onion, celery, salt, pepper, rosemary and thyme. Cool for 3 minutes until beginning to soften.
- To the skillet, add sausage and garlic. Continue to cook over medium high until no pink remains. Add, apple cooking until softened about 2-3 minutes.
- Remove from heat adding bread crumbs and 1 tablespoon parsley. Mix well.
- Remove squash from oven and flip over. Divide filling among acorn halves and sprinkle the tops with shredded Parmesan cheese.
- Return to the oven baking for an additional 15-20 minutes or until squash is easily pierced with the tip of a knife. Sprinkle the tops with shredded Parmesan cheese in the last 5 minutes of baking.
- Serve immediately garnished with reserved parsley.