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Sausage Stuffed Acorn Squash

Course Main Course, Side Dish
Cuisine American, Southern
Keyword sausage-stuffed-squash, stuffed-acorn-squash-recipes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 429kcal

Ingredients

  • 2 medium acorn squash
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp olive oil
  • Filling:
  • 2 Tbsp butter
  • 1 medium onion diced
  • 1 rib celery with leaves diced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp chopped fresh rosemary
  • 1/2 tsp dried thyme
  • 1/2 lb mild Italian sausage casings removed
  • 3 cloves garlic minced
  • 1 medium Granny Smith apple cored and diced
  • 1 cup fresh white bread crumbs
  • 1/2 cup finely grated Parmesan cheese
  • 2 Tbsp chopped Italian parsley divided use
  • 4 Tbsp shredded Parmesan cheese

Instructions

  • Preheat oven to 400°F. Spray a 13x9-inch baking dish with cooking spray or line a baking sheet with parchment paper or foil. Cut a thin slice from each end of squash to stabilize. Cut into two equal halves through the middle.
  • Use a tablespoon to scoop out seeds. Season each squash half with salt and black pepper, then drizzle with olive oil. Place cut-side down on pan. Bake for 40 minutes. (Pro Tip: You can also spray with cooking spray)
  • Make the Filling: In a large skillet melt butter over medium-high heat. Add onion, celery, salt, pepper, rosemary and thyme. Cook for 3 minutes or just until they're beginning to soften and turn brown.
  • To the skillet, add Italian sausage and garlic. Continue to cook over medium-high heat until no pink remains. Add apple simmer just until softened about 2-3 minutes.
  • Remove pan from the heat, stir in the bread crumbs, finely grated Parmesan cheese and 1 Tbsp parsley. Stir to combine.
  • Remove squash from oven and flip over. Divide filling among squash 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 with shredded Parmesan in the last 5 minutes of baking.
  • Serve immediately garnished with reserved parsley.

Notes

  • Slice Squash Through the Middle - Cut the squash halves through the middle and not from top to bottom to take advantage of the shape adding to the visual appeal.
  • Protein - 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 use breakfast sausage, ground turkey, ground chicken or chorizo.
  • Apples - You can use honey crisp apples, Braeburn apples or gala apples.
  • Meatless - You can leave out the sausage altogether or use a meat alternative that you enjoy.
  • Vegetables - You could add 1 cup diced mushrooms to the sausage mixture for added bulk. Use portabella mushrooms shiitakes or your favorite variety.
  • Greens - You could sauté kale or spinach with the sausage mixture.
  • Nuts - You could add chopped pecans or walnuts for crunch.
  • Fruit - You could replace the apple with dried cranberries, instead.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 40g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1447mg | Potassium: 1044mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1321IU | Vitamin C: 32mg | Calcium: 299mg | Iron: 4mg