Description
Sausage Stuffed Acorn Squash is a hearty fall‑dish where roasted acorn squash halves are filled with savory sausage, onions, garlic, breadcrumbs, herbs and Parmesan—rustic, nutritious and impressive enough for guests.
Ingredients
- 2 medium acorn squash, halved and seeds removed
- 1 pound Italian sausage (mild or spicy)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs (panko for extra crunch)
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
- ½ cup shredded Parmesan cheese (optional)
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
- Preheat the oven to 375°F (190°C). Drizzle olive oil over the cut sides of the acorn squash halves, season with salt and pepper, place cut side down on a baking sheet and roast for about 30–40 minutes until tender.
- Meanwhile heat a skillet over medium heat and cook the Italian sausage until browned. Remove sausage from pan.
- In the same skillet, add the chopped onion and garlic; sauté until softened and fragrant.
- Return the sausage to the pan, stir in breadcrumbs, dried sage, dried thyme, salt and pepper; if the mixture seems too dry add a splash of broth or water.
- When squash halves are tender, flip them over so the cut side is up. Spoon the sausage & breadcrumb filling into each squash half, pressing it in gently. Sprinkle Parmesan cheese over each half if using.
- Return the stuffed squash to the oven and bake another 10–15 minutes until the filling is hot and the cheese is melted.
- Remove from oven, garnish with chopped fresh parsley, and serve warm.
Notes
- You can substitute chicken sausage, ground turkey, or even plant‑based sausage for a lighter or vegetarian version.
- For extra crunch add chopped pecans or walnuts into the filling before baking.
- Switch herbs to fresh sage or rosemary for a variation in flavor.
- Acorn squash can be replaced by butternut or kabocha squash if desired—adjust roast time accordingly.
- To make gluten‑free, use gluten‑free breadcrumbs (or omit them) and ensure sausage is gluten‑free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting & Stuffing
- Cuisine: American / Fall Seasonal
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 420
- Sugar: 8g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg
