Sausage-stuffed acorn squash is a hearty and flavorful dish that perfectly captures the essence of autumn. This recipe features acorn squash roasted to tender perfection, filled with a savory mixture of sausage, vegetables, and herbs. The sweetness of the squash complements the richness of the sausage, while aromatic additions like onions, celery, and garlic bring depth to every bite. A sprinkle of cheese adds a satisfying layer of creaminess, making this dish a well-rounded and comforting meal. It’s an ideal choice for a cozy dinner that feels both rustic and sophisticated, and it’s as visually appealing as it is delicious, making it a perfect dish for entertaining.
Ingredients:
- 2 medium acorn squashes, halved and seeds removed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 lb Italian sausage (mild or spicy, depending on preference), casings removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 apple, cored and diced (optional, for a hint of sweetness)
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp ground cinnamon (optional, for warmth)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (plus more for topping)
- 1/4 cup fresh parsley, chopped
Instructions:
- Roast the Squash:
- Preheat the oven to 400°F (200°C).
- Brush the inside of each acorn squash half with olive oil and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
- Prepare the Sausage Filling:
- While the squash is roasting, heat a large skillet over medium heat. Add the sausage, breaking it up into small pieces as it cooks. Cook for 5-7 minutes, or until browned and fully cooked through.
- Add the chopped onion, garlic, and celery to the skillet with the sausage. Cook for an additional 3-4 minutes, or until the vegetables are softened.
- If using, add the diced apple to the skillet and cook for another 2 minutes.
- Stir in the thyme, sage, and cinnamon, and cook for 1 minute until fragrant.
- Remove the skillet from the heat and stir in the breadcrumbs, Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.
- Stuff the Squash:
- Once the acorn squash halves are roasted, remove them from the oven and carefully turn them over.
- Spoon the sausage mixture into each squash half, packing it in gently.
- Sprinkle additional Parmesan cheese on top of each stuffed squash half.
- Bake the Stuffed Squash:
- Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the tops are golden and crispy.
- Serve:
- Remove the squash from the oven and let them cool slightly before serving.
- Garnish with more fresh parsley if desired, and serve warm.
This sausage-stuffed acorn squash is a complete meal on its own, offering a delightful blend of savory and sweet flavors. Perfect for a comforting dinner or a stunning side dish during the fall and winter months, it’s sure to become a family favorite.
