Yield: 4 servings
Sausage Stuffed Acorn Squash
This Sausage Stuffed Acorn Squash recipe features tender, caramelized squash with a savory sausage stuffing with walnuts and dried cranberries. It’s the perfect centerpiece for a casual family dinner or even a holiday spread!
Ingredients
- 2 medium acorn squash
- 1 tablespoon olive oil
- salt and pepper
Filling:
- 1 lb ground Italian sausage
- 1 small yellow onion , diced
- 2 celery stalks, diced
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh thyme
- ¼ cup chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ cup dried cranberries , or dried cherries
- ½ cup chopped walnuts, or pecans
- 2 tablespoons butter, melted
- 1 tablespoon Italian breadcrumbs
- 1 tablespoon panko breadcrumbs
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Instructions
- Preheat the oven to 400°F and line a baking tray with parchment paper. Slice the squash in half and scoop out the seeds with a metal spoon. Discard the seeds.
- Coat the inside of the squash with olive oil and season with salt and pepper. Lay the squash cut side down on the parchment paper and place in the oven. Bake for 30 minutes, until squash is starting to become fork tender. The squash will cook a little longer with the stuffing, but you want it mostly soft/tender at this point.
- While the squash is baking, make the stuffing. In a medium size skillet over medium heat, cook the sausage, onion, and celery. Break up the sausage as it browns. Cook the sausage mixture for 10 minutes, then add the garlic, thyme, parsley, salt, pepper, cranberries and walnuts. Continue to cook for 5 minutes.
- While the sausage is cooking, mix the butter and breadcrumbs in a small bowl.
- Remove the cooked squash from the oven. Use tongs to carefully flip them over on the baking tray. Divide the sausage into 4 equal scoops and fill each squash until heaping full.
- Add the breadcrumb topping to the top of each filled squash and place back in the oven for 20 minutes more, or until the squash is soft and the stuffing is hot. Let the squash rest for 5 minutes and then serve!
Notes
Store Leftovers: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
Reheat: Reheat in the oven at 350°F until warmed through, about 15 minutes. For quicker reheating, use the microwave on medium power.
Make Ahead: Roast the squash and prepare the stuffing, allow to cool, and store separately in airtight containers in the fridge. Assemble just before baking to preserve freshness and bake as directed in the recipe.
Nutrition
Serving: 1 serving, Calories: 732kcal, Carbohydrates: 44g, Protein: 21g, Fat: 55g, Saturated Fat: 18g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 22g, Trans Fat: 0.2g, Cholesterol: 101mg, Sodium: 1229mg, Potassium: 1180mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1324IU, Vitamin C: 34mg, Calcium: 133mg, Iron: 4mg