Description
Stuffed acorn squash with Italian sausage, Parmesan, and savory fall vegetables is a hearty and flavorful all-in-one dinner. Perfect for cozy autumn evenings or as a show-stopping holiday side, this dish combines sweet squash with a rich, seasoned filling for a meal everyone will love.
Ingredients
3 acorn squash
Olive oil
Salt and pepper
1 lb Italian sausage, casings removed
2 cups chopped mushrooms
1 cup diced yellow onion
1 cup diced apple (about 1 small apple)
1 cup chopped celery (about 2 stalks)
2 garlic cloves, minced
1 Tbsp fresh sage leaves, minced (or 1 tsp dried sage)
1 Tbsp fresh rosemary leaves, minced (or 1 tsp dried rosemary)
1 Tbsp fresh thyme leaves, minced (or 1 tsp dried thyme)
1 tsp salt
1/2 tsp ground black pepper
3/4 cup shredded Parmesan cheese, divided
1/3 cup dried cranberries (or raisins)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Trim the tops and bottoms of the acorn squash so they sit flat, then slice in half and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place squash halves flesh-side down on the baking sheet and bake for 25 minutes until tender.
- Allow squash to cool slightly, then scoop out a small portion of the flesh, chop, and set aside.
- Cook the sausage in a large frying pan over medium-high heat until browned and crumbly. Remove and set aside.
- In the same pan, heat 1 Tbsp olive oil and sauté onions until translucent (about 2 minutes). Add mushrooms, apple, celery, garlic, herbs, salt, and pepper, and cook for 3-4 minutes until softened.
- Return the sausage to the pan, add half of the Parmesan, cranberries, and chopped acorn squash. Mix thoroughly and remove from heat.
- Spoon the filling into each squash half and sprinkle the remaining Parmesan on top. Bake for an additional 2-5 minutes until the cheese melts. Serve warm.
Notes
Swap Italian sausage with ground turkey or chicken for a lighter version.
Add cooked quinoa or rice to the stuffing for extra texture and heartiness.
Substitute dried cranberries with chopped dates or apricots for a different sweet note.
Use a combination of herbs or try adding a pinch of nutmeg or cinnamon for a fall twist.
Make it vegetarian by replacing sausage with cooked lentils or chickpeas.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking/Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 310
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg
