Description
This Sausage Stuffed Acorn Squash is a beautiful, all-in-one meal that is the essence of autumn. This recipe combines the natural, nutty sweetness of roasted acorn squash with a rich, savory, and wonderfully creamy sausage filling. Both rustic and elegant, this hearty and satisfying meal is perfect for a weeknight dinner or a special holiday gathering.
Ingredients
2 acorn squash, halved and seeded
1 pound ground sausage
1 cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
1 large egg, beaten
½ cup sour cream
½ cup grated Parmesan cheese
Instructions
Roast the Acorn Squash:
Preheat your oven to 375°F (190°C). Halve and seed the acorn squash. Place them cut-side up on a baking sheet and roast for 30-40 minutes, or until tender.
Prepare the Savory Filling:
While the squash roasts, cook the ground sausage in a large skillet over medium-high heat until browned. Drain any excess grease. Add the celery, mushrooms, and onion to the skillet and cook for another 5-7 minutes, until the vegetables have softened.
Combine the Filling Ingredients:
In a large bowl, combine the cooked sausage and vegetable mixture with the beaten egg, sour cream, and grated Parmesan cheese. Stir until well combined.
Stuff and Bake:
Once the acorn squash is tender, generously fill the cavity of each squash half with the sausage mixture. Return the stuffed squash to the oven and bake for an additional 25-30 minutes, until the filling is heated through and lightly golden.
Notes
Creative Sausage Choices:
While standard pork sausage is great, you can easily change the flavor by using spicy Italian sausage for a kick, or sweet Italian sausage to complement the squash. Chicken or turkey sausage are also lighter options.
Sweet and Savory Variation:
For a touch of sweetness and added texture, mix a chopped apple or a handful of dried cranberries into the sausage and vegetable filling.
Make-Ahead Option:
You can prepare the filling and roast the squash ahead of time. Store them separately in the refrigerator, then assemble and bake when ready, reducing the final baking time as you are just heating everything through.
- Prep Time: 15
- Cook Time: 70
- Category: Main Course
- Method: Roasting, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 429
- Sugar: 3g
- Sodium: 1263mg
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
Keywords: stuffed acorn squash, sausage stuffed squash, fall recipe, autumn dinner, low-carb meal, holiday side dish