Acorn Squash Stuffed with Italian Sausage Penne
Elevate your dinner game with Acorn Squash Stuffed with Italian Sausage Penne, a show-stopping dish that perfectly blends rustic charm and indulgent flavors. Roasted acorn squash halves create a sweet and tender base for a creamy, savory filling featuring al dente penne pasta tossed with flavorful Italian sausage, aromatic garlic, and a luscious Parmesan cream sauce. Topped with gooey melted mozzarella and fresh parsley, this recipe combines comforting pasta with a nutrient-packed squash for a unique twist on stuffed vegetables. Ideal for cozy family dinners or impressing guests, this dish is a delightful feast that highlights seasonal ingredients and bold Italian-inspired flavors. Ready in just over an hour, it’s a filling, visually stunning, and deliciously satisfying meal. Perfect for "stuffed squash recipes," "Italian sausage pasta," or "fall comfort food" keyword searches!
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Recipe Information
Ingredients
- 2 Acorn squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Penne pasta
- 8 ounces Italian sausage (mild or spicy)
- 3 Garlic cloves, minced
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 cup Mozzarella cheese, shredded
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash halves with 1 tablespoon of olive oil, then sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, cook the penne pasta according to package instructions until al dente, then drain and set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes.
Add the minced garlic and crushed red pepper flakes (if using) to the skillet and cook for 1 minute, until fragrant.
Reduce the heat to low and stir in the heavy cream. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Stir in the Parmesan cheese and mix until melted and combined. Add the cooked penne pasta and toss to coat evenly in the sauce.
Remove the roasted squash from the oven and carefully flip them cut-side up.
Fill each squash half with the sausage and penne mixture, packing it in gently.
Sprinkle the shredded mozzarella cheese over the stuffed squash halves.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 5394 mg | 235% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 2.2 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1512 mg | 116% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2989 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
