Acorn Squash Stuffed with Sausage and Sour Cream
Elevate your fall dinner menu with this irresistible Acorn Squash Stuffed with Sausage and Sour Cream recipe. Perfect for cozy evenings, this dish features roasted acorn squash halves, their naturally sweet and tender flesh serving as the ideal vessel for a savory stuffing made with browned sausage, sautéed onions, garlic, and creamy sour cream. A sprinkle of Parmesan cheese and golden breadcrumbs adds richness and a satisfying crunch, while fresh parsley provides a burst of color and herbal freshness. With minimal prep and a beautiful presentation, this stuffed acorn squash recipe is a hearty, flavor-packed meal that brings comfort and elegance to your table. Perfect for family dinners or festive gatherings, it's an excellent way to showcase seasonal produce with a gourmet twist.
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Recipe Information
Ingredients
- 2 large Acorn squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 pound Ground sausage (mild or spicy)
- 1 medium, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 0.5 cup Sour cream
- 0.25 cup, grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
- 0.25 cup Breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
Brush the cut sides of the squash with 1 tablespoon of olive oil and season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 30 minutes or until the flesh is tender and can be pierced easily with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the ground sausage to the skillet and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 8–10 minutes. Transfer the sausage to a plate lined with paper towels to drain excess grease.
In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Return the cooked sausage to the skillet and stir to combine with the onion and garlic mixture. Remove from heat and allow the mixture to cool slightly.
Once slightly cooled, stir the sour cream, Parmesan cheese, and 1 tablespoon of fresh parsley into the sausage mixture.
Remove the roasted squash from the oven and carefully turn the halves cut-side up (use tongs or a kitchen towel to avoid burns).
Spoon the sausage mixture evenly into the hollowed centers of the squash halves.
Sprinkle the breadcrumbs over the stuffed squash for a crisp topping.
Return the stuffed squash to the oven and bake for an additional 15–20 minutes, or until the breadcrumbs are golden and the filling is heated through.
Remove from the oven and garnish with the remaining tablespoon of chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1027 mg | 22% | |
*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.
