Acorn Squash with Sausage
Elevate your weeknight dinners with this hearty and flavorful Acorn Squash with Sausage recipe, a perfect fusion of savory and wholesome ingredients! Sweet, roasted acorn squash halves serve as edible bowls, generously filled with a mouthwatering mixture of browned sausage, sautéed onions, garlic, and aromatic sage. A touch of Parmesan cheese and breadcrumbs adds a golden, crispy topping, while fresh parsley provides a burst of color and freshness. This comforting dish not only impresses with its rustic presentation but also pairs beautifully with seasonal sides like roasted vegetables or a crisp green salad. Ready in just over an hour and packed with protein and nutrients, this stuffed squash recipe is an easy, show-stopping centerpiece for cozy fall meals or holiday feasts.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 pound ground sausage (mild or hot, as preferred)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon dry sage
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice each acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
Drizzle the cut sides of the squash with 1 tablespoon of olive oil, then sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for 30 minutes or until the flesh is fork-tender.
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 cooked through (about 7-8 minutes).
Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sage, cooking for an additional minute until fragrant.
Remove the skillet from heat and stir in the breadcrumbs and grated Parmesan cheese. Adjust seasoning with the remaining salt and pepper if necessary.
Once the squash is done roasting, carefully flip the halves over and evenly divide the sausage mixture among the hollowed-out centers.
Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the filling is golden and heated through.
Remove from the oven and garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 6709 mg | 292% | |
| Total Carbohydrate | 313.1 g | 114% | |
| Dietary Fiber | 80.6 g | 288% | |
| Total Sugars | 8.5 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1166 mg | 90% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 8731 mg | 186% | |
*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.
