Sausage Stuffed Acorn Squash
Savor the comforting flavors of autumn with this hearty Sausage Stuffed Acorn Squash recipe, a perfect blend of savory and wholesome ingredients baked to golden perfection. Tender roasted acorn squash halves are filled with a flavorful mixture of Italian sausage, sautéed onions, celery, aromatic garlic, and herbs like sage and thyme, enhanced with the nutty richness of Parmesan cheese and the hearty texture of rice. Topped with crispy panko breadcrumbs, this dish offers a delightful balance of textures and is as visually stunning as it is satisfying. Whether served as a show-stopping main course or a cozy side dish, this recipe is a crowd-pleasing way to highlight seasonal squash, making it ideal for fall dinners 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 (Italian or breakfast)
- 1 medium, diced Yellow onion
- 2 stalks, diced Celery stalks
- 3 cloves, minced Garlic
- 1 teaspoon Dried thyme
- 0.5 teaspoons Dried sage
- 1 cup Cooked white or wild rice
- 0.5 cup Shredded Parmesan cheese
- 0.25 cup Panko breadcrumbs
- 2 tablespoons, chopped (optional garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise and scoop out the seeds and stringy center using a spoon.
Brush the cut sides of the acorn squash with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25–30 minutes, or until the flesh is tender when pierced 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 sausage, breaking it up with a spatula. Cook for 5–6 minutes, or until browned and cooked through.
Stir in the diced onion and celery, and sauté for 4–5 minutes, or until the vegetables are soft.
Add the minced garlic, dried thyme, and dried sage. Cook for another 1–2 minutes until fragrant.
Remove the skillet from the heat and stir in the cooked rice and 1/4 cup of Parmesan cheese. Season the stuffing mixture with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to taste.
When the squash is finished roasting, flip them cut-side up and carefully scoop some of the flesh out of the center to create a larger cavity, if desired. Be careful not to pierce the skin.
Fill each acorn squash half with the sausage and rice mixture, packing it slightly to ensure it’s full.
Sprinkle the tops with the remaining 1/4 cup of Parmesan cheese and the panko breadcrumbs.
Return the stuffed squash halves to the oven and bake for an additional 15–20 minutes, or until the tops are golden and crispy.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
3145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 6669 mg | 290% | |
| Total Carbohydrate | 352.3 g | 128% | |
| Dietary Fiber | 87.7 g | 313% | |
| Total Sugars | 14.5 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1566 mg | 120% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 10030 mg | 213% | |
*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.
