Sausage Stuffed Squash
Experience the perfect balance of savory and sweet with this hearty Sausage Stuffed Squash recipe. Tender roasted acorn squash serves as the ideal edible bowl, filled with a flavorful blend of Italian sausage, caramelized onions, garlic, and celery, complemented by the subtle sweetness of diced apple and fresh sage. Tossed with breadcrumbs, parmesan cheese, and a splash of chicken broth, the stuffing boasts a luscious texture and rich aroma. Each portion is baked to golden perfection and finished with a sprinkle of fresh parsley for a vibrant, herbaceous touch. This easy yet elegant dish is perfect for cozy fall evenings, holiday gatherings, or any time you’re craving a comforting meal packed with seasonal flavors. Ready in just over an hour, it’s a wholesome crowd-pleaser that celebrates the best of autumn cooking!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 medium apple, peeled and diced
- 1 tablespoon fresh sage, chopped
- 0.5 cup breadcrumbs
- 0.25 cup parmesan cheese, grated
- 0.25 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the acorn squashes in half lengthwise and scoop out the seeds. Drizzle the flesh with 1 tablespoon of olive oil and sprinkle with half the salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 30 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
While the squash is roasting, heat the remaining 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. Drain any excess grease if necessary.
Add the diced onion, garlic, and celery to the skillet with the sausage. Cook for 3-4 minutes, or until the vegetables are softened.
Stir in the diced apple and chopped sage. Cook for another 2 minutes, allowing the flavors to meld together.
Remove the skillet from heat and stir in the breadcrumbs, parmesan cheese, and chicken broth until fully combined. The mixture should be moist but not soggy. Taste and adjust seasoning with additional salt and pepper if needed.
Flip the roasted squash halves over so the cut side is facing up. Divide the sausage mixture evenly among the squash halves, packing it in gently but firmly.
Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the tops are golden and the filling is heated through.
Remove from the oven and garnish with freshly chopped parsley before serving. Enjoy hot!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.4 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 988 mg | 21% | |
*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.
