Sausage Stuffed Acorn Squash Recipe
A Flavorful Fall Delight
As the leaves turn golden and the air becomes crisp, it’s the perfect time to enjoy the comforting flavors of autumn. One dish that encapsulates the essence of the season is the Sausage Stuffed Acorn Squash. This recipe combines the earthy richness of acorn squash with the savory goodness of sausage and a blend of aromatic spices. Join us on a culinary journey to create a dish that will warm your heart and your taste buds.
To embark on this flavorful adventure, gather the following ingredients:
For the Stuffed Acorn Squash:
- 2 acorn squash, halved and seeds removed
- 1 pound of ground sausage (choose your favorite variety)
- 1/2 cup of diced onion
- 1/2 cup of diced celery
- 1/2 cup of diced bell pepper (red or green)
- 2 cloves of garlic, minced
- 1 teaspoon of dried sage
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1/2 cup of shredded Parmesan cheese (for garnish)
The Art of Cooking
Let’s dive into the steps of creating this delightful Sausage Stuffed Acorn Squash:
1. Preheat the Oven
Begin by preheating your oven to 375°F (190°C).
2. Prepare the Squash
Cut the acorn squash in half lengthwise, and scoop out the seeds and strings from each half. Brush the inside with olive oil, sprinkle with salt and pepper, and place them on a baking sheet, cut side down.
3. Roast the Squash
Roast the squash in the preheated oven for about 30-35 minutes, or until the flesh is tender when pierced with a fork. Once done, remove them from the oven and set them aside.
4. Cook the Sausage
In a large skillet, cook the ground sausage over medium-high heat, breaking it into crumbles with a spoon. Once it’s browned and cooked through, transfer the sausage to a plate lined with paper towels to drain excess grease.
5. Sauté the Vegetables
In the same skillet, using the remaining sausage drippings, sauté the diced onion, celery, bell pepper, and minced garlic until they become tender and fragrant.
6. Spice It Up
Add the dried sage and thyme to the sautéed vegetables and mix well. Season with salt and pepper to taste.
7. Combine Sausage and Vegetables
Combine the cooked sausage with the sautéed vegetable mixture and stir until all ingredients are well incorporated.
8. Stuff the Squash
Flip the roasted acorn squash halves over, and generously stuff them with the sausage and vegetable mixture. Be sure to pack the filling tightly.
9. Bake to Perfection
Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the stuffing is heated through and the tops become golden brown.
10. Garnish and Serve
Before serving, sprinkle the stuffed acorn squash with shredded Parmesan cheese for an extra layer of flavor. Serve hot and enjoy!
The Sausage Stuffed Acorn Squash is a delightful dish that captures the essence of autumn’s flavors. With a harmonious blend of acorn squash, savory sausage, and aromatic spices, it’s the perfect meal for cozy fall evenings. Try it for a comforting family dinner or as a show-stopping dish for your next dinner party.
1. Can I use a different type of sausage?
Absolutely! Feel free to choose your favorite sausage variety, be it mild, spicy, or even vegetarian sausage, to tailor the dish to your taste.
2. What can I serve alongside this stuffed squash?
This dish pairs well with a side salad, roasted vegetables, or a warm bowl of soup for a complete autumn-inspired meal.
3. Can I make this recipe ahead of time?
Yes, you can prepare the stuffing in advance and stuff the squash just before baking. This is a great time-saving option for busy weeknights.
4. Are there any vegetarian alternatives to the sausage?
Certainly! You can substitute the sausage with plant-based alternatives like tofu, tempeh, or vegetarian sausage for a meatless version.
5. Can I freeze any leftovers?
You can freeze the stuffed acorn squash for future enjoyment. Just ensure it’s wrapped securely to maintain its freshness.
Now that you have the recipe, savor the warm and comforting flavors of fall with this Sausage Stuffed Acorn Squash.
- 2 acorn squash
- ½ pound ground Italian sausage
- 1 tablespoon olive oil
- ½ large onion, diced
- 3 cups kale, cleaned and chopped
- 1 tablespoon garlic, minced
- 2 stalks celery, chopped
- ½ large apple, chopped
- ½ teaspoon fresh minced thyme
- 2 sage leaves, minced
- 1 teaspoon minced fresh rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons walnuts or pecans
- ½ cup crumbled feta cheese
Preheat the oven to 400°F and line a cookie sheet with parchment paper. Slice the squash in half (see safety instructions) and scoop out the seeds with a metal spoon or fork.
Turn the squash cut side down on the cookie sheet, and place in the preheated oven. Bake for 20 minutes, or until fork tender.
While the squash is baking, saute the ground sausage in a large skillet on the stove, breaking it apart into crumbles as it cooks. Once the sausage is fully cooked, remove it from the pan and set aside.
In the same pan, heat the olive oil and saute the onions until softened, 4 or 5 minutes.
Add the kale, garlic, celery, apples, and herbs, cooking for an additional 4 or 5 minutes, to allow the flavors to meld together. Add the sausage back to the skillet, and stir to combine.
Remove the cooked squash from the oven, and use a spoon to scoop some of the flesh away from the rind. Chop the flesh and add it to the filling on the stove. Taste the filling for seasoning and adjust as needed.
Fill each squash until heaping full. Place the filled squash back into the oven, and bake for 15 minutes.
Take the squash out of the oven, and sprinkle each half with feta cheese and chopped nuts. Bake 5 minutes more. Serve hot.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 1648Total Fat 104gSaturated Fat 38gTrans Fat 0gUnsaturated Fat 72gCholesterol 196mgSodium 4668mgCarbohydrates 125gFiber 32gSugar 29gProtein 71g
The information contained herein is subject to change.