Sausage Stuffed Acorn Squash Recipe: A Delectable Fall Delight
The crisp autumn air brings with it a craving for hearty, comforting meals that warm the soul. One such dish that perfectly captures the essence of the season is the Sausage Stuffed Acorn Squash. This delightful recipe combines the earthy flavors of acorn squash with the savory goodness of sausage, creating a symphony of tastes that will leave your taste buds dancing. In this article, we’ll guide you through the steps to create this culinary masterpiece.
Ingredients You’ll Need
Before we dive into the cooking process, let’s take a look at the ingredients you’ll need:
For the Sausage Stuffing
- 1 pound of ground sausage (choose your favorite variety)
- 1 cup of diced onions
- 1 cup of diced bell peppers
- 2 cloves of garlic, minced
- 1 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chicken broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
For the Acorn Squash
- 2 acorn squashes, halved and seeds removed
- Olive oil for brushing
- Salt and pepper to taste
Preparing the Squash
Now that we have our ingredients ready, it’s time to prepare the acorn squash.
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
Step 2: Halve the Squash
- Carefully cut the acorn squashes in half lengthwise. This will give you four manageable portions.
Step 3: Scoop Out the Seeds
- Use a spoon to scoop out the seeds and any fibrous strands from the center of each squash half. Discard them or save the seeds for roasting as a snack later.
Step 4: Brush with Olive Oil
- Brush the inside of each squash half with olive oil and season with a pinch of salt and pepper.
Step 5: Roast the Squash
- Place the squash halves on a baking sheet, cut side down. Roast in the preheated oven for 30-35 minutes or until they are fork-tender.
Preparing the Sausage Stuffing
While the squash is roasting, let’s prepare the savory sausage stuffing.
Step 6: Sauté the Sausage
- In a large skillet, cook the ground sausage over medium-high heat until it’s browned and cooked through. Break it up into crumbles as it cooks.
Step 7: Add Vegetables and Garlic
- Add the diced onions, bell peppers, and minced garlic to the skillet with the cooked sausage. Sauté for a few minutes until the vegetables become tender.
Step 8: Add Breadcrumbs and Seasonings
- Stir in the breadcrumbs, dried thyme, and grated Parmesan cheese. Cook for another few minutes to allow the flavors to meld.
Step 9: Moisten with Chicken Broth
- Pour in the chicken broth to moisten the stuffing mixture. Cook for an additional 2-3 minutes until the mixture holds together.
Stuffing the Squash
Now that both the squash and sausage stuffing are ready, it’s time to bring them together.
Step 10: Stuff the Squash
- Carefully fill each roasted acorn squash half with the sausage stuffing mixture, mounding it generously.
Step 11: Bake Until Golden
- Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes until the stuffing is golden brown and crispy on top.
And there you have it – a mouthwatering Sausage Stuffed Acorn Squash that’s perfect for a cozy fall evening. The combination of tender squash and savory sausage stuffing creates a delightful contrast of textures and flavors that will leave your taste buds craving more. Serve this dish at your next gathering, and you’re sure to receive rave reviews from family and friends.
- Can I use different types of sausage for this recipe?
- Absolutely! You can experiment with various types of sausage to find your favorite flavor combination.
- Can I make this dish vegetarian-friendly?
- Yes, you can substitute the ground sausage with plant-based sausage or use a mixture of vegetables and grains for the stuffing.
- What can I serve alongside Sausage Stuffed Acorn Squash?
- This dish pairs wonderfully with a simple green salad or roasted vegetables.
- Can I prepare the stuffing in advance?
- Yes, you can prepare the stuffing a day in advance and refrigerate it until you’re ready to stuff the squash.
- Are there any creative variations of this recipe I can try?
- You can add ingredients like apples, cranberries, or nuts to the stuffing for a unique twist on the classic recipe.
Now that you’ve unlocked the secrets to crafting this delightful dish, it’s time to head to the kitchen and create your very own Sausage Stuffed Acorn Squash. Enjoy the flavors of fall in every bite!
- 2 small acorn squash, cut in half lengthwise and seeds cleaned
- 3 tablespoon butter
- 1 onion
- 2 cloves garlic, minced
- 1 lb pork sausage , loose
- 1 apple, cored and diced
- 2 cups fresh spinach, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoon fresh thyme, chopped
- salt and black pepper to taste
Roasting squash halves: Preheat your oven to 375 degrees and place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet or skillet. Roast for about 20-30 minutes, or until the top of your squash feels tender when pierced with a fork. Set aside open side up after removing from oven to avoid over*steaming.
Caramelizing Onions: Begin by caramelizing the onions in a medium skillet. Set heat to medium high, add 1 tablespoon butter and cook stirring until deep golden brown, about 10 minutes. Add a little bit of water whenever onions start sticking to the pan to much. Remove onions onto a separate plate.
Sausage mixture: To the now empty skillet add 1 more tablespoon butter and minced garlic and cook until just tender, then add all the sausage and increase the heat to medium. Cook the sausage and stir to break up lumps, about 5-8 minutes until browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and cook, stirring, until the spinach wilts. Salt and pepper the mixture, taste it and adjust seasoning.
Broiling: Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler and fill four halves of the squash with the stuffing mixture. Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5 minutes until the tops get browned and crispy. Be careful not to over-burn. 5 minutes should be enough, but some broilers can be unpredictable.
Alternative to broiling: If unsure how to use the broiler, just put it in the oven at 400 F for 10 minutes to reheat.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 2178Total Fat 160gSaturated Fat 62gTrans Fat 2gUnsaturated Fat 86gCholesterol 482mgSodium 4618mgCarbohydrates 107gFiber 26gSugar 29gProtein 93g
The information contained herein is subject to change.