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Best Easy Savory Sausage Stuffed Acorn Squash Recipe

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This savory sausage stuffed acorn squash features a double-baking method that concentrates the squash’s natural sweetness and gives the stuffing a crispy, golden top. It’s a cozy, satisfying fall meal that looks impressive but is secretly simple.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 pound ground sausage (mild Italian recommended)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • ½ cup grated Parmesan cheese
  • ½ cup panko breadcrumbs
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Slice each acorn squash in half from stem to tip. Scoop out seeds and stringy bits with a spoon.
  3. Brush cut sides of squash with melted butter. Sprinkle with salt and pepper. Place cut-side down on prepared baking sheet.
  4. Roast for 35-40 minutes until fork-tender. Let cool for 5-10 minutes.
  5. While squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook 4-5 minutes until translucent.
  6. Add minced garlic and cook 30 seconds. Add ground sausage, breaking it up, and cook 6-8 minutes until browned and cooked through. Drain excess fat if needed.
  7. Stir in chopped sage, thyme, and red pepper flakes (if using). Remove from heat.
  8. Once squash is cool enough to handle, scoop out flesh leaving about ¼-inch thickness in shells. Place flesh in a mixing bowl and mash lightly with a fork.
  9. Add mashed squash to skillet with sausage mixture. Stir in Parmesan cheese and breadcrumbs. Mix well. Taste and adjust seasoning.
  10. Spoon filling back into squash shells, mounding slightly. Place on a clean baking sheet.
  11. Bake at 375°F (190°C) for 20-25 minutes until tops are golden and crispy. Optionally broil for last 2 minutes for extra browning.
  12. Let rest 5 minutes before serving. Serve warm with fresh parsley or extra Parmesan.

Notes

Don’t over-mash the squash; leave some chunks for texture. Toast breadcrumbs separately for extra crunch. Let squash rest after first roast before handling. Double the recipe and freeze one batch for later.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, savory squash recipe, easy stuffed squash

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