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Sausage Stuffed Acorn Squash Recipe

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4.3 from 34 reviews

Sausage Stuffed Acorn Squash is a hearty and flavorful autumn dish featuring roasted acorn squash filled with a savory mixture of ground Italian sausage, sautéed vegetables, fresh herbs, nuts, and feta cheese. This comforting recipe combines sweet and savory flavors, perfect for a cozy dinner or festive meal.

Ingredients

Squash

  • 2 acorn squash

Sausage Filling

  • 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

Toppings

  • 2 tablespoons walnuts or pecans, chopped
  • ½ cup crumbled feta cheese

Instructions

  1. Preheat and Prepare Squash: Preheat your oven to 400°F (200°C) and line a cookie sheet with parchment paper. Carefully slice the acorn squash in half lengthwise and scoop out the seeds with a metal spoon or fork.
  2. Roast Squash: Place the squash halves cut side down on the prepared cookie sheet and bake in the preheated oven for 20 minutes, or until the flesh is fork-tender.
  3. Cook Sausage: While the squash roasts, heat a large skillet over medium heat. Add ground Italian sausage, breaking it apart as it cooks until fully browned and cooked through. Remove the cooked sausage from the pan and set aside.
  4. Sauté Vegetables: In the same skillet, add olive oil and sauté the diced onions until they become softened and translucent, about 4-5 minutes.
  5. Add Kale and Flavorings: Add the chopped kale, minced garlic, celery, chopped apple, fresh thyme, sage, rosemary, salt, and black pepper to the skillet. Cook for another 4-5 minutes to meld the flavors together.
  6. Combine Sausage and Squash Flesh: Return the cooked sausage to the skillet and stir to combine. Remove the roasted squash from the oven and scoop out some of the flesh from each half. Chop the squash flesh and add it to the sausage and vegetable mixture. Taste and adjust seasonings as needed.
  7. Stuff Squash: Spoon the filling back into the hollowed squash halves, filling them until heaping full. Return the stuffed squash to the oven and bake for an additional 15 minutes.
  8. Add Toppings and Final Bake: Remove the stuffed squash from the oven, sprinkle the tops with crumbled feta cheese and chopped walnuts or pecans. Bake for an additional 5 minutes to warm the cheese and nuts.
  9. Serve: Remove from the oven and serve the sausage stuffed acorn squash hot as a delicious and satisfying main dish.

Notes

  • For easier slicing of acorn squash, pierce the skin a few times with a sharp knife or microwave for 2-3 minutes before cutting.
  • Substitute turkey sausage for a leaner option.
  • Use any nuts you prefer or omit if allergic.
  • Feta cheese can be replaced with goat cheese or omitted for a dairy-free option.
  • Adjust seasoning to taste before stuffing the squash.
  • This dish pairs well with a simple green salad or crusty bread.

Find it online: https://flavorspath.com/sausage-stuffed-acorn-squash-recipe/