Description
This Stuffed Acorn Squash is a hearty, flavorful dish featuring roasted acorn squash filled with a savory stuffing of sausage, veggies, breadcrumbs, and herbs. Perfect for cozy fall dinners or as a festive holiday side dish!
Ingredients
Units
Scale
For the Squash:
- 2 medium acorn squashes, halved and seeds removed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Filling:
- 1 tbsp olive oil
- 1/2 lb ground sausage (Italian or breakfast sausage works best)
- 1 small onion, diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 cup cooked rice or quinoa (optional, for extra bulk)
- 1/2 cup breadcrumbs (or panko)
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Squash:
- Preheat your oven to 400°F (200°C).
- Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, or until the squash is tender when pierced with a fork.
- Cook the Filling:
- While the squash is roasting, heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the ground sausage and cook until browned, breaking it into small crumbles.
- Stir in the diced onion, red bell pepper, and garlic. Cook for 3-4 minutes until the vegetables are softened.
- Add the cooked rice or quinoa (if using), breadcrumbs, Parmesan cheese, parsley, thyme, paprika, salt, and pepper. Mix until well combined. Remove from heat.
- Stuff the Squash:
- Remove the roasted squash from the oven and flip them cut side up.
- Spoon the sausage filling into each squash half, packing it gently.
- Bake Again:
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the filling is golden brown on top.
- Serve:
- Garnish with additional parsley and Parmesan cheese, if desired. Serve hot and enjoy!
Notes
- Vegetarian Option: Swap the sausage for cooked lentils, mushrooms, or plant-based sausage crumbles.
- Meal Prep: You can roast the squash and prepare the filling ahead of time. Assemble and bake just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
