Stuffed Acorn Squash

Stuffed acorn squash is a delightful dish that brings together the cozy flavors of fall in a hearty and satisfying meal. This recipe features tender acorn squash halves filled with a flavorful mixture of Italian sausage, mushrooms, onions, and apples, seasoned with fragrant herbs and spices.

Topped with a generous sprinkling of Parmesan cheese, these stuffed squash halves bake to perfection in the oven, creating a comforting and wholesome dish that’s perfect for a cozy family dinner or a festive autumn gathering. With its beautiful presentation and irresistible flavors, stuffed acorn squash is sure to become a favorite addition to your seasonal menu rotation.

Stuffed Acorn Squash

Ingredients:

For The Squash:

2 acorn squash, halved through from the stem to the base and seeds removed

4 teaspoons olive oil

Kosher salt and ground black pepper

1/2 tablespoon olive oil

For The Filling:

1 pound Italian chicken or turkey sausage, about 2 links, casings removed, sweet or spicy (we use spicy)

8 ounces cremini baby bella mushrooms, finely chopped

1 small yellow onion, chopped

1 medium sweet-crisp apple, cored and finely diced (peel off or on; I left it on)

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

2 cloves minced garlic

1 tablespoon chopped fresh sage, thyme, or a mix (plus additional for serving)

½ cup shredded Parmesan cheese, divided

Instructions:

Step 1: Bake the squash:

Place a rack in the center of the oven and preheat the oven to 400°F.

With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base.

Scoop out and discard the stringy core and seeds.

Arrange the halves cut-sides up on a rimmed baking sheet.

Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper.

Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender.

Set aside.

Reduce the oven temperature to 375°F.

Step 2: While the squash bakes, prepare the filling:

Heat the olive oil in a large skillet over medium-high heat.

Add the sausage.

Brown the meat, breaking it apart into small pieces for 3 minutes.

Step 3:

Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic.

Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.

Step 4:

When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about 1/4-inch thick.

Add the scooped squash to the pan with the sausage.

Add the herbs and ¼ cup Parmesan.

Stir to combine.

Taste and adjust salt and pepper as desired.

Step 5:

Mound the filling inside of the hollowed squash halves.

Sprinkle the remaining Parmesan over the top.

Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes.

Sprinkle with additional fresh herbs as desired.

Serve hot.

Notes:

Preparation of Squash: The recipe begins with halving the acorn squash and removing the seeds. The squash halves are then brushed with olive oil, seasoned with salt and pepper, and baked until tender and slightly wrinkled at the edges, creating a delicious base for the filling.

Filling Preparation: While the squash bakes, the filling is prepared. Italian chicken or turkey sausage is browned in olive oil, then combined with finely chopped cremini mushrooms, onions, diced apple, and minced garlic. Flavorful spices like nutmeg and allspice, along with fresh herbs such as sage or thyme, add depth of flavor to the filling.

Combining Filling Ingredients: Once the squash is cooled, its flesh is scooped out and added to the skillet with the sausage mixture. To this, fresh herbs and a portion of shredded Parmesan cheese are added, creating a flavorful and hearty filling.

Assembling and Baking: The hollowed-out squash halves are filled with the sausage mixture, topped with the remaining Parmesan cheese, and baked until the cheese is melted and bubbly. This step allows the flavors to meld together, resulting in a delicious and comforting dish.

Serving: The stuffed acorn squash is served hot, garnished with additional fresh herbs if desired. It makes for a satisfying and visually appealing meal that’s perfect for a cozy dinner or a festive autumn gathering.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of squash for this recipe?

While acorn squash works best for this recipe due to its size and flavor, you can experiment with other types of squash such as butternut or delicata.

Can I make this recipe vegetarian?

Yes, you can substitute the Italian chicken or turkey sausage with plant-based sausage or simply omit it for a vegetarian version.

Can I prepare the filling ahead of time?

Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days before assembling and baking the stuffed squash.

Can I freeze the stuffed squash?

While you can freeze cooked stuffed squash, the texture may change slightly upon reheating.

It’s best to consume it fresh for the best taste and texture.

Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs for fresh ones, but use about one-third of the amount called for in the recipe, as dried herbs are more concentrated.

What can I serve with stuffed acorn squash?

Stuffed acorn squash can be served as a standalone meal or paired with a side salad or roasted vegetables for a complete and balanced dinner.

Can I make this recipe dairy-free?

Yes, you can omit the Parmesan cheese or use a dairy-free alternative such as nutritional yeast for a dairy-free version of this recipe.

How do I know when the squash is cooked?

The squash is cooked when the edges begin to wrinkle, and the flesh is fork-tender.

This usually takes about 40 minutes in a preheated 400°F oven.

Can I add additional vegetables to the filling?

Absolutely! Feel free to customize the filling by adding your favorite vegetables such as spinach, bell peppers, or zucchini for extra flavor and nutrition.

Can I use ground beef instead of Italian sausage?

Yes, you can substitute ground beef for the Italian sausage if preferred.

Just be sure to season it well with Italian herbs and spices for flavor.