Stuffed Acorn Squash
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Calories
537 kcal
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Cuisine
American
Stuffed Acorn Squash
Description
Stuffed Acorn Squash begins by roasting halved acorn squash until tender but still firm enough to hold the filling. The squash is prepared carefully to avoid puncturing the shell and ensure even roasting. The olive oil seasoning and salt enhance the natural sweetness of the squash during roasting.
The stuffing features Italian sausage cooked and combined with diced apple, onion, celery, garlic, fresh sage, thyme, panko breadcrumbs, and Parmesan cheese. This mixture is spooned into the roasted squash and baked further to meld flavors and create a lightly crisp topping from the breadcrumbs and cheese.
The dish balances textures with the tender squash and the hearty, slightly crisp stuffing, offering sweet and earthy flavors from the apple and herbs paired with savory sausage. This makes it suitable for a filling side or vegetarian modifying the stuffing accordingly.
Reheat leftovers in the oven or microwave, and store refrigerated up to 3 days in airtight containers. Removing the skin is recommended when eating due to its toughness and bitterness. Roasting times may vary based on the size of the squash.
Ingredients
- 3 acorn squash
- 6 tablespoons olive oil (divided)
- 1 pound Italian sausage mild
- 1 small yellow onion (diced (1/2 cup))
- 1 apple (skin peeled, core removed, diced (1 1/2 cup))
- 4 cloves garlic (minced)
- 3 ribs celery (diced (1 cup))
- 1 tablespoon sage chopped, fresh
- 2 teaspoon thyme fresh leaves
- 1/3 cup panko bread crumbs italian style
- 1/3 cup Parmesan Cheese freshly grated
- kosher salt
- black pepper freshly ground
- 1/4 teaspoon red pepper flakes
Instructions
Acorn Squash
- Preheat oven to 400 degrees F.
- Using a sharp chef's knife, carefully cut the acorn squash in half. Cut a flat spot on the bottom so the acorn squash does not roll around while roasting. Using a spoon, scoop out the seeds and stringy pulp, discard. Careful not to scoop too far through the bottom or it will cause a hole and the stuffing will later fall out.
- Brush olive oil evenly onto the squash. Sprinkle a pinch of kosher salt and black pepper onto each squash to season.
- Roast for 30 minutes until you can just pierce with a fork (it will be going back into the oven with the stuffing to finish cooking through). [see note]
Stuffing
- While the acorn squash is roasting, in a dutch oven over medium/high heat, add in the 3 tbsp of olive oil and the Italian sausage. Fully cook the sausage through, about 8 minutes. Using a slotted spoon, remove the sausage and leave the oils/small bits in the pan. Set the sausage aside.
- Lower the heat to medium, add in the diced onion and celery, sauté for 4 minutes until they begin to soften. Add in the apples, sage, thyme, garlic, a pinch of kosher salt, fresh ground black pepper, and crushed red pepper flakes. Sauté for 4 minutes. Return the sausage back into the dutch oven with the vegetables and stir to combine. Allow flavors to meld for 3 minutes.
- Using a spoon, evenly add the stuffing into the acorn squashes.
- In a small bowl, mix together the panko bread crumbs and parmesan cheese. Sprinkle over the top of each acorn squash.
- Place the stuffed squashes into the oven for 15 minutes. The breadcrumbs/parmesan should be toasted brown. Remove from the oven and serve.
Notes
- Cut acorn squash lengthwise to retain its natural shape or horizontally for a different presentation.
- Roast squash until fork tender; larger squash may need extra 10 minutes.
- Reheat leftovers in the oven at 350°F for 15-20 minutes or microwave for 2 1/2 to 3 minutes, stirring the stuffing.
- Store leftovers in airtight containers refrigerated for up to 3 days.
- Do not eat the skin as it can be tough and bitter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 40g | 62% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 62mg | 21% |
| Sodium | 700mg | 29% |
| Potassium | 1075mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1002IU | 20% |
| Vitamin C | 30mg | 33% |
| Calcium | 166mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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