Acorn Squash with Sausage Stuffing
This savory fall recipe pairs roasted acorn squash with a flavorful sausage stuffing made with breadcrumbs, vegetables, and Parmesan cheese. Perfect as a hearty side or cozy main dish for family dinners and holiday tables.
Equipment
- Baking sheet
- Skillet
- Mixing Bowl
Ingredients
- 2 medium acorn squash halved lengthwise and seeded
- 1 lb Italian sausage or sausage of choice
- 1 cup breadcrumbs
- ½ cup onion diced
- ½ cup celery diced
- 1 clove garlic minced
- 1 tsp dried sage
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup Parmesan cheese grated
- 1 tbsp olive oil for brushing squash
Instructions
- Preheat oven to 375°F (190°C).
- Cut acorn squash in half lengthwise and remove seeds. Brush cut sides with olive oil. Place cut side down on a baking sheet.
- Roast squash for about 30 minutes, until tender but not mushy.
- Meanwhile, heat a skillet over medium-high. Cook sausage until browned, about 5–7 minutes.
- Add onion, celery, and garlic to the sausage. Cook until vegetables soften, about 3–5 minutes.
- Stir in breadcrumbs, sage, salt, pepper, and Parmesan cheese. Mix well.
- Turn squash halves cut side up and fill with sausage stuffing mixture.
- Return to oven and bake 15–20 minutes until stuffing is golden and heated through.
Notes
For a lighter version, substitute turkey or chicken sausage. Gluten-free breadcrumbs and plant-based sausage work well for dietary adaptations.