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Crowd-Pleasing Sausage-Stuffed Acorn Squash

Sausage-Stuffed Acorn Squash - featured image
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Roasted acorn squash halves filled with a savory-sweet sausage, apple, and cranberry stuffing, topped with a crispy panko-Parmesan crust. A rustic yet elegant fall dish perfect for entertaining.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound sweet Italian sausage (casings removed)
  • 1 tablespoon olive oil
  • 1 medium yellow onion (diced, about 1 cup)
  • 3 cloves garlic (minced)
  • 1 medium apple (diced, about 1 cup, such as Honeycrisp or Gala)
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh sage (chopped) or 1/2 teaspoon dried
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup maple syrup
  • 1/2 cup chicken broth (or vegetable broth, low-sodium)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter (melted)
  • 2 tablespoons fresh parsley (chopped)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to root. Scoop out seeds and stringy pulp.
  3. Brush cut sides and interiors of squash halves with 2 tablespoons olive oil. Season generously with salt and pepper.
  4. Place squash halves cut-side down on prepared baking sheet. Roast for 25 minutes.
  5. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add Italian sausage (casings removed) and cook, breaking it up, until browned and cooked through, about 6-8 minutes.
  6. Using a slotted spoon, transfer cooked sausage to a plate, leaving about 1 tablespoon drippings in the pan.
  7. Add diced onion to the pan and cook over medium heat until softened, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  8. Add diced apple, dried cranberries, sage, thyme, and red pepper flakes. Cook for 2 minutes, stirring occasionally.
  9. Return cooked sausage to the pan. Add maple syrup and chicken broth. Stir and let simmer for 2-3 minutes until liquid reduces slightly. Taste and adjust seasoning.
  10. After 25 minutes, remove squash from oven. Carefully flip each half over using tongs.
  11. Spoon sausage stuffing evenly into each squash half, mounding slightly.
  12. In a small bowl, mix panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle over each stuffed squash half.
  13. Return baking sheet to oven and bake for another 15-20 minutes, until topping is golden brown and crispy, and squash is tender when pierced with a fork.
  14. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley. Serve hot.

Notes

For best caramelization, don’t skip roasting squash cut-side down first. Make stuffing up to 2 days ahead. For vegetarian version, swap sausage for mushrooms and lentils. For dairy-free, use nutritional yeast instead of Parmesan and olive oil instead of butter. Leftovers keep in fridge for up to 4 days; reheat in 350°F oven for 15-20 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall recipe, dinner party, gluten-free, acorn squash recipe, holiday side dish

Find it online: https://fizzlefork.com/crowd-pleasing-sausage-stuffed-acorn-squash/