Sausage Stuffed Acorn Squash is the type of dish you can make to suit your taste. Now, don’t get me wrong, we enjoy acorn squash all by itself. But, when you fill the cavity with a tasty combination of spicy Italian Sausage, garlic, onion, mushrooms, Parmesan cheese, and crunchy buttered bread crumbs, well it takes the Italian sausage stuffed acorn squash to a stellar level.
Pick out your sausage
What type of sausage do you like? Do you prefer a spicy pork sausage? Or, do you like a milder sausage made up of turkey and chicken? There are so many varieties and flavors available that you can make a South of the Border baked sausage stuffed acorn squash one day and an Asian-flavored one another day.
We pick out fresh Italian pork sausage from our local meat market. The market makes it daily in the store. The pork has a spicy bite and a mild anise taste. We know that this is the base we want for our baked sausage stuffed acorn squash.
Pick out complimentary ingredients
Continuing with the Italian flavors, we add garlic, onion, baby spinach, mushrooms, Tuscan seasoning, breadcrumbs, and Parmesan cheese. You can prepare the filling for the acorn squash as it bakes in the oven.
The way the flavors are adding up, it’s almost like our Thanksgiving Italian Stuffing recipe except we don’t add the sun-dried tomatoes in oil. Honestly, we don’t believe you can ruin this recipe — add what you like or eliminate what you don’t.
Next time we’re thinking of making it more Mediterranean style by adding kalamata olives and feta cheese. How do you think that sounds?
Prepare the Acorn Squash
The first thing you have to do is halve the acorn squash and remove the seeds. To create a stable base, you slice a thin round off each bottom of the squash. Next, rub the inside of the squash with olive oil, then salt and pepper the flesh.
The squash goes on a baking sheet then bake in a 375 F. oven for 30 minutes. Once it’s golden and tender, that’s when the acorn squash gets filled with the Italian sausage stuffing.
Enjoy the Baked Sausage Stuffed Acorn Squash
Once you scoop the filling into the squash’s cavity, it’s just a matter of minutes before you can enjoy the superb combination of flavors. The sausage stuffed squash is so satisfying you could almost have it as a complete meal. Add a salad, and you have a light lunch or dinner.
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Tutti a tavola è pronto!
- 2 medium acorn squash halved down the middle, seeds removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 3 teaspoons olive oil
- olive oil for rubbing the acorn flesh
- 8 ounces Italian bulk sausage if using turkey sausage or Italian link sausage, remove casings
- 1 large leek white and light green parts, halved, washed thoroughly, and sliced
- 2 cups sliced baby bella mushrooms
- 2 cloves garlic finely chopped
- 4 cups baby spinach washed
- 1/4 cup chicken broth
- 4 Tablespoons grated fresh Parmesan divided
- 4 Tablespoons panko breadcrumbs
- 2 Tablespoons unsalted butter melted
Heat oven to 375 F. Cut a thin slice off round side of each squash half to create a stable base. Rub the flesh with olive oil then sprinkle with salt and pepper.
Place squash flesh side down on a baking sheet lined with foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. In a large skillet, over medium heat, cook the sausage breaking into pieces, until brown, 6 minutes; transfer to a bowl. To the same skillet, add the olive oil and leek; cook until leek is soft, 3 minutes. Add the mushrooms and continue to cook until they release their moisture and start to brown. Add garlic; cook, 1 minute. Add the spinach and toss; add broth. Cover and cook about 2 minutes; stir in sausage.
Divide sausage filling among the squash.
In a bowl, combine the panko crumbs and parmesan cheese. Sprinkle evenly over the squash bowls. Melt the butter and drizzle over the crumbs. Broil until panko topping is golden, about 2 minutes.
Serve and enjoy.
Inspired by Epicurious.com - Acorn Squash with Kale and Sausage
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