Stuffed Acorn Squash
Wholesome and hearty acorn squash is stuffed with a savory sausage and mushroom filling for an all-in-one meal that’s bursting with flavor. It even comes with an edible bowl!
Ingredients
For the squash:
- 2 acorn squash,* cut in half from stem to base and seeds removed
- 4 teaspoons olive oil (may use spray instead)
- kosher salt and freshly ground black pepper
For the filling:
- ½ teaspoon each ground sage, dried thyme, garlic powder, and kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ tablespoon olive oil
- 8 ounces baby bella (cremini) or button mushrooms, finely chopped
- 1 small yellow onion, diced (about 1 cup)
- 1 pound uncooked Italian turkey, chicken, or pork sausage, casings removed, spicy or sweet or spicy**
- ¼ cup chopped fresh parsley***
- 2 ounces (~½ cup) freshly shredded Gruyère cheese (could substitute Swiss, cheddar, provolone, mozzarella, or cheddar)
Instructions
- Bake the squash: Preheat the oven to 400°F. With a sharp chef’s knife, carefully cut the squash in half from stem to base. Scrape out and discard the seeds and stringy pulp. (Or you can dry the seeds and toast them with a little olive oil and salt for a tasty snack.) Brush or spray the flesh side with olive oil and sprinkle with salt and pepper. Arrange the halves, cut sides down, on a rimmed baking sheet. Bake for 30–40 minutes, give or take a few depending on oven, or until the edges begin to wrinkle and the flesh is tender. Set aside, and lower the oven temperature to 375°F.
- While the squash is baking, prepare the filling: For added ease later, combine the spices (ground sage, dried thyme, garlic powder, salt, and pepper). Set aside. Heat the oil in a large (12-inch works well) skillet over medium-high heat. Add the mushrooms and onion, and sauté for 6-7 minutes or until the mushrooms have released their liquid and both are beginning to turn golden. Add the sausage and spices and continue to cook, breaking up the meat as you go, until browned, about 5-6 minutes more.
- When the squash is cool enough to handle, scrape an even layer of flesh from all the halves; aim for about 1 cup total. Add the scooped squash to the sausage mixture along with the parsley. Stir to combine. Taste and adjust salt and pepper, as desired.
- Fill the squash and bake: Mound the filling inside the squash halves, and then sprinkle evenly with the cheese. Place the squash back in the oven and bake until the cheese is melted and the filling is hot, about 10-15 minutes. Sprinkle with additional fresh herbs, if desired, and enjoy.
- Storage: Any leftover stuffed acorn squash can be stored, covered or in an airtight container, in the refrigerator for 4-5 days. The squash can also be frozen. In this case, place in the fridge until cold, and then transfer to the freezer for up to 3 months.
Notes
*Prefer 6 smaller servings? Start with 3 acorn squash (look for ones that are on the smaller size) and distribute the filling evenly among the 6 halves.
**The sausage: Use your favorite variety – turkey, pork, or chicken. Spicy offers a nice balance to the squash, which provides some natural sweetness. Or use regular/sweet sausage and add some red pepper flakes. Or pass the red pepper flakes at the table to satisfy a variety of palates. For a great homemade sausage, I like to use this easy recipe with ground turkey thigh meat. It's wholesome and tastes just like the real deal!
***No fresh parsley? Though it offers a hint of fresh flavor (and an extra sprinkle looks pretty as a garnish), you may omit if you don’t have any. Or use a few tablespoons of chopped fresh chives, basil, oregano, thyme, sage, or a mix. Or chop a handful of spinach or kale and add during the last minute or two of cooking the sausage.
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