Sausage Stuffed Acorn Squash
Sausage stuffed acorn squash with apples, sage, and Pecorino Romano is loaded with Fall flavor and everything you want in a comfort food!
Servings: 4
Ingredients
For the roasted acorn squash
- 2 medium acorn squash halved, seeds removed
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the stuffing
- 2 tablespoons olive oil
- 1 pound bulk mild Italian sausage
- 1 medium onion diced
- 3 Granny Smith apples chopped
- 1 tablespoon fresh sage chopped
- 6 tablespoons unsalted butter divided
- 3/4 cup Italian seasoned breadcrumbs
- 2 cups low-sodium chicken stock
- 1/2 cup Pecorino Romano grated
- salt and pepper to taste
Instructions
Roast the acorn squash
- Preheat oven to 400f and set the rack to the middle level. Drizzle 2 tablespoons of olive oil onto the flesh side of the halved acorn squash pieces and season with salt and pepper. Place the squash pieces cut side down on a parchment paper lined baking and bake for 40 minutes.
For the stuffing
- Heat a large pan to medium heat and add the olive oil along with the sausage. Brown the sausage while breaking it into smaller pieces (about 5-7 minutes).
- Add the onions along with 2 tablespoons of butter and cook until softened (about 5-7 minutes). Add the apples and sage to the pan and cook for another 3 minutes mixing well to coat.
- Add the chicken stock and bring to a boil while scraping the bottom of the pan with a wooden spoon to dislodge any brown bits. Once boiling, turn the heat down to a simmer. Simmer for 5 minutes then remove the pan from the heat.
- Add the breadcrumbs and Pecorino Romano and mix well to combine. Taste test and add salt to pepper to taste.
- Remove the acorn squash from the oven and turn them cup side up for stuffing. Stuff the squash, mounding it higher than the edge. Place 1 tablespoon of butter onto each squash. Bake for 30 minutes.
- Remove and test that the acorn squash are fork-tender. If not, return to the oven for 10 more minutes. Enjoy!
Notes
- Acorn squash skin is fully edible and delicious after a long roasting.
- Use a sharp knife to cut open the squash. Also, cut off the pointed end so that the squash half will sit upright when stuffed. If cutting the squash proves difficult, simply microwave for 3-4 minutes to soften up the exterior skin.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in either the oven or microwave.
Nutrition
Calories: 1071kcal | Carbohydrates: 60.7g | Protein: 38.6g | Fat: 77.2g | Saturated Fat: 32.2g | Cholesterol: 186mg | Sodium: 1350mg | Potassium: 1305mg | Fiber: 8.2g | Sugar: 18.7g | Calcium: 504mg | Iron: 5mg