This sausage and parmesan stuffed acorn squash makes a cozy and delicious cold weather meal!
I’ve been meaning to make a sausage stuffed squash recipe for a while now. It’s sat on my to-do list for a couple of months.
I used to roast acorn squash practically every week, but I’ve never stuffed them with anything up until this point. I’ve stuffed mushrooms with sausage like in this recipe, but never squash.
I know it’s probably not the most original idea in the world, but is it ever tasty. I’ve seen versions with other fillers used, but this version has sausage and parmesan cheese… just the way I like it. 😉
The sausage and cheese crisp up in the oven and fill your house with the loveliest aroma. Definitely a fab fall treat!
How to make sausage stuffed acorn squash
Making these is pretty simple. I’d say that cutting the squash in half is the hardest part! My best tip is to use a large, sharp knife, and don’t try cutting through the stem. Once that’s done, you pop them in the oven with a little bit of butter, and proceed to fry up the sausages.
Stuff the squash after they’ve had the chance to roast for a while, and then let the oven finish its magic. So tasty!
What to serve with stuffed acorn squash
You could eat these by themselves for a low carb meal, or pair these with a nice salad or even a starch of your choice. You can’t go wrong here.
I have some blog news! Nothing too exciting, but I have decided to move away from my strict Monday-Wednesday-Friday posting schedule. If you regularly read this blog (thank you!), don’t worry.
I will still post 2-3x a week. I’d rather focus on quality over quantity even if that means posting less frequently (and on different days) sometimes.
I hope you enjoy this sausage and parmesan stuffed acorn squash recipe!
Questions? Let me know in the comments below!
Sausage and Parmesan Stuffed Acorn Squash
This sausage stuffed acorn squash recipe is a cozy fall meal idea!
- 2 acorn squash
- 4 Italian pork sausages
- Salt & pepper to taste
- 1/2 onion chopped
- 2-3 cloves garlic minced
- 1/2 tablespoon Worcestershire sauce
- 2 sprigs thyme
- 1.5 cups freshly grated parmesan cheese
- Preheat oven to 375F and move the rack to the middle position.
- Cut each acorn squash in half and scoop out the innards. Place them on a baking sheet (face up) and sprinkle with salt & pepper. Place a small piece of butter in each half. Roast for 30 minutes.
- Meanwhile, take the sausages out of their casings, and crumble them into a pan on medium-high heat. Brown for 5-7 minutes and break each piece down further with a spoon as they're cooking.
- Add the onion to the pan and cook for five minutes, stirring occasionally.
- Remove the pan from the heat, and add the garlic, Worcestershire sauce, thyme leaves (remove from stems), parmesan, and more salt/pepper if desired.
- Take the squash out of the oven and fill each half with the sausage mixture. Roast for an additional 30 minutes.
- The acorn squash should be roughly the same size. I bought fairly large ones for this dish. If yours are smaller, you may want to only use 3 sausages.