Sausage & Parmesan Stuffed Acorn Squash

4.92 from 12 votes

Sausage & Parmesan Stuffed Acorn Squash

This sausage stuffed acorn squash recipe makes a cozy and delicious cold weather meal! It's loaded with parmesan cheese, butter and fresh thyme - you'll love the fall flavors!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: sausage stuffed acorn squash

Servings:

Author: Natasha Bull

Ingredients

2 acorn squash
1 pound Italian pork sausage see note
Salt & pepper to taste
Butter to taste
1/2 medium onion chopped
2-3 cloves garlic minced
1/2 tablespoon Worcestershire sauce
2 sprigs thyme
1.5 cups freshly grated parmesan cheese

Instructions

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, brown the sausage meat in a skillet over medium-high heat for 5-7 minutes and break it up with a spoon as it's 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.

Notes

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 use less sausage (I used 4 from a 5-pack of Johnsonville Mild Italian sausages and took the sausage meat out of the casings)... anywhere around a pound or so of sausage meat should work fine.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition