Sausage & Parmesan Stuffed Acorn Squash

4.93 from 13 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 see note
16 ounces Italian sausage
Salt & pepper to taste
4 tablespoons butter cut into 4 pats
1/2 medium onion chopped
2-3 cloves garlic minced
1/2 tablespoon Worcestershire sauce
2 sprigs fresh thyme
1.5 cups freshly grated parmesan cheese

Instructions

Preheat your 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 pat of butter in each half. Roast for 30 minutes.
Meanwhile, brown the sausage meat in a skillet over medium-high heat for 5 minutes and break it up with a spoon as it's cooking.
Add the onions to the pan and cook for 5 minutes, stirring occasionally. Spoon out and discard the extra fat.
Remove the skillet from the heat, and stir in the garlic, Worcestershire sauce, thyme leaves (remove from stems), and parmesan.
Take the squash out of the oven and fill each half with the sausage mixture, then roast for an additional 25-30 minutes or until the squash is tender.

Notes

The acorn squash should be roughly the same size. Last time I made this recipe, I bought fairly large ones for this dish (they were 1 lb. 12 oz each). If yours are smaller, you may want to use less sausage. Anywhere around a pound or so of sausage meat should work fine.
Buy bulk Italian sausage or sausage links and take the meat out of the casings.

Nutrition