Ah, acorn squash, the unsung hero of fall flavors! There’s just something about its tender, slightly nutty taste that feels like a hug from the inside out. And with these recipes—whether you’re a kitchen newbie or a seasoned chef—you’re in for a treat that’s as cozy as your favorite sweater, even if it sometimes tries to convince you it’s a bit more sophisticated than it really is.
Steps
- Preheat the oven to 400°F. Cut the acorn squash in half from stem to base using a sharp knife. Remove and discard the seeds and stringy core, then place the halves cut-side up on a baking sheet. Brush each half with olive oil, sprinkle with salt and pepper, and bake for about 40 minutes until tender. Set aside and reduce the oven temperature to 375°F.
- While the squash is baking, heat olive oil in a skillet over medium-high heat. Add the Italian sausage and cook until browned, breaking it into small pieces. Stir in the chopped mushrooms, onion, diced apple, salt, pepper, nutmeg, allspice, and minced garlic, cooking until the sausage is cooked through and the vegetables are soft.
- Once the squash is cool enough to handle, scoop out some of the flesh, leaving a 1/4-inch thick wall all around. Add the scooped squash to the sausage mixture in the skillet. Mix in the fresh herbs and half of the Parmesan cheese, adjusting seasoning as needed.
- Fill the hollowed squash halves with the sausage mixture. Sprinkle the remaining Parmesan cheese on top and bake at 375°F for about 15 minutes, until the cheese is melted and the filling is heated through. Serve hot, garnished with extra fresh herbs if desired.
Ingredients
- 1 pound Italian chicken or turkey sausage (about 2 links, casings removed, sweet or spicy)
- 8 ounces cremini (baby bella) mushrooms, finely chopped
- 1 small yellow onion, chopped
- 1 medium sweet-crisp apple, cored and finely diced (peel on or off)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ? teaspoon ground allspice
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage, thyme, or a mix (plus additional for serving)
- ½ cup shredded Parmesan cheese, divided
- 1 teaspoon olive oil for brushing squash halves
- Additional salt and pepper for seasoning squash
Nutritional Values
Calories: 1684kcal | Carbohydrates: 160g | Protein: 104g | Fat: 80g | Saturated Fat: 28g | Cholesterol: 284mg | Potassium: 5320mg | Fiber: 24g | Sugar: 44g | Vitamin A: 4348IU | Vitamin C: 248mg | Calcium: 1052mg | Iron: 52mg
FAQ
- Can I use a different type of sausage in the stuffed acorn squash recipe?
- Yes, you can use any type of sausage you prefer. The recipe suggests Italian chicken or turkey sausage, but you can also use pork sausage or a plant-based sausage alternative to suit your dietary preferences.
- What can I substitute for mushrooms if I don’t like them?
- If you’re not a fan of mushrooms, you can omit them from the recipe. Alternatively, you can replace them with another vegetable, such as bell peppers or zucchini, to maintain the volume and flavor of the filling.
- How do I store and reheat leftover stuffed acorn squash?
- To store leftovers, place them in an airtight container and refrigerate for up to three days. To reheat, place the stuffed squash in a baking dish with a small amount of water at the bottom, cover with foil, and warm in the oven at 350°F for about 15 minutes until hot.
- Can I freeze stuffed acorn squash, and how should I reheat it from frozen?
- Yes, you can freeze stuffed acorn squash. First, let it cool to room temperature, then freeze each half in a quart-sized freezer bag. To reheat, bake the frozen squash at 350°F for 45 to 50 minutes, adding extra cheese in the last 10 minutes if desired. You can also thaw it overnight in the refrigerator before reheating.
- What can I serve alongside stuffed acorn squash to complete the meal?
- Stuffed acorn squash pairs well with a variety of sides. Consider serving it with a fresh green salad, sautéed Brussels sprouts, or a slice of rustic bread like cornbread or whole grain loaf to complement the flavors.
Tips
- Prepare Ahead: Consider roasting the acorn squash halves or making the filling up to two days in advance. You can also prepare both components and stuff the squash, then refrigerate for up to two days before baking to save time on busy days.
- Cutting Acorn Squash Safely: To safely cut acorn squash, lay it on its side and use a sharp chef’s knife to cut from stem to end. If your knife gets stuck, pull it out and start again. Scoring the squash with a series of small incisions can also help guide your cut.
- Enhance Flavor with Fresh Herbs: For the best results, use fresh herbs like sage and thyme. They add a special touch and enhance the flavors in the dish compared to dried herbs.
- Reheating from Frozen: When reheating frozen stuffed acorn squash, bake it in a covered dish at 350°F for 45 to 50 minutes. Add extra cheese during the last 10 minutes for a melty finish. Alternatively, you can microwave it on high for 5 to 7 minutes if you’re short on time.
Equipment
- Rimmed Baking Sheet – Essential for keeping the squash stable while baking.
- Non-Slip Cutting Board – Useful for safely cutting the acorn squash.
- Sharp Chef’s Knife – Critical for effectively cutting the squash and other ingredients.
