Rosa J. Whitesel
This Italian sausage stuffed acorn squash is a yummy way to showcase the best flavors of fall. It’s hearty, satisfying, and perfect for a cozy autumn meal. I especially love this recipe because it lets me use fresh ingredients straight from my garden, like acorn squash, herbs, and onions.
This year, my acorn squash plants were incredibly productive, so I’ve been experimenting with new ways to enjoy them. This recipe is a winner! The sweetness of the squash complements the savory sausage filling perfectly. With the addition of fragrant herbs and melted mozzarella, it’s a simple yet elegant dish that’s sure to impress.
#1 Ingredients
#2 Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place the squash halves cut-side up on a baking sheet.
- Bake in preheated oven for 30 minutes, or until slightly softened.
- While the squash is baking, heat the olive oil in a large skillet over medium heat.
- Add the sausage and cook, breaking it up with a spoon, until browned.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Pour in the marinara sauce and stir in the Italian seasoning. Simmer for 10 minutes to allow the flavors to meld.
- Remove from heat and stir in the Parmesan cheese, salt, and pepper.
- Remove the squash from the oven and fill each half with the sausage mixture.
- Top with shredded mozzarella cheese.
- Return to the oven and bake for 15-20 minutes, or until the squash is tender, the filling is heated through and the cheese is melted and bubbly.
- Garnish with fresh basil or parsley.
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#3
#4 Variations to Spice Things Up
#5
- Spice It Up: If you like a little heat, try using hot Italian sausage instead of sweet. You can also add a pinch of red pepper flakes to the filling for an extra kick.
- Veggie Boost: Add more vegetables to the mix! Chopped bell peppers, mushrooms, or zucchini would all be delicious additions to the filling.
- Cheese Lover’s Dream: Mix in some ricotta or fontina cheese along with the Parmesan for an extra creamy and cheesy filling.
- Go Greek: Swap the Italian sausage for ground lamb, use feta cheese instead of mozzarella, and add some chopped olives and oregano to the filling for a Mediterranean twist.
- Autumn Harvest: Embrace the fall flavors by adding chopped apples, cranberries, or pecans to the filling.
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#7 Make-Ahead Prep
- The squash can be halved and baked a day ahead of time. To me, you’ll have better results baking it the day you plan to serve it.
- The sausage filling can also be made ahead of time and stored in the refrigerator.
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#8 Storing Your Italian Stuffed Acorn Squash
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To me, it is unnecessary to freeze this recipe so I’ve never done it before. But if you want to do it, allow the stuffed squash to cool completely. Wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bake in a preheated oven at 350°F (175°C) until heated through.
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#9 Final Thoughts About Making Italian Sausage Stuffed Acorn Squash
This Italian sausage stuffed acorn squash is a delicious way to celebrate the flavors of fall. Whether you grow your own squash or buy it from the market, I hope you give this recipe a try! If you do, please tell me what you think in the comments below.
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