Stuffed Acorn Squash

Delight in the simplicity of Stuffed Acorn Squash – a no-fuss dinner that’s both tasty and visually appealing. Picture this: acorn squashes sliced in half, ready to be filled with a flavorful mix of sausage and rice. It’s simple, it’s easy, and it’s sure to impress.

First things first, preheat your oven to a cozy 400°F. Cut the squashes, remove the seeds – no sweat. In one pan, cook sausage till it’s nice and golden. In another, onions and garlic are getting soft and transparent – easy peasy.

Now, the fun part. Mix the cooked sausage, onions, garlic, rice, sage, thyme, salt, and pepper in a bowl. Give it a good stir. Spoon this tasty combo into the waiting squashes, generously piling it up. Drizzle some olive oil on top – a finishing touch.

Bake for about 40-45 minutes; patience is key. The squashes become tender, the filling turns golden. Then, the big finish – Parmesan cheese. Sprinkle it on and back into the oven to get all melty and bubbly.

Wait a bit – just 5 minutes. Let everything settle. Now, serving becomes a breeze, and each bite is a burst of happiness.

What’s on your plate isn’t just dinner; it’s the simple joy of creating something extraordinary without the fuss. Stuffed Acorn Squash – where simplicity meets deliciousness.

Stuffed Acorn Squash

Stuffed Acorn Squash is a visually stunning and flavorful dish that marries simplicity with elegance. Halved acorn squashes are filled with a savory mixture of sausage, rice, and herbs, baked to perfection. In just over an hour, you'll have a comforting fall main course, each serving around 500 calories. This easy and customizable recipe is a celebration of making the ordinary extraordinary.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 500 kcal

Equipment

• Baking Sheet
• Chef's knife
• Cutting board
• Medium-sized mixing bowl
• Spoon
• Aluminum foil

Ingredients

  

• 2 acorn squashes halved and seeds removed
• 1 lb (450g) ground sausage (pork or turkey)
• 1 cup cooked rice
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ½ cup shredded Parmesan cheese
• Olive oil for drizzling

Instructions

 

• Preheat the oven: Preheat your oven to 400°F (200°C).
• Prepare the Squash: Cut the acorn squashes in half and scoop out the seeds. Place them on a baking sheet lined with aluminum foil.
• Cook the Sausage: In a skillet over medium heat, cook the ground sausage until browned and cooked through. Break it into crumbles with a spoon as it cooks.
• Sauté Onions and Garlic: In the same skillet, sauté the chopped onions and minced garlic until they are soft and translucent.
• Combine Ingredients: In a mixing bowl, combine the cooked sausage, sautéed onions, garlic, cooked rice, dried sage, dried thyme, salt, and pepper. Mix well.
• Stuff the Squash: Spoon the sausage and rice mixture into each acorn squash half, creating a generous mound. Drizzle each stuffed squash with olive oil.
• Bake: Bake in the preheated oven for 40-45 minutes or until the squash is fork-tender and the filling is golden brown.
• Cheese Topping: In the last 10 minutes of baking, sprinkle each stuffed squash with Parmesan cheese and return to the oven until the cheese is melted and bubbly.
• Rest and Serve: Allow the stuffed acorn squash to rest for about 5 minutes before serving. The flavors will meld, and the squash will be easier to handle.

Notes

1. Experiment with different types of sausage for varied flavors.
2. Feel free to add chopped nuts or dried fruits to the stuffing for extra texture and sweetness.
3. This recipe is easily customizable; try incorporating your favorite herbs or spices.

Keyword Easy Dinner, Fall Recipe, Sausage and Rice, Stuffed Acorn Squash