This sausage stuffed acorn squash is a lovely dish for fall. In this recipe, roasted acorn squash is stuffed with flavorful pork sausage and toasted almonds. Then it’s baked until the squash is tender, and the sausage stuffing is golden brown.
I love when the summer is over. There are many places around the world where this is not a popular sentiment, but I live in South Florida and it is way too hot here! If you’ve ever been through a Miami summer, you know what I mean.
So, when October and November roll around and the days are less hot (because it won’t actually be cold) I break out the fall recipes. Like this sausage acorn squash recipe, pumpkin apple soup and chili cornbread casserole are absolutely delicious.
Ingredients
- Produce – Most of the ingredients for this fall dish you can get in the produce section, acorn squash, onions (use white or yellow), celery, and garlic.
- Sausage – For this dish we use pork sausage, the type that comes in a roll (like Jimmy Dean, but there are other brands available). You can also use mild or hot Italian sausage, which will also provide a ton of flavor.
- Oil – We use olive oil to lightly brush the inside of the squash or use a light tasting oil that will hold up to baking without smoking and burning.
- Almonds – Find sliced almonds either in the baking aisle or the produce section of larger grocery stores, or online. Once the pack is opened store them in a zip top bag in the refrigerator to extend their shelf life.
- Herbs and spices – The stuffed squash is simply seasoned with salt (we use kosher salt). The sausage is super flavorful so we can keep the rest of the ingredients to a minimum. Also, if you’d like, a little finely chopped parsley for garnish at the end adds some color.
You will also need:
- Large baking sheet – use a large enough pan where the squash does not touch
- Parchment paper – to prevent sticking and easy clean up
- Pastry brush – to apply the oil on the acorn squash pieces
Recipe tips
If you’re using sausage links run a sharp knife tip down the length of the sausage and remove the casings. Whether you’re using links or bulk, tear the sausage into small pieces. This will make it much easier to break up the sausage once it hits the hot skillet.
Choose acorn squash that are roughly the same size. They should be a dark green color (and may have an orange section). The exterior should be free of blemishes and hard, with no soft spots.
Depending on the sausage used there could be excess oil after browning. To easily remove it: Take the pot off the heat. Pile the browned sausage to one side of the pot and tip it slightly so the oil pools opposite the meat. Use a ladle or large spoon to scoop most (or all) of it out. Level the pot, place it back over the heat and continue with the recipe.
Instructions
Preheat oven to 400°F
- Prepare the acorn squash.
- Start by slicing off a thin piece off both ends. Keep the piece thin so that the flesh stays intact.
- Cut each in half in the middle (not lengthwise) so that each half has a cut off end.
- Use a spoon to gently scoop out the seeds.
Line a large baking sheet with parchment paper. Place each half on the baking sheet cut side up. Brush lightly with olive oil and sprinkle with a pinch of salt. Roast the acorn squash for 20 minutes.
Prepare the sausage mixture while the acorn squash bakes
Toast the almonds
Place them almonds in a non-stick skillet over medium heat; cook gently for about 5-7 minutes until they are lightly golden. Shake the skillet often and keep an eye on them so they don’t burn. Remove the skillet from the heat.
Cook the sausage mixture
- Heat 1 tablespoon of olive oil in a large, deep pan over medium heat. Add the onions and celery, cook for 3 minutes until the onions are translucent and start to soften, stir frequently.
- Add the garlic, cook for 1 minute, stirring frequently.
- Raise the heat to medium-high and add the sausage. Cook, about 5-6 minutes to brown, stirring frequently and breaking up large pieces with a wooden spoon or spatula.
- Lower the heat to medium-low and add the sliced almonds, stir to combine and continue cooking for 5-6 minutes to cook through, stir frequently.
Remove excess oil rendered, if desired, then take the sausage mixture off the heat and allow it to cool a bit so it’s not steaming.
Stuff the roasted acorn squash
Preheat the oven to 350°F and divide the sausage mixture between the four acorn squash halves.
Return them to the oven and bake another 20 minutes or until the squash is tender when pricked with a fork or knife.
Use a spatula to serve so the bottom of the acorn squash doesn’t give out. Garnish with chopped parsley, if desired and enjoy.
You may also like these recipes that are perfect for fall:
- Mushroom Rice Pilaf
- Creamy Butternut Squash Soup
- Frito Pie Casserole
- Sweet Potato Casserole
- Turkey White Bean Chili
📖 Recipe
Sausage Stuffed Acorn Squash
Ingredients
- 2 Acorn Squash ends cut off, cut in half and seeds scooped out
- 2 tablespoons Olive Oil divided (1 tablespoon for the acorn squash and 1 tablespoon to cook the sausage)
- ½ teaspoon Salt we use kosher salt
- ½ cup Sliced Almonds lightly toasted
- 1 Small Onion finely diced
- 2 Celery Ribs diced
- 2-3 Garlic Cloves minced
- 1 pound Pork Sausage casings removed and torn into small pieces, or use bulk sausage
- Chopped Parsley for garnish optional
Instructions
- You will also need: Parchment paper, large baking sheet, pastry brush
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment paper to prevent sticking and for easy clean up.
Prepare the acorn squash
- Slice a thin piece off both ends off the acorn squash without going too deep into the flesh.
- Cut each in half in the middle (not lengthwise) so that each half has a cut off end.
- Use a spoon to gently scoop out the seeds.
- Place each half on the baking sheet hollow side up. Brush lightly with olive oil and sprinkle with a pinch of salt.
- Bake the acorn squash for 20 minutes.
Prepare the sausage mixture while the acorn squash is in the oven
- Toast the almonds by placing them in a non-stick skillet over medium heat; cook gently for about 5-7 minutes until they are lightly golden. Shake the skillet often and keep an eye on them so they don’t burn. Remove the skillet from the heat.
Cook the sausage
- Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the onions and celery, cook for 3 minutes until the onions are translucent and start to soften, stir frequently.
- Add the garlic, cook for 1 minute, stirring frequently.
- Raise the heat to medium-high and add the sausage. Cook, about 5-6 minutes to brown, stirring frequently and breaking up large pieces with a wooden spoon or spatula.
- Lower the heat to medium-low and add the sliced almonds, stir to combine and continue cooking for 5-6 minutes to cook through, stir frequently.
- Remove excess oil rendered, if desired. (See notes section)
- Taste the sausage and add salt to taste if needed. As a reference we did not add extra to ours.
- Take the skillet off the heat and allow it to cool a bit so it’s not steaming.
Stuff the acorn squash
- Preheat the oven to 350°F
- Divide the sausage mixture between the four acorn squash halves.
- Return them to the oven and bake another 20 minutes or until the squash is tender when pricked with a fork or knife.
- Use a spatula to serve so the bottom of the acorn squash doesn’t give out. Garnish with chopped parsley, if desired and enjoy.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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