Stuffed Acorn Squash

Fall is one of my favorite seasons! The changing leaves, the pumpkins, the sweater weather, and the seasonal food!

This stuffed acorn squash recipe is bursting with seasonal fall flavors! The flavors from sausage, the apple and the sage all evoke the fall season. These acorn squashes are natural little bowls full of fall goodness.  These stuffed squashes present beautifully, and are simple to make ahead and finish in the oven. Perfect for your next fall dinner party!

 

First step to making the stuffed squash is to cut each of your acorn squash in half lengthwise.  Use a sharp knife, and be careful. These can be a little tough to cut through.  The use a spoon to scoop out all the seeds and pulp, leaving the inside smooth and clean.

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Next brush the inside of the squash with olive oil and season generously with salt and pepper. stuffed-acorn-squash-2

Place the squash skin side down on the baking sheet, and bake in the oven at 400 for about 40 minutes.

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After 40 minutes remove the squash from the oven, and flip over to cool.

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While the squash is baking you should brown the sausage. Cook over medium heat just until no longer pink, remove from the pan and set aside. stuffed-acorn-squash-4

Add the onions, celery, to the same pan used to cook the sausage. Saute until onions and celery begin to soften, about 3-5 minutes. Then Add the mushrooms and apple to the pan. Season with salt and pepper. Cook for another 3-5 minutes.  Remove from heat and set aside.

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Prepare stuffing according to package directions. Fold the sausage, and vegetable mixture into the stuffing.

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Divide the stuffing mixture evenly between each acorn squash half. Bake in the oven for an additional 20 minutes.

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While the stuffed squash is finishing in the oven, place a small frying pan over medium heat. Coat the bottom of the pan with a generous layer of olive oil. When the oil is hot and begins to shimmer carefully place the sage leaves in the oil and fry until crispy. Remove the squash from the oven, garnish with a fried sage leaf, and enjoy!

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Print

Stuffed Acorn Squash

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6

Ingredients

  • 3 Acorn Squash
  • 16 oz Spicy Italian Sausage casings removed
  • 3/4 cup Celery, diced
  • 3/4 cup Onion, diced
  • 3/4 cup Cremini Mushrooms, quartered
  • 1 Apple, cored and diced
  • 6 oz Herbed Stuffing Mix Pepperidge Farm recommended
  • 6 Sage Leaves
  • Olive oil
  • Salt
  • Pepper

Instructions

  1. Preheat the oven to 400. 

  2. Carefully cut the acorn squash in half length wise using a sharp chefs knife.  Use a spoon to scoop out all of the seeds. 

  3. Brush the inside of the cleaned acorn squash with olive oil and season with salt and pepper. 

  4. Place the acorn squash cut side down on a baking sheet.  Cook in the oven for about  40 minutes.  Remove from oven, flip them over so the cut side faces up, and set aside to cool

  5. In a large frying pan over medium heat cook the sausage just until it is no longer pink. Remove from the heat and set aside. 

  6. Add the onions, celery, to the same pan used to cook the sausage. Saute until onions and celery begin to soften, about 3-5 minutes. 

  7. Add the mushrooms and apple to the pan. Season with salt and pepper. Cook for another 3-5 minutes.  Remove from heat and set aside. 

  8. Prepare stuffing according to package directions. Fold the vegetable mixture and sausage into the stuffing. 

  9. Divide the stuffing mixture evenly between each acorn squash half. Bake in the oven for an additional 20 minutes. 

  10. While the stuffed squash is finishing in the oven, place a small frying pan over medium heat. Coat the bottom of the pan with a generous layer of olive oil. When the oil is hot and begins to shimmer carefully place the sage leaves in the oil and fry until crispy. 

  11. Remove the squash from the oven, garnish with a fried sage leaf, and enjoy! 

Recipe Notes

To make ahead for a dinner party, complete the recipe all the way up to filling the squash with the stuffing mixture. Store the stuffed squash in the fridge until the party. Then simply bake in the oven at 400 for about 25 minutes and serve! 

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