Sausage and Mushroom Stuffed Acorn Squash Recipe
Here’s a delicious recipe for Sausage and Mushroom Stuffed Acorn Squash that’s hearty, flavorful, and perfect for fall. This recipe combines savory sausage and earthy mushrooms with tender, sweet acorn squash for a cozy, balanced meal.
Ingredients
- 1 medium acorn squash halved and seeds removed
- 1 tablespoon olive oil
- Salt and pepper to taste
- ¼ pound Italian sausage mild or spicy your choice
- ¼ cup diced onion
- 1 clove garlic minced
- ½ cup mushrooms chopped such as cremini or button mushrooms
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ cup breadcrumbs optional for extra texture
- ¼ cup grated Parmesan cheese plus extra for topping if desired
- ¼ cup chopped fresh parsley optional for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Brush the cut sides of the acorn squash halves with olive oil, then season with salt and pepper.
- Place them cut-side down on a baking sheet lined with parchment paper or foil.
- Roast for 25–30 minutes, or until the flesh is tender when pierced with a fork.
- While the squash roasts, heat a skillet over medium heat. Add the sausage, breaking it up with a spoon as it cooks.
- Once the sausage begins to brown, add the diced onion, cooking until softened and translucent (about 3–4 minutes).
- Add the minced garlic and mushrooms, stirring well, and cook until the mushrooms are tender, and the mixture is fragrant, about 5 more minutes.
- Season with dried thyme, sage, salt, and pepper. Remove from heat and stir in the breadcrumbs (if using) and Parmesan cheese.
- Return the stuffed squash to the oven and bake for another 10–15 minutes, until the filling is golden, and the cheese is melted.
- Garnish with fresh parsley for a burst of color and flavor, if desired.
