Sausage Stuffed Acorn Squash with Sage
Try out this harvest meal filled with the cozy, fall flavors of acorn squash, savory sausage and fresh sage. This dish is deliciously aromatic, and adorable as well ( who doesn’t love their very own squash half, stuffed and baked to a spoon-ably soft texture?) Sausage stuffed acorn squash with sage has all of the flavors and tastes of the Autumn season baked into a sumptuous meal. The best part? The kitchen prep for this all in one dish is simple, and the results look like you’ve spent hours in the kitchen, making this meal that is sure to become a Fall classic in your home.
The beginning of the harvest season brings many events (back to school), holidays (Halloween) and cool weather weekend outings (apple picking, pumpkin patches) and sometimes rushed dinners. This meal comes together quickly and is filled with nutrients and vitamins. Sausage stuffed acorn squash has been a mainstay on my families dinner table since I was a child during the cooler months. This enticing entree is savory, satisfying and most of all comforting during the cold months of the late Fall and Winter here in the Hudson Valley. Try my Turkey Chili for another squash infused, cozy Autumn meal idea.
In the Fall, squash really has a moment and rightfully so, especially when it comes to this recipe featuring buttery acorn squash. Serve this as a lite main course or side dish. (I like to serve up my stuffed squash with a quickly thrown together side salad of kale). This recipe can also be put together ahead of time, kept in the fridge and pulled out and baked right before serving, (perfect for those busy back to school weeknight dinners!)
Whenever you chose to serve this harvest season favorite, expect full tummies and contented smiles all around. This recipe is just a yummy (if there are leftovers) to serve the next day as a lite, quick lunch.
I love the versatility of squash, anyway you cook it, the flavors embody the Fall Season: tastes of comfort, coziness and an all around feeling of slowing down.
Tip: Use a spoon to scoop out the seeds before filling the acorn squash with sausage stuffing. If you don’t want your squash halves to wobble and lay flat while cooking, cut a small piece off the back (skin side) this will create a flat point and make for an even prettier presentation.
This baked recipe includes a surprising ingredient; maple syrup! A little goes along way here, so don’t overdo the miniscule amount written in the ingredient list. Squash has up to 3 grams of sugar (according to WebMD), the maple syrup brings the naturally occurring sweetness out even more. Rinse, salt and toast the squash seeds (just like you would with pumpkin seeds) for a quick nibble while the main course bakes.
Sausage Stuffed Acorn Squash with Sage
Ingredients
- 2 Whole Acorn Squash
- 1/2 Pound Italian Sausage 3 Medium Links
- 2 Tbsp Panko Breadcrumbs
- 1 Small Onion Chopped
- 2 Stalks Celery Chopped
- 1 Tsp Maple Syrup
- 6 Leaves Fresh Sage
- Olive Oil For Coating Pan
Instructions
- Preheat oven to 375℉.
- Slice the acorn squash in half. remove the seeds with a spoon by scraping the core out. Place squash in oil coated baking dish, skin side down. Set acorn squash aside.
- Chop sage into ribbons (chiffonade).
- Cut sweet Italian sausage from casing and discard casing. Place sausage and sage in a large bowl.
- Add chopped onion, celery, panko breadcrumbs, salt and pepper to bowl with sausage.
- Mash all ingredients together using your hands, until well combined.
- Form 4 equal balls with sausage stuffing and press into acorn squash halves. Place in oven and bake for 30 minutes. 15 minutes before squash is finished drizzled maple syrup over top.
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I just got some acron squash the other day. I’m excited to try this recipe!