Description
Delicious stuffed acorn squash filled with a savory and cheesy sausage, mushroom, and vegetable mixture. This comforting fall dish combines tender roasted acorn squash with a flavorful filling of ground sausage, celery, mushrooms, onion, sour cream, Parmesan cheese, and egg to bind it all together. Perfect as a side or a hearty main, this recipe offers a nostalgic family favorite that’s both satisfying and packed with seasonal goodness.
Ingredients
Acorn Squash
- 2 acorn squash, halved and seeded
Filling
- 1 pound ground sausage
- 1 cup chopped celery
- ½ cup chopped mushrooms
- ¼ cup chopped onion
- 1 large egg, beaten
- ½ cup sour cream
- ½ cup grated Parmesan cheese
Instructions
- Preheat and Prepare Squash: Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil. Place the acorn squash halves cut-side down on the prepared baking sheet.
- Roast the Squash: Bake the squash in the preheated oven for about 1 hour until tender when pierced with a fork. Remove from the oven, turn the squash halves cut-side up, and set aside to cool while leaving the oven on.
- Cook the Sausage: Heat a large skillet over medium-high heat. Add the ground sausage and cook, stirring frequently, until browned and crumbly, about 5 to 7 minutes. Drain excess grease and discard.
- Sauté the Vegetables: In the same skillet with the sausage, add chopped celery, mushrooms, and onion. Cook and stir until the celery softens, about 5 to 10 minutes. Remove from heat.
- Prepare the Filling Mixture: In a large bowl, beat the egg. Stir in sour cream and grated Parmesan cheese until combined. Add the sausage and vegetable mixture to the cheese mixture and stir thoroughly to combine.
- Stuff the Squash: Spoon the prepared filling into the roasted acorn squash halves, filling them generously.
- Bake the Stuffed Squash: Return the stuffed squash to the oven and bake until the filling is cooked through and slightly set, approximately 20 minutes.
- Serve: Remove from oven and serve warm as a tasty side dish or a comforting main meal.
Notes
- You can substitute Italian sausage with turkey sausage for a leaner option.
- For a vegetarian version, omit the sausage and increase mushrooms and add cooked lentils or plant-based sausage alternatives.
- To save time, prepare the filling while the squash roasts.
- Leftovers can be refrigerated and reheated within 2 days.
- Optional garnish: chopped fresh parsley or grated extra Parmesan cheese before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
