I love all kinds of squash (butternut, spaghetti, yellow, zucchini…), which is quite evident by my regular Facebook and Instagram posts. Just check out this, this, and this. And last Thanksgiving I had acorn squash for the first time (which was seriously delicious), but for some reason haven’t had it since. Lately, I’ve seen a few stuffed acorn squash recipes floating around and have been wanting to try them. So I took some inspiration from those and created my own 🙂
- 2 small-medium acorn squash
- 1/2 chopped onion (I used yellow, you could also use white)
- 1 Tbsp olive oil
- Salt and Pepper
- 3 chopped garlic cloves (I use the minced garlic packed in water)
- 1 chopped apple
- 1 cup chopped mushrooms
- 1/2 cup bread crumbs (I used Trader Joe Organic)
- 1/2 lb. sausage (I used savory sage, however, spicy or regular would also work!)
- 1/2 cup parmesan cheese (divided)
Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with non-stick spray.
Helpful tip! Make very shallow piercings on the top and bottom of your acorn squash and microwave for a few minutes (mine needed about 3 mins). This will help soften the squash, so you can cut them up MUCH easier! Save yourself the struggle and don’t skip this step 🙂
Remove from the microwave and cut off the very top and bottom of the acorn squash to create a flat base. Be careful not to cut too far into the squash or you’ll have a hole in the bottom of your bowl (not speaking from experience or anything, lol). Then cut each acorn squash in half and scoop out the seeds to make four individual bowls.
Place the four bowls on your foil lined baking sheet. Brush olive oil inside and on top of the acorn squash and sprinkle with salt and pepper.
Roast in your pre-heated oven for 40 minutes – 1 hour (mine needed 40 mins). You’ll know they’re done when you can easily pierce them with a fork, but they’re still holding they’re shape.
While those are cooking, chop up your onions, mushroom and apple.
Next brown the 1/2 lb of sausage, drain, but leave a liiiitle bit of grease in the bottom to cook the veggies/apple.
Using the same pan (I love my Calphalon Unison Nonstick Pan’s btw – we use them multiple times a day pretty much everyday!), add the onions and garlic, and saute until the onions begin to soften (stirring occasionaly).
At this point, I apparently forgot what I was doing and didn’t take any pictures of the next couple steps, but I think you’ll get the gist. 🙂 Add the mushrooms, apple and cooked sausage to the onions. Saute until the apple is slightly softened. Mix in the 1/2 cup breadcrumbs and 1/4 cup of parmesan cheese, remove from heat. Add a sprinkling of salt and pepper, if necessary. Note: The flavors will come together even more while cooking in the oven 🙂
Once the acorn squash is done, take them out of the oven. Look at these beautiful babies! Then divide the mixture into each of the individual bowls and return to the oven (at 400) for 20 mins. Add the remaining 1/4 cup of parmesan cheese in the final five minutes.
These were so delicious and boyfriend approved (he ate two!) I hope you enjoy!
Do you have a love for squash like I do? Do you think you’ll try this recipe? Let me know if you do!