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Cozy Sausage & Sage Stuffed Acorn Squash: Easy Holiday Dinner

cozy sausage and sage stuffed acorn squash - featured image
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A comforting main course featuring roasted acorn squash halves filled with a savory mixture of Italian pork sausage, fresh sage, breadcrumbs, and Parmesan cheese. This dish offers holiday flavors with a quick preparation time, making it perfect for busy weeknights or festive gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound Italian-style pork sausage (casings removed)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh sage leaves, chopped
  • 1 cup panko or dried breadcrumbs
  • 1/2 cup grated Parmesan or Pecorino Romano cheese
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil (for roasting)
  • Salt and black pepper to taste
  • Pinch of nutmeg

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash the acorn squashes and slice each in half lengthwise. Use a melon baller or spoon to scoop out seeds and some flesh to create space for stuffing.
  3. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on the baking sheet and par-roast for 20-25 minutes until fork-tender.
  4. While squash roasts, brown the pork sausage in a medium skillet over medium-high heat, breaking it up with a spoon. Drain excess grease, leaving about a tablespoon.
  5. Add diced onion to the skillet and cook until translucent (about 5 minutes). Add garlic and chopped sage, cooking for 1 minute until fragrant. Remove from heat.
  6. In a large bowl, combine the sausage mixture with breadcrumbs, Parmesan cheese, softened butter, maple syrup, nutmeg, salt, and pepper. Mix until evenly distributed.
  7. Remove squash from oven and flip cut-side up. Spoon the stuffing into each half, packing it down gently and mounding slightly on top.
  8. Return to oven and bake for 15-20 minutes until stuffing is heated through and edges are golden brown.
  9. Remove from oven, brush with melted butter if desired, and let cool for 5 minutes before serving.

Notes

Par-roasting the squash cut-side down is critical to ensure it cooks evenly without becoming mushy. Drain excess grease from the sausage to prevent a soggy filling. Leave about 1/4 inch of flesh attached to the skin to prevent the bottom from getting too soft. Fresh sage is recommended over dried for the best flavor.

Nutrition

Keywords: acorn squash, stuffed squash, sausage recipe, holiday dinner, easy main course, pork sausage, sage, comfort food, gluten-free option

Find it online: https://gleefulfork.com/cozy-sausage-and-sage-stuffed-acorn-squash-easy-holiday-dinner/