The changing autumn leaves signal the fall harvest of vegetables: squash, tomatoes, peppers, corn. When I see acorn squash on sale in the fall, I always pick some up to make stuffed acorn squash. My stuffed acorn squash recipe is from 2003, so it’s definitely stood the test of time.
And with tomatoes that I get from my own garden or as a gift from someone else’s, I always whip up a batch of salsa. Try the recipe linked here for an easy and delicious treat.
If you’re not familiar with the different types of squash, acorn squash resembles a dark green acorn, and it’s a mild-tasting squash.
Bake the Acorn Squash
Cooking squash is easy but takes some time since the squash flesh is rather firm. I like my squash to be completely soft, so I fully cook it before adding the stuffing to it.
To bake, slice the squash in half from top to bottom. Place the pieces upright (orange side up) in a 13×9 pan lined with either tin foil or parchment paper for easier cleanup afterward. You might have to squeeze a bit to fit the 4 pieces in, but they should fit.
Dot the open-faced squash pieces with 1 Tbsp butter. Then add salt and pepper to taste. Fill the pan with 1/2 inch of water, cover with foil, and bake at 400 degrees for an hour to an hour and 15 minutes, until the squash is quite soft.
Meanwhile, cook your sausage on the stovetop, together with the onion and celery. I like a good-quality sausage like Jimmy Dean because it doesn’t produce an unreasonable amount of grease like some of the cheaper brands. I also opt for the hot version of the sausage, but if you prefer a more mild taste, go for the regular or even the sage version.
Cook the sausage thoroughly until no pink remains, then drain the grease and add the parsley and cubed bread. Mix thoroughly.
When squash is done, remove it from oven and poke with fork to check for tenderness. If it seems as tender as mashed potatoes, it’s ready to be stuffed. Reduce your oven temperature to 350 degrees.
Divide and mound the sausage mixture into each squash half. Then sprinkle cheese on top and bake at 350 degrees for 15 minutes.
To eat, either serve each person a squash half or scoop all the interiors out onto individual plates.
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Stuffed Acorn Squash
Ingredients
- 2 medium-sized acorn squash
- 1 Tbsp butter
- Salt & pepper to taste
- 16-ounce pkg Jimmy Dean hot or regular sausage
- 1 large onion, finely chopped
- 1 rib celery, finely chopped
- 2 Tbsp fresh chopped parsley (or 1 Tbsp dry parsley)
- 1 slice bread, cut into small cubes
- 1/2 cup mozzarella cheese
Instructions
- Slice squash lengthwise from top to bottom and remove seeds.
- Place orange side up in 9X13 pan lined with tin foil or parchment paper.
- Dot squash with 1 Tbsp butter and salt & pepper to taste.
- Fill pan with 1/2 inch water and cover with foil.
- Bake squash @ 400 degrees 1 hour to 1 hour 15 minutes, until soft.
- Meanwhile, cook sausage with onion and celery until no pink remains in the sausage.
- Drain grease.
- Stir in parsley and bread cubes.
- When squash is ready, mound sausage mixture evenly into each squash half.
- Reduce oven temperature to 350 degrees.
- Sprinkle cheese on top.
- Bake uncovered 15 minutes @ 350 degrees.
Nutrition Facts
Stuffed Acorn Squash
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 523 | |
| % Daily Value* | ||
| Total Fat 36g | 55.4% | |
| Saturated Fat 12g | 60% | |
| Trans Fat | ||
| Cholesterol 78mg | 26% | |
| Sodium 837g | 34.9% | |
| Total Carbohydrate 35g | 11.7% | |
| Dietary Fiber 4g | 16% | |
| Sugars | ||
| Protein 24g | ||
| Vitamin A 1036 IU | Vitamin C 27mg | |
| Calcium 322mg | Iron 4mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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