Sausage Stuffed Acorn Squash

This sausage stuffed acorn squash is a lovely dish for fall. In this recipe, acorn squash is stuffed with flavorful pork sausage and toasted almonds. Then it’s baked until the squash is tender, and the sausage stuffing is golden brown.

Course Main Course

Cuisine American

Keyword sausage

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 585kcal

Author Elizabeth

Ingredients

2 Acorn Squash ends cut off, cut in half and seeds scooped out
2 tablespoons Olive Oil divided (1 tablespoon for the acorn squash and 1 tablespoon to cook the sausage)
½ teaspoon Salt we use kosher salt
½ cup Sliced Almonds lightly toasted
1 Small Onion finely diced
2 Celery Ribs diced
2-3 Garlic Cloves minced
1 pound Pork Sausage casings removed and torn into small pieces, or use bulk sausage
Chopped Parsley for garnish optional

Instructions

You will also need: Parchment paper, large baking sheet, pastry brush
Preheat the oven to 400°F.
Line a large baking sheet with parchment paper to prevent sticking and for easy clean up.

Prepare the acorn squash

Slice a thin piece off both ends off the acorn squash without going too deep into the flesh.
Cut each in half in the middle (not lengthwise) so that each half has a cut off end.
Use a spoon to gently scoop out the seeds.
Place each half on the baking sheet hollow side up. Brush lightly with olive oil and sprinkle with a pinch of salt.
Bake the acorn squash for 20 minutes.

Prepare the sausage mixture while the acorn squash is in the oven

Toast the almonds by placing them in a non-stick skillet over medium heat; cook gently for about 5-7 minutes until they are lightly golden. Shake the skillet often and keep an eye on them so they don’t burn. Remove the skillet from the heat.

Cook the sausage

Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the onions and celery, cook for 3 minutes until the onions are translucent and start to soften, stir frequently.
Add the garlic, cook for 1 minute, stirring frequently.
Raise the heat to medium-high and add the sausage. Cook, about 5-6 minutes to brown, stirring frequently and breaking up large pieces with a wooden spoon or spatula.
Lower the heat to medium-low and add the sliced almonds, stir to combine and continue cooking for 5-6 minutes to cook through, stir frequently.
Remove excess oil rendered, if desired. (See notes section)
Taste the sausage and add salt to taste if needed. As a reference we did not add extra to ours.
Take the skillet off the heat and allow it to cool a bit so it’s not steaming.

Stuff the acorn squash

Preheat the oven to 350°F
Divide the sausage mixture between the four acorn squash halves.
Return them to the oven and bake another 20 minutes or until the squash is tender when pricked with a fork or knife.
Use a spatula to serve so the bottom of the acorn squash doesn’t give out. Garnish with chopped parsley, if desired and enjoy.

Notes

Depending on the sausage there could be excess oil after browning. To remove it from the pot, follow these easy steps: Take the pot off the heat. Pile the browned sausage to one side of the pot and tip it slightly so the oil pools opposite the meat. Use a ladle or large spoon to scoop most (or all) of it out. Level the pot, place it back over the heat and continue with the recipe.

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