Print

Best Savory Brown Butter Stuffed Acorn Squash with Sausage

brown butter stuffed acorn squash with sausage - featured image
Print Recipe

This savory brown butter stuffed acorn squash with sausage is the ultimate fall comfort food. Nutty brown butter, savory sausage, sweet cranberries, and tender acorn squash come together in a dish that’s impressive enough for holidays but easy enough for a weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash (about 1 to 1.5 pounds each)
  • 1 pound bulk Italian sausage (sweet or hot)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup cooked quinoa or rice
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Carefully cut each acorn squash in half from stem to root end. Scoop out the seeds and stringy bits. Brush the cut sides and cavities with olive oil, then sprinkle with a pinch of salt and pepper. Place cut-side down on the prepared baking sheet. Roast for 25 minutes until just tender when pierced with a fork.
  3. While the squash roasts, place the butter in a small saucepan over medium heat. Let it melt, then swirl the pan occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom (about 4-5 minutes). When you smell a nutty aroma and see golden-brown color, immediately remove from heat and pour into a small bowl.
  4. In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, about 5-6 minutes until browned. Transfer to a plate with a slotted spoon, leaving about 1 tablespoon of drippings in the pan. Reduce heat to medium, add the diced onion, and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Return the cooked sausage to the skillet. Add the cooked quinoa or rice, dried cranberries, chopped pecans, fresh sage, salt, pepper, and red pepper flakes if using. Pour in the brown butter (reserve about 1 tablespoon for brushing later). Stir until well combined. Taste and adjust seasoning.
  6. Remove the squash from the oven and carefully flip them over so the cavities face up. Divide the filling evenly among the four squash halves, mounding it slightly. Drizzle or brush the reserved brown butter over the tops. Sprinkle with Parmesan cheese if using.
  7. Return the stuffed squash to the oven and bake for another 12-15 minutes until the filling is heated through and the tops are lightly golden. The squash should be completely tender when pierced with a fork.
  8. Let the squash rest for 5 minutes before serving. Serve warm, with extra brown butter drizzled on top if desired.

Notes

For the best brown butter, use a light-colored pan to see the color change and remove from heat immediately when it smells nutty. You can prep the squash and filling a day ahead and store separately in the fridge. For a vegetarian version, swap sausage for chickpeas or lentils with smoked paprika and fennel seeds. Leftovers keep in the fridge for up to 4 days and reheat well in the oven at 350°F for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, brown butter, sausage, fall recipe, comfort food, Thanksgiving side, gluten-free option

Find it online: https://sparklechew.com/best-savory-brown-butter-stuffed-acorn-squash-with-sausage/