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Crowd-Pleasing Stuffed Acorn Squash with Sausage: Easy 5-Ingredient Recipe

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This crowd-pleasing stuffed acorn squash with sausage is proof that the best recipes often come from happy accidents. Simple enough for a busy weeknight but impressive enough to steal the show at your next gathering.

Ingredients

Scale
  • 2 medium acorn squashes (about 1 ½ pounds each)
  • 1 pound ground sausage (mild or sweet Italian recommended)
  • 1 cup cooked rice (white or brown)
  • ½ cup dried cranberries
  • ½ cup shredded Parmesan cheese (plus more for topping)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: ¼ cup chopped fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Prepare the acorn squashes: Carefully cut each squash in half from stem to tip using a sharp chef’s knife. Scoop out the seeds and stringy pulp with a spoon. Brush the cut sides and the cavities with olive oil, then season with salt and pepper.
  3. Roast the squash: Place the squash halves cut-side down on your baking sheet. Roast for 20-25 minutes, until the flesh is just tender when pierced with a fork.
  4. Cook the sausage: While the squash roasts, heat a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (about 6-8 minutes). Transfer the cooked sausage to a mixing bowl.
  5. Make the filling: To the bowl with the sausage, add the cooked rice, dried cranberries, and ½ cup of Parmesan cheese. Stir until well combined. Taste and adjust seasoning with salt and pepper if needed.
  6. Stuff the squash: Carefully flip the roasted squash halves over so they’re cut-side up. Divide the filling evenly among the four cavities, mounding it slightly. Sprinkle extra Parmesan cheese on top of each stuffed squash.
  7. Bake the stuffed squash: Return the baking sheet to the oven and bake for another 15-20 minutes, until the filling is heated through and the cheese on top is melted and golden brown. If the tops brown too quickly, tent loosely with aluminum foil for the last 5 minutes.
  8. Rest and serve: Let the stuffed squash rest on the baking sheet for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Pre-roasting the squash ensures it’s perfectly cooked without becoming mushy. You can make the filling up to 2 days in advance. For a vegetarian version, swap sausage with plant-based meat or cooked lentils. For a spicy kick, use hot Italian sausage and add red pepper flakes.

Nutrition

Keywords: stuffed acorn squash, sausage, fall recipe, easy dinner, crowd-pleaser, 5-ingredient, holiday side dish

Find it online: https://sparklechew.com/crowd-pleasing-stuffed-acorn-squash-with-sausage-easy-5-ingredient-recipe/