Best 10 Acorn Squash With Sausage Filling Recipes

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH

Steps:

• For the squash: Preheat the oven to 400 degrees F.
• Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
• Lower the oven temperature to 350 degrees F.
• Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
• For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
• Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.

ACORN SQUASH WITH SWEET SPICY SAUSAGE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the squash halves face-down in a baking dish in 1 inch of water and bake until flesh is tender, about 45 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside.
• Once the squash halves are tender, discard the water. Generously sprinkle brown sugar into the cavity of each squash half, reserving about 1/4 cup for later use. Fill the squash halves with the browned sausage, and top with the reserved brown sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

SQUASAGE (SAUSAGE-STUFFED SQUASH)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
• Place squash, cut sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
• Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
• Bake in the preheated oven until filling is cooked through, about 20 minutes.

STUFFED ACORN SQUASH WITH SAUSAGE AND KALE

Steps:

• Heat oven to 400 degrees. Carefully halve cut each squash in half through the stem, removing the stem if still attached. Scoop out and discard the seeds, and place the squash halves on a sheet pan, cut-side up. (You may want to trim the bottom of the squash halves slightly so they don't wobble on the pan.) Brush each squash generously with olive oil and sprinkle with salt and pepper. Roast until the flesh is very tender when pierced with a knife, 35 to 40 minutes.
• Meanwhile, if using the hazelnuts, heat a large skillet slicked with olive oil over medium. Add the hazelnuts and toast, tossing often, until the skins begin to split and the nuts are fragrant, about 5 minutes. Transfer the nuts to a cutting board to cool. Once cooled, roll the nuts around on the board with the palm of your hand to remove some of the skins. Discard the skins, coarsely chop the nuts, sprinkle lightly with salt, then set aside.
• Add 2 tablespoons olive oil to the skillet and heat over medium-low. Add the shallots and cook for 3 to 5 minutes, stirring occasionally, until translucent. Add the sage and garlic and cook for 1 minute, stirring often, until the garlic is fragrant. Add the kale and cook, tossing, just until it begins to wilt.
• Raise the heat to medium-high and add the sausage, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, crumbling the sausage with a wooden spoon as it cooks, until no longer pink, about 6 minutes. Add the wine and cook, scraping any browned bits from the bottom of the pan, until about half the liquid has evaporated. Remove the skillet from the heat.
• Using a small spoon, gently scrape about 3 heaping tablespoons of flesh from the cavity of each squash (you should have about 1 cup altogether) and add it to the sausage, along with the rice and Parmesan. Mix thoroughly until combined, breaking up any chunks of squash.
• Divide the sausage mixture among the squash halves, filling each one to the top. (Depending on the size of the squash cavities, you may need to slightly heap the filling.) Return the sheet pan to the oven to roast for 15 to 20 minutes, or until the filling is heated through and starting to brown on top.
• Sprinkle with chopped hazelnuts and parsley, if using, and serve hot.

ACORN SQUASH WITH SAUSAGE BREAD STUFFING

Steps:

• Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh. Place in a large roasting pan and set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
• Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 45 minutes. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.

ACORN SQUASH WITH KALE AND SAUSAGE

Steps:

• Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

ACORN SQUASH WITH SAUSAGE

Steps:

• Put squash halves, cut side down, in microwave-safe dish.
• Add 1/4 inch water.
• Cover with plastic wrap.
• Cook on high for 15-20 minutes or until tender when pierced with fork.
• (Or bake in 350 degree oven for 50-60 minutes.) In large skillet, heat canola oil over medium heat.
• Add onion and mushrooms.
• Cook 5 minutes.
• Add bell pepper and garlic.
• Cook 1 minute.
• Remove from skillet with slotted spoon.
• Drain on paper towels.
• Discard drippings.
• In same skillet, brown and crumble sausage over medium-high heat.
• Drain.
• Add onion mixture and bread cubes.
• Season with pepper to taste.
• Reduce heat to medium.
• Cook 3 minutes, stirring occasionally.
• Remove squash from microwave, carefully removing plastic wrap.
• Turn squash cut sides up.
• Spoon 1/4 of sausage mixture into each squash half.
• Top with parmesan.
• Serve immediately.

ACORN SQUASH WITH SAUSAGE FILLING

Steps:

• Preheat oven to 400-410 degrees. Cut acorn squashes in half long-wise and scoop out the seeds using an ice cream scoop. Generously rub the cut sides of the squash with olive oil and sprinkle with salt. Place 4 halves face down on a parchment covered baking sheet and bake for 30-35 minutes until the flesh is fork tender.
• Meanwhile, slice the bacon into lardons and fry until crispy. Remove from frying pan. Drain all the fat from the pan. Dice up celery and onion, peel core and finely dice the apple. Add celery, onion, apple and sausage to the frying pan and fry until the sausage is brown and the veggies and apple start to soften.
• Wash spinach or kale and remove woody ribs or stems. Roughly chop until you have about 2 cups (or a little more). Add spinach or kale to the frying pan and wilt with the other ingredients for about a minute. Taste and season with salt and pepper as needed.
• Remove the pan from the heat and add bacon back into the frying pan and a scant cup of breadcrumbs. Mix well until breadcrumbs absorb most/all the liquid.
• Remove squash from oven after 30-35 baking and turn flesh side up. Spread 1 tablespoon of brown sugar into each 1/2 squash and fill with sausage filling, packing it down and mounding it up until full. Return filled squash to oven and bake another ten minutes. Serve each person 1/2 a filled squash.