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.
- 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)
- 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.
- 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.
- 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 donât burn. Remove the skillet from the heat.
- 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 itâs not steaming.
- 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 doesnât give out. Garnish with chopped parsley, if desired and enjoy.
Then it’s baked until the squash is tender, and the sausage stuffing is golden brown. Line a large baking sheet with parchment paper to prevent sticking and for easy clean up.
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.
Place each half on the baking sheet hollow side up. Brush lightly with olive oil and sprinkle with a pinch of salt. 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. 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 preparation 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. Take the skillet off the heat and allow it to cool a bit so it’s not steaming.
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.
