Recipe: Italian Sausage Stuffed Acorn Squash
Italian Sausage Stuffed Acorn Squash
Spicy italian sausage is taken to the next level and stuffed into a sweet, creamy acorn squash with perfectly crisp topping.
2 medium acorn squash
3 tablespoons olive oil, divided
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 pound hot italian sausage, casings removed
1/4 teaspoon dried sage
1/4 teaspoon cinnamon
3/4 cup grated parmesan cheese, divided
1/2 cup panko breadcrumbs
1 tablespoon melted butter
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley (optional)
Preheat oven to 425*
While oven is preheating, slice acorn squash in half crosswise, and scoop out seeds. Brush with one tablespoon of olive oil and roast squash halves cut side down for 30-40 minutes or until squash is fork tender.
While squash is roasting, heat one tablespoon of olive oil in a large skillet or dutch oven over medium heat. Add onions, garlic and Italian sausage and cook until it’s cooked through, breaking it apart into tiny pieces with a wooden spoon. Once sausage is fully cooked, add in cinnamon and sage and saute for another 1-2 minutes. Then turn the heat off and stir in 1/2 cup of parmesan cheese.
In a small bowl, mix together remaining 1/4 cup parmesan cheese, panko bread crumbs, garlic powder and parsley. Then stir in the melted butter and remaining tablespoon of olive oil.
Once squash is fork tender, remove from oven and turn up the heat to 500* Stuff squash halves with sausage mixture and then top with the Parmesan and panko crumbs. Bake or broil for 3-4 minutes or until the topping turns golden brown. Serve hot.
This recipe will keep for at least 3 days in the refrigerator in an air tight container. To reheat, cover with foil and bake at 350* for 15-20 minutes or until squash and sausage are heated through. Remove foil and bake uncovered for the last 5 minutes of heating time. For a super crispy topping, you can also broil the squash for 1-2 minutes after heating.