Sunny's Italian Sausage-Stuffed Acorn Squash Recipe

Sunny's Italian Sausage-Filled Acorn Squash

Difficulty: Easy
Makes: 4 portions
Nutrition Info Per Portion (1 of 4 portions):
Calories 584
Total Fat 43 g
Saturated Fat 12 g
Carbohydrates 38 g
Dietary Fiber 7 g
Sugar 8 g
Protein 17 g
Cholesterol 58 mg
Sodium 904 mg

Overall Time: 1 hr 30 min
Hands-On: 25 min

Ingredients

For the Squash:

• 2 acorn squash, cut in half from stem to bottom and seeds scooped out
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

For the Stuffing:

• 1 tablespoon olive oil
• 2 links (8 ounces) spicy Italian sausage, casings taken off
• 1/2 cup diced red onions
• 1/4 teaspoon hot Hungarian paprika
• 1/4 teaspoon pumpkin pie spice
• 6 fresh sage leaves, minced
• 1 stalk celery, diced small
• 1 red bell pepper, seeded and diced small
• Kosher salt and freshly ground black pepper
• 1/2 cup shredded Cheddar-Monterey Jack cheese mix
• 1/2 cup chopped walnuts
• 1/4 cup dried cranberries, chopped small
• Chopped fresh parsley, for topping

Instructions

1. Prepare the squash: Heat the oven to 400 degrees F. Arrange the squash halves cut-side up on a baking sheet and brush with olive oil. Generously season with salt and pepper. Bake until the edges start to curl and a fork test shows soft flesh inside, around 40 minutes. Let it cool enough to work with safely.
2. Reduce oven heat to 350 degrees F.
3. Spoon out the squash flesh into a big bowl, keeping roughly 1/4 inch of flesh in each half to preserve the shape.
4. Make the stuffing: Heat a large skillet over medium-high. Add olive oil and sausage. Break up the sausage into small crumbles like ground meat using a wooden spoon as it cooks. When fat starts releasing from the sausage, mix in the onions, paprika, pumpkin pie spice, sage, celery, bell pepper, and a bit of salt. Continue cooking until sausage is fully cooked and veggies soften up.
5. Combine the skillet mixture with the squash flesh in the bowl. Add cheese, walnuts, and cranberries, then mix well. Adjust salt and pepper to taste. Stuff the mixture back into the squash shells and return to the oven until cheese melts and tops turn golden, about 15 additional minutes. Finish with a sprinkle of parsley and serve while hot.

Why You'll Love This Dish

Imagine biting into tender, naturally sweet acorn squash brimming with spicy Italian sausage, crunchy walnuts, and bursts of tart cranberrySunny Anderson's masterpiece turns fall's star veggie into an irresistible, cozy main. Ready in under 90 minutes with just 25 minutes hands-on, it's your ticket to wow-worthy dinners that feel gourmet but couldn't be simpler.

Pre-roast the squash boats for perfect shape and caramelized edges, then blend the scooped flesh with a savory filling punched up by smoky paprika, warm pumpkin pie spice, and earthy sage. Sauted veggies add crunch, melty cheese binds it all, creating a golden-topped stuffing that's hearty yet balanced584 calories per serving packed with protein, fiber, and fall flavors.

Pro tips for success:

• Use a rimmed sheet with parchment for zero mess.
• Crush sausage evenly for perfect browning.
• Taste before stuffingseason boldly!

Pair with balsamic greens or crusty bread. Go lighter with turkey sausage, or veggie for plant-based bliss. Leftovers? Reheat at 350F for craveable seconds. Master this now and steal the show at every gatheringyour kitchen adventure starts here!