Sausage-Stuffed Acorn Squash

Whether as a side dish or main, this stuffed squash is pure comfort.

Sausage-Stuffed Acorn Squash
Makes 8 squash halves
  • 1 pound ground hot Italian sausage
  • 1 pound ground sweet Italian sausage
  • ½ cup chopped fennel bulb
  • ¼ cup chopped yellow onion
  • 1 clove garlic, finely chopped
  • ½ cup grated Parmesan
  • ½ cup plain bread crumbs
  • 1 tablespoon chopped fresh sage
  • 4 acorn squash, halved and seeded
  • 1½ tablespoons olive oil
  • 1½ teaspoons kosher salt
  • Garnish: grated Parmesan, fresh sage
  1. Preheat oven to 375°. Spray 2 (3-quart) baking dishes with cooking spray.
  2. In a large skillet, cook all sausage over medium-high heat until browned, 10 to 12 minutes. Add fennel, onion, and garlic; cook until softened, 5 to 10 minutes. Remove from heat; add Parmesan, bread crumbs, and sage, stirring gently to combine.
  3. Arrange acorn squash halves in prepared dish. Rub squash with olive oil and salt. Evenly distribute sausage mixture into each squash, and cover baking dish with foil.
  4. Bake until squash is tender, about 1 hour. Uncover and bake until browned, 15 to 20 minutes more.
  5. Garnish with Parmesan and sage, if desired.