Beef Sausage Parmesan Stuffed Acorn Squash (Print Version)
Savory beef sausage, rich Parmesan, and tender acorn squash combine for a comforting and flavorful meal. Perfect for a satisfying weeknight dinner.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 80 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ The Acorn Squash Vessels
01 -
2 medium acorn squash (about 1 1/2 lbs each)
02 -
1 tbsp olive oil
03 -
Salt and freshly ground black pepper to taste
→ Savory Sausage Filling
04 -
1 lb lean beef sausage
05 -
1/2 cup yellow onion, finely diced
06 -
2 cloves garlic, minced
07 -
1/2 cup cremini mushrooms, finely diced
08 -
1/4 cup beef broth
09 -
1/2 tsp dried oregano
10 -
1/4 tsp red pepper flakes
11 -
Salt and freshly ground black pepper to taste
→ Parmesan & Herb Finish
12 -
1/2 cup grated Parmesan cheese, divided
13 -
1 large egg
14 -
2 tbsp panko breadcrumbs
15 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat oven to 400°F. Halve 2 medium acorn squash, scoop out seeds. Brush cut sides with 1 tbsp olive oil, season with salt and black pepper. Place cut-side down on a baking sheet. Roast for 30-35 minutes until tender. This prepares the vessels for your Beef Sausage Parmesan Stuffed Acorn Squash.
02 -
While squash roasts, brown 1 lb lean beef sausage in a large skillet over medium-high heat, breaking it up. Drain excess fat. Add 1/2 cup finely diced yellow onion and 2 minced cloves garlic; cook for 3-4 minutes until softened.
03 -
Stir in 1/2 cup finely diced cremini mushrooms, 1/4 cup beef broth, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Season with salt and black pepper. Simmer for 5-7 minutes until liquid reduces and mushrooms are tender. Remove from heat.
04 -
In a large bowl, combine the cooked sausage mixture with 1 large egg, 2 tbsp panko breadcrumbs, and 1/4 cup grated Parmesan cheese. Mix thoroughly until well combined. This savory mixture is key to your delicious Beef Sausage Parmesan Stuffed Acorn Squash.
05 -
Once squash is tender, flip them cut-side up. Evenly divide the beef sausage filling among the 4 acorn squash halves, mounding it slightly. Return to the oven and bake for 15-20 minutes, or until the filling is heated through.
06 -
Sprinkle the remaining 1/4 cup grated Parmesan cheese over the stuffed squash. Bake for an additional 5-7 minutes, or until the cheese is melted and lightly golden. For the best Beef Sausage Parmesan Stuffed Acorn Squash, let it rest briefly before serving.
07 -
Carefully remove the Beef Sausage Parmesan Stuffed Acorn Squash from the oven. Garnish generously with 1/4 cup fresh chopped parsley. Serve warm and enjoy this hearty, flavorful meal.
# Notes:
01 -
For easier squash cutting, microwave whole acorn squash for 2-3 minutes before halving. It softens the skin slightly.
02 -
Ground turkey or pork sausage can be used instead of beef sausage. For a vegetarian option, use plant-based ground and vegetable broth.
03 -
Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
04 -
This dish is a complete meal on its own, but pairs wonderfully with a simple green salad or a side of crusty bread.
# Tools You'll Need:
01 -
Baking sheet
02 -
Large skillet
03 -
Mixing bowl
04 -
Sharp knife
05 -
Cutting board
06 -
Spoon
# Nutrition Facts (Per Serving):
Calories: 561 kcal
Total Fat: 28 g
Total Carbohydrate: 41 g
Protein: 30 g