Rustic Beef Sausage Stuffed Acorn Squash: A Hearty Dinner (Print Version)

Hearty Rustic Beef Sausage Stuffed Acorn Squash recipe. Learn my personal tips, tricks, and kitchen stories for a comforting, flavorful meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Hearty, Comfort Food

# Ingredients:

→ Main Ingredients

01 - 2 medium Acorn Squash
02 - 1 tbsp Olive Oil (plus more for squash)
03 - 1 lb Ground Beef Sausage
04 - 1 medium Yellow Onion, chopped
05 - 3 cloves Garlic, minced
06 - 1/4 cup Chicken Broth

→ Flavor Boosters & Seasonings

07 - 1 tsp Dried Sage
08 - 1/2 tsp Dried Thyme
09 - 1/2 tsp Salt (or to taste)
10 - 1/4 tsp Black Pepper (or to taste)

→ Finishing Touches

11 - 1/4 cup Grated Parmesan Cheese
12 - 2 tbsp Fresh Parsley, chopped (for garnish)

# Instructions:

01 - First things first, let's get those acorn squash ready for our Rustic Beef Sausage Stuffed Acorn Squash. Preheat your oven to 400°F (200°C). Carefully slice each squash in half lengthwise. This can be a bit tricky, so be careful with your knife! Scoop out the seeds and stringy bits – a spoon works perfectly for this. Brush the cut sides with a little olive oil, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet. I always do this; it helps them get tender and slightly caramelized before the filling goes in. Bake for about 20-25 minutes, or until just tender. You want them cooked but still firm enough to hold their shape. This is where I learned my lesson from that first "ops" moment!
02 - While the squash is doing its thing, grab a large skillet and heat a tablespoon of olive oil over medium heat. Add your chopped yellow onion and cook until it’s soft and translucent, about 5-7 minutes. Don’t rush this step, honestly, that sweet, soft onion base is crucial for the flavor of our Rustic Beef Sausage Stuffed Acorn Squash. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, that smell! It always makes my kitchen feel so welcoming. Just be careful not to burn the garlic, it turns bitter super fast.
03 - Now for the star of the filling! Add the ground beef sausage to the skillet with the onions and garlic. Break it up with a spoon and cook until it's nicely browned and no longer pink, about 8-10 minutes. Drain off any excess grease – this is where I usually make a bit of a mess, but it’s worth it! Once it’s browned, stir in the dried sage and thyme, along with a good pinch of salt and pepper. Let those spices toast for a minute, filling your kitchen with the most incredible aromas. This step really develops the deep, savory flavor.
04 - Pour in about a quarter cup of chicken broth to the sausage mixture. This helps deglaze the pan and adds moisture, preventing the filling from being too dry. Stir everything together, scraping up any delicious browned bits from the bottom of the pan. Let it simmer gently for a couple of minutes until most of the broth has been absorbed. Taste it! This is your chance to adjust any seasonings. Does it need more salt? A little more pepper? Trust your instincts here, that's what cooking is all about!
05 - Once your acorn squash halves are slightly cooled from their initial bake, flip them over so they're cut-side up. Spoon the savory beef sausage mixture generously into each squash cavity. Really pile it in there! You want each bite of this Rustic Beef Sausage Stuffed Acorn Squash to be packed with flavor. Sometimes I overfill them a little, and it's totally fine if some spills out onto the baking sheet – more crispy bits for me! Garnish each stuffed squash with a generous sprinkle of grated Parmesan cheese. This will get beautifully golden and bubbly.
06 - Return the stuffed acorn squash to the oven and bake for another 15-20 minutes, or until the cheese is melted and golden brown, and the squash is fork-tender. The smells coming from your oven right now? Unbeatable! Once they’re out, let them cool for just a few minutes before serving. A sprinkle of fresh parsley adds a lovely fresh finish. The combination of the sweet, tender squash and the rich, savory filling is just heavenly. Honestly, it’s a dish that always impresses, even if you just made it for yourself.

# Notes:

01 - Always pre-roast the squash halves for the best tender texture.
02 - Store leftovers in an airtight container in the fridge for up to 3-4 days.
03 - Ground pork sausage is a great substitute if you don't have beef sausage.
04 - Serve with a simple green salad to balance the richness.

# Equipment Needed:

01 - Large baking sheet
02 - large skillet
03 - sharp knife
04 - spoon

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g

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