The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

sausage stuffed acorn squash with shiitakes and apples

Sausage Stuffed Acorn Squash

Posted by: Ari Laing

This sausage-stuffed acorn squash is made with just 10 ingredients and is a hearty fall recipe you'll want to make on repeat this season!

recipe +-

Posted by: Ari Laing
a white platter with sausage stuffed acorn squash
Print Recipe
5 from 2 votes

Sausage Stuffed Acorn Squash with Shiitakes and Apples

This sausage-stuffed acorn squash is made with just 10 ingredients and is a hearty fall recipe you'll want to make on repeat this season!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Dish
Cuisine: American
Keyword: acorn squash with sausage, sausage stuffed squash, stuffed acorn squash
Servings: 6 halves
Calories: 488kcal
Author: ari | well seasoned

Ingredients

  • 3 medium acorn squash or other winter squash, halved and seeded
  • 4 Tbsp extra virgin olive oil divided
  • ½ Tbsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 lb chorizo or Italian sausage pork or chicken, casings removed
  • 1 large onion finely chopped
  • ½ lb shiitake mushrooms stemmed and finely chopped
  • 2 Tbsp finely chopped fresh sage
  • 1 large sweet apple peeled, cored, and finely chopped (about ~1 cup)
  • 2 Tbsp Parmesan grated, plus more for topping
  • 1/4 cup fresh parsley for serving

Instructions

  • Roast the acorn squash. Preheat oven to 400F. Line a large baking sheet with parchment paper. Brush the cut sides of the squash lightly with 2 tbsp olive oil, then sprinkle with Kosher salt and black pepper. Arrange the squash halves cut side down on the baking sheet. Bake for 30 minutes, or until the squash is fork tender. Set aside.
  • Brown the sausage. While the squash is roasting, make the filling. Heat a large skillet over medium-high heat. When the pan is hot, add enough olive oil to coat it with a thin layer, about 2 Tbsp. Add 1 lb sausage and cook, breaking up meat with a wooden spoon, until browned in spots and halfway cooked, about 5 minutes.
  • Making the filling. Stir in onion, shiitake mushrooms and 2 Tbsp sage. Continue to cook, stirring often, until the sausage is fully cooked, about 3-5 minutes. Stir in the apples and cook for 4 minutes more. Taste and adjust seasoning as needed.
  • Stuff the acorn squash. Divide the filling evenly between squash halves, then sprinkle with 2 Tbsp grated parmesan. Return squash to the oven and bake 15-20 minutes, until the tops are browned. Let cool for 10 minutes, then sprinkle with additional parmesan and chopped fresh parsley. Serve immediately.

Notes

  • To make ahead: Squash can be filled and assembled ahead of time, then refrigerated until needed. Bake as directed for final 15-20 minutes. Perfect for a dinner party!

Nutrition

Calories: 488kcal | Carbohydrates: 35.5g | Protein: 19g | Fat: 32.2g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 1291mg | Fiber: 5.6g | Sugar: 6.3g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!