This hearty fall harvest recipe is a delicious and simple stunner. Ground sausage mixed with breadcrumbs, fall pears and shaved parmesan are combined together in this Stuffed Acorn Squash.
Stuffed Acorn Squash
The beautiful color and texture of acorn squash alone can decorate your countertops for the fall season. However, the nut-like flavor with familiar hints of butternut squash and sweet potatoes makes a seasonally delicious dish.
With its orange-colored flesh and tender texture when baked it makes a delicious soup like this acorn squash soup but is equally hearty when stuffed.
By combining ground sausage, breadcrumbs, seasonal sweet pears, and some shaved parmesan cheese you get a savory fall taste. This stuffed Acorn Squash makes a beautiful dinner for guests but is also simplistic in preparation.
How to Roast Acorn Squash
When roasting acorn squash there are several ways to slice it before baking. For this recipe, and since the squash is stuffed, when removing the top I cut about ¼ of the way down from the stem. You could also slice the squash into 1-inch thick rings, or cut it in half for extra servings.
- Slice: using a very sharp knife carefully slice the top portion of the squash off and discard. For this recipe cut about ¼-inch down from the stem.
- Remove seeds: use a spoon to scoop out the seeds and discard them.
- Season: brush the insides of the squash with olive oil and if desired season with salt and pepper.
- Bake: Spray and rimmed baking sheet with cooking spray and place in the oven to bake for 45 minutes to an hour, or until the insides become fork tender.
How to Make the Stuffing
- In a large heavy-bottomed skillet (if you have one) begin to brown the ground sausage, breaking it apart as it cooks.
- Less than a minute into the browning process add the diced onions and pears. Cook, stirring occasionally, for about 5 to 8 minutes or until the onions become translucent.
- Stir in the panko bread crumbs and ¾ cup of the shredded or shaved parmesan cheese. Let cheese melt and remove from the stove.
- Spoon the stuffing into each squash and then top with the remaining parmesan.
More Fall Favorite Recipes
What to Serve with Stuffed Acorn Squash
Stuffed Acorn Squash
- 4 medium Acorn Squash
- 4 teaspoons Olive Oil
- 1 lb Ground Sausage
- 1 medium Yellow Onion chopped
- 2 Pears diced
- 1 cup Panko Breadcrumbs
- 1 cup Parmesan Cheese
- Preheat the oven to 400℉ and spray a rimmed baking sheet with cooking spray.
- Using a sharp knife cut the top of the acorn squash off, cutting off about ¼ of the squash at the top. If the bottom of the squash isn't flat then slice off a very small amount of the bottom to even it out. Spoon the seeds out and discard.
- Brush 1 teaspoon of the olive oil (or more depending on the size of your squash) on the inside. Place on the rimmed baking sheet and bake for 45 minutes to an hour, until the squash is tender.
- Saute the ground sausage, yellow onion, and diced pears in a large skillet over medium heat until the sausage browns and the onions become translucent about 5 to 8 minutes. Mix in the panko breadcrumbs and ¾ cup of the parmesan cheese.
- Spoon the stuffing into each squash and place back in the oven to cook for an additional 15 minutes. Sprinkle the remaining parmesan cheese on top.