Hello my loves,
So we all know and love butternut squash. But did you know acorn squash is equally as delicious and versatile? This sage and sausage stuffed acorn squash recipe will knock your socks off and is so cozy and full of Fall flavors.
Now it can be a bit tricky to slice an acorn squash in half. My tips: use a very sharp and heavy knife. Also, using a hand towel on the dull edge of the knife to help you push down will make it a little easier too!
The sausage mix is so good it really can be eaten on it’s own. First sausage is browned with fresh sage leaves. Then the mushroom, shallot, garlic, thyme and rice mixture gets a turn. The flavors combine in an excellent way and gets mixed with the sausage and then you mix in a little cream and cheese and the mixture becomes the coziest stuffing mix of all time. Fill the acorn squash halves and bake until cheese on top is starting to brown. YUM.
Sage and Sausage Stuffed Acorn Squash
Sage and Sausage Stuffed Acorn Squash
Ingredients
- 2 acorn squashes, cut in half length wise and seeds scooped out
- 2 tbsp olive oil
- salt and pepper
Stuffing
- 2 tbsp olive oil
- 6-8 sage leaves, depending on size
- 1 lb ground Italian sausage, mild
- 2 cups baby bells, rinsed and sliced
- 3 large shallots, diced
- 2 cloves garlic, minced (1 tsp if using jarred)
- 1 tbsp fresh thyme, roughly chopped, plus more for garnish
- salt and pepper to taste
- 1 1/2-2 cups cooked rice
- 1/2 cup heavy cream
- 1 cup shredded Monterrey Jack cheese
Instructions
- Preheat oven to 400°. Place squash cut side up and brush with olive oil. Sprinkle with salt and pepper and bake for 30 minutes. Then flip over so they are cut side down and roast for another 15 minutes. Then remove from oven. Reduce heat to 350°. While those are baking, make the stuffing.
- In a large skillet, over medium-high add 1 tbsp olive oil and let it get really hot. Then add the sage leaves. Let fry for a minute and then add the sausage. Break up with a wooden spoon and cook until nice and browned. Remove from pan.
- Reduce heat to medium. To the same pan, add the mushrooms. Let cook for a few minutes and spoon out the initial juice they release. Then add in the shallots, garlic, thyme, salt and pepper. Cook for about 4-5 minutes until shallots are softened. Stir in rice and heavy cream. Then add 1/2 cup of the cheese. Stir to combine and let simmer for a couple minutes.
- Flip squash cut side up and fill with filling. Use the remaining cheese and sprinkle on the tops. Bake for 12-14 minutes until cheese is melted and starting to brown. I spooned the leftover stuffing mix around the squash because trust me you will want more! Garnish with fresh thyme sprigs and enjoy!
Looking for more squash recipes? My one pot butternut squash pasta could not be easier for a weeknight meal! Or maybe an appetizer? My butternut squash galette w/caramelized onions and crispy sage is *chefs kiss* so good! And if you’re looking for a great side dish my butternut squash gratin is a fun, seasonal twist on a potato gratin. Can you tell I love squash season?
As always, be sure to tag me @tessa_port if you make this!
