How to Make Stuffed Acorn Squash | Easy Fall Dinner Recipe

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Cut off a thin slice from the bottom and the top of the acorn squash to make it sit flat.

Carefully cut the acorn squash in half by whacking the knife into it and working around until it breaks in half.

Scoop out the seeds and fibers from the inside of the squash to create a clean pocket for the filling.

Spray a cookie sheet lined with parchment paper and season the inside of the squash with salt and pepper.

Place the squash in the oven to roast until fork tender.

In a skillet, sauté chopped celery and onions with salt and pepper until they are translucent and tender.

Add two cloves of garlic and a pound of venison sausage to the skillet and brown the sausage until cooked through.

Incorporate one cup of bread crumbs and half a cup of grated Parmesan cheese into the mixture, cooking until the bread is toasted.

Add water to moisten the stuffing until it clumps together, seasoning with thyme as needed.

Once the squash is tender, fill each half with the stuffing, pressing it down to ensure it is compact.

If there is extra stuffing, place it in a small casserole dish to bake alongside the squash.

Bake the stuffed squash at 375°F until heated through, then add cheese on top and melt it before serving.

Let the stuffed squash rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens