Acorn Squash, on squash, on squash! Okay maybe there’s just 2 types of squash in this Sausage Stuffed Acorn Squash recipe but I couldn’t stop saying that when I was making this! Squash and zucchini recipes are my favorite in the fall. These are full of flavor and packed with veggies. If you’re attending any fall potlucks, you’ve got to bring these.
Why Cook with Acorn Squash?
Acorn squash is one of those things that tastes really good when it is cooked with just the right amount of sweetness. Don't be intimidated by cooking with an acorn squash. Use a sharp knife to cut the squash in half and then it is much easier to manage. These beauties have the best rich fall flavor and are a fun option to serve at a gathering. You can serve this as a main dish or a side!
Ingredients for Stuffed Acorn Squash
- Large Acorn Squash - I used the table ace acorn squash which is most typically available at grocery stores. You can also use an orange or white variety.
- Yellow Onion - You can use white onion or shallots.
- Zucchini - You can use yellow squash if you don't have zucchini.
- Breakfast Sausage - I originally used breakfast sausage for this recipe because it's what I had on hand and the sweetness of the sausage went really well in this meal. You can substitute Italian sausage or any sausage as long as you cook it well.
- White Rice - Any rice variety will work.
How to Make Stuffed Squash
First, preheat the oven to 400, slice acorn squash in half and brush on butter with brown sugar. Bake in a pan with 1 inch of water in the bottom (to keep moist) for 45 minutes. Next, cook the sausage, while cooking a pot of rice. I caramelized some yellow onion then added the shredded zucchini to cook it down. Once all of the ingredients are cooked, mix the sausage, onion, zucchini and rice in a bowl. Then fill the squash and cook for another 10 minutes just to melt the flavors together. Top each half with chopped cilantro for some added freshness after cooking.
I love how pretty these turned out and they taste even better! To serve these, I found it best to slice them down the middle and add back any topping that falls out. These will also pair really well with this Jalapeño Cornbread. Check out the full Sausage & Zucchini Stuffed Acorn Squash recipe below!
Sausage & Zucchini Stuffed Acorn Squash
Ingredients
- 1 Large Acorn Squash
- 1 Yellow Onion, Sliced
- 2 Large Zucchini, Peeled and Spiraled
- 1 Package of Breakfast Sausage (~10 links)
- 1 Cup of White Rice, Cooked
- Olive Oil
- 1 Tablespoon of Butter
- 1 Tablespoon of Brown Sugar
- 1 Tablespoon of chopped Cilantro
- Salt & Pepper
Instructions
- Preheat oven to 400
- Slice acorn squash in half
- Brush on butter and brown sugar
- Bake in a pan with 1 inch of water in the bottom (to keep moist) for 45 minutes
- Cook rice according to package
- Saute onion in olive oil until caramelized, add salt
- Add zucchini to onions to cook down for 5 minutes
- Put zucchini and onions in a mixing bowl
- Chop sausage into half inch pieces then cook
- Add sausage, salt, pepper and rice to onion and zucchini mixture then stir
- Add mixture to cooked acorn squash
- Bake for 10 more minutes
- Top with cilantro
I hope you enjoy this Sausage & Zucchini Stuffed Acorn Squash recipe! Happy Fall Flavors! xo - Bri
Yes, other popular ingredients to add to stuffed acorn sausage are apples, walnuts, and pears.
I use the table ace acorn squash which is most typically available at grocery stores and is green on the outside. There are also yellow and orange varieties.
Try yellow squash, zucchini, acorn squash, butternut squash, bell Peppers, Broccoli, Brussels, Sprouts and Cabbage.
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