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Recipe of the Week: Stuffed Acorn Squash

In the busy rush of the week, there are some days when we just want to take a break and actually out some time into making a delicious meal. This recipe for stuffed acorn squash is the perfect balance— while the squash roasts, you can easily prepare the rest of a healthy dish that your whole family will love.

What you’ll need:

  • 3 acorn squash, halved
  • EVOO
  • Salt & pepper to taste
  • 1 lb. ground Italian sausage
  • 1 onion, chopped
  • 2 large stalks celery, chopped
  • 2 apples, diced
  • 1/2 tsp sage
  • 1 c panko bread crumbs
  • 1 c Parmesan cheese

What to do:

  • Preheat oven to 400 degrees
  • Cut off the ends of the acorn squash using a sharp knife (as little as possible— just enough so that each side can stand up on its own)
  • Cut the squash in half and spoon out seeds
  • Brush the squash with EVOO and sprinkle with salt & pepper
  • Pop into oven and roast until tender (40-50 minutes). You should be able to pierce with a fork, but it shouldn’t be “falling apart” tender.
  • While the squash roasts, sautee your sausage for about 5 minutes. Remove the sausage with a slotted spoon and gently squeeze out any excess grease— do not discard the grease! Pat the sausage dry.
  • Add celery and onion into pan with sausage grease until it starts to brown.
  • Add apple and cook another 2 minutes or so, until apple is tender.
  • Stir in sage and bread crumbs.
  • Stir in cheese and cook until cheese begins to melt, then set the mixture aside.
  • When squash is done roasting, spoon in the sausage mix and place back in oven for another 15 minutes or so (tops should be browning just slightly).
  • Serve with a sprinkle of Parmesan and enjoy!

Tip: For all the cheese lovers out there, melted mozzarella or Provolone tops would make this the perfect meal.

Adapted from: