Sausage-Stuffed Cheesy Acorn Squash recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Ingredients

2 acorn squash, halved lengthwise and seeded
1 pound bulk pork sausage
2 tablespoons butter
1 cup diced celery
1 cup finely chopped onion
1 cup chopped fresh mushrooms
1 teaspoon chopped fresh parsley
⅛ teaspoon salt
1 pinch ground black pepper
½ cup shredded Cheddar-Jack cheese, divided
aluminum foil

Nutrition Info

1064.5 calories
carbohydrate: 65.2 g
cholesterol: 195.1 mg
fat: 72 g
fiber: 10.3 g
protein: 45.6 g
saturatedFat: 31.4 g
servingSize: -
sodium: 2525.8 mg
sugar: 16.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Slice a small piece off the rounded side of each acorn half so it will sit evenly, place on the prepared baking sheet, flesh-sides up.

  3. Roast in the preheated oven until tender, 45 to 60 minutes. Remove squash and reduce heat to 350 degrees F (175 degrees C).

  4. Meanwhile, cook sausage in a nonstick skillet over medium heat until until browned and just done, about 5 minutes. Transfer sausage to a bowl and keep warm. Drain and discard grease from skillet. Melt butter in the skillet, then add celery and onion. Saute until onions are soft and transparent, about 5 minutes. Stir in mushrooms and cook until softened, 2 to 3 minutes. Add parsley, salt, and pepper.

  5. Stir sausage into the mushroom-onion mixture. Turn off heat and mix in 1/4 cup Cheddar-Jack cheese. Divide mixture evenly amongst the 4 squash halves and sprinkle with remaining Cheddar-Jack cheese. Cover the baking dish with foil.

  6. Bake in the preheated oven until cheese is melted, about 15 minutes.

Recipe Yield

4 stuffed squash halves

Recipe Note

Acorn squash filled with a sausage, onion, and celery mixture and topped with Cheddar-Jack cheese.

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