Sausage Stuffed Acorn Squash
The simplest cozy and delicious autumn meal. Roasted until perfectly tender and caramelized, the squash is filled with a cheesy, savoury mix of Italian sausage, onion, garlic, Parmesan and fresh thyme.
Ingredients
- 1 medium acorn squash halved and seeded
- 1 tablespoon extra-virgin olive oil
- Coarse or kosher salt and freshly ground black pepper to taste
- ½ lb Italian sausage, casings removed
- 1 small yellow onion chopped
- 2 cloves garlic finely chopped
- 2 teaspoons balsamic vinegar of Modena
- 2-3 springs fresh thyme leaves
- 2/3 cup freshly grated Parmigiano Reggiano plus more for serving
Instructions
- Preheat oven to 400ºF (200ºC).
- Place squash halves cut sides up on a baking sheet and brush the entire open surface of each half with olive oil. Season with salt and pepper and roast for 30 minutes.
- While the squash is roasting, brown the sausage in a skillet over medium heat breaking it up as you go, about 5-7 minutes. Add the onion to the pan and continue to cook for another 5 minutes until the onion has softened.
- Turn off the heat and stir in balsamic vinegar, garlic, Parmigiano Reggiano and thyme leaves.
- Remove squash from oven and fill each half with the sausage mixture, then roast for another 20 minutes or so until the squash is tender when pierced with a fork.
- Top with more Parmigiano Reggiano and thyme leaves as desired. Serve hot.
Notes
Squash: If you don’t have acorn squash, you can use similarly sized spaghetti or kabocha squash. The cooking time may vary a little, but you’ll know they’re done once they’re tender and pierce easily with a fork. To cut the squash, hold it steady on its side with one hand, slice from top to bottom through the stem then scoop out all the seeds.
Olive oil: Substitute butter for richer flavour.
Italian sausage: I like spicy fennel sausage.
Balsamic Vinegar: Miso or Worcestershire sauce would add similar depth of flavour.
Thyme: If you don’t have or prefer not to cook with thyme, substitute fresh sage or rosemary, both of which pair well with squash.
Parmigiano Reggiano: Freshly grated Parmigiano Reggiano is best suited for roasting. Both feta and mozzarella would also work well here.
Storage: Leftovers will keep well in the fridge for 3-4 days. To reheat, return to baking sheet and warm in the oven at 350ºF (177ºC) until heated through.