Sweet Sausage Stuffed Acorn Squash will warm the body, heart, and soul all in one surprising bite. The taste of the sweet apple sausage mingled with the buttery smoothness of the acorn squash and the other delicious ingredients make it superbly tantalizing to the taste buds; and you get all of this in one bite. It’s a marriage of pure taste and textures that will have you and everyone else coming back for more. Serve these babies up by the half and you have your own Sweet Sausage Stuffed Acorn Squash bowl. No need to share, everyone gets their own! Left-overs (if there are any) are amazing fired up in a pan and served like hash, as well.
This Sweet Sausage Stuffed Acorn Squash is amazing! It’s full of all sorts of goodness and warms the soul! Great on a snowy winter day, or any day if you love squash!
- 2 – Acorn Squash – cut in half and seeded
- 1 Tsp – Garlic Powder
- 1 Tsp – Fresh Ground Pepper
- 1 Package – Alfresco Sweet Apple Chicken Sausage – cut in small pieces
- 1 Package – Baby Portabella Mushrooms – sliced
- ½ - Red Onion – chopped
- 1 – Red Bell Pepper – seeded and chopped
- 2 Tbs – Coconut Oil
- ¼ Cup Parmesan Cheese*
- 1 Tsp – Mrs. Dash Original
- Olive Oil – to drizzle over squash halves
- Mix garlic powder and fresh ground pepper in a small bowl and set aside.**
- Cut acorn squash in half and remove seeds.
- Cover a sheet with tinfoil and lay acorn squash skin side down.
- Sprinkle each half with garlic pepper and drizzle with olive oil.
- Turn squash over, so skin side is up and roast in oven at 350 degrees for 30 minutes.
- While squash is baking, cut sausage into small pieces, slice mushrooms, chop onion and bell pepper and sautee in cooking skillet until sausage are tender and onions are translucent.
- Remove squash from oven and flip them over so skin side is down.
- Fill each squash with sausage mixture and top with a sprinkle of parmesan cheese.
- Place back in the oven and roast for an additional 10 minutes or until parmesan cheese is browned.
*You may use any cheese of choice here, but I really like the parmesan in this recipe. **You just made your own garlic pepper. I prefer to do it this way than buy it in a container. This way there is is no added extra salt.
When you make this Sweet Sausage Acorn Squash it will be a dish to remember and a recipe keeper. Fix this wonderful warming meal any day of the week. Get those kids involved and have them take the seeds out, (which, by the way, can be roasted*), and have them drizzle the olive oil over the tops of the squash before you bake them. Switch things up and use some spicy sausage for those that like things kicked up a notch or two. Add a side salad of fresh greens with your favorite dressing and you’re all set to sit down to this awesome meal of Sweet Sausage Stuffed Acorn Squash.
From my kitchen to yours,
*P.S. – To Roast Seeds – clean and dry seeds, spread out on sheet pan, drizzle with olive oil, salt and pepper (optional) and bake at 250 degrees until golden brown. Eat them alone, or add them to the top of these Sweet Sausage Stuffed Acorn Squash. Either way, these nutty little treats are delicious!
Do you have any secrets for roasting your acorn squash? If so, please share below…