This is a cozy acorn squash recipe that turns some simple ingredients into a hearty fall dinner. Sausage-filled acorn pumpkin provides a sweet balance, highlighting the nutty flavor of the pumpkin with salty sausages, apples, herbs and rice. Bake half the pumpkin until fork tender, then pile into a rich sausage mixture and finish in a preheated oven. It’s a delicious way to celebrate butternut squash, which can be swapped with swaps like wild rice or different sausages, works well.
Skip the parmesan cheese or use dairy-free alternatives; taste and add more salt.
When the fork slides easily and the meat is tender, it’s OK.
Add 1 tablespoon of olive oil while browning and bulging sage/thyme to give it a full flavor.
It depends on the sausage. Stick to sweet Italian sausages to gentle it or use spicy Italian sausage for kicks.
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Ingredient notes
- Acorn Pumpkin: Naturally sweet foundation, creating a deep flavor as the cut sides are roasted.
- Olive oil, split: Helps caramelize the bottom of the pumpkin and brown the filling.
- Uncooked brown rice: Add a rich texture and keep the fill balanced and satisfied.
- Italian sausage: The star of sausage stuffing; use sweet Italian sausage as mild or spicy Italian sausage for the heat.
- Yellow onion: The delicious main chain becomes sweet when it becomes soft.
- apple: The mild sweetness contrasts with the sausage.
- garlic: Adds a rounded flavor.
- Dry rat: Love the classic herbs of pork and apple.
- Dried thyme: Dirt points out that if you want to sprinkle fresh thyme on top, it will work well with fresh thyme.
- Parmesan cheese: Combined with the salty, nutty finish of the sausage mixture.
- Chopped parsley, for garnish: Fresh color and brightness of fresh herbs.
- Steam-Soft Boost: If your pumpkin is extra firm, loosely tent with foil on the prepared baking sheet to help it soften evenly.
- Golden Top: To get extra color, bake at the end for two to 3 minutes stuffed with pumpkin.
- Texture balance: If the filling feels dry, add 1-2 tablespoons of broth before stuffing; if it’s too wet, stir a tablespoon of bread crumbs.
- Caloric level: Mix semi-sweet Italian sausage with half-spicy Italian sausage to dial in the spices.
- Production: Roast pumpkin and cook the filling earlier in the day; bake before serving.
Sausage stuffed acorn pumpkin
- Turn the oven to 400°F. Cut the pumpkin in half in either direction. Dig out the seeds and use a spoon to clean the holes in each half. Place half on a parchment lined baking sheet and cut the sides into one side. Drizzle each with olive oil and season with salt and pepper.
- Roast the pumpkin for about 35-40 minutes, until soft and tender.
- While the pumpkin is baking, cook brown rice according to the packaging instructions. Once cooked, place now.
- Prepare the filling over medium heat. Add the remaining olive oil and coat the bottom of the skillet. Add the sausage and brown it when it breaks it into small pieces.
- Add the onion and let it soften for about 3-4 minutes.
- Stir the apple, garlic, sage and thyme and let the flavor cook together on low heat for about 4-5 minutes. Turn off the heat and fold it into brown rice and parmesan cheese.
- Fill half of each pumpkin with a sausage mixture. You can pack it gently to make it fit more and use the filler. Bake the pumpkin for about 10-13 minutes until more golden.
- You can garnish with more parmesan cheese and fresh parsley. Service and enjoyment.
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Sausage Filled Acorn Squash Recipe
Sausage-filled acorn pumpkin provides a sweet balance, highlighting the nutty flavor of the pumpkin with salty sausages, apples, herbs and rice.
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Calories: 497KCAL | carbohydrate: 42g | protein: 18g | Fatty: 16g | Saturated fat: 9g | Polyunsaturated fat: 5g | Monounsaturated fat: 18g | cholesterol: 70mg | sodium: 741mg | Potassium: 1153mg | fiber: 6g | sugar: 6g | Vitamin A: 877IU | Vitamin C: 31mg | calcium: 167mg | iron: 3mg
Nutrition Disclaimer: Fresh meals at home are not nutritionists or nutritionists, and any shared nutrition information is just an estimate. If you need to verify any information, we recommend running the ingredients through the online nutrition calculator.
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