This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. To learn more, please read my disclosure policy.
This Sausage Stuffed Acorn Squash with Apples and Mushrooms is a sweet and savory blend of deliciousness! You have your more traditional sausage, apple and onion mixture with the addition of not one – but two – cheeses. There’s white cheddar in the stuffing and fresh parmesan on top. Perfect for fall or the holidays, it’s super simple to make.
How to prepare the acorn squash
Although we won’t be eating the skin, I am leaving it on for serving. Therefore, you’ll want to thoroughly wash and dry the squash. Slice off the tip and the root end taking care to leave enough of the squash so there is no exposed area. We want that stuffing to stay in our squash!
Scoop out the seeds and discard. Brush the exposed areas with the melted garlic butter and place on a lined baking sheet. In a 400 degree oven, roast for about an hour or until fork tender.
How to prepare the filling
I begin with the onion, celery and mushrooms, cutting them all into a small dice. Once the vegetables are tender, I add the ground sausage and cook until browned. Finally, when the sausage is nearly done, I added the diced apple as it needs less time to cook.
Your finished mixture should look like this. Set aside to cool. We’ll be adding an egg white as a binder, so this needs to be cool.
Shred about 2 tablespoons of white cheddar or any white meltable cheese and combine with Panko breadcrumbs and chopped parsley. Fold into the sausage mixture. Finally, add one egg white to bind it all together.
If we’re being honest, your hands are your best tools and that’s exactly how I stuff the squash. Really pack it in there and sprinkle the parmesan over the top.
Return to the oven for about 15-20 minutes. Remember, that egg white needs to cook through and the cheese needs to melt. The top should get golden brown. Serve warm.
Did you make my Sausage Stuffed Acorn Squash with Apples and Mushrooms? Leave me a comment below and let me know what you thought. You can also tag me on Instagram @aimee_stock I love seeing your creations!
Sausage Stuffed Acorn Squash with Apples and Mushrooms
Equipment
- Sheet Pan
- Non-Stick Skillet
Ingredients
TO PREPARE THE SQUASH:
- 1 medium Acorn Squash washed, halved, ends trimmed and seeded
- 2 tbsp Butter melted, use half for baking and half before stuffing the squash
- 1/4 tsp Garlic minced
FOR THE FILLING:
- 1 link Sweet Italian OR Mild Sausage about 3 to 4 ounces worth
- 1/4 c Onion finely diced
- 1/4 c Celery finely diced
- 4 medium Brown Mushrooms finely diced, about 3 ounces worth
- 1 medium Fuji Apple finely diced
- Salt & Pepper to taste
TO FINISH THE FILLING:
- 1/3 c Panko Bread Crumbs
- 2 tbsp White Cheddar or other shredded melting cheese
- 1 large Egg White
- 1 tbsp Parsley chopped
FOR TOPPING:
- 1 tbsp Grated Parmesan
Instructions
- Preheat oven to 400 degrees.
- Thoroughly wash and dry the squash. Slice off the tip and the root end taking care to leave enough of the squash so there is no exposed area. We want that stuffing to stay in our squash!Scoop out the seeds and discard. Brush the exposed areas with the melted garlic butter and place on a lined baking sheet. Roast for about an hour or until fork tender.
- I begin with the onion, celery and mushrooms, cutting them all into a small dice. Once the vegetables are tender, I add the ground sausage and cook until browned. Finally, when the sausage is nearly done, I added the diced apple as it needs less time to cook. Allow to cool.
- Shred about 2 tablespoons of white cheddar or any white meltable cheese and combine with Panko breadcrumbs and chopped parsley. Fold into the sausage mixture. Finally, add one egg white to bind it all together.
- Using your hands, stuff the squash. Really pack it in there and sprinkle the parmesan over the top.Return to the oven for about 15-20 minutes. Remember, that egg white needs to cook through and the cheese needs to melt. The top should get golden brown. Serve warm.