Sausage Stuffed Acorn Squash with Sage (Edit recipe)

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In this perfect harvest season recipe, savory, spiced sausage is stuffed into acorn squash and baked in the oven. Fresh sage and spices when mixed with sausage create an intoxicating aroma as this classic autumnal dish cooks slowly in the oven.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

45 minutes

INGREDIENTS

8

Serves: 4

Ingredients

2 Acorn Squash, Whole
.5 lb Italian Sausage, Mild, Sausage (3 Medium Links)
2 Tbsp Breadcrumbs, Panko
1 Onion, Small (Chopped), Chopped
2 Celery, Stalks (Chopped), Chopped
1 tsp Pure Maple Syrup
6 Sage, Leaves Fresh, Fresh
1 Tbsp Olive Oil, (For Coating Pan)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees
Slice the acorn squash in half. remove the seeds with a spoon by scraping the core out. Place squash in oil coated baking dish, skin side down. Set acorn squash aside.
Chop sage into ribbons (chiffonade).
Cut sweet Italian sausage from casing and discard casing. Place sausage and sage in a large bowl.
Add chopped onion, celery, panko breadcrumbs, salt and pepper to bowl with sausage.
Mash all ingredients together using your hands, until well combined.
Form 4 equal balls with sausage stuffing and press into acorn squash halves. Place in oven and bake for 30 minutes. 15 minutes before squash is finished drizzled maple syrup over top.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	314
Fat:	16 g
Carbohydrates:	2 g
Protein:	24 g
Cholesterol:	42 g
Sodium:	552 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.