Description
These savory sausage-stuffed acorn squash boats are a quick and easy fall dinner that looks impressive but comes together in about 45 minutes. Sweet roasted squash is filled with a savory sausage, apple, and quinoa mixture, then topped with Parmesan cheese for a complete and satisfying meal.
Ingredients
Scale
- 2 medium acorn squashes (about 1.5 pounds each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 pound Italian sausage (mild or hot, casings removed)
- 1 small yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 medium apple (Honeycrisp or Gala), peeled and diced small
- 1 cup cooked quinoa or rice
- 1/2 cup dried cranberries (optional)
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chicken broth
- 1/2 cup shredded Parmesan cheese
- Fresh parsley or sage leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Prepare the squash: Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon. Brush the cut sides and cavities with olive oil, then season with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes, until the flesh is fork-tender but still holds its shape.
- While the squash roasts, make the filling: Heat a large skillet over medium-high heat. Add the Italian sausage (removed from casings if using links) and cook, breaking it up with a wooden spoon, until browned and cooked through—about 6-8 minutes. Transfer the cooked sausage to a bowl, leaving about 1 tablespoon of drippings in the pan.
- Sauté the aromatics: Reduce heat to medium. Add the diced onion to the same skillet and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the apple and cranberries: Stir in the diced apple and dried cranberries (if using). Cook for 2-3 minutes until the apple starts to soften.
- Combine everything: Return the cooked sausage to the skillet. Add the cooked quinoa or rice, dried sage, and red pepper flakes. Pour in the chicken broth and stir everything together. Let it cook for another 2-3 minutes until the liquid is mostly absorbed and the filling is heated through. Taste and adjust seasoning with salt and pepper.
- Fill the squash boats: Remove the roasted squash from the oven. Carefully flip them over using tongs. Spoon the sausage filling into each cavity, pressing down gently to pack it in.
- Top with cheese and bake again: Sprinkle the shredded Parmesan cheese over the filled squash boats. Return to the oven and bake for another 10-12 minutes, until the cheese is melted and bubbly and the edges are golden brown. If you want a deeper golden crust, switch to broil for the last 1-2 minutes—watch closely so it doesn’t burn.
- Garnish and serve: Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley or sage leaves for color. Serve warm, right in the squash skin.
Notes
Don’t overcook the squash in the first round; it should be fork-tender but still hold its shape. Use a hot pan for the sausage to get good browning. Season as you go for layers of flavor. Let the filling cool slightly before stuffing to prevent the squash from getting too soft. Make extra filling for leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash boa
- Calories: 450
- Sugar: 12
- Sodium: 680
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 6
- Protein: 22
Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, easy weeknight dinner, gluten free dinner, savory squash boats