The Best Stuffed Acorn Squash

By Sip and Feast · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F and set a rack in the middle. Brush the cut side of the squash halves with 2 tablespoons olive oil and season with salt and pepper. Place them cut side down on a parchment-lined baking sheet and roast for 40 minutes.
2. Heat 2 tablespoons olive oil in a large pan over medium heat. Brown the sausage, breaking it up, for 5 to 7 minutes.
3. Add the onion and 2 tablespoons butter and cook until softened, about 5 to 7 minutes. Add the apples and sage and cook 3 more minutes, stirring to coat.
4. Add the chicken stock and bring to a boil, scraping up the browned bits from the bottom of the pan. Once boiling, reduce to a simmer and cook for 5 minutes, then take the pan off the heat.
5. Stir in the breadcrumbs and Pecorino Romano, then season with salt and pepper to taste.
6. Turn the squash cut side up and fill them with the stuffing, mounding it above the edge. Put 1 tablespoon butter on each squash and bake for 30 minutes.
7. Check that the squash is fork-tender. If not, bake 10 more minutes.

Summarized from Sip and Feast's video. Watch it for the details.

More recipes with

OnionCheeseBreadcrumbAppleSausagePecorino cheeseAcorn squash