Beef Sausage Parmesan Stuffed Acorn Squash Recipe (Print Version)
Hearty beef sausage and Parmesan cheese fill tender roasted acorn squash halves. A flavorful, comforting dinner perfect for a weeknight or special occasion.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Roasted Squash Vessels
01 -
2 medium acorn squash (about 1 1/2 lbs each)
02 -
1 tbsp olive oil
03 -
1/2 tsp sea salt
04 -
1/4 tsp black pepper
→ Hearty Beef Sausage Filling
05 -
1 lb lean beef sausage (bulk, or casings removed)
06 -
1 tbsp olive oil
07 -
1 medium yellow onion, finely diced
08 -
3 cloves garlic, minced
09 -
1/2 cup beef broth
10 -
1/4 cup tomato paste
11 -
1/2 tsp dried oregano
12 -
1/4 tsp red pepper flakes (optional)
13 -
5 oz fresh spinach, roughly chopped
→ Cheesy Binder & Topping
14 -
1/2 cup grated Parmesan cheese, divided
15 -
1/2 cup panko breadcrumbs
16 -
1 large egg
17 -
Salt and black pepper to taste
# Instructions:
01 -
Preheat oven to 400°F. Halve 2 medium acorn squash, scoop out seeds. Brush cut sides with 1 tbsp olive oil, season with 1/2 tsp sea salt and 1/4 tsp black pepper. Place cut-side down on a baking sheet.
02 -
Roast the acorn squash for 30-35 minutes, or until tender when pierced with a fork. This creates the perfect vessels for your Beef Sausage Parmesan Stuffed Acorn Squash. Remove from oven and set aside.
03 -
While squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb lean beef sausage, breaking it up. Cook until browned, about 5-7 minutes. Drain excess fat.
04 -
Add 1 medium yellow onion, finely diced, to the skillet and cook until softened, 3-4 minutes. Stir in 3 cloves minced garlic, 1/4 cup tomato paste, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes (optional). Cook for 1 minute.
05 -
Pour in 1/2 cup beef broth, scraping up browned bits. Stir in 5 oz fresh spinach until wilted. Remove from heat. In a large bowl, combine the sausage mixture with 1 large egg, 1/2 cup panko breadcrumbs, and 1/4 cup grated Parmesan cheese. Season with salt and black pepper to taste. This forms the hearty core of your Beef Sausage Parmesan Stuffed Acorn Squash.
06 -
Carefully fill each roasted acorn squash half with the beef sausage mixture. Sprinkle the remaining 1/4 cup grated Parmesan cheese over the top of each. Return the stuffed squash to the baking sheet.
07 -
Bake for an additional 15-20 minutes, or until the filling is heated through and the cheese is golden and bubbly. Let your Beef Sausage Parmesan Stuffed Acorn Squash rest for a few minutes before serving.
# Notes:
01 -
For easier squash prep, microwave whole squash for 3-5 minutes before halving; it softens the skin slightly.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
03 -
Feel free to substitute Italian sausage for beef sausage, or use a blend of cheeses like mozzarella and Parmesan for extra gooeyness.
04 -
Serve this hearty dish with a simple green salad or a side of roasted Brussels sprouts for a complete meal.
# Tools You'll Need:
01 -
Baking sheet
02 -
Large skillet
03 -
Mixing bowl
04 -
Cutting board
05 -
Sharp knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 643 kcal
Total Fat: 35 g
Total Carbohydrate: 48 g
Protein: 37 g