Hearty Sage and Sausage-Stuffed Acorn Squash
Embrace the delicate flavors of autumn with this hearty and cozy dish that combines roasted acorn squash with a savory filling of sweet Italian sausage, aromatic sage, and nutrient-rich spinach. A dish that tantalizes your taste buds with every bite, this meal is perfect both as a main course or as a complement to grilled meats. For a vegetarian version, simply omit the sausage and use vegetable broth. Whether you drizzle on balsamic vinegar or savor it as is, this dish is sure to warm your heart and satisfy your appetite.
4
Servings
400
Calories
12
Ingredients
Ingredients
Acorn squash
2 (medium, halved and seeds removed)
Sweet Italian sausages
3 (casings removed)
Garlic
2 tablespoons (minced)
Onion
1/2 cup (finely chopped)
Dry white wine or chicken broth
1/8 cup
Baby spinach
3 cups (stems trimmed)
Dried sage
1/8 cup (crushed)
Olive oil
As needed
Sea salt & freshly ground black pepper
To taste
Shredded mozzarella cheese
As desired
Panko breadcrumbs
1/3 cup
Balsamic vinegar
Optional (for drizzling)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Slice each acorn squash in half horizontally. Remove the seeds and scoop out any stringy pulp.
3
Trim a thin slice off the bottom of each half so they stand upright when placed cut-side up.
4
Arrange the squash halves on a well-oiled baking sheet, cut-side down. Drizzle olive oil over the squash and sprinkle with sea salt. Roast in the preheated oven for 20 minutes.
5
Turn the squash cut-side up and continue roasting them for an additional 20-30 minutes, until tender when pierced with a fork.
6
While the squash is roasting, heat 1 tablespoon of olive oil in a heavy skillet over medium heat.
7
Add the sausage to the skillet and cook for 8-10 minutes, breaking it into small chunks until it is evenly browned.
8
Stir in the minced garlic, chopped onion, and crushed sage. Sauté for another 2-3 minutes until the aromas are released.
9
Deglaze the skillet by adding white wine (or chicken broth) and simmer until the liquid is nearly evaporated, scraping up any browned bits from the skillet.
10
Fold in the baby spinach and cook for 2-3 minutes until wilted. Carefully drain any excess liquid.
11
Remove the skillet from the heat and stir in the panko breadcrumbs, allowing the mixture to absorb any remaining moisture.
12
Divide the sausage mixture evenly among the roasted squash halves, mounding if necessary.
13
Sprinkle shredded mozzarella cheese generously over the top of each filled squash half.
14
Place the stuffed squash under a preheated broiler for 2-4 minutes, or until the cheese is melted and golden brown.
15
To serve, drizzle with balsamic vinegar if desired, or enjoy as is.
Nutrition Information
20.5g
Fat
42.5g
Carbs
15g
Protein
7.5g
Fiber
600mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in this recipe?
The primary ingredients are acorn squash, sweet Italian sausages, garlic, onion, baby spinach, and dried sage.
How many servings does this recipe provide?
This recipe makes 4 servings.
Can I make a vegetarian version of this dish?
Yes, simply omit the sausage and use vegetable broth instead of chicken broth or wine.
What is the recommended oven temperature?
The oven should be preheated to 425°F (220°C).
How long does it take to roast the acorn squash?
The squash should be roasted for 20 minutes cut-side down, and then another 20-30 minutes cut-side up until tender.
What type of sausage is best for this recipe?
Sweet Italian sausages with the casings removed are recommended.
How do I prepare the acorn squash for roasting?
Slice the squash in half horizontally, remove the seeds and pulp, and trim a thin slice off the bottom so they stand upright.
What type of cheese is used for the topping?
Shredded mozzarella cheese is used to top the stuffed squash.
What can I use to deglaze the skillet?
You can use 1/8 cup of dry white wine or chicken broth.
What is the role of panko breadcrumbs in this recipe?
Panko breadcrumbs are stirred into the filling to help absorb any remaining moisture.
How many calories are in one serving?
Each serving contains approximately 400 calories.
What is the fat content per serving?
There is 20.5g of fat per serving.
How many carbohydrates are in this dish?
Each serving contains 42.5g of carbohydrates.
What is the protein content per serving?
There is 15g of protein per serving.
How much fiber does this recipe provide?
This dish provides 7.5g of fiber per serving.
What is the sodium content?
Each serving contains 600mg of sodium.
How long should the sausage be cooked?
Cook the sausage for 8-10 minutes until evenly browned.
When should I add the baby spinach?
Add the spinach after deglazing the skillet and cook for 2-3 minutes until wilted.
Should I use fresh or dried sage?
The recipe calls for 1/8 cup of crushed dried sage.
What is the final cooking step?
The final step is to place the stuffed squash under a broiler for 2-4 minutes until the cheese is melted and golden.
Is there a recommended garnish or drizzle?
A drizzle of balsamic vinegar is optional but recommended before serving.
Can this be served as a main course?
Yes, it is suitable as a main course or as a side dish for grilled meats.
How many cloves of garlic are needed?
The recipe calls for 2 tablespoons of minced garlic.
How much onion is required?
You will need 1/2 cup of finely chopped onion.
Do I need to peel the acorn squash?
No, the squash is roasted and served in its skin.
What should I do if the squash won't stay upright?
Trim a thin slice off the bottom of each half to create a flat base.
How much spinach is used?
The recipe requires 3 cups of baby spinach with stems trimmed.
Is this recipe suitable for autumn?
Yes, it is specifically described as a cozy dish that embraces the flavors of autumn.
Can I use different types of squash?
While this recipe is designed for acorn squash, similar varieties like delicata could also work.
Should the squash be oiled before roasting?
Yes, drizzle olive oil over the squash and sprinkle with sea salt before placing it in the oven.