Acorn Squash with Sausage
"I usually see sweet recipes for acorn squash. I like this one because it uses the squash as a main dish. This is warm and filling, perfect for an autumn day. This recipe came from Colorado Collage."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 large acorn squash, halved and seeded
- 2 tablespoons canola oil
- 1⁄2 medium onion, peeled and chopped
- 1 cup fresh mushrooms, sliced
- 1⁄4 cup red bell pepper, chopped
- 1 teaspoon garlic, minced
- 1 lb sweet Italian turkey sausage
- 1 slice Italian bread, cubed (about 1 oz)
- black pepper, freshly ground
- 2 tablespoons parmesan cheese, freshly ground,divided
directions
- Put squash halves, cut side down, in microwave-safe dish.
- Add 1/4 inch water.
- Cover with plastic wrap.
- Cook on high for 15-20 minutes or until tender when pierced with fork.
- (Or bake in 350 degree oven for 50-60 minutes.) In large skillet, heat canola oil over medium heat.
- Add onion and mushrooms.
- Cook 5 minutes.
- Add bell pepper and garlic.
- Cook 1 minute.
- Remove from skillet with slotted spoon.
- Drain on paper towels.
- Discard drippings.
- In same skillet, brown and crumble sausage over medium-high heat.
- Drain.
- Add onion mixture and bread cubes.
- Season with pepper to taste.
- Reduce heat to medium.
- Cook 3 minutes, stirring occasionally.
- Remove squash from microwave, carefully removing plastic wrap.
- Turn squash cut sides up.
- Spoon 1/4 of sausage mixture into each squash half.
- Top with parmesan.
- Serve immediately.
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Reviews
-
Made this dish for Mom and brother I dont' eat squash. They bothed raved about this dish. So now I make quite often in the summer. -
This recipe was delicious. I followed the recipe to the tee except I did use Jimmie Dean Italian sausage for the stuffing. Was a great fall recipe and I will make this again. Thanks Sisty Gin -
This recipe sounded wonderful but since our family is allergic to several ingredients, I had some tweaking to do! The mushrooms and bell peppers had to go, and the turkey sausage became a vegetarian Italian sausage (trade name "Tofurky"). I steamed the squash halves and while that was happening, I sauted the onion and garlic, added the bread (which turned out to be half a bagel, cubed small!) and then added the diced Tofurky Italian "sausage" and freshly ground black pepper. When the squash was done, I filled it with the tofurky/onion mixture and topped it with the parmasean cheese. We loved it and talked about having it again. Thank you Sisty Gin for a great dinner idea! -
This was great! Of course, being me, I couldn't follow the recipe exactly. I chose to bake the squash, but only for 30 minutes, while I prepared the filling (I used regular Italian sausage instead of turkey, and green pepper instead of red), then stuffed the squash, covered it with foil, and baked for the remaining 30 minutes. Turned out GREAT!
Tweaks
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This was great! Of course, being me, I couldn't follow the recipe exactly. I chose to bake the squash, but only for 30 minutes, while I prepared the filling (I used regular Italian sausage instead of turkey, and green pepper instead of red), then stuffed the squash, covered it with foil, and baked for the remaining 30 minutes. Turned out GREAT!
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