Though butternut squash dinners tend to get more attention, acorn squash is equally deserving of the spotlight. Its subtle and buttery sweetness pairs well with sage and thyme, and because its thin skin is edible, it’s easier to work with than butternut squash. The best and most classic preparation, though? Stuffed acorn squash. Here, acorn squash halves are roasted until tender then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. What goes well with acorn squash? Treat acorn squash just as you would stuffed peppers or stuffed zucchini. In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Cooked greens, like kale or spinach, also work nicely. Can you eat the skin of acorn squash? Acorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. It also helps maintain the structural integrity of the the adorable edible bowl that is stuffed acorn squash. This is truly a knife and fork kind of meal!
0 hours 15 minutes
1 hour 15 minutes
For the roasted squash
3 medium sized acorn squash
2 tbsp. olive oil
Salt and pepper
For the filling
2 tbsp. olive oil
8 sage leaves, chopped
1 lb. ground Italian sausage
- 8 oz. baby bella mushrooms, sliced
- 1/2 red onions, chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. fresh thyme, chopped plus more for garnish
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper, plus more for garnish
- 1 1/2 c. cooked rice
- 1/3 c heavy cream
- 1 c. grated fontina or Monterrey Jack cheese
- For the squash: Preheat the oven to 400°F. Carefully cut the squash in half, through the stem. Scoop out the seeds and fibrous center. Place on a baking sheet cut-side up. Brush with olive oil and sprinkle generously with salt and pepper. Roast for 30 minutes. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Remove from the oven and reduce the oven temperature to 350°F.
- For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the sage and cook for 30 seconds or until dark green. Add the sausage to the skillet. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Transfer the sausage-sage mixture to a bowl.
- Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes.
- Stir in the cooked rice and heavy cream. Stir in 1/2 cup fontina cheese until well combined. Stir the sausage back into the mixture. Let simmer for a couple of minutes then remove from the heat.
- Flip the squash cut-side up and divide the filling among each squash half. Sprinkle with the remaining 1/2 cup fontina. Bake for 12-15 minutes or until the cheese is melted and everything is warm throughout. Garnish with more fresh thyme leaves and black pepper before serving.
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