Email
Print
With a just simple salad, this stuffed squash is a filling and hearty fall meal.
Prep.
Cook.
Category:
Tags:
Ingredients
For 4 Serving(s)
sausage-and-parmesan-stuffed-squash
- 2 acorn squash
- salt
- pepper
- 2 T butter
- 4 Italian pork sausages
- 1/2 onion
- 3 clv garlic
- 1/2 T Worcestershire sauce
- 2 sprigs fresh thyme
- 1 1/2 c freshly grated parmesan cheese
Sausage and Parmesan Stuffed Squash Directions
- Preheat oven to 375˚F.
- Place the acorn squash cut side up on a rimmed baking sheet and season with salt and pepper. Set 1/2 tablespoon of butter in the hollow of each squash half. Roast for 30 minutes.
- Heat a skillet over medium-high heat and add the sausages. Use a spoon to break them up as they cook, and brown for 6 minutes. Add the onion and cook another 5 minutes, stirring occasionally. Remove the pan from heat, and stir in the garlic, Worcestershire sauce, thyme leaves, Parmesan and more salt and pepper if needed.
- Remove squash from the oven and scoop the sausage filling into each half. Roast for an additional 30 minutes. Serve warm.