Sausage and Caramelized Onion Stuffed Acorn Squash

• 2 medium acorn squashes
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 pound bulk pork sausage
• 2 medium onions, thinly sliced
• 1 teaspoon sugar
• 1/2 teaspoon dried thyme
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons unsalted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Halve the acorn squashes lengthwise and scoop out the seeds. Brush cut sides with olive oil and sprinkle with 1/4 teaspoon salt.
3. 3 Place squash halves, cut side down, on a baking sheet and roast for 30 minutes.
4. 4 Meanwhile, in a large skillet, cook sausage over medium heat until browned, breaking it into crumbles. Drain fat and set aside.
5. 5 In the same skillet, melt butter and sauté onions over medium heat until caramelized, about 20 minutes. Stir in sugar, remaining salt, and pepper.
6. 6 Combine cooked sausage, caramelized onions, thyme, breadcrumbs, and Parmesan cheese in a bowl. Stir in parsley.
7. 7 Remove squash from oven and increase oven temperature to 400°F.
8. 8 Fill each squash half with the sausage mixture and bake for an additional 15 minutes.
9. 9 Serve warm with extra parsley sprinkled on top.

Equipment

• baking sheet
• skillet
• oven

Variations

• Add diced apples for a touch of sweetness.
• Use Italian sausage for a herby kick.

Substitutions

• Substitute butternut squash if acorn squash is unavailable.

Pairings

• Pairs well with a glass of Chardonnay.
• A side of roasted Brussels sprouts complements the dish nicely.

Nutrition

Tips

• For a vegan version, substitute plant-based sausage and nutritional yeast for Parmesan.
• Use pre-made breadcrumbs to save time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven until hot.

Serving Suggestions

• Pair with a crisp autumn salad.
• Serve with a side of garlic mashed potatoes.

FAQ