This easy weeknight dinner (or breakfast!) involves cooking stuffed acorn squash in the oven with a flavorful sausage and pecan filling. This Sausage-Stuffed Acorn Squash recipe will soon turn into your family's favorite.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Main Course
Servings: 6servings
Ingredients
3medium sized acorn squash
extra virgin olive oil
salt and pepperto taste
⅓cupchopped pecans
1lbbreakfast sausage(I prefer sage)
1teaspoonground sage(if not using sage breakfast sausage)
1sleeveRitz crackerscrushed
½cupgrated Parmesan cheese
Instructions
Preheat oven to 400°F. Slice a little off each end of the acorn squash to create flat ends. Cut each acorn squash horizontally in half. Scoop and discard seeds and membranes.
Place each squash half flesh-side up on a large rimmed baking sheet. Rub a little olive oil over top of each squash half and sprinkle with salt and pepper, to taste. Bake for 40 minutes, until fork tender.
Meanwhile, toast pecans on nonstick skillet over medium heat for 5 minutes, tossing frequently. Remove from pan and set aside.
In same skillet, brown the sausage. Drain excess grease. Add pecans back to the pan and stir in crushed Ritz crackers and half of the Parmesan cheese.
Remove squash from the oven and fill each half evenly with sausage mixture. Sprinkle rest of cheese over top. Bake an additional 15 minutes. Serve immediately.