Description
Tender acorn squash halves roasted until golden cradle a juicy sausage and garlic filling, seasoned with thyme, salt, and pepper, then crowned with crispy Parmesan breadcrumbs for a burst of warm, herby flavor.
Ingredients
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 pound ground sausage
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Slice each acorn squash in half lengthwise and scoop out the seeds.
- Brush the cut sides of the squash with half of the olive oil and place cut-side down on a baking sheet.
- Roast the squash for 25 minutes or until tender when pierced with a fork.
- While the squash roasts, heat the remaining olive oil in a skillet over medium heat.
- Add the onion and garlic and sauté until softened, about 3 minutes.
- Add the ground sausage to the skillet and cook until browned, breaking it up with a spoon.
- Stir in the breadcrumbs, Parmesan cheese, thyme, salt, and pepper until well combined.
- Remove the squash from the oven and turn cut-side up.
- Spoon the sausage mixture evenly into each squash half.
- Return the stuffed squash to the oven and bake for an additional 10 minutes.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- You can substitute turkey sausage for a leaner option.
- Add chopped spinach or kale for extra greens.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Drizzle with balsamic glaze before serving for added flavor.