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Stuffed Acorn Squash
Stuff roasted acorn squash halves with Italian sausage, rice, and fontina cheese for a cozy family dinner recipe that's easy enough to make on weeknights!
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
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.
Salt and pepper
2
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.
3
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.
garlic, finely chopped2 cloves
4
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.
5
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 to ⏱️ 15 minutes or until the cheese is melted and everything is warm throughout. Top with more fresh thyme leaves and black pepper before serving.
Nutrition Facts
calories
586 Calories
fat Content
40 g
fiber Content
5 g
sugar Content
3 g
sodium Content
994 mg
protein Content
21 g
trans Fat Content
0 g
cholesterol Content
87 mg
carbohydrate Content
36 g
saturated Fat Content
15 g
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