I had a couple of acorn squash staring at me the other day and while I love making it roasted or mashed for a side dish I wanted to make it the main attraction. So I took inspiration from my Mom’s dinner in a pumpkin recipe and this might be new favorite fall dish. Acorn squash are easy to find and inexpensive through fall and they’re also smaller and easier to prepare.
By dicing the vegetables smaller it’s easier to mound the filling in the squash and also I have found those in our household who have mushroom aversions don’t notice them sometimes too.
I used brown rice and I think it’s hearty flavor pairs well here but if white is what you have that’s ok too. The maple syrup compliments the squash well but if you don’t have pure maple syrup I would leave it out.
Happy fall!
Stuffed Acorn Squash
Ingredients
- 2 acorn squash
- 1 Tablespoon olive oil
- salt and pepper
- 1 pound milk Italian sausage
- 1 cup diced white onion
- 1 cup diced celery
- 8 ounces cremini mushrooms, diced
- 2 Tablespoons butter
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 3 Tablespoons flour
- 1 Tablespoon maple syrup
- 1 1/2 cups chicken stock
- 2 cups cooked rice (I used brown but white is ok too)
Instructions
- Cut acorn squash in half and scoop out seeds.
- drizzle the 4 halves with olive oil and sprinkle with salt and pepper.
- Place cut side down on a lightly greased baking sheet and bake at 425 degrees for 25 minutes (or until easily pierced with a paring knife).
- While the squash is cooking cook the Italian sausage in a large skillet over medium heat.
- When sausage is about half cooked add the onions, celery, and mushrooms. (If your sausage is more oily you can cook it by itself first then drain excess fat before adding vegetables to cook. Mine is very lean so I don’t have to drain any fat)
- Continue cooking until meat and vegetables are cooked.
- Add butter, sage, and thyme, then flour after butter is melted.
- Cook for a couple minutes while stirring before adding the maple syrup and chicken stock.
- Stir and cook until sauce is thickened and add rice. Taste and season with salt and pepper.
- Set aside until squash are cooked.
- Turn squash over and divide filling between them.
- Return to the oven for 10 minutes. Serve hot.
