Acorn squash is a fall favorite in Colorado. Its mild, slightly sweet, and nutty flavor complements hearty fillings like savory sausage, grains, and cheese. Thanks to its sturdy walls and round shape, acorn squash is easy to stuff and makes a satisfying main dish. Choose acorn squash that is heavy for its size, with a dark-green rind and stem that is dry and firmly attached.
STUFFED ACORN SQUASH
Makes 2–4 servings
INGREDIENTS
- 2 medium acorn squash
- 1 tbsp olive oil
- ½ pound ground Italian sausage
- ½ cup chopped onion
- 1 cup chopped cremini mushrooms
- 1 cup cooked brown rice
- 4 oz chopped fresh spinach or kale
- ½ cup shredded Parmesan cheese, divided
- ½ tsp salt
- ⅛ tsp black pepper
INSTRUCTIONS
- Preheat oven to 350 F.
- Prepare the squash: Scrub before cooking. Set the squash on a thick towel and use a heavy, sharp knife to carefully cut it in half from the stem to the base. Scoop out and discard the seeds. Place the halves cut side down in a baking dish. Add ½ inch of water to the dish and cover with foil. Bake until tender, 45 to 55 minutes. Remove and let the squash halves cool, leaving the oven on.
- Prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the sausage and use a wooden spoon to break into pieces. Cook thoroughly until golden brown, then remove it from the pan to a plate lined with a paper towel. Drain all but about 1 tablespoon of the fat. Add the chopped onion to the hot skillet and cook over medium heat until softened, about 5 minutes. Stir in the mushrooms and spinach or kale, cooking for 3 to 4 minutes, until tender and fragrant. Remove from heat and mix in the cooked sausage, cooked brown rice, and ¼ cup of the Parmesan cheese, combining thoroughly.
- Stuff the squash: Turn the squash halves cut side up and season with salt and pepper. Spoon the filling evenly into the squash cavities and top with the remaining ¼ cup of cheese. Return the baking dish to the oven and bake uncovered until heated through, about 15 minutes.
