Acorn Squash Stuffed with Italian Sausage Penne

Elevate your dinner game with Acorn Squash Stuffed with Italian Sausage Penne, a show-stopping dish that perfectly blends rustic charm and indulgent flavors. Roasted acorn squash halves create a sweet and tender base for a creamy, savory filling featuring al dente penne pasta tossed with flavorful Italian sausage, aromatic garlic, and a luscious Parmesan cream sauce. Topped with gooey melted mozzarella and fresh parsley, this recipe combines comforting pasta with a nutrient-packed squash for a unique twist on stuffed vegetables. Ideal for cozy family dinners or impressing guests, this dish is a delightful feast that highlights seasonal ingredients and bold Italian-inspired flavors. Ready in just over an hour, it’s a filling, visually stunning, and deliciously satisfying meal. Perfect for "stuffed squash recipes," "Italian sausage pasta," or "fall comfort food" keyword searches!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 Acorn squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 ounces Penne pasta
• 8 ounces Italian sausage (mild or spicy)
• 3 Garlic cloves, minced
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 1 cup Heavy cream
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 1 cup Mozzarella cheese, shredded

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut each acorn squash in half lengthwise and scoop out the seeds.

Step 3

Brush the cut sides of the squash halves with 1 tablespoon of olive oil, then sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.

Step 4

Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until the flesh is tender when pierced with a fork.

Step 5

While the squash is roasting, cook the penne pasta according to package instructions until al dente, then drain and set aside.

Step 6

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes.

Step 7

Add the minced garlic and crushed red pepper flakes (if using) to the skillet and cook for 1 minute, until fragrant.

Step 8

Reduce the heat to low and stir in the heavy cream. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.

Step 9

Stir in the Parmesan cheese and mix until melted and combined. Add the cooked penne pasta and toss to coat evenly in the sauce.

Step 10

Remove the roasted squash from the oven and carefully flip them cut-side up.

Step 11

Fill each squash half with the sausage and penne mixture, packing it in gently.

Step 12

Sprinkle the shredded mozzarella cheese over the stuffed squash halves.

Step 13

Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 14

Garnish with fresh parsley before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	1307.8 grams (1307.8g)

Amount per serving	% Daily Value*
Calories	3174

Total Fat 196.70g	252%
Saturated Fat 90.50g	453%
Polyunsaturated Fat 2.70g
Cholesterol 501mg	167%
Sodium 5394mg	235%
Total Carbohydrate 237.40g	86%
Dietary Fiber 27.40g	98%
Total Sugars 2.20g
Protein 106.00g	212%

Vitamin D 0IU	0%
Calcium 1512mg	116%
Iron 15mg	84%
Potassium 2989mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 13.5%

Carbs: 30.2%