Acorn Squash Stuffed with Sausage and Sour Cream

Elevate your fall dinner menu with this irresistible Acorn Squash Stuffed with Sausage and Sour Cream recipe. Perfect for cozy evenings, this dish features roasted acorn squash halves, their naturally sweet and tender flesh serving as the ideal vessel for a savory stuffing made with browned sausage, sautéed onions, garlic, and creamy sour cream. A sprinkle of Parmesan cheese and golden breadcrumbs adds richness and a satisfying crunch, while fresh parsley provides a burst of color and herbal freshness. With minimal prep and a beautiful presentation, this stuffed acorn squash recipe is a hearty, flavor-packed meal that brings comfort and elegance to your table. Perfect for family dinners or festive gatherings, it's an excellent way to showcase seasonal produce with a gourmet twist.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 large Acorn squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 pound Ground sausage (mild or spicy)
• 1 medium, finely chopped Yellow onion
• 3 cloves, minced Garlic
• 0.5 cup Sour cream
• 0.25 cup, grated Parmesan cheese
• 2 tablespoons, chopped Fresh parsley
• 0.25 cup Breadcrumbs

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 and stringy pulp.

Step 3

Brush the cut sides of the squash with 1 tablespoon of olive oil and season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Step 4

Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 30 minutes or until the flesh is tender and can be pierced easily with a fork.

Step 5

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

Add the ground sausage to the skillet and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 8–10 minutes. Transfer the sausage to a plate lined with paper towels to drain excess grease.

Step 7

In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Step 8

Return the cooked sausage to the skillet and stir to combine with the onion and garlic mixture. Remove from heat and allow the mixture to cool slightly.

Step 9

Once slightly cooled, stir the sour cream, Parmesan cheese, and 1 tablespoon of fresh parsley into the sausage mixture.

Step 10

Remove the roasted squash from the oven and carefully turn the halves cut-side up (use tongs or a kitchen towel to avoid burns).

Step 11

Spoon the sausage mixture evenly into the hollowed centers of the squash halves.

Step 12

Sprinkle the breadcrumbs over the stuffed squash for a crisp topping.

Step 13

Return the stuffed squash to the oven and bake for an additional 15–20 minutes, or until the breadcrumbs are golden and the filling is heated through.

Step 14

Remove from the oven and garnish with the remaining tablespoon of chopped parsley before serving. Enjoy!

Nutrition Facts

Serving size	3176.8 grams (3176.8g)

Amount per serving	% Daily Value*
Calories	3411

Total Fat 171.10g	219%
Saturated Fat 61.20g	306%
Polyunsaturated Fat 2.70g
Cholesterol 397mg	132%
Sodium 4168mg	181%
Total Carbohydrate 399.90g	145%
Dietary Fiber 109.30g	390%
Total Sugars 14.40g
Protein 117.40g	235%

Vitamin D 0IU	0%
Calcium 1594mg	123%
Iron 22mg	124%
Potassium 11686mg	249%

*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: 42.7%

Protein: 13.0%

Carbs: 44.3%