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Italian Sausage & Mushroom Stuffed Acorn Squash

Italian Sausage & Mushroom Stuffed Acorn Squash

Charlotte Hancey
Mild, nutty acorn squash are roasted with a hearty, delicious filling of Italian sausage, mushrooms, onions, spinach, rosemary, and cranberries. It's topped with a buttery, parmesan panko crust for the ideal autumn dish!
5 from 2 votes
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course, Side Dish
Servings 4

Ingredients
  

  • 2 acorn squash, halved lengthwise and centers scooped clean
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • freshly ground black pepper, to taste
  • 8 oz mild Italian sausage
  • 1/2 cup yellow or white onion, diced small
  • 8 oz package button mushrooms, sliced
  • 1 large handful baby spinach
  • 1/4 cup dried cranberries
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons butter
  • 1/3 cup shredded Parmesan
  • 1/3 cup Panko breadcrumbs

Instructions
 

  • Preheat oven to 400°. Line large baking sheet with parchment paper or tin foil.
  • Place cleaned and seeded acorn squash halves cut side up on baking sheet. Brush with 1 tablespoon olive oil and sprinkle 3/4 teaspoon salt and pepper to taste evenly over the four of them. Turn over so that the cut side is down. Place in oven and roast for 25 minutes.
  • Meanwhile, make the filling by heating a large non-stick skillet to medium-high heat. Add sausage and crumble while cooking until brown and cooked through. Transfer to a paper towel lined plate to drain.
  • Add 2 tablespoons olive oil to pan then add onions. Cook for a few minutes or until softened then add the mushrooms. Cook for about 7 more minutes or until soft and brown.
  • Add spinach and stir until wilted down. Next add cranberries, rosemary, cooked sausage, 3/4 teaspoon salt, and black pepper to taste then stir to combine. Remove from heat and set aside.
  • Melt butter in a small bowl then add parmesan and panko. Toss to combine.
  • When the squash is done roasting, remove pan from oven, carefully turn them over, and scoop the filling into the four halves evenly. Top with panko mixture. Place back in the oven to roast for 15-20 minutes or until topping is golden brown. Serve immediately.
Keyword acorn squash, autumn, dried cranberries, fall, fresh rosemary, Italian sausage, mushrooms, squash
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