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Kid-Friendly Cheesy Stuffed Acorn Squash with Sausage

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A hearty and delicious weeknight dinner featuring roasted acorn squash halves stuffed with savory sausage, rice, and melted cheese. This kid-friendly recipe is quick, easy, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound ground mild or sweet Italian sausage
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup cooked rice or quinoa
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp.
  3. Place squash halves cut-side up on a lined baking sheet. Brush or rub cut sides with olive oil. Season generously with salt and black pepper.
  4. Roast squash for 20-25 minutes, until just tender when pierced with a fork.
  5. While squash roasts, heat a large skillet over medium-high heat. Cook ground sausage, breaking it up, until browned and cooked through (5-7 minutes).
  6. Add chopped onion to skillet; cook 3-4 minutes until softened. Add minced garlic; cook 30 seconds until fragrant.
  7. Remove skillet from heat. Stir in cooked rice or quinoa, Parmesan cheese, oregano, thyme, and red pepper flakes (if using). Mix well. Adjust seasoning with salt and pepper if needed.
  8. Remove roasted squash from oven. Divide sausage filling evenly among the four squash halves, pressing down gently.
  9. Sprinkle shredded mozzarella cheese evenly over each stuffed squash half.
  10. Return to oven and bake for 10-12 minutes, until cheese is melted, bubbly, and starting to turn golden. Optionally, broil for 1-2 minutes for a deeper golden crust.
  11. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley if desired. Serve warm.

Notes

Don’t overcook the squash in the first roast; it should be just tender. Let the stuffed squash rest for 5 minutes before serving to allow the filling to set. For a dairy-free version, use dairy-free mozzarella and omit Parmesan. For a vegetarian version, substitute plant-based crumble or mushrooms and walnuts for the sausage.

Nutrition

Keywords: stuffed acorn squash, cheesy squash, kid-friendly dinner, sausage and squash, weeknight dinner, fall recipe

Find it online: https://daintydine.com/kid-friendly-cheesy-stuffed-acorn-squash-with-sausage/