How to Make Stuffed Acorn Squash | The Pioneer Woman - Ree Drummond Recipes

Though butternut squash recipes tend to get more attention in the fall, acorn squash recipes are equally deserving of the spotlight. This type of squash has a subtle and buttery sweetness pairs well with sage and thyme, and because its thin skin is edible, it's easier to work with than butternut squash. The best and most classic preparation, though? Stuffed acorn squash. This family meal features acorn squash halves that are roasted until tender and then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. What more could you want in a cozy fall dinner?

How do you prep acorn squash for stuffing it?

Acorn squash is easy to prepare, because you don't have to peel the skin. Simply cut each squash in half and scoop out all of the seeds and stringy bits. Then, you'll need to roast them until tender before stuffing them with the filling.

How do you know when acorn squash is done cooking?

Roasting the acorn squash before you stuff it ensures the squash gets cooked through; just make sure it roasts until it's very tender. Once the squash is stuffed, it only goes back into the oven to melt the cheese and get the whole dish nice and hot, so it's important to make sure the squash is completely cooked beforehand.

What goes well with acorn squash?

Treat acorn squash just as you would stuffed peppers or stuffed zucchini. In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Cooked greens, like kale or spinach, also work nicely.

Can you eat the skin of acorn squash?

Acorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. It also helps maintain the structural integrity of the adorable edible bowl that is stuffed acorn squash. This is truly a knife and fork kind of meal!

YIELDS:
6 serving(s)
PREP TIME:
15 mins
TOTAL TIME:
1 hr. 15 mins
Ingredients
FOR THE SQUASH:
3 medium sized acorn squash
2 tbsp. olive oil
Salt and pepper
FOR THE FILLING:
2 tbsp. olive oil
8 sage leaves, chopped.
1 lb. ground Italian sausage
8 oz. baby bella mushrooms, sliced.
1/2 red onion, chopped.
2 cloves garlic finely chopped.
1 tbsp. fresh thyme, chopped plus more for garnish.
1/2 tsp. salt
1/2 tsp. ground black pepper, plus more for garnish
1 1/2 c. cooked rice
1/3 c. heavy cream
1 c. grated fontina or monterrey jack cheese.

Directions
1
For the squash: Preheat the oven to 400°F. Carefully cut the squash in half, through the stem. Scoop out the seeds and fibrous center. Place on a baking sheet cut-side up. Brush with olive oil and sprinkle generously with salt and pepper. Roast for 30 minutes. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Remove from the oven and reduce the oven temperature to 350°F.
2
For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the sage and cook for 30 seconds or until dark green. Add the sausage to the skillet. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Transfer the sausage-sage mixture to a bowl.
3
Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Cook, stirring frequently, until the mushrooms release their liquid, and the onions are softened, about 7 minutes.
4
Stir in the cooked rice and heavy cream. Stir in 1/2 cup fontina cheese until well combined. Stir the sausage back into the mixture. Let simmer for a couple of minutes then remove from the heat.
5
Flip the squash cut side up and divide the filling among each squash half. Sprinkle with the remaining 1/2 cup fontina. Bake for 12 to 15 minutes or until the cheese is melted and everything is warm throughout. Garnish with more fresh thyme leaves and black pepper before serving.

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