Sausage and Mushroom Stuffed Acorn Squash
Bake. Stuff. Bake again. Devour.
You can do that right?
Ok so it’s a little more involved than that but not by much. My SAUSAGE AND MUSHROOM STUFFED ACORN SQUASH may not only be three steps, but it’s not much more than that.
Don’t Squash the Squash
You can treat acorn squash pretty much the same way you would any other kind of squash. I like to cut the very top and bottom off to make a flat surface to sit on while they rowdy. Then of course cut it in half width-wise and scoop out the seeds and guts.
All I did was give it a thin coating of olive oil and nice sprinkle of salt and pepper and gave it a roasting while I made the filling.
Believe it or not…I PUT MEAT IN THE FILLING. If you read my blog and follow along I’m sure you’ve noticed and even read that we hardly eat meat any longer.
Granted, I used canned sausage. Long story short, my dear sweet grandmother gets her sausage straight from the butcher in our town and cans it. So when I eat meat, this is one I’ll go too. It’s never treated me wrong, and browns up just like normal sausage would, but doesn’t need to be refrigerated or frozen.
I highly recommend looking into this process if this interests you at all. It’s extremely rewarding.
More on the filling
Low and behold, another use for leftover rice. Whenever I fire up the rice cooker, I make about 3 times what I actually need. With a family of 5, a bowl of leftover white rice in the refrigerator has umpteen uses, especially when you don’t know what else to cook.
Base your dish off of rice, and you’ll have a full fledged and filling meal in no time.
The addition of onions and mushrooms to the sausage really boosted the flavor. Canned diced tomatoes gave the dish the liquid it needed to not be dry after the second baking. Plus, the tomatoes added acidity to each bite that leveled out the other savory flavors.
All of these players make the perfect team, especially when served with a creamy, beautifully roasted and golden acorn squash. The opposing flavors and consistencies are what make this dish a show stopper.
Best of all, it’s EASY. Just a little care with each step helps to make sure you have an amazing meal to sit down to in the long run. That holds true for any and all recipes, of course.
I do hope you find warmth and comfort in this dish like my family and I did. It’s been very windy and cold where we live, so a nice and warm baked dish was just what we needed.
- 1 acorn squash, washed
- half of a medium onion, diced
- 6-10 cremini mushrooms, diced (about 1 1/2 cups)
- 2 cloves garlic, minced
- 2 tsp dried basil
- 3-5 cups cooked white rice (I used jasmine, but that’s my favorite)
- 1 14 oz can diced tomatoes (awesome deal at this link)
- 1 cup shredded Asiago, Parmesan, or Romano cheese, divided
- olive oil
- salt and pepper
- Pre-heat oven to 400 F. Cut the very top and bottom off of your acorn squash. That way when you cut it in half, they’ll sit still. Half it width wise and scoop out the seeds and guts.
- In a roasting pan, place your acorn squash halves small end down. Drizzle them with olive oil, and a dusting of salt and pepper. Use your hands to coat each half evenly. Place in the oven and bake for 35-40 minutes, or until you can pierce it with a fork, but it still has a slight resitance.
- While the acorn squash roasts, prepare the filling. In a large, high sided skillet heat 2 tbsp olive oil over medium high heat until shimmering. Add the onions, mushrooms, and 1 tsp salt. Stir frequently and cook until the mushrooms have released this juices, reduced in size, and the onions are translucent, up to 10 minutes.
- Add in the garlic and basil. Stir well to combine and continue to cook, stirring frequently for another 2-3 minutes or until you begin to really smell the garlic and basil.
- Pour in the can of tomatoes, juice and all. Stir to combine and allow that to simmer and sizzle for 2 minutes or so, stirring every 30 seconds. Stir in half of the cheese.
- Off the heat, and set aside until the acorn squash is done roasting. Once the squash is done, spoon the filling into each, filling the cavity and mounding it up on top using as much of the filling as possible. There most likely will be some left over. Save it and have it for breakfast. (:
- Use the remaining cheese to top each squash, and return them back to the oven for another 10-15 minutes, or until the cheese is melted. (and browned a little, if you’re into that)
- Remove from the oven, portion up, and enjoy!
If you’re feeling particularly….Squashy…Try out some of my other squash recipes like:
My Zippy Zucchini Cakes...You’re kids WILL eat them. Promise.