Stuffed squash is such a quintessential fall meal. I found these cute white acorn squash at the grocery store and was inspired to make a delicious meal out of them. Sausage always adds such a depth of flavor to squash. I sauteed the sausage with onions, garlic and fresh spinach. Then mixed it up with Parmesan cheese and chestnuts.
Oh chestnuts, how I love thee let me count the ways. I actually had never had chestnuts until a few years ago. I made a pureed chestnut soup and after buying them I was addicted. They are absolutely delicious. I love snacking on them straight out of the bag, or using them to top salads. And yes they are in your grocery store, in a foil ziploc bag. Or you can always grab them from Amazon. You can always make this without the chestnuts, the sausage is central to the recipe but I urge you to try them. They really add a great depth of flavor.
If acorn squash aren’t your thing, this stuffing is worth making and putting on something else. It would be great with roasted chopped butternut squash, on top of spaghetti squash, or stuffed in a huge portobello mushroom top.
My friend over on Instagram Carolyn from the @thedinnershift (you should follow her she has great weeknight hacks and tips) has an amazing idea of precooking your squash in the slow cooker on low for 8 hours or while you’re at work. Then you simply make the stuffing and stuff the squash and bake for 15 minutes. Roasting the squash doesn’t take too long but this is a great idea for making it even easier on a busy weeknight.
- 2 Acorn Squash, cut in half and the seeds scooped out
- 1 tbsp olive oil
- 8 oz spinach
- 1 lb ground sausage
- 1 clove garlic, minced
- 1 medium onion, diced
- ⅓ C panko breadcrumbs
- ¼ C Parmesan cheese, grated
- ¼ C roughly chopped chestnuts
- 2 TBSP panko
- 1 TBSP Parmesan Cheese, grated
- 3 roughly chopped chestnuts
- 1 TBSP olive oil
- Drizzle the acorn squash halves with the olive oil and sprinkle with salt and pepper. Place cut side down on a rimmed baking sheet lined with parchment paper. Bake in a 350 degree oven for 45 minutes. Pull out and allow to cool while you make the stuffing. (Alternatively you can cook them on low in a slow cooker for up to eight hours).
- Brown the sausage in a large saute pan over medium heat. Once the sausage is cooked put it on a plate lined with a paper towel. Place the skillet back on the heat and add in the onions and a sprinkle of salt. Cook for about five to seven minutes or until the onion has just begin to soften. Add in the chestnuts and the garlic. Cook for thirty seconds. Add in half of the spinach and the sausage. Mix the spinach in until it's wilted and then add in the other half of spinach. Put in ½ tsp kosher salt, and ¼ tsp pepper. Cook until all the spinach is wilted. Pull off the heat and add in the breadcrumbs and Parmesan cheese. Spoon the mixture into each squash mounding it up.
- Place the squash on the rimmed baking sheet and bake for an additional 15 minutes. Pull the squash out, sprinkle each one with the topping mixture and put back in the oven for five minutes or until it's nice and golden.