Stuffed Acorn Squash with Italian Duck Sausage

Recipe by: Kristen H.

For those cold fall nights, this acorn squash recipe has just enough kick to warm you up!

  • 1: Preheat oven to 425°F.

  • Ingredients

    • 2 Medium Acorn Squash, halved and seeded
    • Olive Oil Spray
    • 1 tbsp. Olive Oil
    • 1/4 tsp. Kosher Salt
    • 1 package Pelleh Poultry Italian Duck Sausage (chopped)
    • 3/4 cup Chopped Onion
    • 3/4 cup Chopped Celery
    • 2 Cloves of Garlic, minced
    • 4oz Chopped Fresh Shiitake Mushrooms
    • 1 Sprig Fresh Thyme
    • Chopped parsley, for garnish
  • Directions

    1: Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.

    2: Meanwhile, in a large sauté pan heat olive oil, then add the onion and celery; cook until celery is soft, about 8 to 10 minutes.

    3: Add the sausage and cook until slightly browned.

    4: Add the mushrooms, garlic and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through. Divide (1/2 cup) between the squash. Garnish with Parsley

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