Ingredients:

  • 2 medium acorn squash (approx. 1.5 lbs each), halved lengthwise and seeds removed
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 lb bulk Italian sausage
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup Panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Brush the cut side and the interior cavity of the squash halves with olive oil.
  3. Season the squash generously with salt and pepper.
  4. Place the squash cut-side down on a baking sheet and roast for 25–30 minutes until the exterior is mahogany-colored and flesh is tender.
  5. While the squash is roasting, heat a skillet over medium-high heat.
  6. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and crispy.
  7. Stir in the diced onion and cook for 4–5 minutes until translucent.
  8. Add the minced garlic and cook for 1 minute until fragrant.
  9. Remove from heat and stir in the Panko, Parmesan cheese, and fresh parsley until evenly coated.
  10. Flip the roasted squash halves over so they are cut-side up.
  11. Spoon the sausage mixture generously into each cavity, pressing down slightly.
  12. Return the stuffed squash to the oven for another 10–15 minutes until the filling is heated through and edges are slightly charred.