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Green Chile and Sausage Stuffed Acorn Squash


  • Author: Emily
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

Scalloped bowls of seasoned acorn squash filled with a savory mixture of Hatch green chile, pork sausage, onion, apple, cranberry, herbs, spices, and sprinkled with parmesan cheese.

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Ingredients

Scale
  • 3 acorn squashes, ends sliced off, cut in half around the equator, and seeds scooped out
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 pound classic pork sausage
  • 1/2 cup roasted, peeled, diced, Hatch green chile
  • 1/2 onion, minced
  • 1 small apple, cored and diced
  • 1/2 teaspoon sage
  • 1 tablespoon freshly minced oregano, or 1 teaspoon dried
  • 1 1/2 cups chicken broth
  • 1/3 cup dried cranberries
  • 3/4 cup panko plain bread crumbs
  • 1/4 cup shredded parmesan cheese

Instructions

  1. Brush acorn squash flesh with olive oil. Season with salt and pepper. Place squash, cut side up, into a large microwave-safe bowl. Cover with wrap and microwave for about 15 minutes, or until the squash becomes very soft.
  2. While the squash cooks, add butter to a pan set over medium-high heat. One it’s melted, add in the sausage, onion and green chile in the pan. Cook, breaking the sausage apart, for around 15 minutes, or until the sausage becomes brown in places and the onion is soft and translucent.
  3. Stir in the apple, sage, and oregano and cook for another 3 minutes. Stir in broth and cranberries. Simmer for another 5 minutes until broth is reduced by 1/3. Remove from heat and stir in the panko bread crumbs.
  4. Turn on broiler and adjust an oven rack to about 8 inches below. Place cooked squashes on a rimmed baking sheet lined with a non-stick liner. Stuff squashes with sausage mixture, mounding in the middle. Broil until lightly browned, about 3-4 minutes. Sprinkle with Parmesan cheese and serve.

Notes

These can be made ahead of time! (But can’t be frozen) You can make these, up through step 3 and then tightly wrap with plastic and store in the refrigerator for up to 24 hours. 

  • Prep Time: 20
  • Cook Time: 20
  • Category: Dinner
  • Method: Sauté
  • Cuisine: American

Keywords: squash, acorn squash, Hatch chile, Green Chile, stuffed, sausage