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Sausage and Mushroom Stuffed Acorn SquashSausage and Mushroom Stuffed Acorn Squash
Sausage and Mushroom Stuffed Acorn Squash

Sausage and Mushroom Stuffed Acorn Squash

Perfect as a Thanksgiving side dish or a seasonal fall entrée, this Sausage and Mushroom Stuffed Squash is simply delicious!
Ashley Durand of Plate & Pen
Ashley Durand of Plate & Pen
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Recipe - Heinen's of Rocky River
Sausage and Mushroom Stuffed Acorn Squash
Sausage and Mushroom Stuffed Acorn Squash
Prep Time10 Minutes
Servings8
Cook Time35 Minutes
0
Ingredients
2 acorn squash, seeded and cut into quarters (For the Acorn Squash)
Heinen's olive oil (For the Acorn Squash)
8 tsp. Heinen's brown sugar, 1 tsp. per squash quarter (For the Acorn Squash)
1-2 tsp. dried or fresh rosemary (For the Acorn Squash)
1-2 tsp. dried or fresh sage (For the Acorn Squash)
1-2 tsp. dried or fresh thyme (For the Acorn Squash)
Salt, to taste (For the Acorn Squash)
Pepper, to taste (For the Acorn Squash)
2 shallots, diced (For the Sausage Stuffing)
1 lb. Heinen's CARE Certified Italian sausage (For the Sausage Stuffing)
2 Portobello mushrooms, diced (For the Sausage Stuffing)
1 cup button mushrooms, diced (For the Sausage Stuffing)
1 Tbsp. Heinen’s dried sage (For the Sausage Stuffing)
1 tsp. fresh thyme, chopped (For the Sausage Stuffing)
1/2 tsp. salt (For the Sausage Stuffing)
1 tsp. pepper (For the Sausage Stuffing)
1 package Heinen’s cooked ancient grains (For the Sausage Stuffing)
Heinen's 24-month aged Parmigiano Reggiano, shredded (Toppings)
1 cup microgreens (Toppings)
Pepitas, to sprinkle (Toppings)
Directions
  1. Preheat the oven to 400°F.
  2. Drizzle olive oil over each squash quarter. Sprinkle with brown sugar, spices and herbs.
  3. Bake in oven for 30 minutes, checking at halfway through.
  4. While the squash is baking, sauté the shallots in a cast iron skillet until tender.
  5. Add the remaining stuffing ingredients, except for the grains, and cook for about 8 minutes over medium heat until cooked through and tender.
  6. Transfer the sausage mixture to a large bowl and add the cooked ancient grains. Stir to combine.
  7. Remove the squash quarters from the oven and scoop a generous amount of stuffing into each cavity.
  8. Cover the tops with Parmigiano Reggiano and place in the oven at 400°F for 5 minutes.
  9. Remove from the oven, sprinkle the microgreens and pepitas on top and sere with figs on the side, if desired.
10 minutes
Prep Time
35 minutes
Cook Time
8
Servings

Directions

  1. Preheat the oven to 400°F.
  2. Drizzle olive oil over each squash quarter. Sprinkle with brown sugar, spices and herbs.
  3. Bake in oven for 30 minutes, checking at halfway through.
  4. While the squash is baking, sauté the shallots in a cast iron skillet until tender.
  5. Add the remaining stuffing ingredients, except for the grains, and cook for about 8 minutes over medium heat until cooked through and tender.
  6. Transfer the sausage mixture to a large bowl and add the cooked ancient grains. Stir to combine.
  7. Remove the squash quarters from the oven and scoop a generous amount of stuffing into each cavity.
  8. Cover the tops with Parmigiano Reggiano and place in the oven at 400°F for 5 minutes.
  9. Remove from the oven, sprinkle the microgreens and pepitas on top and sere with figs on the side, if desired.