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Savory Acorn Squash Casserole Recipes for Fall

Savory Acorn Squash Casserole

Roasted acorn squash is filled with a moist mixture of Italian sausage, aromatics, herbs, breadcrumbs, broth, egg, Parmesan, and parsley. The filled squash halves bake until golden for a comforting fall dinner.
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Prep Time 25 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Squash
  • 3 medium Medium acorn squashes, about 3 pounds total
  • 2 tablespoons Olive oil, divided
Filling
  • 1 pound Bulk mild Italian sausage
  • 1 medium Medium yellow onion, finely diced
  • 2 ribs Celery ribs, finely diced
  • 2 cloves Garlic cloves, minced
  • 1 teaspoon Dried rubbed sage
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Kosher salt, plus more for seasoning
  • 1/4 teaspoon Freshly ground black pepper
  • 1 1/2 cups Coarse fresh breadcrumbs or plain dry breadcrumbs
  • 1/2 cup Low-sodium chicken broth
  • 1 large Large egg, lightly beaten
  • 1/2 cup Grated Parmesan cheese
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Line a baking sheet with parchment or lightly oil it.
  2. If the squash is difficult to cut, microwave each whole squash for 2 to 3 minutes and let it cool briefly. Cut each squash in half lengthwise, scrape out the seeds and stringy pulp, brush the cut sides with 1 tablespoon olive oil, and season lightly with salt and pepper.
  3. Place the squash cut-side down on the prepared baking sheet. Roast for 30 to 40 minutes, until tender enough to scoop but firm enough for the shells to hold their shape.
  4. Let the squash cool slightly, then scoop out the flesh while leaving about 1/2 inch attached to each shell. Chop or mash the squash flesh.
  5. Reduce the oven temperature to 375°F. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat, add the sausage, and cook for 6 to 8 minutes, breaking it into small pieces until browned and fully cooked.
  6. Add the onion and celery to the skillet and cook for 5 to 7 minutes, until softened. Stir in the garlic, sage, thyme, salt, and pepper, and cook for 30 seconds.
  7. Remove the skillet from the heat and stir in the squash flesh, breadcrumbs, chicken broth, beaten egg, Parmesan, and parsley. Mix until evenly combined; the filling should be moist but not wet.
  8. Spoon the filling back into the squash shells and arrange the filled halves in a baking dish. Cover loosely with foil and bake at 375°F for 15 minutes.
  9. Remove the foil and bake for another 10 to 15 minutes, until the tops are golden and the filling reaches 165°F in the center. Rest briefly before serving.

Notes

Coarse fresh breadcrumbs create a lighter texture than very fine crumbs. For a vegetarian version, replace the sausage with 8 ounces chopped mushrooms plus 1 cup cooked wild rice or quinoa, and use vegetable broth. For a true casserole presentation, transfer the filling to a greased 9-by-13-inch baking dish and bake at 375°F for about 25 minutes.