Best 10 Acorn Squash And Sausage Casserole Recipes

ACORN SQUASH WITH SWEET SPICY SAUSAGE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the squash halves face-down in a baking dish in 1 inch of water and bake until flesh is tender, about 45 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat; cook the sausage in the oil until brown, breaking the meat into small pieces as it cooks; set aside.
• Once the squash halves are tender, discard the water. Generously sprinkle brown sugar into the cavity of each squash half, reserving about 1/4 cup for later use. Fill the squash halves with the browned sausage, and top with the reserved brown sugar. Return squash to the baking dish and bake until the sugar begins to melt, about 15 minutes.

WINTER SQUASH, SAUSAGE & FETA BAKE

Steps:

• Preheat oven to 375°. In a large skillet, cook the sausage, onions and 1/4 teaspoon pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and onions are tender, breaking up sausage into crumbles; drain., In a large bowl, combine oil, rosemary, salt, Worcestershire sauce, pepper and remaining pepper flakes. Add butternut and acorn squash, cheese, red peppers and sausage mixture; toss to coat., Transfer to an ungreased shallow roasting pan. Cover and bake 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender.

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

ACORN SQUASH WITH SAUSAGE

Steps:

• Put squash halves, cut side down, in microwave-safe dish.
• Add 1/4 inch water.
• Cover with plastic wrap.
• Cook on high for 15-20 minutes or until tender when pierced with fork.
• (Or bake in 350 degree oven for 50-60 minutes.) In large skillet, heat canola oil over medium heat.
• Add onion and mushrooms.
• Cook 5 minutes.
• Add bell pepper and garlic.
• Cook 1 minute.
• Remove from skillet with slotted spoon.
• Drain on paper towels.
• Discard drippings.
• In same skillet, brown and crumble sausage over medium-high heat.
• Drain.
• Add onion mixture and bread cubes.
• Season with pepper to taste.
• Reduce heat to medium.
• Cook 3 minutes, stirring occasionally.
• Remove squash from microwave, carefully removing plastic wrap.
• Turn squash cut sides up.
• Spoon 1/4 of sausage mixture into each squash half.
• Top with parmesan.
• Serve immediately.

BEST EVER SQUASH WITH SAUSAGE CASSEROLE

Steps:

• Slice squash into 1/4" slices. Saute or steam squash until almost tender (season lightly with salt & pepper). Put aside. Chop and saute onion. Put aside. Brown sausage in skillet until crisp, breaking sausage into small pieces. Drain sausage. Mix together soup, milk and egg.
• Combine all ingredients (save 3/4 cup of cheese for top of casserole) and put in baking dish large enough to hold mixture.
• Bake at 350 degrees F for about 30 - 40 minutes. Add remaining cheese to top of casserole and bake another 15 minutes or until cheese is bubbly and slightly brown on top.

SAUSAGES WITH ACORN SQUASH AND ONIONS

Steps:

• Preheat oven to 475 degrees. On a rimmed baking sheet, toss squash and onion with oil and arrange in an even layer; season with salt and pepper. Add sausages to sheet. Roast until vegetables are just tender, 15 to 18 minutes. Heat broiler. Sprinkle Asiago and sage over vegetables and broil until cheese is browned and bubbling and sausages are cooked through, 3 minutes. Sprinkle with cherries to serve.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

ACORN SQUASH WITH BACON

Steps:

• I like to buy the squash a month or two ahead of time to let it ripen, so that the squash turns yellow all the way around, not just on the bottom. That is when they are ripe. But if you didn't, don't let it stop you from making this recipe !
• Cut squash in 1/2 with the grooves.
• Remove the pulp with the seeds, and cut thin slice off back half, so the half lays steady-flat with out tipping, but try do not cut through the center.
• Place squash in greased oven proof pan.
• Place butter around edges of squash, and some in center, of each half.
• You will use 1 tablespoon for each half, more or less. This depends on how buttery you want it.
• Sprinkle with cinnamon, salt and pepper to taste, and then place bacon around edges of squash.
• Cover entire dish with foil, bake at 350 degrees, 45 minutes, or until done.
• To test for doneness, be careful when removing foil,steam will come out, fork test squash for tenderness, when done it will be soft all the way through, to skin.

ACORN SQUASH WITH KALE AND SAUSAGE

Steps:

• Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

SQUASAGE (SAUSAGE-STUFFED SQUASH)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
• Place squash, cut sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
• Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
• Bake in the preheated oven until filling is cooked through, about 20 minutes.