I have the perfect November recipe for you today! I took one of our very favorite easy weeknight recipes, Simple Sausage, Peppers & Onions, and gave it a “fall” twist!
Same great recipe but with a little pumpkin added in annnnd instead of a bowl, it’s served right inside an acorn squash! If you haven’t done this before, you should!! Not only does it make a great presentation, but it’s really delicious too! The squash gets all nice and nutty as it bakes and becomes the perfect vessel for your supper.
This cozy fall night, you should try this recipe for dinner.
Enjoy! xx
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Sausage, Peppers, & Onions Stuffed Squash
- Yield: 6 individual servings 1x
Description
We took one of our favorite weeknight recipes and gave it a fall twist!
Ingredients
Scale
- 3 acorn squash, cut in half
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 2 (14 oz) packages of fully cooked kielbasa style sausage links (I use a turkey sausage), cut into rounds
- Extra Virgin Olive Oil (EVOO)
- 2 red bell peppers, sliced
- 3 cloves of garlic, chopped
- 1 onion, chopped
- 1 (8 oz) can of tomato sauce
- 1 (15 oz) can of pumpkin (you won’t use all of it, we use Libby’s)
- just a pinch of cinnamon, optional
- a sprinkle of Parmesan cheese to garnish, optional
Instructions
- Preheat your oven to 425 degrees.
- Line a baking sheet with foil (for easy clean up) and place all six of your squash halves down on top. Drizzle EVOO all over the tops of each half along with a big pinch of both salt and pepper. Place your squash in the oven and roast for 45 minutes.
- About the last 15 minutes of your roasting, you will add the sausage mixture inside the cavity of each one. Speaking of which…
- In a large pan over medium-high heat, add in your sausage rounds with a generous drizzle of EVOO. Take a few minutes to brown up the sausage on both sides. Add in a big pinch of both salt and pepper.
- Next, add in a bit more EVOO along with your sliced bell peppers, garlic and onion. Sauté the veggies and sausage together until the veggies are tender. Add in a bit more salt and pepper.
- Next, stir in your tomato sauce and about a cup of your pumpkin and let everything come up to a simmer. If you really want to add a bit of fall, add in just a pinch (like a teaspoon) of cinnamon, optional.
- Reduce your oven temp to 350 degrees.
- Remove your roasted squash from the oven and quickly divide this sausage mixture between the six halves. After that, sprinkle your grated Parmesan down over each half before popping them back in the oven to bake another 15 minutes.
- Remove from the oven and enjoy!
Notes
You might have a bit of the sausage mixture over, but not much!
Erika Slaughter says
Girl!! This sounds like the perfect meal for our cold front!
WhittyWife says
Did you mix the squash in with the peppers, etc? Or eat the stuffing separately from the squash? I’m trying to decipher whether mashed acorn squash would be good with that mixture, or if they should be eaten separately.
It sounds delicious, and we love your meatball stuffed acorn squash!
Mix and Match Mama says
When we eat this meal, we grab the squash with our forks as we eat. It’s so tender and easy to eat after roasting.