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Baked Cheesy Pasta + Sausage Stuffed Acorn Squash

a halved acorn squash stuffed with mac and cheese
Baked Cheesy Pasta + Sausage Stuffed Acorn Squash is that cold weather meal you’ll want to enjoy over and over again. It’s gooey, savory, sweet and topped with crispy, herbed breadcrumbs.
Sip + Sanity | Linda Feller
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Serving Size 6 servings

Ingredients

  • 3 acorn squash
  • tbsp olive oil divided
  • kosher salt + fresh cracked black pepper
  • 4 links poultry Italian sausage about 12 oz.
  • ¼ cup shallots chopped
  • 2 cloves garlic minced
  • 4 tbsp unsalted butter divided
  • tbsp flour
  • 2 cups 2% milk warmed
  • ¼ tsp allspice
  • 8 oz short pasta
  • 2 cups gruyere cheese shredded
  • ½ cup parmesan cheese
  • ½ cup seasoned breadcrumbs
  • 2 tbsp fresh sage minced
  • dash cayenne pepper

Instructions

  • Preheat the oven to 400 degrees.
  • Place the acorn squash, cut side up, on a sheet pan. Drizzle 1 tbsp of olive oil over the squash and season with salt + pepper. Roast for 20-25 minutes. Remove and set aside.
  • Remove the sausage casings. Place a large saucepan over medium heat. Add 1/2 tablespoon of olive oil and the shallots. Cook for a couple of minutes, then add the sausage and cook until most of the pink is gone, breaking it up with a spoon along the way. Add the garlic and cook a minute or two longer. Remove to a towel lined plate to drain. Leave any drippings and fat in the pan and set aside for later.
  • Fill a large pot with salted water and set it to boil over high heat. Cook your pasta according to the package directions for al dente. Drain the pasta and return it to the pot.
  • In the same saucepan you cooked the sausage in, add 2 tablespoons of butter and melt over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.
    whisking flour into melted butter
  • Next, whisk in warm milk, allspice, 1/4 teaspoon of kosher salt, and fresh cracked pepper. Simmer over medium heat for about 15 minutes, stirring frequently. Watch that your pot does not boil over and reduce the heat if it creeps toward the top.
  • Turn off the heat and add the shredded gruyere and parmesan. Stir for about 1 minute until the cheese has completely melted. The cheese will thicken the sauce. Taste for seasoning and adjust as needed.
    adding cheese to béchamel
  • Add the Italian sausage and cheese sauce to the pasta pot and stir to combine. Divide the pasta between the acorn squash.
    pot of pasta with cheese sauce and Italian sausage
  • Place the panko and minced sage in a small bowl and add a dash or two of cayenne. Melt the remaining 2 tablespoons of butter, add it to the breadcrumbs and give it a stir to evenly distribute. Sprinkle breadcrumbs over each stuffed acorn squash.
    pouring butter into breadcrumbs
  • Bake for 20-25 minutes until the breadcrumbs turn golden brown and the cheese sauce is bubbling around the edges.

Nutrition

Calories: 724kcal | Carbohydrates: 68g | Protein: 36g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 989mg | Potassium: 1171mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1688IU | Vitamin C: 43mg | Calcium: 769mg | Iron: 9mg