Sausage and Parmesan stuffed acorn squash

Photo: Salt & Lavender

Acorn squash halves roasted with a pat of butter in each, filled with Italian sausage, onion and a lot of Parmesan, then back in the oven until the top goes golden. Its own bowl.

From Natasha Bull at Salt & Lavender · @saltandlavender

Five ingredients that matter and very little hands-on time; the butter melts into the squash while it roasts so every bite is seasoned.

You need

• 2 acorn squash
• Salt and pepper
• 4 tbsp butter, cut into 4 pats
• 16 oz Italian sausage, casings removed
• ½ medium onion, chopped
• 2 to 3 garlic cloves, minced
• ½ tbsp Worcestershire sauce
• 2 sprigs fresh thyme, leaves stripped
• 1½ cups freshly grated Parmesan, divided

How to make it

1. Heat the oven to 400°F (200°C). Cut each squash in half from stem to tip (microwave them for 3 minutes first if they're very hard) and scoop out the seeds. Trim a sliver off the round side of each half so it sits flat.
2. Set the halves cut side up on a sheet pan, season with salt and pepper and put a pat of butter in each hollow. Roast 40 to 45 minutes, until the flesh is soft when pierced with a fork.
3. Meanwhile, brown the sausage in a skillet over medium-high heat, breaking it up, for 6 to 8 minutes until cooked through. Add the onion and cook 4 to 5 minutes until soft, then the garlic for 30 seconds.
4. Stir in the Worcestershire and thyme, take it off the heat and mix in 1 cup of the Parmesan.
5. Pile the filling into the roasted squash halves (stir the melted butter from each hollow into the filling first). Top with the rest of the Parmesan.
6. Bake 10 to 15 minutes more, until the cheese has melted and turned golden. Serve one half per person.

Written in our own words from Natasha Bull's recipe, with their quantities. The original: Sausage and Parmesan stuffed acorn squash, Salt & Lavender.

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