Warm up with Sausage and Orzo Stuffed Acorn Squash on a chilly winter evening. I could eat bowls and bowls of the stuffing by itself!
Seriously though, this stuffing is the bomb. Yummy Boulder Hot Italian Sausage, sweet sundries tomatoes and ASIAGO CHEESE. So, so good. These actually don’t take much time at all to throw together either.
The acorn squashes are also just really pretty. Amazing fall colors you came up with there Mother Nature.
Acorn squash is a bit easier to work with than some other types of squash. The skin isn’t as tough and you can actually eat it! No need to peel the whole thing. The skin gets nice and tender in the oven and cuts like butter. I always slice off a bit of the bottom so that the squash doesn’t roll around on the baking sheet.
With this recipe, you do bake the squash twice. First for about 25 minutes to soften it up, then another 15 minutes with the filling. You can prepare the filling easily within the first 25 minutes the squash is baking so you don’t have to wait around for anything with this recipe.
Once again, I’m using Boulder Sausage in this recipe. I chose the hot Italian but if you’re not too keen on spicy flavors, you can definitely use sweet Italian. Cook the sausage fully through, but make sure it doesn’t get too crispy. It continues to bake in the oven a little bit, so you want to keep it from getting dry.
Sausage orzo stuffing money shot. YUM.
Once your filling is put together and the squashes have baked for 25 minutes, STUFF THEM! Be generous with the stuffing, it’s fine if they overflow a little bit. Once they are thoroughly stuffed, top with the asiago cheese and place back in the over for 15 minutes. That’s it!