Grape & Sausage Stuffed Squash

Sweet grapes and savory Italian sausage share a classic northern Italian-inspired pairing in this autumn roast. Acorn squash halves cradle a sage-scented filling of sausage, onion, and quinoa, finished with Parmesan and balsamic glaze.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 520 cal
• 22g protein
• 48g carbs
• 28g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz Italian sausage
• 1 small yellow onion
• 2 garlic cloves
• 1 cup seedless grapes
• 1 tbsp chopped fresh sage
• 1 cup cooked quinoa or rice
• 1/3 cup grated Parmesan
• 2 tbsp balsamic glaze
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 400°F. Halve the acorn squash lengthwise and scoop out the seeds and stringy pulp.
2. 2Brush the cut sides with olive oil and season with salt and black pepper.
3. 3Place squash cut-side down on a parchment-lined baking sheet and roast 25 to 30 minutes until the flesh is just tender when pierced.
4. 4While squash roasts, heat a large skillet over medium heat and add the sausage, breaking it into small pieces with a wooden spoon.
5. 5Cook sausage 6 to 8 minutes until browned and cooked through, then transfer to a bowl, leaving a little fat in the pan.
6. 6Add diced onion to the same skillet and cook 3 to 4 minutes until translucent.
7. 7Stir in minced garlic and halved grapes; cook 2 minutes more until grapes soften slightly and release juice.
8. 8Return the sausage to the pan along with chopped sage and the cooked quinoa or rice; toss to combine and warm through.
9. 9Remove from heat, stir in most of the Parmesan, and taste for seasoning.
10. 10Flip the roasted squash halves cut-side up and mound the sausage-grape filling into each cavity, packing gently.
11. 11Return the stuffed squash to the oven for 10 to 12 minutes so the tops brown lightly and flavors meld.
12. 12Drizzle each half with balsamic glaze, sprinkle remaining Parmesan and parsley, and serve hot as a complete dinner.