Stuffed Acorn Squash with Sausage, Barley and Goat Cheese Recipe

Name: Stuffed Acorn Squash with Sausage, Barley and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; Two 1-pound acorn squash, halved lengthwise and seeds removed; Kosher salt and freshly ground black pepper; 2 stalks celery, small diced (about 1 cup); 1 large shallot, minced (about 1/2 cup); 1 teaspoon Italian seasoning; 1/4 teaspoon dried sage; 1 pound Italian sausage or soy sausage, removed from casings; 1 cup cooked barley (see Cook's Note); Finely grated zest of 1 lemon; 2 ounces goat cheese; 4 teaspoons honey

Servings: persons

4 tablespoons unsalted butter
Two 1-pound acorn squash, halved lengthwise and seeds removed
Kosher salt and freshly ground black pepper
2 stalks celery, small diced (about 1 cup)
1 large shallot, minced (about 1/2 cup)
1 teaspoon Italian seasoning
1/4 teaspoon dried sage
1 pound Italian sausage or soy sausage, removed from casings
1 cup cooked barley (see Cook's Note)
Finely grated zest of 1 lemon
2 ounces goat cheese
4 teaspoons honey

1
Preheat the oven to 450 degrees F.
2
Melt the butter in a 10-inch cast-iron skillet.
3
Brush the squash with 2 tablespoons of the melted butter.
4
Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet.
5
Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes.
6
Warm the remaining butter in the skillet over medium heat.
7
Add the celery and shallots and saute until tender, about 3 minutes.
8
Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes.
9
Stir to combine.
10
Add the sausage to the skillet and stir to combine.
11
Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes.
12
Add water as needed to deglaze the pan and prevent sticking while cooking.
13
Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest.
14
Stir in the goat cheese, until large clumps still remain but are evenly dispersed.
15
Stir and adjust the seasoning with salt and pepper as needed.
16
Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes.
17
Drizzle with the honey before serving.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, Two 1-pound acorn squash, halved lengthwise and seeds removed, Kosher salt and freshly ground black pepper, 2 stalks celery, small diced (about 1 cup), and more.

Yes, Stuffed Acorn Squash with Sausage, Barley and Goat Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Acorn Squash with Sausage, Barley and Goat Cheese

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