Stuffed Acorn Squash — Fall in Louisiana, One Meal at a Time

Week 393. Year 8. Tommy is 41. Fall. Hunting season approaching. The gumbo cravings starting. LSU football on the TV with Rémy on the couch arguing plays. Colette (14) in high school, painting. The season turning, the roux darkening, the days getting shorter in a way that makes the kitchen brighter by contrast.

Made smothered pork chops this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Laissez les bons temps rouler.

The pork chops were the main event, but fall in Louisiana means the whole table has to show up — and this stuffed acorn squash was exactly the kind of side dish that belongs beside them. The squash was already piled up at the market, the air was turning, and Colette had come in from school asking what smelled so good; filling that squash felt like honoring the season the same way the roux honored the pot. When the days get shorter, every dish on the table has to earn its place — this one did.

Stuffed Acorn Squash

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 4

Ingredients

• 2 medium acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1/2 pound ground sausage (mild or spicy)
• 1/2 cup yellow onion, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced
• 1/2 cup cooked white rice
• 1/4 cup chicken broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat oven. Heat oven to 400°F. Line a baking sheet with foil or parchment paper.
2. Season and roast the squash. Brush the cut sides of each squash half with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side down on the prepared baking sheet and roast for 30 minutes, until tender when pierced with a fork.
3. Cook the filling. While the squash roasts, brown the sausage in a skillet over medium heat, breaking it up as it cooks, about 5–6 minutes. Drain excess fat, leaving about 1 teaspoon in the pan.
4. Sauté the vegetables. Add the onion and celery to the skillet and cook until softened, about 4 minutes. Stir in the garlic and cook 1 minute more.
5. Build the filling. Add the cooked rice, chicken broth, thyme, smoked paprika, remaining salt, and remaining pepper. Stir to combine and cook until the liquid is mostly absorbed, about 2 minutes. Remove from heat.
6. Stuff and finish. Flip the roasted squash halves cut-side up. Divide the filling evenly among the four halves and top each with Parmesan. Return to the oven and bake an additional 10–12 minutes, until the cheese is melted and lightly golden.
7. Garnish and serve. Sprinkle with fresh parsley if desired and serve warm alongside your main dish.

Nutrition (per serving)

Calories: 340 | Protein: 14g | Fat: 17g | Carbs: 34g | Fiber: 4g | Sodium: 580mg