The best acorn squash recipes are the ones paired with pork. What more could you want? This acorn squash recipe is as simple as they come! This tender and tasty dish will warm up any chilly fall night.
Start by washing your hands and squash. Halve your acorn squash and scoop out all the seeds and pulp.
Drizzle olive oil (about 1 tsp per half) the length and in the cavity of each squash half. Place on a baking sheet face-up.
Bake the acorn squash at 400 degrees for 30–45 minutes or until tender when poked with a fork.
While the squash is cooking, finely chop sweet onion, carrots, celery stalks, and mince the garlic.
Sauté vegetables and garlic in a pan with ground pork (lean Italian sausage is another tasty alternative).
Add a couple splashes of Worcestershire sauce for some added flavor.
If ground pork is used, you can add herbs such as 1/2 tablespoon of Italian seasoning, OR 1/2 teaspoon each of sage, fresh rosemary, and thyme while sautéing. If Italian pork sausage is used, herbs can be omitted.
Remove tender squash from oven and scoop ground pork mixture into the squash cavities.
Bake uncovered until the dish is warmed through (5–10 minutes).
Remove the squash from the oven and sprinkle with shredded Parmesan cheese.
Tip: Use aluminum foil on the sheet pan for easy clean up.