Roasted Acorn Squash w/ Sausage

3 Tablespoons of Italian Nocellara EVOO (or Medium Intensity EVOO)

3 Tablespoons of Spicy Calabrian Pesto Infused Olive Oil
2 acorn squash – cut in halves and seeds removed.
1 small diced onion.
12 oz of Italian sausage
3 chopped celery stalks
½ cup of feta cheese
¼ cup of dried cranberries
¼ cup of chopped walnuts
1 small chopped granny smith apple

Preheat oven to 450 degrees F.

Place foil on a large baking sheet. Coat acorn squash with 3 tablespoons of Pesto Infused Olive Oil, sprinkle  salt and pepper and place cut side down on the foiled baking sheet. Place another sheet of foil over the squash and cover tightly. Bake until squash is soft but holds its shape – approx. 40min. Let cool slightly and scoop out about 3 tablespoons from each half of the acorn squash.

In a skillet, add the 3 tablespoons of Nocellara EVOO, over medium heat – add onion, sausage, and celery. Cook until sausage is broken up and browned. Transfer to a bowl and mix in the other ingredients.

Evenly portion out stuffing and fill your acorn squash. Place squash back on baking sheet and cook for another 15 minutes. Top with parsley and serve.
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shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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