Introduction

This Sausage Stuffed Acorn Squash recipe is the perfect hearty fall meal. The sweet roasted squash makes a beautiful edible bowl for a savory sausage and vegetable stuffing. It’s a complete, satisfying dinner that’s surprisingly simple to prepare. For another delicious sausage dish, try this Creamy Cajun Sausage Ravioli Recipe or these Homemade Sausage Cream Cheese Crescents Recipe.

Ingredients

This savory stuffed squash combines sweet roasted acorn squash with a hearty sausage filling, creating a comforting aroma that fills your kitchen with warmth.

• 2 medium acorn squash
• 1 pound Italian sausage (or breakfast sausage)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup cooked rice (or quinoa)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried sage
• Salt and black pepper to taste
• 2 tablespoons olive oil

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Sausage Stuffed Acorn Squash recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Acorn Squash

Preheat your oven to 400°F (200°C). Carefully slice each acorn squash in half lengthwise and scoop out the seeds and stringy pulp using a sturdy spoon.

Lightly brush the cut sides of the squash with olive oil and season with salt and pepper. Place them cut-side down on a parchment-lined baking sheet.

Step 2 — Roast the Squash Halves

Roast the squash in the preheated oven for 25–30 minutes, or until the flesh is easily pierced with a fork. The edges should be lightly caramelized.

Remove from the oven and flip the halves cut-side up. Use a spoon to gently press down the center of each half to create a deeper well for the stuffing.

Step 3 — Cook the Sausage

While the squash roasts, heat a large skillet over medium heat. Remove sausage from casings if using links, then add to the skillet.

Cook the sausage, breaking it up with a spoon, until it’s browned and cooked through—about 8–10 minutes. Drain any excess grease.

Step 4 — Sauté the Aromatics

Add diced onion and celery to the same skillet with the sausage. Sauté for 4–5 minutes until softened and fragrant.

Stir in minced garlic and cook for another minute until aromatic. Be careful not to burn the garlic.

Step 5 — Combine the Stuffing Mixture

Add cooked wild rice or breadcrumbs to the skillet, along with chopped fresh herbs like sage or thyme. Stir to combine.

Pour in a splash of chicken broth to moisten the mixture. Season with salt and pepper, then remove from heat.

Step 6 — Stuff the Squash Halves

Evenly divide the sausage stuffing mixture among the four roasted acorn squash halves, pressing it gently into the cavities.

For extra flavor and texture, sprinkle grated Parmesan cheese or chopped nuts over the top of each stuffed squash.

Step 7 — Bake Until Golden

Return the stuffed squash to the oven and bake at 375°F (190°C) for 15–20 minutes, or until the stuffing is hot and the tops are golden.

The sausage stuffed acorn squash is done when the cheese is melted (if using) and the squash is tender when pierced with a fork.

Step 8 — Rest Before Serving

Let the sausage stuffed acorn squash rest for 5 minutes after removing from the oven. This allows the flavors to settle and makes them easier to handle.

Garnish with fresh parsley or a drizzle of balsamic glaze just before serving for a bright, finished look.

Nutritional Information

Calories	380
Protein	18g
Carbohydrates	32g
Fat	21g
Fiber	5g
Sodium	620mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground Turkey or Chicken — Leaner protein option with a milder flavor that still pairs well with savory seasonings.
• Plant-Based Sausage Crumbles — Vegan-friendly alternative offering similar texture and spiced flavor without meat.
• Quinoa or Cauliflower Rice — Lower-carb base that absorbs flavors while adding fiber and reducing overall calories.
• Nutritional Yeast — Dairy-free cheesy flavor boost, perfect for topping if you avoid traditional cheese.
• Low-Sodium Broth & Herbs — Reduce salt by using unsalted broth and fresh herbs like sage or thyme for depth.
• Gluten-Free Breadcrumbs — Use almond flour or certified gluten-free crumbs to keep the dish celiac-safe.
• Olive Oil Instead of Butter — Dairy-free cooking fat that adds a light, fruity note to roasted squash.
• Add Spinach or Kale — Mix in chopped greens for extra nutrients, color, and fiber without altering the core flavor.

Serving Suggestions

• Pair with a crisp green salad featuring apples and walnuts for contrasting textures
• Serve alongside roasted Brussels sprouts or garlic sautéed kale
• Perfect for holiday dinners, autumn gatherings, or cozy weeknight meals
• Create an elegant presentation by serving each stuffed squash half on individual plates
• Garnish with fresh parsley or sage leaves and pomegranate seeds for festive color
• Complement with crusty bread to soak up any flavorful juices
• Excellent as a standalone main course for vegetarian guests when using plant-based sausage

This Sausage Stuffed Acorn Squash makes a beautiful centerpiece dish that transitions beautifully from casual family dinners to special occasion meals.

Common Mistakes to Avoid

• Mistake: Undercooking the squash before stuffing. Fix: Roast halved squash cut-side down until fork-tender to ensure even cooking and prevent a crunchy texture.
• Mistake: Using raw sausage that doesn’t render enough fat. Fix: Brown the sausage first to develop flavor and use the rendered fat to sauté aromatics like onions and garlic.
• Mistake: Overfilling the squash cavities. Fix: Leave a small gap at the top to allow the stuffing to heat through without spilling over during baking.
• Mistake: Skipping the step of scooping out squash flesh. Fix: Gently scrape some cooked squash from the shell and mix it into the stuffing for better moisture and flavor integration.
• Mistake: Not seasoning the squash halves before roasting. Fix: Brush the flesh with oil and season generously with salt and pepper to enhance the natural sweetness.
• Mistake: Choosing a sausage with an incompatible flavor profile. Fix: Opt for sweet Italian sausage or a sage-seasoned variety that complements the squash’s earthy notes.
• Mistake: Adding too much liquid to the stuffing mixture. Fix: If using breadcrumbs or rice, keep added broth minimal to prevent a soggy final texture.
• Mistake: Rushing the final bake after stuffing. Fix: Bake until the filling is hot and the top is lightly browned, which ensures flavors meld and textures set properly.

Storing Tips

• Fridge: Store leftover sausage stuffed acorn squash in an airtight container for up to 4 days.
• Freezer: Wrap individual portions tightly in plastic wrap and place in a freezer bag for up to 3 months.
• Reheat: Bake covered at 350°F until the internal temperature reaches 165°F, about 20-25 minutes.

Always allow your sausage stuffed acorn squash to cool completely before refrigerating or freezing to maintain food safety and quality.

Conclusion

This Sausage Stuffed Acorn Squash recipe delivers a satisfying, flavorful meal perfect for fall evenings. Give it a try and share your results in the comments below! For more easy meal inspiration, check out these 11 Easy Ways to Use Crescent Roll Dough.

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FAQs

Can I make this Sausage Stuffed Acorn Squash ahead of time?

Yes, you can assemble the stuffed squash up to a day in advance. Keep it covered in the refrigerator, then bake as directed when ready. This makes the Sausage Stuffed Acorn Squash recipe perfect for easy meal prep.

What type of sausage works best for this recipe?

Italian sausage, either mild or hot, provides excellent flavor. For a leaner option, use chicken or turkey sausage. Ensure the sausage is removed from its casing before cooking for the best texture in your stuffing.

How do I know when the acorn squash is fully cooked?

The squash is done when the flesh is easily pierced with a fork and the edges are caramelized. The sausage stuffing should be cooked through and lightly browned on top. This ensures your Sausage Stuffed Acorn Squash is perfectly tender and safe to eat.