Name: Sausage Stuffed Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 acorn squash, halved and seeds removed; 2 tbsp olive oil; Salt and black pepper, to taste; 1 lb ground Italian sausage (mild or spicy); 1 small onion, chopped; 2 stalks celery, diced; 2 cloves garlic, minced; 1 apple, peeled and diced (optional); 1 tbsp fresh sage or thyme, chopped; 1 cup cooked rice, quinoa, or 1/2 cup breadcrumbs (optional); 1/4 cup grated Parmesan cheese (optional, for topping)

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This sausage stuffed acorn squash recipe is a hearty, comforting dish that’s perfect for chilly evenings. Roasted acorn squash halves are filled with a savory sausage mixture full of herbs, aromatics, and just the right touch of sweetness. I love how the flavors of fall come together in this dish — earthy squash, rich sausage, and warming spices all baked into one delicious meal.

Why You’ll Love This Recipe

I love this recipe because it’s both rustic and elegant — easy enough for a weeknight but impressive enough for a dinner gathering. The roasted acorn squash becomes soft and slightly sweet, which pairs beautifully with the bold, savory sausage filling. It’s a complete meal in an edible bowl, and I can customize it with different add-ins to keep things interesting. Plus, it smells amazing while it bakes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Acorn squash, halved and seeded
Olive oil
Salt and pepper

For the stuffing:

Ground Italian sausage (mild or spicy)
Onion, chopped
Celery, diced
Garlic, minced
Apple, peeled and diced (optional for sweetness)
Fresh sage or thyme, chopped
Cooked rice, quinoa, or breadcrumbs (optional for bulk)
Parmesan cheese (optional, for topping)

Directions

Roast the squash: I preheat the oven to 400°F (200°C). I brush the cut sides of the squash with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. I roast them for about 30–40 minutes until they’re tender when pierced with a fork.
Cook the sausage filling: While the squash roasts, I sauté the sausage in a skillet until browned. I remove any excess grease, then add onions, celery, and garlic, cooking until soft. If I’m using apple, I stir it in and let it soften slightly. I finish with chopped herbs and stir in some cooked grains or breadcrumbs if I want a heartier filling.
Assemble and bake: I flip the roasted squash halves over and fill each one generously with the sausage mixture. If I’m adding cheese, I sprinkle it on top. I return them to the oven and bake for another 10–15 minutes until everything is heated through and slightly golden.
Serve: I let them cool slightly before serving — they make a beautiful main dish all on their own.

Servings and Timing

This recipe serves 4 (1 stuffed squash half per person). It takes about 15 minutes to prepare and 45–55 minutes to cook, so the total time is around 1 hour.

Variations

I like to switch things up by using spicy chorizo or chicken sausage instead of Italian. For a vegetarian version, I use lentils, mushrooms, or plant-based sausage. I’ve also added dried cranberries or chopped nuts for extra texture. When I want a cheesy twist, I mix shredded mozzarella or sharp cheddar right into the stuffing.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days. To reheat, I use the oven at 350°F (175°C) until warmed through — about 15–20 minutes. The microwave works too, but I reheat in shorter intervals to keep the texture from getting too soft.

FAQs

Do I need to peel acorn squash before roasting?

No, I leave the skin on — it softens during roasting and helps hold the filling. I just scoop out the flesh with each bite.

Can I make this recipe ahead of time?

Yes, I often roast the squash and prepare the filling a day in advance. I assemble and reheat everything before serving.

What can I use instead of acorn squash?

I’ve used delicata, kabocha, and even small butternut squash halves. Any winter squash with a cavity works well.

How do I make this dish more filling?

I mix in cooked rice, quinoa, or breadcrumbs to the sausage mixture, which stretches the filling and adds substance.

Can I freeze sausage stuffed acorn squash?

Yes, I freeze fully cooked and cooled stuffed squash halves wrapped tightly. I reheat them in the oven straight from the freezer at 375°F until hot throughout.

Conclusion

Sausage stuffed acorn squash is one of my favorite cozy meals for fall and winter. It’s warm, satisfying, and packed with rich, savory flavor that pairs so well with the naturally sweet squash. Whether I’m cooking for my family or guests, this recipe always hits the mark — comforting, wholesome, and delicious from the first bite to the last.