Sausage Stuffed Acorn Squash Recipe

Sausage Stuffed Acorn Squash Recipe saved many chilly nights for me with caramelized squash, juicy sausage, and sage doing a cozy little happy dance. It suits busy cooks who want big fall flavor in under an hour; total time: 55 minutes.

Easy Sausage Stuffed Acorn Squash Recipe

Sausage Stuffed Acorn Squash Recipe hits that sweet-savory balance with roasted squash, spiced sausage, and a little maple butter. The squash turns tender and naturally sweet, while the filling brings salty, herby richness. You get a full meal in one tidy squash boat.

The method staggers roasting and sautéing, so you use time well. The breadcrumbs and cheese bind the filling so it scoops clean and stays juicy. You can swap in chicken sausage, plant-based links, or extra veggies without losing flavor.

Ingredients You’ll Need

• 2 medium acorn squash (about 2–2.5 lb total)
• 1 tablespoon olive oil, plus more for the pan
• Kosher salt and black pepper
• 1 pound Italian sausage, casings removed (pork, chicken, or turkey; hot or sweet; I like butcher bulk sausage or Johnsonville for consistency)
• 1 small onion, diced (pantry shortcut: 1 cup frozen chopped onions)
• 1 apple, diced (Honeycrisp for sweet, Granny Smith for tart)
• 2 cloves garlic, minced (or 1 teaspoon jarred garlic)
• 1 teaspoon fennel seed, lightly crushed (optional but great)
• 1 teaspoon dried sage or 1 tablespoon fresh, chopped (poultry seasoning works in a pinch)
• 2 cups chopped kale or spinach
• 1/2 cup panko or breadcrumbs (use gluten-free crumbs as needed; or swap 3/4 cup cooked quinoa for a lower-gluten binder)
• 1/2 cup grated Parmesan or Pecorino Romano (pre-grated works fine)
• 2 tablespoons chicken broth or water, as needed to moisten
• 1–2 tablespoons butter, melted (optional, for brushing squash)
• 1 tablespoon maple syrup or honey (optional, for brushing)
• Red pepper flakes and chopped parsley, for finish

Equipment:

• Large rimmed sheet pan and parchment
• 12-inch skillet
• Cutting board, sharp chef’s knife, sturdy spoon
• Measuring cups/spoons
• Instant-read thermometer (helpful for doneness)

How to Make Sausage Stuffed Acorn Squash

• Prep Time 15 minutes
• Cook Time 40 minutes
• Total 55 minutes

1. Heat the oven to 425°F. Line a sheet pan with parchment and drizzle a little olive oil on it.
2. Halve the acorn squash from stem to tip and scoop out seeds. Brush cut sides with olive oil and season with salt and pepper.
3. Place squash cut side down on the pan and roast for 25–30 minutes, until a knife slides in with little resistance.
4. Start the filling while the squash roasts. Warm a large skillet over medium heat and add a splash of olive oil.
5. Add sausage and break it up with a spoon. Brown it for 5–7 minutes until no pink remains and edges caramelize.
6. Stir in onion, fennel seed, and a pinch of salt. Cook 3 minutes, then add garlic and sage and cook 30 seconds until fragrant.
7. Add apple and kale. Cook 2–3 minutes until the apple softens and the greens wilt.
8. Reduce heat to low. Stir in breadcrumbs and Parmesan. Splash in broth to loosen until the mixture looks moist but not soggy. Taste and adjust salt, pepper, and red pepper flakes.
9. Pull the squash from the oven and flip them cut side up. Brush with melted butter and maple syrup if using.
10. Spoon the sausage mixture into the squash cavities, packing lightly and mounding the tops.
11. Return the pan to the oven and bake 10–12 minutes until the tops turn golden and the cheese melts. Aim for a steamy 165°F center for a piping-hot bite.
12. Rest 5 minutes. Finish with parsley and more Parmesan or flakes if you want extra oomph.

Tips & Mistakes to Avoid

• Salt the squash, not just the filling, so each bite tastes seasoned.
• Crush fennel seeds with your fingers to wake up the aroma.
• Brown the sausage well; deep color equals deep flavor.
• Moisten the filling lightly; soggy filling will slump.
• Scoop seeds with a sturdy spoon; a thin spoon will bend and frustrate you.
• Avoid overcooking the squash or the shells may collapse.
• Add cheese off heat before stuffing to prevent greasy separation.
• Keep the pan hot when you add onion so it sweats and doesn’t steam.
• Use parchment for easy cleanup and less sticking.
• Taste the filling before stuffing; you won’t season it easily later.

Variations I’ve Tried

• Gluten-free: Use GF panko or crushed GF crackers; or swap in cooked quinoa.
• Dairy-free: Skip butter and cheese; add 1 tablespoon olive oil and 2 tablespoons nutritional yeast.
• Vegan: Use plant-based Italian sausage and vegan Parmesan; sauté in olive oil.
• Low-carb: Skip breadcrumbs; add extra greens and mushrooms for volume.
• Extra protein: Add 1 cup cooked quinoa or farro (not low-carb) to the filling.
• Add-ins: Toasted pecans or walnuts, dried cranberries, sautéed mushrooms, or diced roasted red peppers.
• Herb swaps: Thyme or rosemary in place of sage; use what you have.

How to Serve Sausage Stuffed Acorn Squash

Serve each half as a main with a crisp salad and a tangy vinaigrette to cut the richness. I like a garlicky yogurt sauce or a drizzle of balsamic reduction over the top. Pair with a light red like Pinot Noir, hard cider, or sparkling water with lemon.

Make-Ahead and Storage

• Make-ahead: Roast the squash and cook the filling up to 2 days ahead. Store both separately, then stuff and bake 12–15 minutes when you need dinner.
• Fridge: Store cooked, stuffed halves in airtight containers for 3–4 days.
• Freezer: Wrap each stuffed half tightly and freeze up to 2 months. For best texture, freeze before the final bake.
• Reheat: Warm in a 350°F oven, covered, for 15–20 minutes (thawed) or 35–45 minutes (frozen), then uncover for 5 minutes to crisp the top. Microwave works in a pinch, but the oven keeps the edges caramelized.

Nutrition Information

Calories: about 620 per serving (1 stuffed half). Protein skews high from the sausage and cheese (roughly 25–30g). Carbs land in the moderate zone from squash, apple, and breadcrumbs (about 35–45g). Fat runs higher due to sausage, cheese, and oil (about 35–40g).

Adaly Kandice

Sausage Stuffed Acorn Squash

Sausage Stuffed Acorn Squash is a hearty and flavorful dish made with roasted acorn squash filled with a savory sausage and vegetable stuffing. Perfect for a cozy dinner.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Ingredients

  

• 2 acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 pound Italian sausage, casing removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 apple, diced
• 1/3 cup celery, diced
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 cup bread crumbs
• 1/4 cup Parmesan cheese, grated

Instructions

 

1. Preheat your oven to 400°F (200°C).
2. Brush cut sides of the acorn squash halves with olive oil and season with salt and black pepper.
3. Place squash halves cut-side down on a baking sheet and roast for 30-35 minutes, until tender.
4. While the squash is roasting, heat a skillet over medium heat. Add sausage and cook, breaking up with a spoon, until browned.
5. Add onion, garlic, apple, and celery to the skillet. Cook until the vegetables are softened.
6. Stir in dried sage, thyme, bread crumbs, and Parmesan cheese (if using). Mix to combine and remove from heat.
7. When squash is tender, turn them cut-side up and spoon the sausage mixture evenly into each half.
8. Return stuffed squash to the oven and bake for 15 minutes until tops are golden.
9. Serve hot and enjoy!

Notes

You can use sweet or spicy Italian sausage to fit your taste. For a healthier twist, try using turkey sausage. The optional Parmesan adds extra flavor.