If I’m looking for a hearty, nutritious, and eye-catching meal that truly captures the essence of fall, I always make Sausage Stuffed Acorn Squash. The natural sweetness of roasted acorn squash pairs beautifully with the savory sausage filling, creating a comforting dish that feels both rustic and elegant. It’s simple enough for a weeknight dinner but impressive enough to serve guests during the holidays.
Why You’ll Love This Recipe
I love how this recipe combines contrasting flavors and textures in such a balanced way. The roasted squash caramelizes slightly, adding depth and sweetness, while the sausage brings savory richness and warmth. Here’s why I think it’s such a winner:
It’s hearty and satisfying, perfect for chilly evenings.
The ingredients are wholesome and nutritious, offering a great mix of protein, fiber, and vitamins.
It looks beautiful on the table, making it a wonderful dish to serve at gatherings.
It’s meal prep friendly—I can make it ahead and reheat during the week.
It’s simple to customize with different meats, cheeses, or herbs.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 medium acorn squash, halved and seeds removed
1 pound Italian sausage (mild or spicy)
1 small onion, chopped
2 cloves garlic, minced
1 cup breadcrumbs (panko for extra crunch)
1 teaspoon dried sage
½ teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped (optional)
½ cup shredded Parmesan cheese (optional)
Directions
Prepare the Acorn Squash
I start by preheating the oven to 375°F (190°C). After cutting the acorn squash in half and removing the seeds, I drizzle the insides with olive oil and sprinkle with salt and pepper. I place them cut side down on a baking sheet and roast for about 30–40 minutes, until tender.
Cook the Sausage Filling
While the squash roasts, I heat olive oil in a skillet over medium heat. I cook the sausage until browned, then remove it. In the same pan, I sauté onion and garlic for a few minutes before mixing in the sausage, breadcrumbs, herbs, salt, and pepper. If it feels too dry, I add a splash of broth.
Stuff the Squash
When the squash is tender, I flip the halves over and spoon the sausage filling inside each one, packing it firmly. Then I top each with Parmesan cheese.
Final Bake
I return the stuffed squash to the oven and bake for another 10–15 minutes, until the filling is hot and the cheese has melted.
Serve
Once baked, I garnish with fresh parsley and serve warm. It’s cozy, aromatic, and always a crowd-pleaser.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
I sometimes use chicken sausage or ground turkey for a lighter option.
For a vegetarian version, I replace the sausage with lentils, beans, or plant-based sausage.
To add crunch, I sprinkle chopped pecans or walnuts on top before baking.
A touch of red pepper flakes or diced jalapeño gives the dish a spicy kick.
Switching cheeses—like feta, mozzarella, or goat cheese—adds new flavor layers.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I bake at 350°F (175°C) for about 15–20 minutes until warm. If I freeze the stuffed squash, I wrap each half tightly and store it for up to 2 months, then reheat from frozen at 375°F (190°C) for 25–30 minutes.
FAQs
Can I make this ahead of time?
Yes, I often roast the squash and prepare the filling in advance. I just assemble and bake it before serving.
Can I use other types of squash?
Absolutely. Butternut or kabocha squash both work well and have a similar sweetness.
How can I make it gluten-free?
I simply use gluten-free breadcrumbs or omit them for a low-carb version.
What can I use instead of sausage?
Ground turkey, chicken, or even quinoa and vegetables make great alternatives.
What should I serve it with?
I like to pair it with a simple green salad, roasted vegetables, or crusty bread.
Conclusion
Sausage Stuffed Acorn Squash captures everything I love about fall—warm, hearty, and full of comforting flavors. It’s easy to make, visually stunning, and packed with wholesome ingredients. Whether I’m cooking for my family or hosting a cozy dinner, this dish always brings a touch of seasonal magic to the table.
Sausage Stuffed Acorn Squash is a hearty fall‑dish where roasted acorn squash halves are filled with savory sausage, onions, garlic, breadcrumbs, herbs and Parmesan—rustic, nutritious and impressive enough for guests.
Preheat the oven to 375°F (190°C). Drizzle olive oil over the cut sides of the acorn squash halves, season with salt and pepper, place cut side down on a baking sheet and roast for about 30–40 minutes until tender.
Meanwhile heat a skillet over medium heat and cook the Italian sausage until browned. Remove sausage from pan.
In the same skillet, add the chopped onion and garlic; sauté until softened and fragrant.
Return the sausage to the pan, stir in breadcrumbs, dried sage, dried thyme, salt and pepper; if the mixture seems too dry add a splash of broth or water.
When squash halves are tender, flip them over so the cut side is up. Spoon the sausage & breadcrumb filling into each squash half, pressing it in gently. Sprinkle Parmesan cheese over each half if using.
Return the stuffed squash to the oven and bake another 10–15 minutes until the filling is hot and the cheese is melted.
Remove from oven, garnish with chopped fresh parsley, and serve warm.
Notes
You can substitute chicken sausage, ground turkey, or even plant‑based sausage for a lighter or vegetarian version.
For extra crunch add chopped pecans or walnuts into the filling before baking.
Switch herbs to fresh sage or rosemary for a variation in flavor.
Acorn squash can be replaced by butternut or kabocha squash if desired—adjust roast time accordingly.
To make gluten‑free, use gluten‑free breadcrumbs (or omit them) and ensure sausage is gluten‑free.
