Sausage Stuffed Acorn Squash

This Sausage Stuffed Acorn Squash is practically a meal itself. The flavorful sausage stuffing is packed with flavor and provides a mouthwatering opportunity to enjoy this fall favorite.

Sausage Stuffed Acorn Squash Recipe

An absolute fall favorite, acorn squash is versatile, savory with a slightly sweet flavor. It’s scrumptious on it’s own or stuffed with a filling as demonstrated in this recipe. They’re visually appealing and simple to make. Acorn squash is packed with nutrients and often referred to as winter squash, due to the fact that it’s harvested late in the season and stores well for eating throughout the cooler weather months.

How to Make the BEST Sausage Stuffed Acorn Squash Recipe

• Ingredients you’ll need to make homemade Sausage Stuffed Acorn Squash: Two acorn squash, olive oil, salt, pepper, fresh rosemary, butter, Italian sausage, Granny Smith apple, white breadcrumbs, Parmesan cheese, onion, celery, thyme, garlic and chopped parsley or additional thyme for garnishing.
• Kitchen tools you’ll need: Sharp knife and cutting board, skillet, 13 x 9 inch baking dish, apple corer, measuring cups and spoons, large spoon, cupcake pan.
• The squash in this recipe is cut through the middle as I prefer the pretty shape adding to the visual appeal.
• You can cut each squash from top to bottom, just please note the shape will be different. This doesn’t affect the flavor, of course.
• I use mild Italian sausage in this recipe, but if you’d like to add some kick, go with spicy Italian sausage.
• You could also adapt this recipe using pork breakfast sausage.
• I usually opt for a Granny Smith apple for this filling, however should you prefer a different variety, it’s fine to use what you have on hand or a variety that you enjoy. Don’t sweat the small stuff.
• Do you want to serve this meatless? You can leave out the sausage altogether and add 1/2 cup cooked mushrooms, pecans or dried cranberries, instead.
• Store baked Sausage Stuffed Acorn Squash chilled in the refrigerator for up to 3 days. Reheat in a 350°F air fryer or oven on a sheet pan for 10 minutes or just until heated through.

Pro Tips on How to Roast Acorn Squash

• In general, there’s no need to peel acorn squash before roasting whether in this recipe or another. The skin should be thoroughly cleaned, but kept intact to keep the squash from falling apart when roasting.
• Can you eat the peel? The peel is packed with nutrients and it softens and mellows when roasted. Much like the skin of  a baked potato, it can be eaten.
• Acorn squash can be cubed or cut into wedges for roasting on a sheet pan.
• To roast it, drizzle with olive oil and season simply with salt and pepper, or butter and a light sprinkling of brown sugar. You can also enhance the flavor with fragrant herbs such as fresh rosemary and tarragon.
• Acorn squash can be cut in half, cubed or cut into wedges for roasting. As a general rule, roast in a 400°F for 25 minutes or until fork tender and caramelized. Time could vary depending on the size of the squash being roasted.

More Squash Recipes to Make

• Butternut Squash Soup topped with roasted butternut squash seeds and a dollop of sour cream.
• Squash Croquettes  are made using acorn squash’s cousin, yellow squash.
• Homestyle Squash Casserole is a potluck favorite that’s delicious year-round.
• Chicken Parmesan Spaghetti Squash is a fun way to shake-up your main dishes.
• Baked Squash Parmesan makes a delicious meatless entree or side dish option with pasta.
• Crispy Fried Squash makes a tasty side dish or an appetizer.
• Squash Rice Casserole from Southern Living.

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Helpful Kitchen Items:

• Muffin Pan
• Skillet
• Cutting Board
• Apple Corer