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.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Sausage Stuffed Acorn Squash
- 2 medium acorn squash
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp olive oil
- 2 Tbsp butter
- 1 medium onion diced
- 1 rib celery with leaves diced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chopped fresh rosemary
- 1/2 tsp dried thyme
- 1/2 lb mild Italian sausage casings removed
- 3 cloves garlic minced
- 1 medium Granny Smith apple cored and diced
- 1 cup fresh white bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 Tbsp chopped Italian parsley divided use
- 4 Tbsp shredded Parmesan cheese
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut a thin slice from each end of squash to stabilize. Cut into two equal halves through the middle or from top to bottom.
- Use a spoon to scoop out seeds. Season each half with salt pepper and drizzle with oil. Place seam side down on pan. Bake for 40 minutes.
- Meanwhile to make the filling: In a large skillet melt butter over medium high heat. Add onion, celery, salt, pepper, rosemary and thyme. Cool for 3 minutes until beginning to soften.
- To the skillet, add sausage and garlic. Continue to cook over medium high until no pink remains. Add, apple cooking until softened about 2-3 minutes.
- Remove from heat adding bread crumbs and 1 Tbsp parsley. Mix well.
- Remove squash from oven and flip over. Divide filling among acorn halves and sprinkle the tops with shredded Parmesan cheese.
- Return to the oven baking for an additional 15-20 minutes or until squash is easily pierced with the tip of a knife. Sprinkle the tops with shredded Parmesan cheese in the last 5 minutes of baking.
- Serve immediately garnished with reserved parsley.