You'll love this sausage stuffed acorn squash! This easy dish is a perfect savory fall recipe.
Recipe Inspiration
This sausage stuffed acorn squash recipe is perfect for the fall season! With savory sausage and mushrooms, sweet flavors of acorn squash, and fresh herbs, this dish is delicious and packed with earthy flavors.
I love acorn squash and wanted to create a dish bursting with flavor. It's great as a main dish or side dish. I even love serving this as a side dish during the holiday season! It's my favorite way to make acorn squash!
This recipe is ready is just over an hour and you can even do most of the prep in advance. You can roast the squash and make the filling in advance and then stuff and bake the squash just before serving.
For more squash recipes, check out our Butternut squash risotto, Hasselback butternut squash, and butternut squash Mac and cheese recipes.
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Why You'll Love this Recipe
Delicious - This baked acorn squash recipe is so delicious. Each bite is packed with flavor that your family will truly love! It's really a perfect dish for the whole family. Great for entertaining too - it's great for any fall gathering and even a great side dish for thanksgiving!
Approachable - This recipe is approachable and is easy to make. You only need a few kitchen tools to make this great recipe.
Versatile - This is a great complete meal for adults and children! Serve as a main dish or side dish. It's great with roasted chicken, fall pasta dishes, and roasted vegetables.
Ingredients
Here are the ingredients you will need for this easy recipe:
- Acorn Squash - Sliced in halves, seeds removed
- Olive Oil - Use regular olive oil in this recipe
- Salt
- Black Pepper
- Italian Sausage - Use regular, hot, or sweet Italian sausage
- Mushrooms - Sliced
- White Onion - Diced
- Garlic - Minced
- Sage - Fresh or dried
- Thyme - Fresh or dried, plus more for serving
- Parmesan Cheese - for serving
Directions
Let's make this recipe together!
Step 1
Preheat the oven to 400F.
Step 2
Cut the squash in half on a cutting board using a sharp chef’s knife. Scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place squash halves on a baking sheet or large baking dish cut sides down, and roast in the preheated oven for 30 minutes until fork tender.
Step 3
While the squash roasts, heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 8 minutes. Remove from skillet.
Step 4
Add mushrooms, onion, garlic, sage, thyme, salt, and pepper to the skillet. Saute until the mushrooms are cooked and liquid is reduced, about 8-10 minutes.
Step 5
Add sausage back to the skillet. Stuff squash with sausage filling and bake for 10 minutes. Top with fresh herbs and grated parmesan cheese and serve.
Expert Tips and Tricks
Here are some expert tips to make this delicious recipe perfect.
Sausage - Let the sausage come to room temperature before you start sautéing it in the pan. This will help avoid sausage sticking.
Complete the Meal - Complete the meal with an arugula salad and a glass of white wine!
Utilize Leftovers - Use leftovers for meal prep. Use leftovers for lunch the next day with a side of wild rice and a salad.
Kitchen Equipment
Here is some kitchen equipment you will need for this easy stuffed acorn squash. You can find all of these products on Amazon.
Sheet Pan - These sheet pans are high quality and will last.
Chef's Knife - You definitely need a very sharp knife to cut the acorn squash in half. I have this one and use it daily.
Serving Tray - Serve these on this adorable fall serving tray!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this easy recipe.
Acorn Squash - You can make this recipe with sweet potatoes, butternut squash, spaghetti squash, or a variety of other winter squashes.
Protein - You can make this recipe with ground beef, ground chicken, or chicken sausage.
Additions - You can add in other veggies, cooked brown rice, a wild rice blend, or a different grain to this recipe. I like using bits of veggies that need used up in the recipe to reduce food waste!
What To Serve With
Here are some suggestion on what to serve this garlic lemon pasta with:
- Chicken Limone
- Spinach Stuffed Salmon
- Lemon Pepper Shrimp
- Pan Fried Sea Bass
- Marinated Mozzarella Balls
- Simple Charcuterie Board
- Lemon Goat Cheese Tart
Frequently Asked Questions
Yes, you can eat acorn squash skin. It's delicious roasted and perfectly safe to eat in this recipe.
The simplest way to cut acorn squash is with a very sharp chef's knife. Cut lengthwise through the stem on top of the squash to cut the squash in half.
You can eat raw acorn squash, but it's easier and more delicious to eat when cooked. Roasting acorn squash is a great way to achieve delicious, tender squash.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in the oven until warmed.
Other Recipes to Try
Sausage Stuffed Acorn Squash
Ingredients
For the squash:
- 3 acorn squash
- 2 tablespoons olive oil
- Salt and pepper
For the sausage:
- 1 tablespoon olive oil
- 1 lb ground Italian sausage
- 8 oz mushrooms sliced
- ½ white onion diced
- 2 garlic cloves minced
- 1 teaspoon sage
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- fresh thyme for serving
- 1 cup grated parmesan cheese for serving
Instructions
- Preheat the oven to 400F.
- Cut the squash in half and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place on a baking sheet, cut side down, and roast for 40 minutes.
- While the squash is roasting, heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 8 minutes. Remove from skillet.
- Add mushrooms, onion, garlic, sage, thyme, salt, and pepper to the skillet. Sauté until the mushrooms are cooked and liquid is reduced, about 8-10 minutes.
- Add sausage back to the skillet. Stuff squash with sausage filling and bake for 10 minutes.
- Top with fresh thyme and grated parmesan cheese and serve.
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