Sausage-stuffed acorn squash with shiitakes and apples
This sausage-stuffed acorn squash is made with just 10 ingredients and is a hearty fall recipe you’ll want to make on repeat this season!
This sausage-stuffed acorn squash recipe is the perfect way to celebrate the incredible fall produce popping up at the market. Zucchini and summer squash are gone, but acorn and butternut squash are in abundance. And if you’ve never mixed squash with sausage (my personal favorite is chorizo!) you are missing out.
What’s in this sausage-stuffed acorn squash?
I kept the ingredients list for this acorn squash with sausage as simple as possible. All you’ll need to make this sausage-stuffed squash recipe is some acorn squash, olive oil, salt and pepper, Italian sausage, onion, shiitake mushrooms, and an apple.
I like to top this sausage-stuffed acorn squash with freshly grated Parmesan cheese and chopped fresh parsley. Both add a pop of flavor to this dish and brighten up the sausage filling.
How to cut acorn squash
If you haven’t worked with acorn squash before, you may be looking at it and thinking, “How the heck do I cut that thing?” Fear not, it’s really easy.
Using a sharp knife, cut the acorn squash in half from stem to stem (not through the middle). Once halved, scoop the seeds out of the squash using a spoon. Then the squash is ready to be stuffed!
How to make sausage-stuffed acorn squash
Brush the cut sides of the squash with olive oil and season with salt and pepper. Then, roast the squash until fork tender.
While the squash roasts, make the sausage filling. Brown the sausage in an oiled skillet, then add the onion and mushrooms and continue cooking until softened. Stir in the chopped apple, then cook for just 5 more minutes.
Once the filling is finished, scoop it into the squash halves. Bake the stuffed acorn squash for another 15 minutes or so, just until the tops are golden brown.
Can you use another type of sausage?
Of course! I love using Italian sausage, but you can use any sausage you’d like.
Can you eat acorn squash skin?
Yep, acorn squash skin is totally safe to eat. But if you don’t like the texture of the sausage-stuffed acorn squash skin, you can just as easily scoop out the squash flesh and filling.
Tips for making sausage-stuffed acorn squash
Be sure to taste the sausage filling before seasoning it with more salt and pepper. Remember: sausage is already quite flavorful, so you might not need additional salt and pepper.
I prefer using shiitake mushrooms in this stuffed acorn squash recipe, but you can probably use another type of mushroom if that’s what you have on hand.
If desired, you can prep this acorn squash with sausage ahead of time. To do so, fill and assemble the stuffed acorn squash as directed, then refrigerate it until ready to serve. Reheat the sausage-stuffed acorn squash as directed in the final step in the recipe card below.
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For additional savory squash recipes, check out the following:
sausage-stuffed acorn squash with shiitakes and apples
- 3 medium acorn squash or other winter squash, halved and seeded
- 4 Tbsp extra virgin olive oil divided
- ½ Tbsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 lb bulk Italian or chorizo sausage
- 1 large onion finely chopped
- 1/2 lb shiitake mushrooms stemmed and finely chopped
- 1 large sweet apple peeled, cored, and finely chopped (about ~1 cup)
- 2 Tbsp parmesan plus more for topping
- 1/4 cup parsley for serving
- Preheat oven to 400°F. Line a large baking sheet or roasting pan with parchment. Brush the cut sides of the squash lightly with 2 tbsp olive oil and sprinkle with salt and pepper. Arrange the squash halves cut side down on the baking sheet. Bake for 30 minutes, or until the squash is fork tender. Set the squash aside and leave the oven on.
- While the squash is roasting, make the filling. Heat a large skillet over medium-high heat. When the pan is hot, add enough olive oil to coat it with a thin layer, about 2 Tbsp. Add sausage and cook, breaking up meat with a wooden spoon, until browned in spots and halfway cooked, about five minutes.
- Stir in onion and shiitake mushrooms and continue to cook, stirring often, until the sausage is fully cooked, about 3-5 minutes. Stir in the apples and cook for 4 minutes more. Taste and adjust seasoning as needed.
- Turn the squash halves over so the cut sides are up. Spoon the filling into squash halves and sprinkle with parmesan. Return squash to the oven and bake 15-20 minutes, until the tops are browned. Let cool for 10 minutes, then sprinkle with additional parmesan and parsley.
*Recipe adapted from A Calculated Whisk.