Sausage Stuffed Acorn Squash – A Fall Favorite!
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 (our personal favorite is chorizo!) you are missing out.
Here’s why we love them so much:
- Hearty! You will not believe how filling these are! They are filled to the top, so one half is perfect per serving.
- Gluten free! Love to have this stuffed squash recipe in my back pocket when entertaining friends or family with dietary restrictions. These are a mega impressive gluten free option!
- Tastes like fall! It’s the sweet squash with spicy sausage, tender apples, and nutty Parmesan cheese. When combined with fresh sage, it just tastes like fall!
Feel free to play around with other varieties of winter squash, as well as different fillings (chicken sausage, pork sausage, ground beef or turkey — whatever you love most!). Either way, we think you’ll agree these are packed with flavor and the type of feel good food you crave on a cool, crisp evening.
What’s in this sausage-stuffed acorn squash?
We keep 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, extra virgin olive oil, fresh sage, Kosher salt, black pepper, Italian sausage, onion, shiitake mushrooms, and an apple.
We 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.
Total fall comfort food that the whole family will love. And the presentation? Can’t be beat! If you make Sausage Stuffed Acorn Squash, please let us know by leaving a review and rating below!
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More fall recipes to try!
- Mashed butternut squash
- Mushroom polenta
- Beef tenderloin With parmesan cream sauce
- Lamb ragu with mint and ricotta
- Butternut Squash and Goat Cheese Quiche
Sausage Stuffed Acorn Squash with Shiitakes and Apples
Ingredients
- 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 chorizo or Italian sausage pork or chicken, casings removed
- 1 large onion finely chopped
- ½ lb shiitake mushrooms stemmed and finely chopped
- 2 Tbsp finely chopped fresh sage
- 1 large sweet apple peeled, cored, and finely chopped (about ~1 cup)
- 2 Tbsp Parmesan grated, plus more for topping
- 1/4 cup fresh parsley for serving
Instructions
- Roast the acorn squash. Preheat oven to 400F. Line a large baking sheet with parchment paper. Brush the cut sides of the squash lightly with 2 tbsp olive oil, then sprinkle with Kosher salt and black pepper. Arrange the squash halves cut side down on the baking sheet. Bake for 30 minutes, or until the squash is fork tender. Set aside.
- Brown the sausage. 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 1 lb sausage and cook, breaking up meat with a wooden spoon, until browned in spots and halfway cooked, about 5 minutes.
- Making the filling. Stir in onion, shiitake mushrooms and 2 Tbsp sage. 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.
- Stuff the acorn squash. Divide the filling evenly between squash halves, then sprinkle with 2 Tbsp grated 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 chopped fresh parsley. Serve immediately.
Notes
- To make ahead: Squash can be filled and assembled ahead of time, then refrigerated until needed. Bake as directed for final 15-20 minutes. Perfect for a dinner party!
Nutrition
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