This sausage stuffed acorn squash recipe is the perfect way to celebrate the incredible fall produce popping up farmer’s markets. Zucchini and summer squash are gone, but acorn and butternut squash are in abundance. If you’ve never mixed squash with sausage (our personal favorite is chorizo!) you are missing out.
Here’s why we love this recipe so much:
- Hearty! You will not believe how filling these sausage stuffed acorn squash are! One half is perfect per serving, especially with other seasonal side dishes.
- Gluten-free! We love to have this stuffed squash recipe in our back pocket when entertaining friends or family with dietary restrictions. These are a delicious gluten free option.
- Tastes like fall! The combination of sweet squash with spicy sausage, tender apples, nutty Parmesan cheese and fresh sage are some of our favorite fall ingredients!
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.
If you love acorn squash, be sure to try this Roasted Acorn Squash next!
What’s In This Sausage-Stuffed Acorn Squash Recipe?
We keep the ingredients list for this acorn squash with sausage as simple as possible.
- Acorn squash, but again you can substitute with any squash you love.
- Extra virgin olive oil
- Fresh sage: it’s really not the same to use dried sage in this recipe.
- Kosher salt and black pepper: to season everything!
- Italian sausage: we recommend either Italian sausage or chorizo, but you can use either chicken or pork.
- Onion: substitute with shallot if you like!
- Shiitake mushrooms: these add a hearty, earthy flavor that we just love.
- Apple: the perfect sweet taste that complements the sausage and sage.
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?” Don’t worry, it’s actually 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 roasted and stuffed!
How To Make Sausage-Stuffed Acorn Squash
Brush the cut sides of the squash with olive oil, then season with salt and pepper. Arrange the squash cut side down on a sheet pan and roast until fork tender, about 30 minutes at 400F.
While the squash roasts, make the sausage filling. Brown the sausage in a skillet with olive oil, then add diced onion and mushrooms. Continue cooking until softened, about 5 minutes. Stir in the chopped apple, then cook for a few minutes longer. Taste and adjust seasoning as needed.
Once the filling is finished, scoop it into the partially cooked squash halves. Bake the stuffed acorn squash for another 15-20 minutes or so, just until the tops are golden brown.
Cool slightly — they’ll be really hot! — then sprinkle with additional Parmigiano Reggiano and chopped fresh parsley. These are so delicious!
FAQs
We love Italian sausage or chorizo, but you can use any sausage you like. Sweet sausage, spicy Italian sausage, chicken, pork — anything!
Yep, acorn squash skin is totally safe to eat. But if you don’t like the texture of the acorn squash skin, you can just as easily scoop out the squash flesh and filling.
Try pairing this with seasonal side dishes like Roasted Root Vegetables, Farro Salad, or even just some white rice or a baked potato. We also love this Lemon Kale Caesar Salad and make it a lot in the winter months!
Expert Tips
- Taste and adjust seasoning. 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.
- Make sure to roast the acorn squash before filling. If you skip this initial step, the filling will over cook before the squash has had a chance to become tender.
- Make ahead, storage, and reheating: This is a great recipe to make for meal prep! Fill and assemble the stuffed acorn squash then cook as directed. Allow the squash to cool completely, then refrigerate in an airtight container until ready to serve. Reheat the sausage-stuffed acorn squash as directed in the final step in the recipe card below. Leftovers will keep for up to 5 days.
How To Freeze: Allow to cool completely, then freeze in a single layer on a baking sheet until solid. Transfer to a freezer-safe container then freeze for up to 3 months. Thaw overnight in a fridge to defrost before reheating.
Total fall comfort food that the whole family will love. And the presentation? It 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 Recipe
Ingredients
- 3 medium acorn squash or other winter squash, halved and seeded
- ¼ cup extra virgin olive oil divided
- 1½ tsp 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 fresh sage finely chopped
- 1 large sweet apple peeled, cored, and finely chopped (about ~1 cup)
- 2 Tbsp Parmesan grated, plus more for topping
- ¼ 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
- Sausage: use any variety of sausage you like most!
- Squash: feel free to try this sausage filling to stuff other varieties of winter squash.
- Make ahead, storage, and reheating: This is a great recipe to make for meal prep! Fill and assemble the stuffed acorn squash then cook as directed. Allow the squash to cool completely, then refrigerate in an airtight container until ready to serve. Reheat the sausage-stuffed acorn squash as directed in the final step in the recipe card below. Leftovers will keep for up to 5 days.
- Freeze: Allow to cool completely, then freeze in a single layer on a baking sheet until solid. Transfer to a freezer-safe container then freeze for up to 3 months. Thaw overnight in a fridge to defrost before reheating.
Nutrition
Photography by Alana of Your Home Made Healthy.
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