This Sausage Stuffed Acorn Squash is the perfect way to celebrate the incredible fall produce popping up at 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! These are filling! One half is perfect per serving, especially with other seasonal side dishes.
- Naturally gluten-free! Perfect for entertaining and accommodating guests who are gluten-free.
- Tastes like fall! The combination of sweet squash with spicy sausage, tender apples, nutty Parmesan cheese and fresh sage work so well together. This stuffed acorn squash recipe 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 like). This makes a fantastic Thanksgiving side dish or easy weeknight dinner in fall.
Check out all of our easy fall recipes for more menu inspiration. And be sure to try our Roasted Acorn Squash, Creamy Butternut Squash Risotto, or this Chorizo and Butternut Squash Pasta with Sage next!
What’s In This Sausage-Stuffed Acorn Squash Recipe?
You’ll need just 10 ingredients to make this recipe!
- Acorn squash, but again you can substitute with any squash you love.
- Extra virgin olive oil
- Fresh sage: We do not recommend dried sage for this recipe.
- Kosher salt and black pepper: To season everything!
- Italian sausage: We lik either Italian sausage or chorizo, but you can use either chicken or pork.
- Onion: Substitute with shallot and/or garlic 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.
Serve with freshly grated Parmesan cheese and chopped fresh parsley. Both add a pop of flavor to this dish and brighten up the sausage filling.
We haven’t tried this with plant-based meat alternatives , but if you’re a fan of those products and looking to make this vegetarian, that would be an easy substitution for the sausage mixture.
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. The squash is now 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. Remove from the oven, then flip the squash over.
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 grated Parmesan cheese and chopped fresh parsley. These are so delicious!
Yes, you can make the sausage filling ahead of time and store it in the refrigerator for up to 3 days. Just be sure to reheat it before stuffing the squash.
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!
Yes, you can use other types of squash, such as butternut squash or kabocha squash. Just be sure to adjust the cooking time accordingly.
How To Serve
Sausage stuffed acorn squash can be served as a main course or a side dish. It is delicious with a side of roasted vegetables, red-skin mashed potatoes, or salad. We make this simple arugula salad probably 3x a week, it’s so quick and easy!
We’ve served it for Friendsgiving a few years in a row. To make it a complete meal, we served it alongside Crispy Roasted Brussels Sprouts, Sweet & Savory Wild Rice Salad (GF, DF), and cranberry sauce. Sweet and savory!
- Taste and adjust seasoning! Be sure to taste the sausage filling before seasoning. 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, up to 3 days. Reheat the sausage-stuffed acorn squash at 350F for 15-20 minutes. 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
- 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
- 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.
- 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.
Photography by Alana of Your Home Made Healthy.