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a white platter with sausage stuffed acorn squash
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5 from 1 vote

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!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Dish
Cuisine: American
Keyword: acorn squash with sausage, sausage stuffed acorn squash, sausage stuffed squash, savory acorn squash recipe, stuffed acorn squash
Servings: 6 halves
Calories: 488kcal
Author: ari | well seasoned


  • 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.


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!


Calories: 488kcal | Carbohydrates: 35.5g | Protein: 19g | Fat: 32.2g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 1291mg | Fiber: 5.6g | Sugar: 6.3g
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