Why You’ll Love This Recipe
This stuffed acorn squash recipe is perfect for anyone looking for a comforting, nutritious, and visually appealing meal. Each bite offers a balance of savory sausage, sweet apple, earthy mushrooms, and a hint of aromatic herbs. It’s also incredibly versatile and works well for weeknight dinners or festive gatherings. Plus, it’s simple to prepare and can be made ahead of time, making your mealtime stress-free.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the squash:
3 acorn squash
olive oil
salt and pepper
For the stuffing:
1 lb Italian sausage – casings removed
2 cups chopped mushrooms
1 cup diced yellow onion
1 cup diced apple (about 1 small apple)
1 cup chopped celery (about 2 celery stalks)
2 garlic cloves – minced
1 Tbsp fresh sage leaves minced (or 1 tsp dried sage)
1 Tbsp fresh rosemary leaves minced (or 1 tsp dried rosemary)
1 Tbsp fresh thyme leaves minced (or 1 tsp dried thyme)
1 tsp salt
½ tsp ground black pepper
¾ cup shredded Parmesan cheese – divided
⅓ cup dried cranberries (or raisins)
directions
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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Trim the tops and bottoms of the acorn squash so they sit flat, then slice each squash in half and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place squash halves flesh-side down on the baking sheet and bake for 25 minutes until tender.
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Allow squash to cool slightly, then scoop out a small portion of the flesh, chop, and set aside.
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Cook the sausage in a large frying pan over medium-high heat until browned and crumbly. Remove and set aside.
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In the same pan, heat 1 Tbsp olive oil and sauté onions until translucent (about 2 minutes). Add mushrooms, apple, celery, garlic, herbs, salt, and pepper, and cook for 3-4 minutes until softened.
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Return the sausage to the pan, add half of the Parmesan, cranberries, and chopped acorn squash. Mix thoroughly and remove from heat.
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Spoon the filling into each squash half and sprinkle the remaining Parmesan on top. Bake for an additional 2-5 minutes until the cheese melts. Serve warm.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
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Swap Italian sausage for ground turkey or chicken for a lighter version.
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Add cooked quinoa or rice to the stuffing for extra texture and heartiness.
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Substitute dried cranberries with chopped dates or apricots for a different sweet note.
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Use a combination of herbs or try adding a pinch of nutmeg or cinnamon for a fall twist.
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Make it vegetarian by replacing sausage with cooked lentils or chickpeas.
storage/reheating
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Store leftovers in an airtight container in the fridge for up to 4 days.
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To freeze, wrap stuffed squash in foil, place in a freezer bag, and thaw overnight in the fridge before reheating.
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Reheat in the oven at 350°F for 15-20 minutes or in the microwave for 3-5 minutes until warmed through.
FAQs
Can I prepare the squash ahead of time?
Yes, you can bake the squash halves a day ahead, cool them, and store in the fridge until ready to stuff.
Can I use frozen acorn squash?
Fresh squash is recommended for the best texture, but thawed frozen squash can work in a pinch.
Can I make this vegetarian?
Yes, replace the sausage with cooked lentils, chickpeas, or a meat substitute.
Can I use a different type of squash?
Sweet potatoes, butternut squash, or delicata squash are excellent alternatives.
Can I use dried fruit other than cranberries?
Yes, raisins, chopped dates, or chopped apricots are great options.
How do I prevent the squash from tipping over?
Trim a small piece from the bottom of the squash to make a flat base so it sits securely on the baking sheet.
Can I use pre-cooked sausage?
Yes, just add it to the stuffing mix without additional cooking.
Can this be frozen?
Yes, wrap in foil and place in a freezer bag. Thaw overnight in the fridge before reheating.
Can I add cheese other than Parmesan?
Cheddar, Gruyère, or mozzarella can be used depending on your taste preference.
How spicy is this dish?
The spice level comes mainly from the sausage and herbs. You can adjust by using mild or spicy sausage.
Conclusion
Stuffed acorn squash is a cozy, flavorful dish that blends the natural sweetness of squash with savory sausage, aromatic herbs, and a touch of Parmesan. Perfect for fall dinners or holiday gatherings, this recipe is both impressive and easy to make. It’s versatile, can be prepared ahead, and makes delicious leftovers—truly a dish that brings warmth and comfort to any table.
Stuffed Acorn Squash
- Total Time: 45 minutes
- Yield: 6 servings
Description
Stuffed acorn squash with Italian sausage, Parmesan, and savory fall vegetables is a hearty and flavorful all-in-one dinner. Perfect for cozy autumn evenings or as a show-stopping holiday side, this dish combines sweet squash with a rich, seasoned filling for a meal everyone will love.
Ingredients
3 acorn squash
Olive oil
Salt and pepper
1 lb Italian sausage, casings removed
2 cups chopped mushrooms
1 cup diced yellow onion
1 cup diced apple (about 1 small apple)
1 cup chopped celery (about 2 stalks)
2 garlic cloves, minced
1 Tbsp fresh sage leaves, minced (or 1 tsp dried sage)
1 Tbsp fresh rosemary leaves, minced (or 1 tsp dried rosemary)
1 Tbsp fresh thyme leaves, minced (or 1 tsp dried thyme)
1 tsp salt
1/2 tsp ground black pepper
3/4 cup shredded Parmesan cheese, divided
1/3 cup dried cranberries (or raisins)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Trim the tops and bottoms of the acorn squash so they sit flat, then slice in half and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place squash halves flesh-side down on the baking sheet and bake for 25 minutes until tender.
- Allow squash to cool slightly, then scoop out a small portion of the flesh, chop, and set aside.
- Cook the sausage in a large frying pan over medium-high heat until browned and crumbly. Remove and set aside.
- In the same pan, heat 1 Tbsp olive oil and sauté onions until translucent (about 2 minutes). Add mushrooms, apple, celery, garlic, herbs, salt, and pepper, and cook for 3-4 minutes until softened.
- Return the sausage to the pan, add half of the Parmesan, cranberries, and chopped acorn squash. Mix thoroughly and remove from heat.
- Spoon the filling into each squash half and sprinkle the remaining Parmesan on top. Bake for an additional 2-5 minutes until the cheese melts. Serve warm.
Notes
Swap Italian sausage with ground turkey or chicken for a lighter version.
Add cooked quinoa or rice to the stuffing for extra texture and heartiness.
Substitute dried cranberries with chopped dates or apricots for a different sweet note.
Use a combination of herbs or try adding a pinch of nutmeg or cinnamon for a fall twist.
Make it vegetarian by replacing sausage with cooked lentils or chickpeas.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking/Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 310
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg
