This flavorful sausage stuffed acorn squash recipe is the perfect easy-to-make fall dinner! Tender, caramelized squash pairs beautifully with a savory sausage stuffing bursting with garlic, herbs, and just a hint of sweet from dried cranberries.
This easy stuffed acorn squash is a stunner. We love making it for dinner parties, or just for when we’re feeling fancy! And don’t let the impressive appearance fool you… these stuffed squashes are so easy to assemble. It’s probably our favorite squash recipe (besides our favorite crockpot butternut squash soup, of course). They’re pretty, easy, and oh-so autumnal!
Why Do We Love Sausage Stuffed Acorn Squash?
Enjoy more of the BEST fall flavors with easy recipes like our crockpot sweet potato casserole, easy roasted root vegetables and stuffing stuffed chicken breasts!
Key Ingredients
This sausage stuffed acorn squash is flexible – you can add extra herbs or spices to suit your family’s taste. Check the recipe card at the bottom of the post for the full ingredient list.
- Italian Sausage: You can use spicy sausage if you like it hot, but we personally like to use regular Italian ground sausage so the other flavors can also shine.
- Yellow Onion: We like the natural sweetness in yellow onions, but a white onion would also work.
- Fresh Herbs: Thyme and parsley create the very best herbaceous flavor. If you use dried herbs, you will want to cut the measurements in half since they’re more potent.
- Dried Cranberries: Feel free to swap these with dried cherries or golden raisins, if preferred.
- Chopped Walnuts: Pecans are also a tasty option too. For an added layer of flavor, you can roast the nuts before adding them to the filling.
- Bread Crumbs: We like to use both Italian and panko breadcrumbs for the best combination of textures.
How To Make Sausage Stuffed Acorn Squash
Here’s a quick tutorial showing you how to make this stuffed acorn squash recipe. Please scroll down to the recipe card for full instructions.
- Prepare the squash: Slice the squash in half, then scoop out the seeds with a metal spoon. Coat the inside of the squash with oil and season with a little salt and pepper.
- Roast it: Bake at 400°F for 30 minutes.
- Make the stuffing: Cook the sausage, onions, and celery in a skillet over medium heat. Break up the sausage as it browns. Add garlic, herbs, salt, pepper, cranberries and nuts.
- Butter the breadcrumbs: Mix together the butter and bread crumbs to combine.
- Assemble: Remove the squashes from the oven and flip them over. Evenly fill the squash halves with sausage.
- Top and bake: Sprinkle the breadcrumb topping on each squash and roast for another 20 minutes.
Cook’s Tips & Variations
- Use Oil: Don’t skip brushing the squash with olive oil or avocado oil — it helps them roast evenly and prevents it from drying out.
- Make it Cheesy: Sprinkle shredded Parmesan or Gruyère over the top for a cheesy finish.
- Add Apples: Add freshly diced apples to the sausage stuffing for a touch of sweetness.
- Meatless Option: For a vegetarian version, replace sausage with crumbled tofu or tempeh and season generously.
- Maple Syrup: If you like your squash on the sweeter side, you can also brush the cooked squash with maple syrup before adding your fillings.
- Make it a Meal: Pair this dish with a crisp green salad for a complete meal, we like to serve it with our roasted beet salad.
Making Ahead, Storing and Reheating
- Making Ahead: Roast the squash and prepare the stuffing, allow to cool and store separately. Assemble just before baking to preserve freshness and bake as directed.
- Storing: Store the cooled leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in the oven at 350°F until warmed through, about 15 minutes. For quicker reheating, use the microwave on medium power.
Yield: 4 servings
Sausage Stuffed Acorn Squash
This Sausage Stuffed Acorn Squash recipe features tender, caramelized squash with a savory sausage stuffing with walnuts and dried cranberries. It’s the perfect centerpiece for a casual family dinner or even a holiday spread!
Ingredients
- 2 medium acorn squash
- 1 tablespoon olive oil
- salt and pepper
Filling:
- 1 lb ground Italian sausage
- 1 small yellow onion , diced
- 2 celery stalks, diced
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh thyme
- ¼ cup chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ cup dried cranberries , or dried cherries
- ½ cup chopped walnuts, or pecans
- 2 tablespoons butter, melted
- 1 tablespoon Italian breadcrumbs
- 1 tablespoon panko breadcrumbs
Instructions
- Preheat the oven to 400°F and line a baking tray with parchment paper. Slice the squash in half and scoop out the seeds with a metal spoon. Discard the seeds.
- Coat the inside of the squash with olive oil and season with salt and pepper. Lay the squash cut side down on the parchment paper and place in the oven. Bake for 30 minutes, until squash is starting to become fork tender. The squash will cook a little longer with the stuffing, but you want it mostly soft/tender at this point.
- While the squash is baking, make the stuffing. In a medium size skillet over medium heat, cook the sausage, onion, and celery. Break up the sausage as it browns. Cook the sausage mixture for 10 minutes, then add the garlic, thyme, parsley, salt, pepper, cranberries and walnuts. Continue to cook for 5 minutes.
- While the sausage is cooking, mix the butter and breadcrumbs in a small bowl.
- Remove the cooked squash from the oven. Use tongs to carefully flip them over on the baking tray. Divide the sausage into 4 equal scoops and fill each squash until heaping full.
- Add the breadcrumb topping to the top of each filled squash and place back in the oven for 20 minutes more, or until the squash is soft and the stuffing is hot. Let the squash rest for 5 minutes and then serve!
Notes
Store Leftovers: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
Reheat: Reheat in the oven at 350°F until warmed through, about 15 minutes. For quicker reheating, use the microwave on medium power.
Make Ahead: Roast the squash and prepare the stuffing, allow to cool, and store separately in airtight containers in the fridge. Assemble just before baking to preserve freshness and bake as directed in the recipe.
Nutrition
Serving: 1 serving, Calories: 732kcal, Carbohydrates: 44g, Protein: 21g, Fat: 55g, Saturated Fat: 18g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 22g, Trans Fat: 0.2g, Cholesterol: 101mg, Sodium: 1229mg, Potassium: 1180mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1324IU, Vitamin C: 34mg, Calcium: 133mg, Iron: 4mg
