Sausage-Stuffed Acorn Squash

Looking for the perfect comfort food that doesn’t skimp on nutrition? This sausage-stuffed acorn squash is just the thing. 

It combines savory Italian sausage with tender roasted squash. It’s also packed with fresh veggies, crunchy nuts, and cranberries. 

I love how the squash’s natural sweetness balances the rich, seasoned filling. And the Parmesan adds an irresistible golden crunch! 

Trust me, this is one hearty dish you won’t want to miss. 

Why You’ll Love This Sausage-Stuffed Acorn Squash

Perfect for Entertaining: This dish offers an elegant presentation with its vibrant, stuffed acorn squash halves. It’s an impressive centerpiece for dinner parties or holiday gatherings. 

Customizable Fillings: Choose spicy or mild sausage, and add your favorite fruits, nuts, or veggies. You can easily tailor the recipe to suit your tastes.

Rich & Savory Taste: Italian sausage, Parmesan, and aromatic herbs create a deeply satisfying and filling dish.

All-in-One Meal: The recipe includes protein, veggies, and a built-in edible bowl. It’s a complete meal in a single dish. 

Ingredients

• Acorn Squash: It’s perfect for stuffing due to its bowl-like shape when halved. 

• Olive Oil: It adds richness and helps brown the veggies. 

• Italian Sausage: Get it spicy or mild as you prefer. It’s the primary protein and main source of flavor. 

• Veggies: Add onions for earthy sweetness, garlic for punch, and celery for crunch. Bell peppers add color and sweetness, while spinach provides nutrients and a fresh flavor. 

• Apple: Its unexpected sweetness and moisture are the ideal complement to the savory filling. 

• Dried Cranberries & Pecans: For crunch, tartness, and a festive flair. 

• Seasonings: I use salt, pepper, Italian seasoning, and fresh thyme.

• Parmesan: It creates a savory, nutty crust and a nice finishing touch. 

How to Make Sausage-Stuffed Acorn Squash

Don’t let the somewhat lengthy steps mislead you. This recipe isn’t as difficult as it looks!

1. Prep. Preheat the oven to 400 degrees, and line a baking sheet with parchment paper. 

2. Prepare and roast the squash. Cut the squash in half from stem to base and scoop out the pulp and seeds. Brush the cut sides with a tablespoon of olive oil and season with salt and pepper. Place the halves cut side down on the baking sheet and bake for about 40 minutes. 

3. Brown the sausage. Meanwhile, cook the sausage in a tablespoon of olive oil in a large skillet over medium heat. Cook for 5 to 7 minutes, breaking it apart as you cook. 

4. Add the veggies and seasonings. Add the onion, celery, bell pepper, and apple. Saute for 3 to 5 minutes or until softened. Season with salt, pepper, and Italian seasoning (or thyme). 

5. Finish the filling. Add the garlic and cook for another minute. Then, stir in the spinach and cook until it wilts. Add the cranberries and pecans last. 

6. Stuff. Remove the squash from the oven and scoop out some of its flesh. Lower the oven temp to 375 degrees. Add the scooped-out squash and 3/4 cup Parmesan to the filling. Mix well. Once you have approximately a 1/4-inch wall around the sides, add the filling to each half. 

7. Bake. Sprinkle the rest of the Parmesan on top and bake again at 375 degrees for 15 to 20 minutes. 

8. Serve. Remove the squash from the oven and let it cool for several minutes. Garnish with fresh herbs if desired, then serve and enjoy! 

Tips for the Best Sausage-Stuffed Acorn Squash

Of all the acorn squash recipes I’ve tried, this is one of the best! Thanks to much trial and error, I’ve accumulated several tips for making it.

• Select your squash wisely. Choose medium to large acorn squashes. Try to ensure both are similarly sized for even cooking. Additionally, look for ones that feel heavy for their size and have firm, deep green skins with a touch of orange. 

• Be safe! Use a large, sharp knife to halve the squash from stem to base. Don’t cut through the stem directly. Also, place a damp towel under your cutting board to prevent slipping. 

• Try a scooping trick. Use an ice cream scoop. It’s the most effective tool for scooping out the seeds and pulp.

• Prep the veggies properly. Dice all the vegetables into uniformly sized pieces for even cooking and better distribution in the filling. 

• Freshly grate the cheese. It tastes better and will melt into the squash much more easily than bagged or bottled Parmesan. 

• Get ahead of the game. Save time by making the filling up to 24 hours ahead. Then, refrigerate it until you’re ready to bake.

• Try tasty variations. Use different proteins, like ground turkey or chicken sausage, and veggies, like mushrooms or kale. You can also season with different spices or add grains like rice, quinoa, or farro. 

How to Store

I’ll be honest. I prefer this dish when it’s hot and fresh from the oven. But you can save leftovers for later. Here’s how. 

To Store: Place cooled leftovers in an air-tight container. Seal well and refrigerate for up to 4 days. (They’re best consumed within 2 days.) 

To Freeze: Wrap individual halves tightly in plastic wrap or slide them into freezer-safe bags. Remove as much air as possible and freeze for 2 to 3 months. Thaw in the fridge overnight before reheating. 

To Reheat: Preheat the oven to 350 degrees Fahrenheit. Place the squash halves in a baking dish with a small amount of water or broth to rehydrate them. Heat for 15 to 20 minutes until warmed through. You can also microwave portions for 2 to 3 minutes, but the texture won’t be as good.