Sausage Stuffed Acorn Squash

Make the perfect fall or winter dish with this simple, savoury sausage stuffed acorn squash recipe. It’s delicious and comforting!

Acorn squash is a total game changer for fall and winter meals! It has such a beautiful sweet but nutty flavour that pairs perfectly with all things cozy and comforting.

This sausage stuffed acorn squash is about to become your new favourite weeknight dinner. The squash acts as its own little bowl to hold all the hearty and delicious stuffing ingredients like sausage, apple, mushrooms, herbs and cranberries. It bakes up gorgeous and golden brown with the filling bubbly hot inside each squash half.

Plus it comes together in no time at all with very minimal cleanup when you’re done. So grab some acorn squash from the market because they are about to rock your world when stuffed like this – trust me!

Tips for Making the BEST Sausage Stuffed Acorn Squash

The halves need to sit flat. Cut off the smallest pieces possible off the top and bottom so that the squash sits flat and stable.

Line your baking sheet. If your baking sheet is no longer non-stick, line it with parchment paper. I find parchment paper prevents veggies from carmelising as nicely, so I prefer to to use a bare sheet pan. The squash releases nicely and gets nice and golden.

Use your time wisely. Prepare the filling while your squash is roasting.

Use your broiler. If your squash doesn’t carmelise, you can turn the squash upright before stuffing, and place under the broiler for a couple minutes to help them brown up a little. Watch carefully if you decide to go this route.

Use ground sausage. If available, ground sausage will enable you to skip the step of removing the meat from the casings.

How to Store Sausage Stuffed Acorn Squash

Stuffed acorn squash should be enjoyed immediately as it is best when served fresh and hot from the oven. If for some reason you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the squash in a preheated oven at 350°F for about 10-15 minutes until warmed through.

If you would like to make stuffed acorn squash ahead of time, you can prep and assemble all the ingredients but do not bake it. Store the assembled squash in an airtight container in the refrigerator for up to 24 hours. When ready to cook, simply place the squash in a preheated oven at 350°F until the squash and the filling is hot and bubbly.

For longer storage, you can freeze raw stuffed acorn squash for up to 3 months. To do this, make sure your squash is completely cooled before wrapping it in plastic wrap and then placing it in a freezer-safe container.

When ready to cook, let the squash thaw completely in the refrigerator heating in a 350°F until the squash and the filling is hot and bubbly.

About the Ingredients for Stuffed Acorn Squash

Squash – You will want medium sized squash for this recipe, you may substitute with other varieties of winter squash of the same size if you like.

Onion – Adds flavour to the filling. You can use White, yellow, or cooking onion, although I prefer yellow onion here.

Mushrooms – White or cremini mushrooms are best, but any mushroom you like will work. Clean, trim and dice small. They add earthy flavour and lots of moisture to the filling, but may be omitted if you aren’t a fan.

Apple – Small diced apple adds a touch of sweetness and moisture to the filling. Sausage filling alone can get dry, and the apple helps to cut the richness as well.

Sausage – I use mild Italian sausage. I normally like a hot Italian sausage but I think mild sausage works best to let the other flavours come through.

Seasoning – Dried sage, dried thyme, and dried rosemary season the filling. You can use twice the amount of fresh herbs if you prefer, or toss in minced fresh herbs at the end before stuffing the squash in addition to using he dried herbs.

Spinach – Fresh baby spinach is best, but you can use thawed frozen spinach instead. Swiss chard is a good substitute.

Cranberries – Fresh cranberries add a fresh tartness that complements the other flavours. You may use dried cranberries instead if you like.

Pecans – You can substitute with walnuts if you like.

Goat cheese – For serving, optional.

Looking for More Squash Recipes?

Check out more of my favourite recipes made with squash!

A delicious, healthy soup perfect for chilly fall days. This easy apple butternut squash soup recipe is perfect for Thanksgiving dinner!

A beautiful salad that’s perfect for fall, this Roasted Butternut Squash & Apple Salad recipe features candied pecans and feta cheese.

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

How to Make Sausage Stuffed Acorn Squash

Yields: 6 Servings | Prep time: 20 Minutes | Cook time: 30 Minutes

Ingredients:

• 3 medium acorn squash
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

For the Filling:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium apple, diced
• 8 oz mushrooms, diced
• 10 oz Italian sausage, crumbled
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 oz baby spinach
• 1 cup fresh cranberries
• 1/2 cup pecans, chopped

Directions:

Preheat oven to 425 degrees Fahrenheit.

Prepare the acorn squash by cutting off a small amount of the top and bottom of each squash to create a flat base.

Slice the squash in half, and use a spoon to scoop out the seeds. (Image 1 & 2)

Brush the inside of each squash with olive oil, and season generously with salt and pepper. (Image 3)

Place the squash cut side down on a sheet pan. (Image 4)

Bake in the preheated oven for 25-30 minutes, or until tender.

For the Sausage Filling:

Heat a large skillet over medium-high heat, then add olive oil.

Once the olive oil is hot, add the diced onion and apple and cook about 2 minutes, until slightly softened. (Image 5) Add the mushrooms (Image 6) and cook for another 5 minutes, stirring occasionally.

Once the mushrooms have shrunk and cooked through, add the sausage and herbs. (Images 7 & 8)

Cook until the sausage is cooked through and browned. (Image 9)

Add the spinach (Image 10), and cook until wilted, stirring often. (Image 11)

Pour in the cranberries and pecans and mix together. (Image 12)

Continue to heat until the cranberries pop, stirring occasionally. (Image 13)

Remove from heat and season with salt and pepper if needed.

When the squash is ready, remove from oven and turn heat down to 350 degrees Fahrenheit.

Turn the cooked squash cut sides up. Divide the filling among the squash, and stuff the squash until the mixture is slightly mounded in the squash.

Bake the squash for a further 10-15 minutes, or until the filling and squash are heated through. (Image 14)

Serve with crumbled goat cheese.