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Best Savory Sausage Stuffed Acorn Squash Recipe

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Tender roasted acorn squash filled with a savory sausage, apple, and herb stuffing, topped with Parmesan cheese. A perfect fall weeknight dinner that’s both rustic and elegant.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil (plus more for brushing)
  • 1 pound ground pork sausage (breakfast or Italian, mild or spicy)
  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 1 medium apple (like Honeycrisp or Gala), diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 cup dried breadcrumbs (optional, omit for gluten-free)
  • 1/3 cup shredded Parmesan cheese (plus more for topping)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil. Season lightly with salt and pepper. Place cut-side down on the baking sheet.
  3. Pre-roast the squash for 15 minutes.
  4. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through (5-7 minutes). Transfer to a large mixing bowl using a slotted spoon, leaving about 1 tablespoon fat in the skillet.
  5. Add onion and celery to the skillet. Sauté over medium heat until softened (4-5 minutes). Add apple and garlic, cook 2 more minutes until apple softens and garlic is fragrant.
  6. Transfer sautéed mixture to the bowl with sausage. Add sage, thyme, breadcrumbs (if using), and Parmesan. Stir to combine. Season with salt and pepper to taste.
  7. Remove pre-roasted squash from oven. Flip halves cut-side up. Divide filling evenly among the four cavities, mounding slightly. Sprinkle extra Parmesan on top.
  8. Bake for 25-30 minutes until filling is golden brown and squash is tender (easily pierced with a fork). If browning too quickly, tent with foil for last 10 minutes.
  9. Let rest on baking sheet for 5 minutes. Garnish with fresh parsley before serving.

Notes

Pre-roasting the squash for 15 minutes ensures it finishes cooking at the same time as the filling. If using fresh sage, use 1 tablespoon chopped. For a vegetarian version, substitute plant-based crumble or chickpeas. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, gluten-free option, savory squash recipe

Find it online: https://fizzlefork.com/best-savory-sausage-stuffed-acorn-squash-recipe/