Hearty Sausage Stuffed Acorn Squash for Fall Evenings (Print Version)

Make this savory Sausage Stuffed Acorn Squash for a comforting meal. It's a flavorful, easy recipe perfect for cozy fall nights.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: High Protein, Gluten-Free Option

# Ingredients:

→ Base Ingredients

01 - 2 medium acorn squash
02 - 1 lb ground Italian sausage (mild or spicy)
03 - 1 small yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1/2 cup chicken broth

→ Aromatics & Flavor Enhancers

06 - 1 tbsp fresh sage, chopped
07 - 1 tsp fresh thyme, chopped
08 - 1/2 tsp red pepper flakes (optional)
09 - Salt and black pepper, to taste
10 - Olive oil, for roasting

→ Texture & Finishing Touches

11 - 1/2 cup breadcrumbs (panko or regular)
12 - 1/4 cup grated Parmesan cheese (plus more for topping)
13 - Fresh parsley, chopped (for garnish, optional)

→ Optional Sweetness

14 - 1 small apple, diced (optional)
15 - 2 tbsp dried cranberries (optional)

# Instructions:

01 - First things first, get those acorn squash ready, hon! Carefully slice each one in half lengthwise, from stem to base. This can be a bit tricky, so go slow and use a sturdy knife. Then, scoop out all those stringy bits and seeds from the center. I usually use a spoon for this; it gets a bit messy, honestly, but it’s part of the fun. Place the squash halves cut-side up on a baking sheet. A little drizzle of olive oil and a sprinkle of salt and pepper inside each cavity helps them roast up beautifully. This initial step is critical for a tender Sausage Stuffed Acorn Squash.
02 - Now, pop that baking sheet with your prepped squash into a preheated oven at 400°F (200°C). Let them roast for about 25-30 minutes, or until they're fork-tender but still hold their shape. You want them cooked enough to be soft, but not mushy, because they'll go back in with the filling. I've definitely undercooked them before, and then the final dish felt a bit too firm, so don't rush this step! This pre-roast ensures your Sausage Stuffed Acorn Squash is perfectly tender.
03 - While the squash is roasting, get started on that amazing filling! In a large skillet over medium-high heat, crumble and cook your Italian sausage. Break it up with a spoon as it browns. Once it’s cooked through and no longer pink, drain off any excess grease. This is where I always make sure to get it nice and browned for maximum flavor. Oh, the smell of the sausage cooking, it's just so good! This is the heart of your Sausage Stuffed Acorn Squash.
04 - To the same skillet (after draining the grease), add your diced onion and minced garlic. Sauté them with the sausage for about 5-7 minutes, until the onion softens and becomes translucent, and the garlic is fragrant. This step smells incredible, trust me! Stir in your fresh sage, thyme, and red pepper flakes (if using). Let those flavors meld together for a minute or two. You'll smell the herbs release their magic, and it's just lovely. Don't skip this, it builds so much depth for the Sausage Stuffed Acorn Squash.
05 - Take the skillet off the heat. Stir in the breadcrumbs, Parmesan cheese, and chicken broth. Mix everything really well until it’s all combined and the breadcrumbs have absorbed some of that delicious liquid. The mixture should be moist but not soggy. Taste it here, and adjust your salt and pepper if needed. This is your chance to make sure the Sausage Stuffed Acorn Squash filling is seasoned just how you like it. I once forgot the broth, and the filling was so dry, totally not the vibe!
06 - Carefully take your roasted acorn squash halves out of the oven. Spoon the sausage mixture generously into each cavity, mounding it up a bit. You can sprinkle a little extra Parmesan on top, because why not? Pop them back into the oven for another 15-20 minutes, or until the filling is heated through and the cheese is bubbly and golden. The kitchen will smell absolutely divine when this Sausage Stuffed Acorn Squash is ready. Serve them warm, maybe with a little fresh parsley garnish. So comforting!

# Notes:

01 - Don't overcrowd your baking sheet when roasting the squash; they need space to breathe and brown properly.
02 - Reheating stuffed squash in the oven (350°F/175°C) is always better than the microwave for texture.
03 - If your sausage filling seems a bit dry, add another splash of broth or even a tablespoon of water.
04 - For an extra touch, drizzle with a tiny bit of maple syrup right before serving; it complements the squash beautifully.

# Equipment Needed:

01 - Baking sheet
02 - large skillet
03 - sturdy knife
04 - cutting board
05 - large spoon

# Nutrition (Per Serving):

Calories: 550-600
Total Fat: 35-40g
Total Carbohydrate: 35-40g
Protein: 35-40g

Back