Tender acorn squash halves are filled to the brim with a cheesy sausage stuffing for a simple side dish or entree that’s equally perfect for weeknight dinners and holiday gatherings.
Acorn Squash Stuffed with Actual Stuffing? Yes, Please!
Some people stuff their acorn squash with rice, some use quinoa, others use a blend of sausage and veggies to keep things low-carb.
Me? I use actual sausage stuffing.
Just like my classic Thanksgiving stuffing, the filling for the acorn squash is a simple blend of dried bread cubes, veggies and aromatics, and chicken broth. I also added Italian sausage and cheese to bulk things up, and the result it a veg-heavy dish that doubles as a main or side depending on what else is on the menu.
It’s a big step up from my usual weeknight roasted acorn squash, but it’s still a breeze to assemble since the filling cooks on the stove while the squash roasts in the oven.
Enjoy!
Heidi’s Tips for Recipe Success
Remove the pointy tip for easier cutting. Acorn squash is notoriously difficult to cut in half since it tends to roll around on the cutting board. To prevent this, cut off the pointy end of the squash first and then stand it upright on the flat base you created to halve it.
Roast acorn squash cut-side down. The edges of the squash that are in direct contact with the baking sheet will caramelize and turn golden brown, and the trapped steam that’s created as the squash roasts will prevent the flesh from drying out.
Cook the filling before stuffing the squash. The veggies and sausage won’t cook all the way through in the time it takes the acorn squash to roast. Instead, assemble the filling on the stovetop and wait to fill the squash halves once they’re fork tender.
The Main Ingredients for the Sausage Stuffing
The full recipe, with amounts, can be found in the recipe card below.
- Italian sausage — I prefer stuffing my acorn squash with sweet Italian sausage, but you can use spicy if you like a kick of heat.
- Veggies and aromatics — A blend of cremini mushrooms, celery, onion, bell pepper, and kale leaves add so much flavor and texture.
- Dried bread cubes — I purchased a bag of the dried bread cubes that I use to make my holiday stuffing. You can also make your own by cutting a loaf of white bread into ½-inch pieces and baking them at 300ºF for 15 to 20 minutes to dry out.
- Cheese — Shredded gouda and Parmesan help bind together the stuffing.
- Pine nuts — Toast the pine nuts to release their sweetly nutty, aromatic flavor.
- Broth — I used chicken broth to moisten the stuffing, but vegetable broth works too.
Ingredient Swaps and Variations
- Swap the kale leaves with baby spinach or Swiss chard.
- Use spicy Italian sausage instead of sweet.
- Toast pecans instead of pine nuts.
- Add dried cranberries or finely chopped apples.
How to Make Sausage Stuffed Acorn Squash
- Halve and roast the acorn squash. You’ll need to scoop out the seeds and brush the inside with a little olive oil to encourage caramelization and lock in moisture. A sprinkle of salt and pepper is also a must.
- Make the sausage stuffing while the squash roasts. The sausage should release enough drippings to sauté the vegetables in, but if your meat is on the leaner side you might need to add a drizzle of oil to the pan.
- Add the shredded cheeses, dried bread cubes, and broth last. This prevents the stuffing from becoming mushy.
- Stuff, then bake (again). The acorn squash will already be fork tender when it’s stuffed and returned to the oven, so we’re just looking for the sausage mixture to warm up and for the top to become golden brown.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Sausage Stuffed Acorn Squash Recipe
Ingredients
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- ½ pound ground sweet Italian sausage
- ½ pound cremini mushrooms, about 5-6 medium, sliced
- 2 stalks celery, diced
- 1 small yellow onion, diced
- ¾ cup chopped kale leaves, stems removed
- ½ yellow bell pepper, diced
- 3 cups dried cube bread stuffing, ½ inch cubes
- 1 cup shredded Gouda cheese, divided
- ½ cup grated Parmesan cheese
- ¼ cup toasted pine nuts
- ¼ -½ cup chicken broth
Instructions
- Prepare the squash. Preheat the oven to 425°F and place a rimmed baking sheet in the oven to preheat. Cut ½” from the pointy end of the squash to help each half stand straight. Halve each through the center, then scoop out the seeds and discard. Brush the cut sides of the squash with the 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
- Roast the squash. Place the halves cut-side-down on the hot baking sheet and roast for 25-30 minutes, or until tender when poked with a fork or paring knife, remove from the oven, tent loosely with foil, and set aside.
- Meanwhile, cook the sausage and veggies. In a 10-inch skillet, cook ½ pound ground sausage on medium-high until cooked through, about 5-8 minutes. Add ½ pound sliced mushrooms, 2 diced celery stalks, 1 diced small yellow onion, ¾ cup slivered kale, and ½ diced yellow bell pepper. Season with ¾ teaspoon kosher salt and ¾ teaspoon ground black pepper and cook until the vegetables are tender, about 5 minutes. Transfer the mixture to a large bowl.
- Add the savory ingredients to the filling. Stir in 3 cups dried bread cubes, ½ cup shredded Gouda cheese, ½ cup grated Parmesan cheese, and ¼ cup toasted pine nuts. Add ¼ cup chicken broth and stir to combine. Add more chicken broth if the stuffing seems dry but not so much it’s mushy.
- Stuff the squash halves with the sausage mixture. Divide the stuffing among the squash halves and top each half with the remaining shredded gouda. Bake for 20-25 minutes or until the stuffing is warmed through and the cheese is melted. Serve with more Parmesan cheese if desired.
Nutrition
What to Serve With Sausage Stuffed Acorn Squash
- Veggies — Browned Butter Green Beans Almondine, Broccoli with Feta, Parmesan Mashed Cauliflower
- Salads — Roasted Beet and Ricotta Salad, Cranberry Apple Kale Salad, Shaved Brussels Sprouts Salad
- Breads — Skillet Cornbread, Garlic Bread
- Holiday mains — Roast Turkey Breast, Juicy Roast Turkey, Glazed Ham, Whole Roast Chicken
Storage Tips
Leftovers of this acorn squash stuffed with sausage will last up to 5 days in the fridge. I suggest reheating the squash in a 350ºF oven for 15ish minutes, or until warm. You may need to add a splash of chicken broth to the stuffing if it seems dry.
More Fall Squash Recipes to Make for Dinner
- Acorn Squash Pesto Pasta
- Cheesy Squash Stuffed Shells
- Vegetarian Butternut Squash Lasagna
- Butternut Squash Turkey Chili
- Beef and Butternut Squash Enchiladas
- Beef Stew with Butternut Squash
- Curried Squash and Lentil Soup
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