Name: Sausage Stuffed Acorn Squash
Prep time: 20 min
Cook time: 42 min
Total time: 62 min
Ingredients: 2 acorn squash (halved and seeded); 2 tablespoons olive oil; Salt and pepper (to taste); 12 oz Italian sausage (casing removed); 1/2 cup diced onion; 1/2 cup diced celery; 1 teaspoon minced garlic; 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; 1/2 teaspoon paprika; 1/2 cup cooked rice or quinoa; 1/4 cup grated Parmesan cheese; 1/4 cup shredded mozzarella cheese; Salt and pepper (to taste)

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There's something deeply comforting about the warm, tender flesh of roasted acorn squash paired with a savory sausage filling. This dish brings together the natural sweetness of the squash with the rich, herb-infused flavors of Italian sausage, making it perfect for cozy autumn dinners or holiday gatherings. The melty cheese topping adds a luscious finish, balancing textures and tastes beautifully.

Whether served as a hearty main or a satisfying side, these sausage stuffed acorn squash halves offer a rustic elegance and satisfying depth of flavor. Easy to prepare yet impressively flavorful, this dish will quickly become a staple when you crave a blend of sweet and savory in every bite.

Why You'll Love This Recipe

Combines sweet roasted acorn squash with savory, herb-seasoned sausage filling for a flavorful contrast.
Versatile dish suitable as a filling main course or a hearty side.
Simple ingredients and straightforward instructions make it approachable for any skill level.
Customizable with additions like nuts, fruits, or cheeses to suit your taste.

Ingredients

Acorn Squash (2 halves): Naturally sweet and tender when roasted, providing the perfect vessel for the savory stuffing.
Olive Oil (2 tablespoons): Used to brush the squash halves, enhancing roasting and adding subtle richness.
Salt & Pepper: Essential seasonings to elevate squash and filling flavors evenly.
Italian Sausage (12 oz, casing removed): The star protein that brings spicy or mild, herbaceous depth to the stuffing.
Diced Onion (½ cup): Adds sweetness and soft texture, complementing the sausage meat.
Diced Celery (½ cup): Provides a fresh, crisp contrast to the rich sausage.
Minced Garlic (1 teaspoon): Infuses a warm, savory aroma into the filling.
Dried Thyme (½ teaspoon): A fragrant herb that enhances the earthiness of the dish.
Dried Sage (½ teaspoon): Adds classic savory notes, pairing naturally with sausage.
Paprika (½ teaspoon): Brings mild smokiness and subtle heat to the flavor profile.
Cooked Rice or Quinoa (½ cup): Adds body and texture, making the stuffing hearty and filling.
Grated Parmesan (¼ cup): Sharp, nutty cheese that enriches the mixture with umami.
Shredded Mozzarella (¼ cup): Melts beautifully on top, bringing creamy, gooey indulgence.

Instructions

Preheat Oven and Prepare Squash: Preheat your oven to 400°F (200°C) to ensure a hot environment for roasting. Brush the cut acorn squash halves with olive oil and season with salt and pepper. Placing them cut-side down on a baking sheet helps the squash retain moisture and roast evenly, resulting in tender, caramelized flesh after 25–30 minutes.
Cook the Sausage Filling: Heat a skillet over medium heat and cook the Italian sausage until browned and fully cooked through, which seals in juices and develops flavor. Add diced onion, celery, and minced garlic, sautéing for 3–4 minutes until softened and fragrant, creating a flavorful base for the filling. Stir in dried thyme, sage, paprika, cooked rice or quinoa, Parmesan, salt, and pepper to combine all ingredients and build a balanced, hearty stuffing.
Stuff and Top Squash Halves: Once the squash halves are roasted tender, flip them cut-side up and fill generously with the cooked sausage mixture. Evenly sprinkle shredded mozzarella on top; it will melt during the final baking, adding a creamy, delicious layer that complements the savory filling perfectly.
Bake to Melt and Finish: Return the stuffed squash to the oven and bake for an additional 10–12 minutes. This step melts the mozzarella and allows flavors to meld, creating a comforting, cohesive dish with a luscious cheese top and tender squash base.
Garnish and Serve Warm: After baking, garnish with fresh parsley or sprinkle chili flakes for a touch of color and mild heat. Serve the sausage stuffed acorn squash warm to enjoy the best textures and flavors.

You Must Know

Use fully cooked rice or quinoa to prevent soggy stuffing and ensure proper texture.
Removing sausage casing ensures a crumbly filling that incorporates smoothly with other ingredients.
You can prepare the filling ahead and refrigerate for quicker assembly and baking.
Adjust sausage spice level to suit your preference, mild or spicy.

Storage Tips

Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to preserve texture and flavor, avoiding the microwave for best results.

Serving Suggestions

This dish pairs beautifully with a crisp green salad or roasted autumn vegetables. For a heartier meal, serve alongside garlic bread or creamy mashed potatoes to complete a satisfying seasonal plate.

Professional Tips

For extra depth, toast the herbs briefly in the skillet before adding other ingredients to release their essential oils.
Try mixing in dried cranberries or diced apple for a welcome touch of sweetness and texture contrast.
For a creamy variation, fold in a spoonful of cream cheese into the stuffing before filling the squash.
Maple syrup brushed on the squash before roasting enhances its natural sweetness with a subtle glaze.
To keep this dish low carb, swap out grains for diced mushrooms or chopped kale.

FAQs

Can I use a different type of sausage?: Yes, feel free to substitute Italian sausage with breakfast sausage, chorizo, or plant-based sausage alternatives for different flavor profiles.
Is it possible to make this recipe vegetarian?: Absolutely! Replace sausage with a mixture of sautéed mushrooms, lentils, or plant-based sausage to keep the dish hearty and satisfying.
Can I prepare this dish ahead of time?: You can prepare the sausage filling a day in advance and store it refrigerated. Assemble and bake the squash just before serving for best freshness.
What can I use instead of Parmesan cheese?: Pecorino Romano or Asiago cheese can be used as a substitute to maintain a similar salty, nutty flavor.
How do I know when the squash is done roasting?: Roasted acorn squash is tender when a fork easily pierces its flesh without resistance, typically after 25–30 minutes at 400°F.
Can leftovers be frozen?: While technically possible, freezing may affect texture. It’s best to refrigerate leftovers and consume within 3 days.
Is quinoa better than rice in this recipe?: Both work well; quinoa adds a slight nuttiness and more protein, while rice offers a milder taste and softer texture.