Sausage Stuffed Acorn Squash - The Recipe Well (2024)

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ByLaura Lawless, BASc Published Last updated

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You need just 10 ingredients to make this delicious Sausage Stuffed Acorn Squash! Perfectly roasted squash is filled with Italian sausage, colourful vegetables and topped with parmesan. It’s a nourishing meal that’s quick enough for weeknights!

If you’re looking for more stuffed squash ideas, try my Taco Stuffed Spaghetti Squash!

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I love fall food and stuffed squash is one of the main reasons. Roasted squash with the caramelized edges…so delicious! Acorn squash is perfect to use for stuffed squash because of its size and beautiful shape. It makes an impressive main course with the pretty scalloped edges and the filling piled high. You could even make this for a low-key, non-traditional holiday dinner. Your guests will be impressed!

Ingredients

Here’s what you’ll need to make Sausage Stuffed Acorn Squash. See the recipe card below for exact quantities and detailed instructions!

  • Acorn squash – medium sized, large enough that they can act as a bowl.
  • Olive oil – to brush on the squash and for sautéing
  • Onion, red pepper, celery and garlic – for flavour, colour and crunch!
  • Fresh thyme – chopped small. You can substitute half a teaspoon dried thyme, if necessary.
  • Italian sausage – mild or spicy, your choice! Remove the casings and crumble the meat.
  • Kale – green curly kale is perfect for this recipe (it wilts nicely and keeps a nice shape). You could also substitute baby spinach, if desired.
  • Parmesan cheese – to mix in to the filling and melt on top.
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Step-by-step instructions

Step 1: Get the oven ready and prep the squash

Preheat the oven to 400 °F and line a large sheet pan with parchment paper. Slice a small piece off the top and bottom of the squash so each half will sit flat, then slice the squash in half across the middle (not through the stem) and scoop out the seeds.

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Step 2: Roast the squash

Brush the cut sides of the squash with olive oil, then place them face down on the baking sheet. Roast for 25 minutes, or until the squash is fork tender.

Step 3: Prepare the filling

While the squash is roasting, prepare the filling. Heat olive oil in a large non-stick frying pan over medium heat. Add the onion, celery and red bell pepper and sauté until the onion is starting to turn translucent, about 3 minutes. Season with salt and pepper, then stir in the fresh thyme.

Next, add the minced garlic and sausage. Continue to sauté, breaking the sausage into smaller pieces, until the sausage is fully cooked through.

Step 4: Steam the kale and add parmesan

Place the kale on top of the mixture. Cover the pan and to let the kale wilt. After 1-2 minutes, give it a stir and re-cover to continue to wilt, if necessary. Stir in half the parmesan cheese, then remove from heat.

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Step 5: Stuff the squash and broil

Once the squash is cooked, remove it from the oven and turn the oven to broil. Flip the halves over on the sheet pan and scoop the filling into each (mound it up so they’re overfull). Sprinkle the remaining parmesan cheese on top and broil for 2-3 minutes, or until the parmesan is melted. Serve immediately.

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Tips for success

Be sure the halves will sit flat. Slice off the smallest piece possible off the top and bottom, so when they’re flipped over as bowls, they will sit flat on the plate. Use a sharp knife and a steady cutting surface, to be safe while slicing.

Use a grapefruit spoon or melon baller to scoop out the seeds. So much easier than using a regular spoon!

Use ground sausage to save prep time. If available at your grocery store, you can buy ground Italian sausage so you can skip the step of removing casings.

Watch it closely during broil. You don’t want the squash and toppings to brown too much.

Stretch the recipe to serve 6. You can use three acorn squash and divide the filling among all the halves. The squash won’t be as overfull, but it’s an easy way to serve more people!

How to reheat stuffed squash

This recipe is fantastic for meal prep or as leftovers! Simply reheat the halves on a parchment-lined sheet pan at 350 °F for about 20 minutes, or until heated through. You can also microwave it for up to 3 minutes, but you’ll need to stir the filling partway to make sure it heats evenly.

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More dinner ideas

  • Sun-dried Tomato Spaghetti Squash with Chicken
  • Instant Pot Garlic Parmesan Spaghetti Squash with Chicken
  • Cheesy Chicken and Zucchini Casserole
  • Stuffed Pepper Skillet
  • Sheet Pan Gnocchi with Roasted Vegetables

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Sausage Stuffed Acorn Squash

Laura Lawless, BASc

You need just 10 ingredients to make this delicious Sausage Stuffed Acorn Squash! Perfectly roasted squash is filled with Italian sausage, colourful vegetables and topped with parmesan. It's a nourishing meal that's quick enough for weeknights!

4.99 from 82 votes

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Servings 4

Calories 552

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

  • 2 medium acorn squash
  • 1 tablespoon olive oil, plus more for brushing onto the squash
  • 1 yellow onion, small dice
  • 1 red bell pepper, small dice
  • 2 stalks celery, small dice
  • salt and pepper
  • 1-2 teaspoons chopped fresh thyme (or half a teaspoon dried)
  • 3 cloves garlic, minced
  • 1 lb mild or hot Italian sausage, casings removed
  • 2 cups torn curly kale
  • ¾ cup freshly grated parmesan cheese, divided

Instructions

  • Preheat the oven to 400 °F and line a large baking sheet with parchment paper.

  • Slice a small piece off the top and bottom of the squash so it can sit upright, then slice the acorn squash in half width-wise (not through the stem). This will result in a pretty scalloped edge. Scrape out the seeds.

  • Place the squash halves on the baking sheet and brush with olive oil. Turn upside down (seed side down) and roast for 25 minutes or until the squash is fork tender.

  • Meanwhile, make the filling. Over medium heat, warm 1 tablespoon of olive oil in a large non-stick skillet. Add the onion, bell pepper and celery and sauté until onion is softened and turning translucent, about 3-5 minutes. Season with salt and pepper.

  • Stir in the chopped fresh thyme, then add the minced garlic and sausage. Continue to sauté for another 8 minutes, or until the sausage is fully cooked.

  • Place the torn kale on top of the sausage mixture and cover the skillet to steam for 1-2 minutes. Stir and re-cover to continue steaming the kale, if necessary. Once the kale is wilted, stir in half the parmesan cheese and remove the pan from heat.

  • Once the squash is done roasting, remove them from the oven and turn the heat up to broil. Flip the squash bowl side up and divide the filling evenly among them (pile it high, they'll be overfull), then sprinkle on the remaining the parmesan cheese.

  • Broil for 2-3 minutes or until the cheese is melted, making sure not to over-brown the squash. Serve immediately and store any leftovers in a sealed container in the refrigerator. Eat within 4 days.

Notes

To serve 6: Use 3 acorn squash and divide the filling among 6 halves. Follow the remainder of recipe as written.

To reheat: Reheat in the oven at 350 °F for about 20 minutes or until heated through. Or, microwave for about 3 minutes, stirring the filling halfway through.

Nutrition Estimate

Calories: 552kcal | Carbohydrates: 32g | Protein: 24g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 1263mg | Potassium: 1277mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5255IU | Vitamin C: 107mg | Calcium: 356mg | Iron: 4mg

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If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.

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Sausage Stuffed Acorn Squash - The Recipe Well (2024)

FAQs

Does acorn squash need to be peeled before cooking? ›

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

What does acorn squash taste like? ›

Acorn squash is milder in taste and slightly more fibrous in texture than butternut squash: Its sweet, nutty flavor is additionally muted by the watery character of its flesh. Still, most recipes that call for acorn squash can be made with another members of the squash family, such as Hubbard or butternut.

Do you cut acorn squash side up or down? ›

Using a nice sharp knife, cut the squash in half. Using a spoon, clean out the seeds and stringy bits, so that it's clean inside. Place cut side down on a baking sheet then add enough water so that it slightly covers the sides of the squash. Bake at 350 degrees for 35-40 minutes, until they are soft.

What are the benefits of eating acorn squash? ›

This squash has a lot of antioxidants, which can boost your immunity and help your body to fight off certain diseases. Acorn squash contains antioxidants like vitamin C that help strengthen bones and blood vessels. It also has vitamin A, which helps improve the health of your lungs, heart and other vital organs.

Is acorn squash a laxative? ›

Acorn squash is packed with both soluble and insoluble fiber. Though they have different functions in your body, both play important roles in digestive health. Insoluble fiber adds bulk to your stools while soluble fiber softens them, preventing constipation and supporting regular bowel movements ( 13 ).

Is acorn squash good or bad for you? ›

Acorn squash is rich in antioxidants, which can neutralize potentially harmful molecules called free radicals. These antioxidants can help to protect people against health issues like arthritis, heart disease, stroke, high blood pressure, and certain cancers.

Should you refrigerate acorn squash? ›

BEST STORAGE PRACTICES:

Acorn squash can be stored up to 3 months or longer in a cool, dry place between 55 and 60 degrees F. A higher temperature will shorten storage time, but it will not alter the flavor. Storage temperature below 50 degrees F (as in a refrigerator) will cause squash to spoil more quickly.

How long do you bake acorn squash at 350 degrees? ›

1. Place squash halves, cut sides down, in a baking dish. 2. Bake in a 350°F oven 45 to 50 minutes or until tender.

Is it OK to eat raw acorn squash? ›

Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.

What is the tastiest squash? ›

  1. 1 • Delicata / Sweet Dumpling. These are the most delectable of the pepo squashes, often much sweeter than their close cousins, the green acorns. ...
  2. 2 • Kabocha. ...
  3. 3 • Butternut. ...
  4. 4 • Acorn. ...
  5. 5 • Spaghetti. ...
  6. 6 • Buttercup. ...
  7. 7 • Hubbard.

Which is better, butternut or acorn squash? ›

When deciding which gourd is the best fit for your dish, consider the individual characteristics of each variety. For example, acorn squash is popular for roasting and baking because of its thick rind, while the smooth texture of butternut squash makes it particularly delicious in soups.

Is acorn squash a vegetable or a starch? ›

Common starchy vegetables are potatoes, corn, peas, and winter squash (acorn or butternut). We need some carbs to keep our body fueled, and a great way to get your carbs in is by eating more vegetables.

Can you cook acorn squash with the skin on? ›

You do not need to peel acorn squash before cooking, as the flesh will easily scoop out of the squash once it's cooked. You can also easily peel the skin from the squash, once it's cooled to the touch, or by using heat-proof gloves.

Should you eat the skin of acorn squash? ›

A smaller vegetable than many of its squash cousins, the acorn squash has a soft, tender skin that cooks beautifully along with the flesh. It can be cut up and roasted, or stuffed and baked whole, and the skin will be just as tasty as the rest.

Is acorn squash skin good for you? ›

Eating the skin of acorn squash can increase the nutrient density of the vegetable, as the skin is packed with fiber and antioxidants ( 23 ). Here are some more simple, tasty ways to incorporate acorn squash into your diet: Toss baked cubes of acorn squash into salads for a boost of color.

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