Sausage Stuffed Acorn Squash Recipe

If you’re searching for a cozy, show-stopping meal that’s as stunning on your table as it is delicious in every bite, Sausage Stuffed Acorn Squash is a true dinner hero. This recipe celebrates the magic of acorn squash paired with savory sausage, tender veggies, and a crown of golden melted parmesan. Roasting the squash develops sweetness and a buttery texture, while the herby, colorful filling brings a satisfying contrast. Whether you’re cooking for friends or simply jazzing up your weeknight routine, Sausage Stuffed Acorn Squash is the dish you’ll want to make again and again.

Ingredients You’ll Need

This ingredient list keeps things refreshingly simple, but each element is carefully chosen to bring its own flavor, color, and texture to your plate. From creamy squash to spicy sausage, it all comes together beautifully. Here’s what you’ll need and why it matters:

• Acorn Squash (2 medium): The star of the show, acorn squash brings natural sweetness and a beautiful, edible serving bowl for the stuffing.
• Olive Oil (1 tablespoon, plus extra): This keeps the squash tender as it roasts and helps the veggies sauté into sweet perfection.
• Yellow Onion (1, small dice): Onion adds aromatic base flavor and a mellow sweetness after cooking.
• Red Bell Pepper (1, small dice): A pop of brightness and natural sweetness makes every bite vibrant.
• Celery (2 stalks, small dice): For a burst of freshness and a subtle earthy crunch.
• Salt and Pepper: Essential for seasoning the filling and the squash, making all the flavors sing.
• Chopped Fresh Thyme (1-2 teaspoons, or 1/2 tsp dried): Gives the filling a fragrant, woodsy note that pairs perfectly with sausage.
• Garlic (3 cloves, minced): Adds depth and a gentle bite to the savory filling.
• Italian Sausage (1 lb, mild or hot, casings removed): The hearty, spiced protein in the stuffing—choose heat level to match your taste.
• Curly Kale (2 cups, torn): Wilts into the filling for color, nutrition, and a slight chew that balances the richness.
• Parmesan Cheese (3/4 cup, freshly grated, divided): Melts over the top for a salty, nutty finish that ties everything together.

How to Make Sausage Stuffed Acorn Squash

Step 1: Prep the Squash

Preheat your oven to 400 °F and line a large baking sheet with parchment paper for easy cleanup. With a sharp knife, carefully slice a thin piece off both the top and bottom of each acorn squash—this helps them sit flat and stable. Next, cut the squash crosswise, not through the stem, so you get lovely scalloped edges and generous “bowls.” Scoop out the seeds (save them for roasting if you’d like!) and brush the squash flesh with olive oil. Arrange the halves cut-side down on the baking sheet, then roast for about 25 minutes until fork-tender and just starting to caramelize.

Step 2: Sauté the Veggies

While the squash roasts, heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add your diced onion, red bell pepper, and celery with a little pinch of salt and pepper. Sauté this trio until the onion becomes translucent and the veggies begin to soften—this usually takes about 3-5 minutes. The goal is sweet, tender vegetables that will blend right into the filling.

Step 3: Add Aromatics and Sausage

Stir in the chopped thyme for that wonderful herbal aroma, then add the minced garlic. Give it a quick toss to release its fragrance. Next, crumble in the Italian sausage, breaking it up as it cooks. Continue to sauté for another 8 minutes or so, until the sausage is browned and cooked through. Every now and then, scrape up the tasty browned bits from the pan—those are pure flavor!

Step 4: Wilt the Kale

Heap the torn curly kale over the sausage mixture and cover the skillet briefly, letting the steam work its magic. After a minute or two, stir things around. If your kale still feels a bit tough, cover and steam it for another minute. Once it’s wilted and emerald green, stir in half the parmesan cheese for extra creaminess, then take the pan off the heat. At this point, your kitchen will smell amazing!

Step 5: Fill and Broil

Once your squash is roasted to sweet tenderness, turn the oven up to broil. Flip the squash bowls cut-side up and divide the sausage mixture among them—don’t be shy about piling it high, the filling should be mounded! Sprinkle the remaining parmesan cheese over each top. Slide the tray back under the broiler for 2-3 minutes, just until the cheese is melted and a little bit golden. Don’t walk away—broilers can work fast!

How to Serve Sausage Stuffed Acorn Squash

Garnishes

Garnishing can turn Sausage Stuffed Acorn Squash from weeknight comfort to entertaining-worthy fare. Try a sprinkle of extra parmesan, a drizzle of good olive oil, or scatter some fresh chopped thyme for a fresh, herbal note. Pomegranate seeds or toasted pumpkin seeds look beautiful and add a fresh pop of color and crunch.

Side Dishes

This hearty main dish loves company! Pair your Sausage Stuffed Acorn Squash with a crisp green salad tossed in a light vinaigrette for a refreshing counterpoint, or serve alongside garlic bread to soak up all those tasty juices. Roasted root veggies or sautéed green beans are also fantastic additions for a colorful plate.

Creative Ways to Present

Get festive by using a variety of squashes for a colorful platter, or serve Sausage Stuffed Acorn Squash in individual bowls for an elegant dinner party presentation. For a more rustic vibe, place the halves directly on a cutting board, family-style, and let everyone dig in. Don’t be afraid to let people eat right out of the roasted squash—nature’s own bowl!

Make Ahead and Storage

Storing Leftovers

If you have extra Sausage Stuffed Acorn Squash, lucky you! Store leftovers in an airtight container in the refrigerator for up to four days. The flavors actually deepen as they sit, making for crave-worthy lunches or easy dinners later in the week.

Freezing

These freeze quite well! Cool the stuffed squash completely, then wrap each half tightly in foil before placing in a freezer bag or container. Freeze for up to three months. Let them thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, let squash come to room temperature for a bit if possible, then bake in a preheated 350 °F oven (uncovered) for 15-20 minutes, or until heated through. If you’re in a hurry, you can also microwave individual halves—just cover them loosely and heat in 1-minute intervals until hot.

FAQs

Can I make Sausage Stuffed Acorn Squash vegetarian?

Absolutely! Swap the Italian sausage for a plant-based sausage or use a mix of sautéed mushrooms and cooked lentils for a savory, protein-packed filling that still delivers on flavor and heartiness.

What type of sausage is best for this recipe?

Both mild and hot Italian sausage work wonderfully in Sausage Stuffed Acorn Squash. Choose mild for a more balanced flavor, or opt for hot if you like a little spice. Turkey or chicken sausage can be used for a lighter spin.

Can I prepare the filling ahead of time?

Yes! The filling can be made a day ahead and stored in the fridge. Simply assemble and broil the squash halves when you’re ready to eat, making dinnertime even easier.

Do I need to peel the acorn squash?

No peeling required! Once roasted, the skin softens up and is totally edible, but you can easily scoop out the filling and tender flesh together if you prefer.

How do I know when the squash is cooked?

The acorn squash should be fork-tender and just starting to brown at the edges. If your fork slides through the flesh with little resistance, it’s ready for stuffing and broiling.

Final Thoughts

There’s something truly satisfying about serving up Sausage Stuffed Acorn Squash—the colors, the aroma, and the way everyone digs right in. If you haven’t tried it yet, give this recipe a spot in your dinner rotation and watch it become a new favorite! Happy cooking!

Print