Stuffed Acorn Squash Recipes

For nights when you want your dinner to give you a hug: Sausage Stuffed Acorn Squash. This recipe is unabashedly cozy, low carb, and packed with protein and vegetables.

Golden acorn squash that’s baked until caramelized and tender, then stuffed with a harvesty blend of Italian sausage (I use chicken sausage to keep the recipe on the lighter side), mushrooms, apples, warm spices, and herbs, this recipe is super filling, easy to make, and healthy too.

I finished the Italian sausage stuffed acorn squash with Parmesan cheese, which is nutty and becomes bubbly and crisp while the squash bakes.

Stuffed vegetables are one of my favorite ways to cook and eat nutritious dinners at home, using whatever vegetables are in season.

As with this Stuffed Butternut Squash, this Spaghetti Squash Lasagna, and this Instant Pot Acorn Squash (stuffed with wild rice and chickpeas), stuffed squash recipes are hearty, taste excellent leftover, and every forkful offers vitamins and nutrients.

In addition to being a stellar weeknight main, this sausage stuffed acorn squash with apples and mushrooms is special enough to serve as an extra hearty side at a holiday meal.

For a more standard sized acorn squash side dish, try these brown sugar and pecan Baked Acorn Squash Slices.

Stuffed Acorn Squash with Sausage

This cozy, hearty Stuffed Acorn Squash with sausage and mushrooms is a fantastic blend of sweet and savory flavors. Easy and delicious!

Prep: 15min

Total: 70min

Yield: 4

Serving Size: 1 (of 4)

Nutrition Facts: servingSize 1 (of 4), calories 421 kcal, Carbohydrate 40 g, Protein 26 g, Fat 20 g, Saturated Fat 7 g, Cholesterol 71 mg, Fiber 6 g, Sugar 11 g

Ingredients:

• 2 acorn squash (halved through from the stem to the base and seeds removed)
• 4 teaspoons olive oil
• Kosher salt and ground black pepper
• 1/2 tablespoon olive oil
• 1 pound Italian chicken or turkey sausage (about 2 links, casings removed, sweet or spicy (we use spicy))
• 8 ounces cremini baby bella mushrooms (finely chopped)
• 1 small yellow onion (chopped)
• 1 medium sweet-crisp apple (cored and finely diced (peel off or on; I left it on))
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 2 cloves minced garlic
• 1 tablespoon chopped fresh sage (thyme, or a mix (plus additional for serving))
• ½ cup shredded Parmesan cheese (divided)

Instruction:

1. Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
2. While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
3. Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
4. When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
5. Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.

Stuffed Acorn Squash

Filled with rice, sausage, and cheese, this stuffed acorn squash recipe deserves the spotlight on your dinner table.

Prep: 15min

Total: 1h15min

Yield: 6 serving(s)

Ingredients:

• 3 medium sized acorn squash
• 2 tbsp. olive oil
• Salt and pepper
• 2 tbsp. olive oil
• 8 sage leaves, chopped
• 1 lb. ground italian sausage
• 8 oz. baby bella mushrooms, sliced
• 1/2 red onion, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp. fresh thyme, chopped plus more for garnish
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper, plus more for garnish
• 1 1/2 c. cooked rice
• 1/3 c. heavy cream
• 1 c. grated Fontina or Monterrey Jack cheese

Instruction:

1. For the squash: Preheat the oven to 400°F. Carefully cut the squash in half, through the stem. Scoop out the seeds and fibrous center. Place on a baking sheet cut-side up. Brush with olive oil and sprinkle generously with salt and pepper. Roast for 30 minutes. Flip each half over, placing them cut side down, and continue to roast for 15 minutes or until very tender. Remove from the oven and reduce the oven temperature to 350°F.
2. For the filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the sage and cook for 30 seconds or until dark green. Add the sausage to the skillet. Cook until fully browned, breaking up the sausage with the back of a spoon as it cooks, about 10 minutes. Transfer the sausage-sage mixture to a bowl.
3. Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Cook, stirring frequently, until the mushrooms release their liquid and the onions are softened, about 7 minutes.
4. Stir in the cooked rice and heavy cream. Stir in 1/2 cup fontina cheese until well combined. Stir the sausage back into the mixture. Let simmer for a couple of minutes then remove from the heat.
5. Flip the squash cut-side up and divide the filling among each squash half. Sprinkle with the remaining 1/2 cup fontina. Bake for 12-15 minutes or until the cheese is melted and everything is warm throughout. Garnish with more fresh thyme leaves and black pepper before serving.

Vegetarian Stuffed Acorn Squash

This vegetarian stuffed acorn squash recipe is beautiful and delicious! The cheesy quinoa filling develops an irresistible crispy top in the oven. Make it for your holiday dinner or serve it on a relaxed weeknight at home. Recipe yields 4 stuffed squash halves.

Prep: 15min

Total: 1h

Yield: 4

Nutrition Facts: servingSize None, calories 388 calories, Sugar 7.8 g, Sodium 549.5 mg, Fat 18.6 g, Saturated Fat 5.6 g, Trans Fat 0.1 g, Carbohydrate 47.9 g, Fiber 6 g, Protein 13.1 g, Cholesterol 15.7 mg

Ingredients:

• 2 medium acorn squash
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon fine sea salt, divided
• 1/2 cup quinoa, rinsed
• 1 cup water
• 1/4 cup dried cranberries
• 1/4 cup raw pepitas (hulled pumpkin seeds)
• 1/4 cup chopped green onion
• 1/4 cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
• 1 clove garlic, pressed or minced
• 1 tablespoon lemon juice
• 3/4 cup grated Parmesan cheese
• 1/2 cup crumbled goat cheese or feta

Instruction:

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
3. Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with 1/4 teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.
4. Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.
5. In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.
6. Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.
7. If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.
8. Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.
9. Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.

Stuffed Acorn Squash

Nutty farro, sweet Italian sausage, and kale get cozy in this Stuffed Acorn Squash from Delish.com.

Prep: 15min

Total: 1h15min

Yield: 6 serving(s)

Nutrition Facts: calories 348 Calories, Fat 11 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 11 mg, Sodium 893 mg, Carbohydrate 46 g, Fiber 8 g, Sugar 12 g, Protein 14 g

Ingredients:

• 3 small acorn squash
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 c. farro
• 2 c. plus 2 tablespoons apple cider, divided
• 2 sprigs fresh thyme
• 1/2 lb. sweet Italian sausage
• 1/2 yellow onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 tbsp. fresh thyme, chopped
• 1 bunch lacinato kale, stems removed and chopped

Instruction:

1. Preheat oven to 400°. Cut each end off squash and halve.
2. Use a spoon to remove seeds and brush all over with 2 tablespoons olive oil. Season with salt and pepper and roast until tender, 30-35 minutes.
3. Meanwhile, make farro: in a medium sauce pan, combine farro with 2 cups cider, 1 cup water, and thyme sprigs. Bring to a simmer and cook, stirring occasionally, until liquid is evaporated and farro is tender, 25 to 30 minutes. If your liquid is evaporated and farro is not yet tender, add more water a ¼ cup at a time. Remove thyme sprigs.
4. Meanwhile, make filling: in a large skillet over medium heat, heat remaining oil. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Remove sausage with a slotted spoon onto a paper-towel lined plate.
5. Drain most fat from the skillet, reserving about 1 tablespoon for cooking. Add onion and celery and cook until soft, 6 minutes. Season with salt and pepper. Add garlic and chopped thyme and cook until fragrant, 1 minute more.
6. Add kale and cook, stirring frequently. Add remaining 2 tablespoons cider after 4 minutes of cooking, then cook 4 minutes more, or until kale is tender.
7. Add cooked farro and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.

Sausage & Rice Stuffed Acorn Squash Recipe – Squash Stuffed with Lamb Sausage & Rice

FAQ

What does acorn squash pair well with?

• Herbs & Spices: rosemary, sage, thyme, bay leaf, tarragon, cinnamon, cloves, nutmeg, ginger.
• Sweet: maple syrup, honey, brown sugar.
• Savoury: sausage, bacon, poultry, pecans, walnuts, rice, pasta, baked beans.

How do you cut an acorn squash for stuffing?

How do you cook Rachael Ray acorn squash?

Do you remove skin from acorn squash?