Sausage Stuffed Acorn Squash

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ByLaura Lawless, BASc PublishedNovember 17, 2020October 5, 2023 Last updatedOctober 5, 2023

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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!

Sausage Stuffed Acorn Squash - The Recipe Well (1)

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

⭐️⭐️⭐️⭐️⭐️ If you enjoyed this recipe, please leave a review below! You can alsosubscribe to my newsletter and follow on Facebook, Instagram and TikTok to see the latest recipes and meal inspiration!

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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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.

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Hey, I’m Laura!

Creator of The Recipe Well

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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FAQs

Do you have to cut acorn squash before cooking? ›

It doesn't really matter. If you are going to serve the squash in it's shell I would slice it from stem end to flower end. Scoop the seeds out, place it cut side down on a pan with sides that has been oiled and cook until tender - a knife inserts through the skin and easily into the flesh.

Find Out More ›

How do you cook Ina Garten acorn squash? ›

Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.

How long does it take to bake acorn squash at 350? ›

Preheat the oven to 350 degrees F (175 degrees C). Place acorn squash halves cut-side down onto a cookie sheet. Bake in the preheated oven until flesh begins to soften, about 30 to 45 minutes.

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How do you prepare and cook acorn squash? ›

Roasted acorn squash is a cinch! Just oil and season each half, and place, flesh side up on a greased sheet pan and bake for 40 to 50 minutes at 400°F. Once fully cooked, the roasted squash can then be used as bowl or the flesh can be scooped out and served!

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 ).

Read The Full Story ›

Is acorn squash good or bad for you? ›

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.

Explore More ›

Is it OK to eat a whole acorn squash? ›

Acorn squash is easily recognizable by its ridges and small, round shape. When cooked, the flesh is sweet. Also, you can eat the skin–with roasted or baked acorn squash, the skin turns tender and is easily pierced just a fork. Acorn squash, simply prepared, makes a wonderful side dish.

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Read The Full Story ›

Can you eat the green skin on acorn squash? ›

Yes, You Can Eat the Skin of Acorn Squash and Other Winter Squashes—Here's How. Some varieties, like acorn squash and honeynut, have tender, tasty skin. Others, not so much.

Learn More Now ›

Is acorn squash high in sugar? ›

Nutritional Facts

Acorn squash has very low-fat content, with only 0.1 grams per 100g. Most of this fat (0.042grams) is polyunsaturated, a beneficial source for weight loss. Furthermore, it contains fewer sugar molecules than other winter and summer varieties. As a result, squash is a perfect low-carb diet.

Is acorn squash high in carbs? ›

Acorn squash is a starchy vegetable, meaning it's higher in carbs than non starchy ones, like broccoli and spinach. If you're watching your carbs, limit acorn squash to one cup or about 25% of your plate.

Read On ›

Why is my roasted squash mushy? ›

There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.

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What's the easiest way to cut acorn squash? ›

cut acorn squash in half

Stand it up on the cutting board with the cut side down and use a sharp knife and place it in the center of the squash. Use both hands on the knife to slowly rock the knife back and forth, pressing down until sliced through to the bottom. Use a spoon to scoop out the seeds and membrane.

Learn More Now ›

Do you eat the skin of roasted acorn squash? ›

Next time you roast a squash like acorn, butternut or honeynut, try leaving the skins on and give them a nibble. Be sure to scrub the skin well, Joyce recommends, to remove any dirt or debris. The pleasantly chewy texture may just surprise you, plus you can never go wrong with more fiber.

Read The Full Story ›

Is the skin of roasted acorn squash edible? ›

Acorn Squash: Whether cut into slices or stuffed and baked whole, acorn squash skin is totally tasty. When roasted, the skin becomes soft enough to eat by the forkful, For those who prefer it skin-free, the meat separates from the peel easily after cooking.

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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.