Sausage Stuffed Acorn Squash
Here’s a cozy acorn squash recipe that turns some simple ingredients into a hearty fall dinner. Sausage stuffed acorn squash delivers a sweet-savory balance, highlighting the squash’s nutty flavor with savory sausage, apples, herbs, and rice. Roast the squash halves until fork tender, then pile in a rich sausage mixture and finish in a preheated oven. It’s a delicious way to celebrate winter squash, and it plays nicely with swaps like wild rice or different sausages.
Skip the Parmesan or use a dairy-free alternative; taste and add a pinch more salt.
When a fork slides in easily and the flesh is fork tender, it’s ready.
Add 1 tablespoon olive oil while browning and bump up the sage/thyme for a fuller flavor.
It depends on the sausage. Stick with sweet Italian sausage for mild, or use spicy Italian sausage for kick.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Ingredient Notes
- acorn squash: Naturally sweet base that develops a deep, nutty flavor as the cut sides roast.
- olive oil, divided: Helps caramelize the bottom of the squash and browns the filling.
- uncooked brown rice: Adds hearty texture and keeps the filling balanced and satisfying.
- Italian sausage: The star of the sausage stuffing; use sweet Italian sausage for mild or spicy Italian sausage for heat.
- yellow onion: Savory backbone that turns sweet as it softens.
- apple: Gentle sweetness for contrast with the sausage.
- garlic: adds a rounded flavor.
- dried sage: Classic herb that loves pork and apples.
- dried thyme: Earthy notes that pair well with fresh thyme if you want a sprinkle on top.
- Parmesan cheese: Salty, nutty finish that binds the sausage mixture.
- Chopped parsley, for garnish: Fresh color and brightness from fresh herbs.
- Steam-soft boost: If your squash is extra firm, tent loosely with foil on the prepared baking sheet for the first 15 minutes to help it soften evenly.
- Golden tops: For extra color, broil the stuffed squash 2–3 minutes at the end.
- Texture balance: If the filling feels dry, add 1–2 tablespoons broth before stuffing; if it’s too moist, stir in a tablespoon of bread crumbs.
- Heat level: Mix half sweet Italian sausage with half spicy Italian sausage to dial in the spice.
- Make-ahead: Roast the squash and cook the filling earlier in the day; stuff and bake right before serving.
Sausage Stuffed Acorn Squash
- Turn your oven on to 400°F. Cut the squash in half in either direction. Scoop out the seeds and make a neat hole in each half using a spoon. Place the halves on a parchment lined baking sheet, cut side up. Drizzle each one with olive oil and generously season with salt and pepper.
- Roast the squash for about 35-40 minutes, until it is tender and soft.
- While the squash is roasting, cook the brown rice according to the package instructions. Once it is cooked, set aside for now.
- Prepare the filling by heating a deep skillet over medium heat. Add the remaining olive oil, coating the bottom of the skillet. Add the sausage and allow it to brown while breaking it up into small pieces.
- Add in the onion and allow it to soften for about 3-4 minutes.
- Stir in the apple, garlic, sage and thyme and allow the flavors to cook together for about 4-5 minutes over low heat. Turn the heat off and fold in the brown rice and Parmesan cheese.
- Fill each squash half with the sausage mixture. You can lightly pack it down to fit more in, using up the filling. Bake the squash for about 10-13 minutes, until even more golden.
- You can garnish with more Parmesan cheese and fresh parsley. Serve and enjoy.
Sausage Stuffed Acorn Squash Recipe
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- 1/2 cup uncooked brown rice
- 12 ounces Italian sausage
- 1 cup yellow onion diced
- 1 large apple peeled and diced
- 2 cloves garlic minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Turn your oven on to 400°F. Cut the squash in half in either direction. Scoop out the seeds and make a neat hole in each half using a spoon. Place the halves on a parchment lined baking sheet, cut side up. Drizzle each one with olive oil and generously season with salt and pepper.
- Roast the squash for about 35-40 minutes, until it is tender and soft.
- While the squash is roasting, cook the brown rice according to the package instructions. Once it is cooked, set aside for now.
- Prepare the filling by heating a deep skillet over medium heat. Add the remaining olive oil, coating the bottom of the skillet. Add the sausage and allow it to brown while breaking it up into small pieces.
- Add in the onion and allow it to soften for about 3-4 minutes.
- Stir in the apple, garlic, sage and thyme and allow the flavors to cook together for about 4-5 minutes over low heat.
- Turn the heat off and fold in the brown rice and Parmesan cheese. Fill each squash half with the sausage mixture. You can lightly pack it down to fit more in, using up the filling.
- Bake the squash for about 10-13 minutes, until even more golden. You can garnish with more Parmesan cheese and fresh parsley. Serve and enjoy.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
I used kabocha squash and long grain white rice because that’s what I had on hand and it was delicious! My family loved it. Will definitely make it again! Thank you for the recipe!
Yay! So happy you love the recipe! Thanks for letting us know that kabocha squash works with the recipe as well 🙂