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this sausage Acorn Stuffed Squash Recipes hold a special place in my heart – this was one of the first recipes I shared on Wholesome Yum. Back then, I made it with delicata squash and ground beef. Over time, I grew to like the sweet and nutty flavor of butternut squash, and I made it even more delicious by using crumbled sausage. This is one of my favorites healthy dinner recipes For autumn!
Why you’ll love this stuffed acorn squash
- Sweet and tender acorn squash with caramelized edges
- Delicious sausage stuffed with tart cranberries and creamy goat cheese
- Fresh and simple ingredients
- Make a complete meal
- Simple enough for a weeknight but looks festive too Christmas
Ingredients and Substitutions
This section explains how to choose the best ingredients for stuffed acorn squash sausage, what each ingredient’s role is in the recipe, and substitution options.For measurements see Recipe card below.
- acorn squash – This is the perfect fall pumpkin with a sweet and nutty flavor. Look for pumpkins that weigh about 2 pounds each, as they are the perfect size to accommodate hearty fillings. However, this stuffed acorn squash recipe will still work for larger or smaller squash.You can even use the same filling inside butternut squashdelicata squash, kabocha squash, or even buttercup squash if you’re into that.
- olive oil – For roasting squash and stir-frying stuffing. Any neutral heat-resistant oil, such as avocado oil, will work.
- sea salt and black pepper
- onion – I used white onions, but you can use yellow onions or even red onions if you prefer.
- garlic – You can use 2 tsp canned minced garlic For convenience, but I prefer to use fresh garlic cloves.
- ground sausage – I originally made this stuffed squash recipe with ground beef, but then found that crumbled Italian sausage made it even more delicious. Feel free to use ground beef if you prefer, or other ground meats such as ground turkey or ground chicken. One key difference is that sausage is already pre-seasoned, so if you are using another type of meat, I recommend adding 1 teaspoon salt, 1/4 to 1/2 teaspoon black pepper, and 2 teaspoons Italian seasoning to the meat.
- fresh cranberries – adds sourness and color to the dish, if you happen to have any extra you can make some Sugar-free cranberry sauce. If you don’t like cranberries, you can substitute 1 cup of chopped apples (use a sweet variety like Honeycrisp or Gala) and sprinkle with cinnamon.
- fresh herbs – Fresh rosemary and thyme leaves are perfect here. If you don’t have fresh herbs on hand, you can substitute one teaspoon of dried herbs for each tablespoon of fresh herbs.
- goat cheese – I love the creaminess of the goat cheese in this dish. If you don’t have feta cheese, feta cheese is a great substitute. You can also omit the cheese if you need to make this dish dairy-free.
How to Make Stuffed Acorn Squash
This section shows how to make Sausage Stuffed Acorn Squash, with step-by-step photos and detailed information about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.
- Roast pumpkin. Line a Baking pan Using parchment paper or foil, cut acorn squash in half lengthwise from stem to tip and remove seeds. Drizzle the insides of both halves with olive oil and sprinkle with sea salt and black pepper. Place on prepared baking sheet, cut side down, and bake until tender.
- Fry aromatics. Heat olive oil in pan large frying pan Heat over medium heat. Add the diced onion and cook until translucent and starting to brown. Add garlic and cook until fragrant.
- Brown the meat. Add the grated sausage and break it up with a spatula. Heat sausage over medium-high heat until browned.
- Add cranberries, rosemary and thyme. Reduce heat to medium and cook until cranberries are tender.
- Add cheese. Remove meat mixture from heat and stir in goat cheese.
- Assemble the stuffed acorn squash. Spoon meat filling into pumpkin. Garnish with additional thyme leaves if you wish.
Stuffed Acorn Squash Variations
I love stuffed veggie recipes!from Stuffed Peppers arrive Stuffed Portobello Mushrooms, there are many ways to populate them. Stuffed acorn squash recipes are no different—you can add a variety of fillings. Here are some other filling ideas to try:
- Mediterranean – Swap the sausage for minced lamb, season with Mediterranean herbs like oregano and thyme, and add a mixture of diced tomatoes, sliced olives and feta cheese.You can also try my fillings Greek Stuffed Tomatoes.
- vegetarian diet – Vegan stuffed acorn squash, using cooked quinoa and a variety of sautéed vegetables (like bell peppers) instead of sausage, Fried zucchiniand Sautéed Mushrooms. Top with grated Parmesan cheese, or leave it out for a vegetarian option.
- Italian – For an Italian twist, stuff your acorn squash with my filling Stuffed Zucchini Boats or Lasagna Stuffed Spaghetti Squash.
- Mexican – Brown some ground beef Taco Seasoning Then stuff it into your acorn squash. Top with diced tomatoes, black beans, corn, and melted shredded cheddar cheese for a Mexican twist.For the fajita flavor, use my fillings Chicken Stuffed Peppers instead.
- Shop: Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 5 days.
- Reheat: Heat in the oven at 350 degrees Fahrenheit for about 15 minutes, or microwave for faster time.
- freeze: Cool completely, then wrap tightly in plastic wrap and aluminum foil, or place in an airtight container. Stores in the refrigerator for up to 3 months. You can reheat from frozen if desired, but it’s faster if you thaw in the refrigerator overnight.
What to Serve with Stuffed Acorn Squash
This Sausage Stuffed Acorn Squash makes a complete meal on its own – one of my favorite things! But if you want to add something, try one of these:
More Winter Squash Recipes
Looking for more ways to enjoy winter squash? Here are some of my favorite winter squash recipes:
Acorn Stuffed Squash
This stuffed acorn squash recipe with sausage, cranberries, and goat cheese is the perfect combination of sweet and savory. An easy dinner for fall!
Prepare: 10 Every minute
chef: 30 Every minute
All: 40 Every minute
Serving size: 4 (Adjust according to recipe proportion)
Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.
Click on the time in the instructions below to start the kitchen timer while cooking.
Preheat oven to 425 degrees F (218 degrees C).prepare one Medium baking pan Line it with foil or parchment paper, or leave it uncovered if it’s a good nonstick surface. (If using a bare pan or lined with foil, lightly brush with oil. If using parchment paper, this is not necessary.)
Cut the acorn squash in half lengthwise from stem to tip. (The easiest way is to start along the middle ridge and work your way up to the tips and stems from there. It will also help you mark out where you plan to cut before slicing.) Scoop out the seeds.
Drizzle the insides of the halves with half the olive oil (1 tablespoon). Sprinkle with sea salt and black pepper. Place on prepared baking sheet, cut side down. (You can grill it cut side up if you like, but cut side down will make it more caramelized and less dry.)
Roasted Acorn Squash 25-40 minutesuntil the squash is tender when pierced with a fork or knife and the edges are browned.
Meanwhile, heat the remaining tablespoon of olive oil in the pan large frying pan Heat over medium heat.Add diced onions and cook until 5-7 minutesuntil translucent and starting to turn brown.
Add garlic.cook rice 30-60 secondsuntil the fragrance comes out.
Add the ground sausage, breaking it up with a spoon or spatula. Turn heat to medium-high.cook rice 8-10 minutes, continue to break down and stir occasionally until browned. Drain excess grease from skillet if needed.
Add cranberries, rosemary and thyme. Reduce heat to medium.Cook for approx. 5 minutesuntil cranberries are soft.
Remove meat mixture from heat and stir in goat cheese.
Stuff the acorn squash with meat filling. Garnish with additional fresh thyme, if desired.
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Serving size: 1 stuffed acorn squash half
Amount per serving. Serving sizes in recipe instructions above.
Calories Chapter 592
fat 43.2 grams
protein 24.8 grams
total carbohydrates 28.9 grams
net carbs 24 grams
fiber 4.9 grams
sugar 2.2 grams
Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please see our nutrition policy.
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