Sausage Stuffed Acorn Squash

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Sausage Stuffed Acorn Squash is packed with savory Italian sausage, fresh veggies, and crisp Granny Smith apples, all topped with melty white cheddar cheese.

The sweet, nutty flavor of the roasted squash pairs perfectly with the spice from the sausage, making it the ultimate weeknight dinner or a hearty holiday side dish that’s sure to impress.

Although each serving looks like a work of art, they are extremely easy to make. 

Ok, my favorite part about this dish is how beautiful and impressive it is to serve. The flavors are delicious, and it’s so pretty to serve as a side dish at Thanksgiving or as the main event for a busy weeknight dinner. For more savory holiday dishes, try these roasted sweet potatoes, my favorite mashed potatoes recipe, or cheesy hashbrown casserole.

Simple Ingredients and Substitutions

• Acorn Squash: When selecting an acorn squash, look for one with a deep green, matte skin. A shiny squash likely means it was picked too early and may lack the natural sweetness. Make sure it feels firm with no soft spots.
• Olive Oil: For the best flavor, use a high-quality olive oil to roast the squash and sauté the filling.
• Celery and Onion: Dice the celery and onion into similar sizes to ensure they cook evenly and blend seamlessly into the filling.
• Italian Sausage: I love using hot Italian sausage because the sweet and spicy combo is unbeatable, but mild sausage works just as well. For a lighter option, chicken or turkey sausage are both excellent alternatives.
• Granny Smith Apple: The tartness of a Granny Smith apple complements the autumn flavors and adds a nice contrast to the richness of the sausage and cheese.
• Egg: Beat the egg before mixing it into the sausage to help bind the filling together.
• Sour Cream: Depending on your preference, you can use either lite or full-fat sour cream, but both will add a nice creaminess to the filling.
• White Cheddar Cheese: For the best texture and flavor, shred white cheddar cheese from a block instead of using pre-shredded cheese, which often contains anti-caking agents that affect the melt. Parmesan cheese is a good substitution.

How to make this stuffed acorn squash recipe

Acorn Squash

Step 1: Preheat oven to 400 degrees. Cover a baking dish or baking sheet with aluminum foil or parchment paper and set aside.

Step 2: Cut the squash in half. Use a spoon to scrape out the seeds and stringy bits inside each half. Brush 1 tablespoon olive oil over the inside of each squash half and sprinkle with salt and black pepper.

Step 3: Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 35-40 minutes, or until the squash is fork tender. Set aside to cool slightly.

While the squash is roasting, make the sausage filling.

Sausage Filling

Step 1: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the celery and onion, sautéing for about 5 minutes until softened.

Step 2: Add the Italian sausage to the skillet, breaking it up with a wooden spoon as it cooks. Brown until sausage is fully cooked through. Stir in the diced Granny Smith apple and cook for an additional 3-4 minutes until the apple softens slightly. Remove the skillet from the heat.

Step 3: Add sour cream and beaten egg to the sausage mixture and mix until all ingredients are incorporated.

Step 4: Fill each acorn squash with the sausage filling and sprinkle with grated cheese. Return the squash to the oven for 20 minutes. Finish with fresh herbs.

Step 5: Serve immediately.

Recipe variations

Apple Stuffed Acorn Squash: For a vegetarian option, swap out the sausage and add cooked quinoa, dried cranberries, and chopped nuts (like walnuts or pecans) to the filling.

Ground Turkey and Sage Stuffed Acorn Squash: For a lean version, substitute the Italian sausage with ground turkey and add fresh sage, garlic, and a pinch of nutmeg to give the filling a warm, fall-inspired flavor. For a creamy element, add a spoonful of ricotta or cottage cheese.

Chorizo and Black Bean Stuffed Acorn Squash: For a Mexican-inspired twist, use chorizo in place of the Italian sausage and mix in black beans, diced tomatoes, and a sprinkle of cumin. Top with shredded Monterey Jack cheese and garnish with fresh cilantro and a dollop of sour cream.

What to serve with roasted acorn squash

• Simple Wedges Salad – One of the easiest salads to create, but still so impressive.
• Cranberry Sauce – A side of homemade or store-bought cranberry sauce adds a tart and sweet burst that complements the savory stuffing, especially with the apples and sausage in the squash.
• Brussels Sprouts – I’m always looking for an excuse to serve this warm Brussels sprouts recipe.
• Pecan and Pear Salad – This elegant salad with feta cheese will pair nicely with the squash.
• A crusty bread like Stuffed Garlic Bread or Pesto Garlic Toast.

Can the skin of an acorn squash be eaten?

Yes, the skin is absolutely tasty. If you prefer not to eat the skin, it will separate easily after roasting.

Storage and tips

• Leftover squash can be stored in an airtight container in the refrigerator for up to 4 days. Before storing, make sure it comes to room temperature.
• Roasting the squash before stuffing ensures it’s tender and caramelized. Be sure to roast it cut-side down to prevent the edges from drying out and to allow for even cooking.
• Don’t forget to season the inside of the squash with salt and pepper before roasting. This simple step adds more flavor to the entire dish.

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