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Savory, sausage stuffed acorn squash filled to the brim with juicy ground sausage and seasoned veggies. A fall favorite, full of seasonal flavors you will love.
Why Make These Stuffed Acorn Squash With Sausage
They are easy to whip up. They look decadent and fancy but I assure you they come together quickly and easily. The acorn serves as a bowl which will help cut back on dishes. You can use italian sausage or you can use ground turkey to make it a little healthier. It’s brimming with delicious veggies like kale, bell peppers and zucchini. This dish is great for meal prepping, it gets better as the week goes on and the veggies can we swapped (mushrooms, celery, carrots all work great in here as well.
Ingredients Needed To Make Sausage Stuffed Acorn Squash
Acorn Squash. Three will work perfect.
Olive Oil. To brush the acorn squash with and to sauté the veggie.
Onion.
Bell Pepper. Any color will work but I like red for this one.
Zucchini.
Seasoning. salt, pepper, chili powder, cinnamon (just trust me here) cayenne pepper, oregano.
Garlic.
Kale. Or Spinach.
Italian Sausage. Or lean ground turkey, both will work great.
Parmesan. Or pecorino cheese.
Dried Cranberries. These are optional but they add a great little sweetness and [air great with the touch of cinnamon and cayenne.
Fresh Herbs. Fresh thyme and fresh parsley.
How To Make Sausage Stuffed Acorn Squash
Step One. Set oven to 400º. Carefully cut your acorn squash in half and cut the very tip of the top and bottom off so it can lay flat. With a spoon, scoop out the seeds and slimy interior. Lay acorn squash on a parchment lined cooking sheet. Brush with olive oil sprinkle with salt and pepper. Bake for 30 minutes. Make the stuffing mixture while it’s baking.
Step Two. In a large skillet, heat oil. Add chopped onions, bell peppers, zucchini. Once the onions are translucent, about 5 minutes, add in the italian sausage and minced garlic. Sauté and brown the sausage until it’s fully cooked, about 8-10 minutes. Add in chopped kale or spinach and parmesan. Let the kale wilt and cook down, about 3 minutes.
Step Three. Once the squash is softened and finished baking, stuff the squash with the italian sausage mixture until the acorns are brimming. Plate, and enjoy!
FAQ’s & Tips For Sausage Stuffed Acorn Squash
- Make this dish even healthier by swapping the sausage with ground turkey and skip the cheese if you’d like!
- This meal will keep in the fridge for up to 6 days. You can also freeze it for up to 2 months.
- You can swap the acorn squash for butternut or spaghetti squash if you need. The baking times will vary.
Other Recipes To Try
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Stuffed Acorn Squash With Sausage
Ingredients
- 2-3 acorn squash
- 2 tbsp olive oil , separated
- ¼ cup chopped, yellow onion
- 1 chopped, zucchini
- 1 chopped, red bell pepper
- 2 garlic cloves
- 1 lb ground italian sausage , *see notes
- ¼ tsp cinnamon , trust me on this!
- ¼ tsp cayenne pepper
- ¼ tsp salt , more to taste as needed
- ½ tsp crushed dried oregano
- ½ tsp ground black pepper
- ½ tsp chili powder
- 4 cup chopped kale or spinach
- ¼ cup dried cranberries , *optional
- ½ cup parmesan , *optional
- ½ tbsp fresh thyme
- ½ tbsp fresh parsley
Instructions
- Set oven to 400º. Carefully cut your acorn squash in half and cut the very tip of the top and bottom off so it can lay flat. With a spoon, scoop out the seeds and slimy interior. Lay acorn squash flat on a parchment lined cooking sheet. Brush with olive oil sprinkle with salt and pepper. Bake for 30 minutes. Make the stuffing /sausage mixture while it's baking.
- In a large skillet, heat oil. Add chopped onions, bell peppers, zucchini, seasoning. Once the onions are translucent, about 5 minutes, add in the italian sausage and minced garlic. Sauté and brown the sausage until it's fully cooked, about 8-10 minutes. Add in chopped kale or spinach, cranberries and parmesan. Let the kale wilt and cook down, about 3 minutes. Add in fresh thyme and parsley, take off the heat.
- Once the squash is softened and finished baking, stuff the squash with the italian sausage mixture until the acorns are brimming. Plate, add more parm if needed and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am such a fan of acorn squash but always get intimidated to make it. This recipe was not only super delicious, but the instructions were easy to follow. I will be making again very soon!
I’d like to make this as a side for Thanksgiving dinner.If I baked the squash and made the filling the day before, how would be the best way to reheat before serving?
Hi Kim!
This is a great idea and will take a load off of you on Thanksgiving day. If I were you, I would reheat the acorn squash on its own in the microwave bring it to heat. I would then stuff it with the ground meat and pop it in the oven on 350 for about 10 to 15 minutes just to heat everything through. OR heat the acorn squash in the microwave for a few minutes then stuff it with the meat mixture and microwave for another two minutes. Either way will work great! We meal prep with them often. Enjoy!