There is no dish that says “autumn” quite like a roasted acorn squash, and this recipe for Sausage Stuffed Acorn Squash is my absolute favorite way to prepare it. It’s a beautiful, all-in-one meal that combines the natural, nutty sweetness of the squash with a rich, savory, and wonderfully creamy sausage filling. The first time I made this, I knew it was a keeper; it’s both rustic and elegant, and it fills the whole house with the most incredible cozy aroma.
This is a recipe you’ll want to make all season long because it’s a perfect balance of flavors and textures. The tender, roasted squash becomes a delicious edible bowl for the savory sausage, earthy mushrooms, and creamy, cheesy filling. It’s a hearty, satisfying, and surprisingly easy meal that is perfect for a weeknight dinner or a special holiday gathering.
The Ingredients for Your Stuffed Acorn Squash
- 2 acorn squash, halved and seeded
- 1 pound ground sausage
- 1 cup chopped celery
- ½ cup chopped mushrooms
- ¼ cup chopped onion
- 1 large egg, beaten
- ½ cup sour cream
- ½ cup grated Parmesan cheese
How to Create Your Sausage Stuffed Acorn Squash
Step 1: Roast the Acorn Squash
First, preheat your oven to 375°F (190°C). Carefully cut each acorn squash in half from stem to tip, and use a spoon to scoop out the seeds and stringy pulp. Place the squash halves, cut-side up, on a baking sheet. You can drizzle them with a little olive oil and season with salt and pepper if you like. Roast for about 30-40 minutes, or until the squash is tender enough to be easily pierced with a fork.
Step 2: Prepare the Savory Filling
While the squash is roasting, prepare the filling. In a large skillet over medium-high heat, cook the ground sausage until it’s fully browned and crumbly, about 5-7 minutes. Drain off any excess grease. Add the chopped celery, mushrooms, and onion to the skillet with the sausage and continue to cook until the vegetables have softened, about another 5-7 minutes.
Step 3: Combine the Filling Ingredients
In a large bowl, combine the cooked sausage and vegetable mixture with the beaten egg, sour cream, and grated Parmesan cheese. Stir everything together until it’s well combined.
Step 4: Stuff and Bake
Once the acorn squash is tender, remove it from the oven. You can either leave the squash as is or scoop out some of the cooked flesh to mix into the filling. Generously fill the cavity of each roasted squash half with the sausage mixture. Return the stuffed squash to the oven and bake for an additional 25-30 minutes, or until the filling is heated through and the top is lightly golden brown. Serve immediately.
My Best Tips for This Stuffed Acorn Squash
My Secret for the Creamiest Filling
The combination of sour cream and Parmesan cheese is what gives this filling its wonderfully creamy texture and tangy, savory flavor. The sour cream provides moisture and a pleasant tang that cuts through the richness of the sausage, while the Parmesan adds a salty, nutty depth. Don’t be tempted to use low-fat sour cream; the full-fat version provides the best results.
Get a Head Start on the Squash
Roasting the acorn squash before you stuff it is a crucial step. It ensures that the squash itself is perfectly tender and cooked through by the time the filling is hot and bubbly. If you try to bake it all at once from raw, you’ll end up with a cooked filling and hard, undercooked squash.
Don’t Be Afraid to Get Creative with the Sausage
This recipe is fantastic with a standard ground pork sausage, but you can easily change up the flavor profile by using a different kind. A spicy Italian sausage would add a wonderful kick, while a sweet Italian sausage would complement the natural sweetness of the squash beautifully. You could even use a chicken or turkey sausage for a lighter version.
Delicious Variations to Try
This Sausage Stuffed Acorn Squash is a perfect canvas for all sorts of delicious additions. For a bit of sweetness and texture, you can add a chopped apple or a handful of dried cranberries to the sausage and vegetable mixture. To add some greens, try wilting a cup of fresh spinach or kale into the filling. For a crunchy topping, you can sprinkle some toasted breadcrumbs or chopped pecans over the top before the final bake.
FAQs
How do I safely cut an acorn squash?
Acorn squash can be tough to cut. The safest way is to first slice off a small piece from the top (stem end) and the bottom to create two flat, stable surfaces. Then, stand the squash up on one of the flat ends and carefully slice it in half from top to bottom with a large, sharp knife.
Can I make this dish ahead of time?
Yes, this is a great make-ahead meal. You can prepare the filling and roast the squash ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply stuff the squash, and you can reduce the final baking time since you’re just heating everything through.
Is this recipe low-carb?
Yes, this recipe is naturally low in carbohydrates, making it a great option for those following a low-carb or keto-friendly diet. The acorn squash provides a healthy source of fiber and nutrients without the high carb count of other starches.
Sausage Stuffed Acorn Squash
- Total Time: 85
- Yield: 4 servings 1x
Description
This Sausage Stuffed Acorn Squash is a beautiful, all-in-one meal that is the essence of autumn. This recipe combines the natural, nutty sweetness of roasted acorn squash with a rich, savory, and wonderfully creamy sausage filling. Both rustic and elegant, this hearty and satisfying meal is perfect for a weeknight dinner or a special holiday gathering.
Ingredients
2 acorn squash, halved and seeded
1 pound ground sausage
1 cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
1 large egg, beaten
½ cup sour cream
½ cup grated Parmesan cheese
Instructions
Roast the Acorn Squash:
Preheat your oven to 375°F (190°C). Halve and seed the acorn squash. Place them cut-side up on a baking sheet and roast for 30-40 minutes, or until tender.
Prepare the Savory Filling:
While the squash roasts, cook the ground sausage in a large skillet over medium-high heat until browned. Drain any excess grease. Add the celery, mushrooms, and onion to the skillet and cook for another 5-7 minutes, until the vegetables have softened.
Combine the Filling Ingredients:
In a large bowl, combine the cooked sausage and vegetable mixture with the beaten egg, sour cream, and grated Parmesan cheese. Stir until well combined.
Stuff and Bake:
Once the acorn squash is tender, generously fill the cavity of each squash half with the sausage mixture. Return the stuffed squash to the oven and bake for an additional 25-30 minutes, until the filling is heated through and lightly golden.
Notes
Creative Sausage Choices:
While standard pork sausage is great, you can easily change the flavor by using spicy Italian sausage for a kick, or sweet Italian sausage to complement the squash. Chicken or turkey sausage are also lighter options.
Sweet and Savory Variation:
For a touch of sweetness and added texture, mix a chopped apple or a handful of dried cranberries into the sausage and vegetable filling.
Make-Ahead Option:
You can prepare the filling and roast the squash ahead of time. Store them separately in the refrigerator, then assemble and bake when ready, reducing the final baking time as you are just heating everything through.
- Prep Time: 15
- Cook Time: 70
- Category: Main Course
- Method: Roasting, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 429
- Sugar: 3g
- Sodium: 1263mg
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
Keywords: stuffed acorn squash, sausage stuffed squash, fall recipe, autumn dinner, low-carb meal, holiday side dish
