This sausage stuffed acorn squash recipe makes a cozy and delicious cold weather meal! It's loaded with parmesan cheese, butter, and fresh thyme - you'll love the fall flavors!
I've been meaning to make a sausage stuffed squash recipe for a while now. It's sat on my to-do list for a couple of months.
I used to roast acorn squash practically every week, but I've never stuffed them with anything up until this point. I've stuffed mushrooms with sausage like in this recipe, but never squash.
I've seen versions of stuffed squash with other fillers used, but this version has sausage and parmesan cheese... two of my favorite things. 😉
The sausage and cheese crisp up in the oven and fill your house with the loveliest aroma. Definitely a fab fall treat (or a low carb Thanksgiving recipe)!
How to make sausage stuffed acorn squash
Making these is pretty simple. I'd say that cutting the squash in half is the hardest part! My best tip is to use a large, sharp knife, and don't try cutting through the stem. Once that's done, you pop them in the oven with a little bit of butter, and proceed to fry up the sausages.
Stuff the squash after they've had the chance to roast for a while, and then let the oven finish its magic. So tasty!
What to serve with stuffed acorn squash
You could eat these by themselves for a low carb meal, or pair these with a nice salad or even a starch of your choice like these mashed potatoes. You can't go wrong here.
Don't want to throw away the squash seeds? Try this roasted acorn squash seeds recipe!
I used pork sausages in here, but feel free to switch it up with another variety if you prefer.
If you love stuffed veggies, you may also like my sausage stuffed peppers!
Other squash recipes you may like:
- Butternut Squash Soup (Thick & Creamy)
- Honey Roasted Butternut Squash
- Thai Coconut Squash Soup
- Instant Pot Spaghetti Squash
- Butternut Squash Carrot Soup
I hope you enjoy this sausage stuffed acorn squash recipe. 🙂
Questions? Let me know in the comments below!
Sausage & Parmesan Stuffed Acorn Squash
Ingredients
- 2 acorn squash
- 1 pound Italian pork sausage see note
- Salt & pepper to taste
- Butter to taste
- 1/2 medium onion chopped
- 2-3 cloves garlic minced
- 1/2 tablespoon Worcestershire sauce
- 2 sprigs thyme
- 1.5 cups freshly grated parmesan cheese
Instructions
- Preheat oven to 375F and move the rack to the middle position.
- Cut each acorn squash in half and scoop out the innards. Place them on a baking sheet (face up) and sprinkle with salt & pepper. Place a small piece of butter in each half. Roast for 30 minutes.
- Meanwhile, brown the sausage meat in a skillet over medium-high heat for 5-7 minutes and break it up with a spoon as it's cooking.
- Add the onion to the pan and cook for five minutes, stirring occasionally.
- Remove the pan from the heat, and add the garlic, Worcestershire sauce, thyme leaves (remove from stems), parmesan, and more salt/pepper if desired.
- Take the squash out of the oven and fill each half with the sausage mixture. Roast for an additional 30 minutes.
Notes
- The acorn squash should be roughly the same size. I bought fairly large ones for this dish. If yours are smaller, you may want to use less sausage (I used 4 from a 5-pack of Johnsonville Mild Italian sausages and took the sausage meat out of the casings)... anywhere around a pound or so of sausage meat should work fine.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Adele says
Delicious and so pretty! I usually follow your recipes exactly, but this time I used a ground beef and sausage mixture.
Thank you for a nice fall/winter spin on stuffed pepper dish!
Natasha says
You're very welcome! Thanks for taking the time to comment on my recipes. XO
Carolyn says
Can’t wait to try this!
Natasha says
Hope you like it! Let me know!
Cecilia says
Thankyou l love this dish!!!
Natasha says
Wonderful!!
julie Mac says
I added 8oz lite cream cheese. it was great! thanks for the recipe. I wouldn't have thot to put worcestershire in.
Natasha says
Wonderful! So glad you enjoyed it.
Jessie Taylor says
Used low-moisture part-skim mozzarella. . And also added a little lemon pepper and it came out amazing!!! Thank you soooooo much for this recipe!!!
Natasha says
So glad it worked out!
Jean says
I loved this recipe. I added an apple. An I added blue cheese crumbles instead of parmesan cheese. Going to make it again. Thank you.
Natasha says
Your tweaks sound awesome!
Amy says
We used HOT Jimmy Dean sausage and it wasn't spicy at all. Perfect fall recipe. So easy and soooooo yummy!
Natasha says
So glad you liked it, Amy!!
Karen Thorwart says
I made this recipe and LOVED it! I am trying it again, but was thinking about adding apples, since I saw multiple different recipes that used some. I was wondering if you have ever tried something like that?
Thanks for sharing your awesome recipe!!
Natasha says
So happy to hear you loved it! I think apples would be delicious.
Kit Harris says
Yum, yum......Had some left-over pesto that I used instead of the thyme and worschestershire. SOOO yummy. Here is a trick I learned from another recipe (not as good....): put the acorn squash in the microwave for a couple minutes before trying to cut. Makes for an easier slice and without worry that fingers are going to be lost in the process. By shearing a bit of the bottom of the halves, they lie on the pan flat too.
thanks!
Natasha says
Ooh that is a good trick! I so need to try that next time. So glad you liked the recipe!
Rain says
Excellent idea thanks for sharing
Joan says
Oh goody-another site with annoying, distracting videos-how original.
Natasha says
These "annoying, distracting" videos pay my bills so readers like you get FREE recipes. May I suggest buying a cookbook instead? Or perhaps a magazine (but then you'd have to flip thru the ads).
Cathy says
I love your answer. Ty for the recipe and making me smile.
Natasha says
😊
Amy says
Oh Hi,
You must be new to the Internet! That's okay, maybe somebody didn't tell you how to use it, it's kinda new.
You're here voluntarily. If you don't want to be, just use your mouse (or touch screen) and exit the site. Yeah, it's that easy. Welcome to 2019.
Jessica says
Wonderful recipe! I used italian-flavored turkey sausage (instead of pork) because I prefer leaner meat, and used soy sauce because I was out of Worcestershire sauce. Followed the recipe perfectly apart form these time changes. LOVED IT.
Thank you 🙂
Natasha says
So happy you liked it, Jessica! Thanks for letting me know! 🙂
Kevin says
What’s the estimated calories?
Natasha says
Hi Kevin! I came up with 572 calories. This will vary depending on how much butter you use (I said 1 teaspoon), and what kind of sausage etc., but it gives you a rough idea. Hope this helps!
NIcole says
Made this tonight using salt and pepper sausage (never thought of putting Italian seasoning in it duh) and didn’t have the thyme..but it came out FANTASTIC! Thank you for this recipe!
Natasha says
Yay!! So pleased you liked it.
Courtney says
How much Worcestershire sauce should be used?
Natasha says
1/2 tablespoon
Cathy | whatshouldimakefor.com says
Acorn squash is such a bear to cut, but so worth it in the end. Especially when filled with this outrageous sausage stuffing! YES!!
Kathleen | Hapa Nom Nom says
So perfect for fall! And I love the pairing of the savory sausage and slightly sweet squash. And who doesn't love some parm?! Yum!
Natasha says
Thanks Kathleen!!
Joanne : No Plate Like Home says
I have acorn squash in my fridge now and need to make it soon. This looks good. I love your pix.
Natasha says
Thanks so much!!
Mary Ann | The Beach House Kitchen says
This is one of my favorite fall meals Natasha! Such a great comfort food meal!
Natasha says
Thank you 🙂
Dawn @ Girl Heart Food says
Such an awesome fall dish! Plus, sausage and cheese? Yes, please 😉 Pinned!
Natasha says
Thanks, Dawn ????
sippitysup says
Squash were made for stuffing and this version is beautiful. GREG
Natasha says
Thanks Greg!! 🙂