This sausage and parmesan stuffed acorn squash makes a cozy and delicious cold weather meal!
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 know it’s probably not the most original idea in the world, but is it ever tasty. I’ve seen versions with other fillers used, but this version has sausage and parmesan cheese… just the way I like it. 😉
The sausage and cheese crisp up in the oven and fill your house with the loveliest aroma. Definitely a fab fall treat!
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. You can’t go wrong here.
I have some blog news! Nothing too exciting, but I have decided to move away from my strict Monday-Wednesday-Friday posting schedule. If you regularly read this blog (thank you!), don’t worry.
I will still post 2-3x a week. I’d rather focus on quality over quantity even if that means posting less frequently (and on different days) sometimes.
I hope you enjoy this sausage and parmesan stuffed acorn squash recipe!
Questions? Let me know in the comments below!
Sausage and Parmesan Stuffed Acorn Squash
This sausage stuffed acorn squash recipe is a cozy fall meal idea!
Ingredients
- 2 acorn squash
- 4 Italian pork sausages
- Salt & pepper to taste
- Butter
- 1/2 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, take the sausages out of their casings, and crumble them into a pan on medium-high heat. Brown for 5-7 minutes and break each piece down further with a spoon as they're 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.
Recipe 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 only use 3 sausages.
sippitysup says
October 22, 2016 at 6:55 PMSquash were made for stuffing and this version is beautiful. GREG
Natasha says
October 22, 2016 at 7:29 PMThanks Greg!! 🙂
Dawn @ Girl Heart Food says
October 24, 2016 at 7:10 AMSuch an awesome fall dish! Plus, sausage and cheese? Yes, please 😉 Pinned!
Natasha says
October 24, 2016 at 8:13 AMThanks, Dawn ????
Mary Ann | The Beach House Kitchen says
October 24, 2016 at 3:28 PMThis is one of my favorite fall meals Natasha! Such a great comfort food meal!
Natasha says
October 24, 2016 at 3:56 PMThank you 🙂
Joanne : No Plate Like Home says
October 24, 2016 at 6:12 PMI have acorn squash in my fridge now and need to make it soon. This looks good. I love your pix.
Natasha says
October 24, 2016 at 6:20 PMThanks so much!!
Kathleen | Hapa Nom Nom says
October 24, 2016 at 9:23 PMSo 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
October 24, 2016 at 9:25 PMThanks Kathleen!!
Cathy | whatshouldimakefor.com says
October 25, 2016 at 9:45 PMAcorn squash is such a bear to cut, but so worth it in the end. Especially when filled with this outrageous sausage stuffing! YES!!
Courtney says
October 26, 2016 at 5:42 PMHow much Worcestershire sauce should be used?
Natasha says
October 26, 2016 at 7:10 PM1/2 tablespoon
NIcole says
November 15, 2017 at 5:47 PMMade 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
November 15, 2017 at 5:56 PMYay!! So pleased you liked it.
Kevin says
July 17, 2018 at 10:21 PMWhat’s the estimated calories?
Natasha says
July 18, 2018 at 3:29 PMHi 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!
Jessica says
November 1, 2018 at 10:44 PMWonderful 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
November 2, 2018 at 7:48 AMSo happy you liked it, Jessica! Thanks for letting me know! 🙂
Joan says
November 19, 2018 at 7:39 AMOh goody-another site with annoying, distracting videos-how original.
Natasha says
November 19, 2018 at 9:12 AMThese “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).
Kit Harris says
February 3, 2019 at 4:15 PMYum, 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
February 3, 2019 at 9:45 PMOoh that is a good trick! I so need to try that next time. So glad you liked the recipe!