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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!

close-up of stuffed acorn squash

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.

acorn squash halves with butter

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!

sausage stuffed acorn squash on baking sheet

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:

sausage stuffed acorn squash halves

I hope you enjoy this sausage stuffed acorn squash recipe. 🙂

Questions? Let me know in the comments below!

close-up of stuffed acorn squash
4.92 from 12 votes

Sausage & Parmesan Stuffed Acorn Squash

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!
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 4


  • 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


  • 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.


  • 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.


Calories: 650kcal, Carbohydrates: 27g, Protein: 33g, Fat: 47g, Saturated Fat: 19g, Cholesterol: 119mg, Sodium: 1430mg, Potassium: 1119mg, Fiber: 4g, Sugar: 1g, Vitamin A: 1139IU, Vitamin C: 29mg, Calcium: 513mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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  1. Joanne says:

    This stuffed squash is so very good. The savory sausage pairs nicely with the sweetness of the squash. I served it with wild rice and a side salad. I’ll definitely be making this again. Great dinner!

    1. Natasha says:

      I’m so happy you enjoyed it, Joanne!! πŸ˜€

  2. Sarah M says:

    5 stars
    Wonderful fall recipe! Thank you

    1. Natasha says:

      You are very welcome!

  3. Camryn says:

    are the calories on this recipe for 1 serving or all 4 serving?

    1. Natasha says:

      One serving.

  4. Finn says:

    5 stars
    So easy and delicious! Five stars, even from my non-squash eaters. I have made this as written and also tried it with pork-apple-sage sausage and added some walnuts for texture- heavenly! Curry sausage, andouille, it’s all great. Thanks for the recipe!

    1. Natasha says:

      Wonderful!! You’re welcome! πŸ™‚ I’m so glad it was a hit.

  5. Jess says:

    5 stars
    Making this for the second time – a new favorite recipe to make every fall! Can’t wait till they come out of the oven.

    1. Natasha says:

      Fantastic!! πŸ™‚