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Sausage & Parmesan Stuffed Acorn Squash

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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. πŸ˜‰

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)!

close-up of stuffed acorn squash

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. πŸ™‚

Questions? Let me know in the comments below!

close-up of stuffed acorn squash
4.84 from 6 votes
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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!

Course Main Course
Cuisine American
Keyword sausage stuffed acorn squash
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 650 kcal
Author Salt & Lavender

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

  1. Preheat oven to 375F and move the rack to the middle position.
  2. 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.

  3. 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.

  4. Add the onion to the pan and cook for five minutes, stirring occasionally.
  5. Remove the pan from the heat, and add the garlic, Worcestershire sauce, thyme leaves (remove from stems), parmesan, and more salt/pepper if desired.
  6. 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 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.
Nutrition Facts
Sausage & Parmesan Stuffed Acorn Squash
Amount Per Serving
Calories 650 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 19g119%
Cholesterol 119mg40%
Sodium 1430mg62%
Potassium 1119mg32%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 1g1%
Protein 33g66%
Vitamin A 1139IU23%
Vitamin C 29mg35%
Calcium 513mg51%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. 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.

    Reply

  3. Karen Thorwart says

    5 stars
    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!!

    Reply

  4. Kit Harris says

    5 stars
    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!

    Reply

    • 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).

      Reply

    • Amy says

      5 stars
      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.

      Reply

  6. Jessica says

    5 stars
    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 πŸ™‚

    Reply

    • 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!

      Reply

  8. NIcole says

    5 stars
    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!

    Reply

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