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    Home » Recipes

    Sausage & Parmesan Stuffed Acorn Squash

    Published: Oct 21, 2016 / Updated: Oct 3, 2021 / 47 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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:

    • Butternut Squash Soup (Thick & Creamy)
    • Honey Roasted Butternut Squash
    • Thai Coconut Squash Soup
    • Instant Pot Spaghetti Squash
    • Butternut Squash Carrot Soup

    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

    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!
    4.91 from 10 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 650 kcal
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 650kcalCarbohydrates: 27gProtein: 33gFat: 47gSaturated Fat: 19gCholesterol: 119mgSodium: 1430mgPotassium: 1119mgFiber: 4gSugar: 1gVitamin A: 1139IUVitamin C: 29mgCalcium: 513mgIron: 3mg
    Keyword sausage stuffed acorn squash
    Author Natasha Bull
    « Pomegranate Brussels Sprouts Salad
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    1. Finn says

      January 6, 2022 at 5:50 PM

      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!

      Reply
      • Natasha says

        January 6, 2022 at 7:25 PM

        Wonderful!! You're welcome! 🙂 I'm so glad it was a hit.

        Reply
    2. Jess says

      October 31, 2021 at 4:05 PM

      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.

      Reply
      • Natasha says

        October 31, 2021 at 10:20 PM

        Fantastic!! 🙂

        Reply
    3. Adele says

      December 9, 2020 at 5:49 AM

      5 stars
      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!

      Reply
      • Natasha says

        December 9, 2020 at 10:22 AM

        You're very welcome! Thanks for taking the time to comment on my recipes. XO

        Reply
    4. Carolyn says

      October 24, 2020 at 7:25 AM

      Can’t wait to try this!

      Reply
      • Natasha says

        October 24, 2020 at 9:22 AM

        Hope you like it! Let me know!

        Reply
    5. Cecilia says

      October 23, 2020 at 12:29 PM

      Thankyou l love this dish!!!

      Reply
      • Natasha says

        October 23, 2020 at 2:01 PM

        Wonderful!!

        Reply
    6. julie Mac says

      August 1, 2020 at 6:27 PM

      I added 8oz lite cream cheese. it was great! thanks for the recipe. I wouldn't have thot to put worcestershire in.

      Reply
      • Natasha says

        August 2, 2020 at 12:27 PM

        Wonderful! So glad you enjoyed it.

        Reply
    7. Jessie Taylor says

      April 10, 2020 at 6:51 PM

      5 stars
      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!!!

      Reply
      • Natasha says

        April 10, 2020 at 8:06 PM

        So glad it worked out!

        Reply
    8. Jean says

      November 16, 2019 at 10:32 PM

      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
      • Natasha says

        November 16, 2019 at 10:40 PM

        Your tweaks sound awesome!

        Reply
    9. Amy says

      October 13, 2019 at 10:31 PM

      4 stars
      We used HOT Jimmy Dean sausage and it wasn't spicy at all. Perfect fall recipe. So easy and soooooo yummy!

      Reply
      • Natasha says

        October 14, 2019 at 12:43 PM

        So glad you liked it, Amy!!

        Reply
    10. Karen Thorwart says

      September 8, 2019 at 3:48 PM

      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
      • Natasha says

        September 8, 2019 at 8:44 PM

        So happy to hear you loved it! I think apples would be delicious.

        Reply
    11. Kit Harris says

      February 3, 2019 at 4:15 PM

      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

        February 3, 2019 at 9:45 PM

        Ooh that is a good trick! I so need to try that next time. So glad you liked the recipe!

        Reply
      • Rain says

        November 30, 2019 at 3:46 PM

        Excellent idea thanks for sharing

        Reply
    12. Joan says

      November 19, 2018 at 7:39 AM

      Oh goody-another site with annoying, distracting videos-how original.

      Reply
      • Natasha says

        November 19, 2018 at 9:12 AM

        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
        • Cathy says

          November 24, 2019 at 4:32 AM

          I love your answer. Ty for the recipe and making me smile.

          Reply
          • Natasha says

            November 24, 2019 at 9:01 AM

            😊

            Reply
      • Amy says

        November 15, 2019 at 10:34 AM

        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
    13. Jessica says

      November 1, 2018 at 10:44 PM

      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 🙂

      Reply
      • Natasha says

        November 2, 2018 at 7:48 AM

        So happy you liked it, Jessica! Thanks for letting me know! 🙂

        Reply
    14. Kevin says

      July 17, 2018 at 10:21 PM

      What’s the estimated calories?

      Reply
      • Natasha says

        July 18, 2018 at 3:29 PM

        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
    15. NIcole says

      November 15, 2017 at 5:47 PM

      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
      • Natasha says

        November 15, 2017 at 5:56 PM

        Yay!! So pleased you liked it.

        Reply
    16. Courtney says

      October 26, 2016 at 5:42 PM

      How much Worcestershire sauce should be used?

      Reply
      • Natasha says

        October 26, 2016 at 7:10 PM

        1/2 tablespoon

        Reply
    17. Cathy | whatshouldimakefor.com says

      October 25, 2016 at 9:45 PM

      Acorn squash is such a bear to cut, but so worth it in the end. Especially when filled with this outrageous sausage stuffing! YES!!

      Reply
    18. Kathleen | Hapa Nom Nom says

      October 24, 2016 at 9:23 PM

      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!

      Reply
      • Natasha says

        October 24, 2016 at 9:25 PM

        Thanks Kathleen!!

        Reply
    19. Joanne : No Plate Like Home says

      October 24, 2016 at 6:12 PM

      I have acorn squash in my fridge now and need to make it soon. This looks good. I love your pix.

      Reply
      • Natasha says

        October 24, 2016 at 6:20 PM

        Thanks so much!!

        Reply
    20. Mary Ann | The Beach House Kitchen says

      October 24, 2016 at 3:28 PM

      This is one of my favorite fall meals Natasha! Such a great comfort food meal!

      Reply
      • Natasha says

        October 24, 2016 at 3:56 PM

        Thank you 🙂

        Reply
    21. Dawn @ Girl Heart Food says

      October 24, 2016 at 7:10 AM

      Such an awesome fall dish! Plus, sausage and cheese? Yes, please 😉 Pinned!

      Reply
      • Natasha says

        October 24, 2016 at 8:13 AM

        Thanks, Dawn ????

        Reply
    22. sippitysup says

      October 22, 2016 at 6:55 PM

      Squash were made for stuffing and this version is beautiful. GREG

      Reply
      • Natasha says

        October 22, 2016 at 7:29 PM

        Thanks Greg!! 🙂

        Reply

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