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This simple sausage stuffed acorn squash recipe makes a cozy and delicious cooler weather meal! It’s loaded with parmesan cheese, Italian sausage, and fresh thyme.
Try my Sausage Stuffed Mushrooms or Ground Beef Stuffed Peppers next.
Why you’ll love it
This easy and cozy stuffed squash with Italian sausage is very flavorful for how few ingredients it has. It’s one of my favorite seasonal recipes and just tastes like fall to me. Your house will have the loveliest aroma as they roast away and your oven works its magic.
My version of roasted acorn squash has plenty of butter, which really enhances the natural warm and nutty, earthy and mildly sweet flavors of the squash. The sausage and cheese crisp up in the oven, making it cheesy, comforting, hearty, and a delicious all-out delight.
What you’ll need
- Acorn squash – choose ones that are firm and feel heavy for their size. The skin should be a deep, matte green.
- Butter – for moisture and richness
- Italian sausage – I like mild
- Onion and garlic – sautéed aromatic goodness. I recommend sweet onions like Vidalia.
- Worcestershire sauce – for more savory depth of flavor
- Fresh thyme – this is a classic herb pairing with squash
- Parmesan – always grate your own for best taste, texture, and meltability
Helpful tips
- Once you cut the squashes in half, if you slice a small strip off the bottom of each half, the squash will then stand upright/level more easily and not roll over and tip the filling out onto the baking sheet.
- Don’t let the sausage get too brown/crispy in the skillet because it’ll brown more in the oven.
- Do I eat the skin? You can! It can sometimes be a bit tough, but they do soften up in the oven.
How to make sausage stuffed acorn squash
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Cut and prep the squash, and place face-up on a baking sheet. Add the butter, and begin to roast them. Meanwhile, brown the sausage in a skillet. Add the onions, and cook until softened.
Drain any excess fat, and remove the pan from the heat. Stir in the garlic, Worcestershire sauce, thyme leaves, and parmesan. Fill the squash with the meat mixture, and bake until the squash is tender.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Use a large, sharp knife, and don’t try to cut through the stem of the squash.
- Here is the baking tray pictured and my trusty silicone oven mitts.
- I store my butter in this butter dish that has convenient measurement markers for where to cut it.
Substitutions and variations
- I use pork sausages in here, but feel free to switch it up with another variety if you prefer.
- Don’t want to throw away the squash seeds? Try this Roasted Acorn Squash Seeds Recipe!
What to serve with baked acorn squash
- Squash is starchy, so these make a delicious meal by themselves, but you can definitely serve it with my Garlic Mashed Potatoes or rice.
- A side salad makes a great pairing. Try your favorite salad greens and veggies with my Homemade Italian Dressing, quick Creamy Balsamic Dressing, or 10-minute Caesar Dressing.
Leftovers and storage
- Store leftovers of this acorn squash for 3-4 days in the fridge.
- Reheat in the oven at 350F for 15-20 minutes, or until heated through. You can also microwave them in intervals until warmed.
- Freezing these will be ok for 3 months, but the squash may change texture.
If you made this stuffed squash recipe, please leave a star rating and review below! Or tag me on Instagram to show off your S&L creations.
Sausage Stuffed Acorn Squash
Ingredients
- 2 acorn squash see note
- Salt & pepper to taste
- 4 tablespoons butter cut into 4 pats
- 16 ounces Italian sausage
- 1/2 medium onion chopped
- 2-3 cloves garlic minced
- 1/2 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1.5 cups freshly grated parmesan cheese
Instructions
- Preheat your 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 pat of butter in each half. Roast for 30 minutes.
- Meanwhile, brown the sausage meat in a skillet over medium-high heat for 5 minutes and break it up with a spoon as it's cooking.
- Add the onions to the pan and cook for 5 minutes, stirring occasionally. Spoon out and discard the extra fat.
- Remove the skillet from the heat, and stir in the garlic, Worcestershire sauce, thyme leaves (remove from stems), and parmesan.
- Take the squash out of the oven and fill each half with the sausage mixture, then roast for an additional 25-30 minutes or until the squash is tender.
Notes
- The acorn squash should be roughly the same size. Last time I made this recipe, I bought fairly large ones for this dish (they were 1 lb. 12 oz each). If yours are smaller, you may want to use less sausage. Anywhere around a pound or so of sausage meat should work fine.
- Buy bulk Italian sausage or sausage links and take the meat out of the casings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on October 21, 2016. It’s been updated with new photos and better instructions but is the same great recipe!
Was my first time ever having acorn squash. I thought this recipe was delicious. I’m so glad my sister found this. Thank you!
You’re very welcome, Chrissy! 😀 Thanks for your review!
Just a wonderful recipe. Easy to put together and very flavorful. I always serve it with wild rice on the side for a nice pairing. I’ve made this for friends a few times and each of them has asked for the recipe!
Thank you!
Thanks so much, Randy!! You’re very welcome! 😀
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!
I’m so happy you enjoyed it, Joanne!! 😀
Wonderful fall recipe! Thank you
You are very welcome!
are the calories on this recipe for 1 serving or all 4 serving?
One serving.
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!
Wonderful!! You’re welcome! 🙂 I’m so glad it was a hit.
Making this for the second time – a new favorite recipe to make every fall! Can’t wait till they come out of the oven.
Fantastic!! 🙂