ULTIMATE SAUSAGE STUFFED SQUASH

I can still picture my grandmother bustling around her kitchen on Thanksgiving, the air thick with the aroma of cinnamon, roasted turkey, and something uniquely savory and sweet. It wasn’t always the flashiest dish on the table, but her Sausage-Stuffed Acorn Squash was always the one I secretly looked forward to the most. Today, I’m sharing all my secrets for the most comforting and utterly delicious Sausage-Stuffed Acorn Squash you’ll ever make! Get ready to impress!

Let’s Make the Best Sausage-Stuffed Acorn Squash Ever!

Okay, friends, let’s dive into this fantastic recipe. I know you might be thinking, “Stuffed squash? Sounds a little…complicated.” But trust me, it’s easier than you think, and the flavor payoff is absolutely worth it. This recipe is all about balance: the sweetness of the acorn squash perfectly complements the savory sausage, creating a symphony of flavors that will have everyone asking for seconds. Plus, it’s a beautiful dish that’s perfect for any fall gathering or a cozy weeknight dinner. So, grab your apron, and let’s get started!

What You’ll Need: The Ingredients

Before we start, let’s gather our ingredients. Here’s what you’ll need to create this masterpiece:

• Acorn Squash: 2 medium-sized, halved and seeded. Look for squash that are heavy for their size, indicating they are ripe and flavorful.
• Italian Sausage: 1 pound, either sweet or hot (or a mix!). I usually opt for mild because the other ingredients bring enough punch.
• Onion: 1 medium, diced. Yellow or white onion works great.
• Celery: 2 stalks, diced. Adds a lovely crunch and aromatic depth.
• Apple: 1 medium, peeled, cored, and diced. A Granny Smith or Honeycrisp apple adds a touch of tart sweetness.
• Dried Cranberries: ½ cup. These plump up beautifully during baking and add a burst of tangy sweetness.
• Pecans or Walnuts: ½ cup, chopped. For a satisfying crunch and nutty flavor.
• Fresh Sage: 2 tablespoons, chopped. Fresh herbs are key to a bright, flavorful stuffing.
• Chicken Broth: ½ cup. To add moisture and richness to the stuffing.
• Olive Oil: 2 tablespoons. For sautéing the vegetables and sausage.
• Maple Syrup: 2 tablespoons. To drizzle over the squash for extra sweetness and caramelization.
• Salt and Pepper: To taste. Don’t be shy! Seasoning is crucial.

Let’s Get Cooking: Step-by-Step Instructions

1. Prep the Squash: Preheat your oven to 400°F (200°C). Cut the acorn squash in half from stem to stern and scoop out the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and place them cut-side up on a baking sheet.
2. Roast the Squash: Roast the squash for 45-60 minutes, or until the flesh is tender and easily pierced with a fork. You want it to be soft enough to scoop out a little bit later, but not mushy.
3. Brown the Sausage: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
4. Sauté the Vegetables: Add the diced onion and celery to the skillet with the sausage. Cook until softened, about 5-7 minutes. The onions should be translucent and the celery slightly tender.
5. Add the Apple and Cranberries: Stir in the diced apple and dried cranberries. Cook for another 3-5 minutes, until the apple is slightly softened and the cranberries are starting to plump up. The aroma at this point is heavenly!
6. Combine the Filling: Remove the skillet from the heat. Stir in the chopped pecans or walnuts, fresh sage, and chicken broth. Season with salt and pepper to taste. Give it a good mix to combine all those delicious flavors.
7. Stuff the Squash: Once the squash is cool enough to handle, use a spoon to scoop out a little bit of the flesh, creating a small well in the center of each half. Add the scooped-out squash to the sausage mixture. This adds even more squash flavor to the stuffing!
8. Fill ‘Er Up!: Spoon the sausage mixture into the cavities of the roasted acorn squash, mounding it slightly. Don’t be afraid to pack it in!
9. Bake Again: Drizzle each stuffed squash half with maple syrup. Return the baking sheet to the oven and bake for another 15-20 minutes, or until the filling is heated through and the maple syrup has caramelized slightly. The top should be golden brown and bubbly.
10. Let it Rest: Remove the Sausage-Stuffed Acorn Squash from the oven and let it rest for a few minutes before serving. This allows the flavors to meld together even more.

Success Tips for Perfect Sausage-Stuffed Acorn Squash

Want to ensure your Sausage-Stuffed Acorn Squash is a total triumph? Here are my top tips:

• Don’t Overcook the Squash Initially: Soggy squash is no good! You want it tender but still holding its shape. The fork test is your friend.
• Taste and Adjust Seasoning: The amount of salt and pepper you need will depend on the sausage you use. Taste the filling before stuffing the squash and adjust the seasoning accordingly.
• Get Creative with the Filling: Feel free to customize the filling to your liking! Add other vegetables like mushrooms or bell peppers, or use different nuts or dried fruits.
• Use High-Quality Sausage: The sausage is a key component of this dish, so choose a good-quality sausage with great flavor.
• Make it Ahead: You can roast the squash and prepare the filling ahead of time. Store them separately in the refrigerator, and then stuff the squash and bake just before serving. This is a great time-saver if you’re preparing a large meal.

Variations and Substitutions

This Sausage-Stuffed Acorn Squash recipe is incredibly versatile! Here are a few ideas to get your creative juices flowing:

• Vegetarian Option: Substitute the sausage with a plant-based sausage alternative or use a mixture of sautéed mushrooms, lentils, and vegetables.
• Different Squash: While acorn squash is traditional, you can also use butternut squash, spaghetti squash, or even pumpkin. Adjust the roasting time accordingly.
• Cheese Please!: Add a sprinkle of grated Parmesan or Gruyere cheese to the filling before baking for a cheesy twist.
• Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
• Grain Boost: Add cooked quinoa, rice, or farro to the filling for a heartier meal.

Serving Suggestions

Sausage-Stuffed Acorn Squash is delicious on its own as a main course, but it also pairs well with a variety of side dishes. Here are a few of my favorites:

• Green Salad: A simple green salad with a vinaigrette dressing provides a refreshing counterpoint to the richness of the squash.
• Roasted Vegetables: Roasted Brussels sprouts, carrots, or broccoli are all great choices.
• Cranberry Sauce: A dollop of cranberry sauce adds a festive touch.
• Mashed Potatoes: Creamy mashed potatoes are always a comforting side dish.
• Green Bean Casserole: For a truly classic holiday meal, serve it alongside green bean casserole.

A Little Bit More…

Sometimes I like to experiment with similar flavors, especially in the Fall. I’m a big fan of anything with sausage, and BBQ SAUSAGE BITES are always a huge hit at parties. They are gone within minutes! And when the weather turns cold, nothing beats a bowl of warm soup – SAUSAGE SOUP is definitely worth checking out. It’s so creamy and comforting. Or how about SAUSAGE POTATO CHOWDER? It’s hearty, flavorful, and perfect for a chilly evening. If you’re looking for an easy weeknight dinner idea, SAUSAGE POTATO CASSEROLE is always a crowd-pleaser. You can even get sneak in some veggies! Speaking of vegetables… I always have an abundance of Zucchinis in my garden so making Roasted Zucchini & Squash recipe is a must. And for a sneaky treat I make Zucchini Bars – no one ever guesses there are vegetables in there.

Recipe Card: Sausage-Stuffed Acorn Squash

Here’s a handy recipe card you can print out and keep in your kitchen:

Enjoy Your Delicious Sausage-Stuffed Acorn Squash!

And there you have it! Your very own Sausage-Stuffed Acorn Squash, ready to grace your table and delight your taste buds. I hope you enjoy making (and eating!) this recipe as much as I do. It’s a dish that’s perfect for sharing with loved ones, and it’s sure to become a new favorite in your family. Happy cooking, friends! And remember, don’t be afraid to experiment and make it your own. The best recipes are the ones that reflect your personal taste and style. Until next time, happy cooking!

Ultimate Sausage Stuffed Acorn Squash

Amelia Chen-Morrison

This Sausage-Stuffed Acorn Squash recipe is the perfect balance of sweet and savory, ideal for fall gatherings or cozy weeknight meals. The tender roasted acorn squash is filled with a flavorful sausage, apple, and cranberry stuffing, creating a comforting and satisfying dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 650 kcal

Equipment

• Oven
• Baking Sheet
• Large skillet
• Spoon
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Fork

Ingredients

  

• 2 medium acorn squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pound Italian sausage, sweet or hot
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 medium apple, peeled, cored, and diced
• ½ cup dried cranberries
• ½ cup pecans or walnuts, chopped
• 2 tablespoons fresh sage, chopped
• ½ cup chicken broth
• 2 tablespoons maple syrup

Instructions

 

• Preheat oven to 400°F (200°C).
• Cut the acorn squash in half from stem to stern and scoop out the seeds.
• Drizzle the cut sides of the squash with 1 tablespoon of olive oil, season with salt and pepper, and place them cut-side up on a baking sheet.
• Roast the squash for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
• While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
• Add the diced onion and celery to the skillet with the sausage. Cook until softened, about 5-7 minutes, until the onions are translucent and the celery is slightly tender.
• Stir in the diced apple and dried cranberries. Cook for another 3-5 minutes, until the apple is slightly softened and the cranberries are starting to plump up.
• Remove the skillet from the heat. Stir in the chopped pecans or walnuts, fresh sage, and chicken broth. Season with salt and pepper to taste. Mix well to combine.
• Once the squash is cool enough to handle, use a spoon to scoop out a little bit of the flesh, creating a small well in the center of each half. Add the scooped-out squash to the sausage mixture.
• Spoon the sausage mixture into the cavities of the roasted acorn squash, mounding it slightly.
• Drizzle each stuffed squash half with maple syrup.
• Return the baking sheet to the oven and bake for another 15-20 minutes, or until the filling is heated through and the maple syrup has caramelized slightly. The top should be golden brown and bubbly.
• Remove the Sausage-Stuffed Acorn Squash from the oven and let it rest for a few minutes before serving.

Notes

For best results, don’t overcook the squash in the initial roasting. The squash should be tender but still hold its shape. Taste and adjust seasoning as needed, depending on the saltiness of your sausage. Feel free to customize the filling with other vegetables, nuts, or dried fruits. To store leftovers, place in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350F until warmed through.