This sausage stuffed acorn squash features roasted acorn squash with a herbed sausage filling including mushrooms, apple and cranberries. Easy to assemble, adaptable, perfect for the holiday season as well as a delicious, healthy autumnal meal.
See also vegetarian stuffed butternut squash!
This sausage stuffed acorn squash is a delicious, healthy and easy way to enjoy seasonal squash and a fantastic Thanksgiving dish.
Acorn squash is mildly nutty and sweet, delicious paired with bold flavours and textures. That’s why a combination of savory sausage meat accompanied by earthy mushrooms and spinach, sweet cranberries and apple, as well as crunchy pumpkin seeds, is the perfect stuffing mixture to use with acorn squash.
Most stuffed acorn squash recipes include cheese in the sausage filling mixture, but I used some of the pulp from the squash, instead.
Incorporating the squash pulp into the filling adds moisture, helps to bind the ingredients as well as to distribute the flavours more evenly within each squash. Plus it keeps the fat content relatively low (I only used a small amount of cheese as a topping).
Sausage stuffed acorn squash ingredients and substitutions
- Acorn squash
- Sausage: use your favourite Italian sausage, either spicy or mild, or turkey sausage (Cumberland or similar in the UK)
- Onion
- Garlic
- Mushrooms
- Apple: granny smith or bramley (UK)
- Cranberries
- Spinach
- Pumpkin seeds: you can use chopped pecans instead.
- White wine: or cider. Adds moisture as well as flavour.
- Olive oil
- Herbs: I used thyme and sage, but you can use a herb mix containing these ingredients, instead. Adjust the amount according to your preference.
- Paprika: either sweet or hot.
- Salt and pepper
- Cheese: such as mozzarella, cheddar or another cheese that melts well.
Step-by-step recipe instructions
1. Preheat the oven to 375 F190 C/170 fan/gas mark 5. Line a medium sized baking sheet with parchment paper and set aside.
2. Prepare squash: Cut each squash in half through the base. Scoop out and discard the stringy middle (using a melon baller or large spoon. Season each squash with salt and pepper and lightly grease the edges.
3. Roast squash: Place the squash halves cut-side-up on top of the baking sheet and roast in the centre of the oven for about 50 minutes (until tender and fully cooked). Remove from the oven and set aside. Leave the oven on.
TIP: While the squashes are in the oven prepare the filling mixture.
4. Cook sausage: Remove the casing (if present) from the sausage and chop the sausage into small pieces. Heat a large skillet pan, add the sausage and cook over a medium heat for 10-12 minutes or until nicely browned. Break up the sausage with a fork (or vegetable masher) as it cooks ensuring there are no large chunks left. Transfer to a bowl, remove the fat from the skillet and wipe it clean.
5. Cook mushrooms: In the same pan heat the oil, add the onion, garlic and mushrooms and cook over a medium heat for 6-7 minutes until all the moisture has been absorbed and the mushrooms start to change colour, stirring often. Add salt and pepper to taste.
6. Add sausage: Return the sausage to the pan, add the spinach, apple, cranberries, herbs, paprika and wine, stir thoroughly then cover and cook for about 5 minutes. Remove from the heat and stir in the pumpkin seeds.
7. Add squash: Scoop out some of the pulp from the squash halves leaving about ⅓-inch around the edges (sides and bottom). Mash the pulp with a fork and add about ⅔ to the sausage filling mixture (you can use the remaining pulp in soup). Stir thoroughly then taste the mixture and adjust the flavour as needed.
8. Stuff squash: Fill the squash halves with generous amounts of the filling mixture packing in well. Sprinkle the cheese over the top.
9. Bake: Increase the oven temperature to 400 F/200 C/gas mark 6. Bake in the centre of the oven for about 15 minutes. Remove from the oven, garnish with fresh parsley (optional) and serve.
Serving suggestions
Sausage stuffed acorn squash is delicious with cranberry sauce as well as chutneys including cranberry and beet. It can be paired with rice, mashed potatoes or a vegetable puree, such as rutabaga or celery root. Also perfect served with winter salads, including red cabbage pecan coleslaw and creamy brussels sprout slaw.
Leftovers can be served warm but also as a cold snack.
How to make this recipe vegan
You can make this stuffed acorn squash with vegetarian sausage (or quorn mince if in UK) instead of meat. If the texture of the sausage is a little tough pulse it in the food processor to crumble it up (I have used this method in my vegetarian stuffing recipe). Instead of cheese you can use nutritional yeast (which tastes ‘cheesy’) as well as more herbs for added flavour.
Can I prepare it ahead
Yes, you can! You can prepare the entire recipe, place the stuffed squashes on top of a large plate (or your baking sheet) and refrigerate overnight. Remove from the fridge about 40 minutes before placing in the oven. Bake at 350 F for about 20-25 minutes so it has sufficient time to heat through.
Alternatively roast the squashes and prepare the sausage filling mixture but refrigerate these separately. Before assembling the recipe the following day warm the filling mixture in the microwave first then stuff the squashes and bake as per Instructions.
How to make this recipe using ground turkey or pork
Both ground turkey as well as pork can be used instead of sausage meat in this stuffed acorn squash recipe. Increase the amounts of salt and pepper as well as herbs and, as an option, use a handful of grated parmesan in the sausage filling mixture for more depth of flavour. You can also use a little soy sauce.
Can I use different types of squash
Yes, you can! A good alternative is butternut squash, but even a small sugar pumpkin will work. Just ensure you give your squash sufficient time in the oven so it’s tender and fully cooked before stuffing with the sausage filling mixture.
How to avoid bland tasting stuffed acorn squash with sausage
In addition to the herbs and other flavours as per Instructions it is important to use an adequate amount of seasoning, i.e., salt and pepper. Season the squash halves before roasting as well as the sausage filling mixture. Taste the filling before stuffing the squashes and adjust the flavour if needed.
Top tips
- You can use either turkey or pork instead of sausage meat (see post for more detail).
- Adjust the amounts of herbs to suit your preference.
- You can make this recipe ahead, refrigerate and bake the following day. Bring up to room temperature before baking.
- You can refrigerate leftover sausage stuffed acorn squash, covered, for up to 4 days.
- Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight and reheat in the microwave.
- *Nutritional information is approximate. The amount of calories and fat depends on the type of sausage you use.
More stuffed fall vegetables to try next
See also these other easy meal recipes!
Recipe
Sausage Stuffed Acorn Squash with Apple and Cranberries
Equipment
- Melon baller or large spoon
- Large pan
- Medium sized baking sheet and parchment paper
Ingredients
- 2 acorn squash washed
- 1 pound (450 g) sausage Italian or Cumberland (UK)
- 1 sm./med. onion finely chopped
- 2 garlic cloves finely chopped
- 5.29 ounces (150 g) mushrooms wiped clean, finely chopped
- 2.12 ounces (60 g) spinach a handful, finely chopped
- 1 small granny smith apple peeled, cored, finely cubed
- ⅓ cup+1tbsp (50 g) dried cranberries
- ½ teaspoon dried thyme and sage each, or to taste
- 1½ teaspoons paprika sweet or hot
- 3 tablespoons pumpkin seeds
- 3 tablespoons white wine
- 1½ tablespoons olive oil
- 3 tablespoons shredded mozzarella
- Fine sea salt and pepper to taste
Instructions
- Preheat the oven to 375 F190 C/170 fan/gas mark 5. Line a medium sized baking sheet with parchment paper and set aside.Prepare squash: Cut each squash in half through the base. Scoop out and discard the stringy middle (using a melon baller or large spoon. Season each squash with salt and pepper and lightly grease the edges.
- Roast squash: Place the squash halves cut-side-up on top of the baking sheet and roast in the centre of the oven for about 50 minutes (until tender and fully cooked). Remove from the oven and set aside. Leave the oven on.TIP: While the squashes are in the oven prepare the filling mixture.
- Cook sausage: Remove the casing (if present) from the sausage and chop the sausage into small pieces. Heat a large skillet pan, add the sausage and cook over a medium heat for 10-12 minutes or until nicely browned. Break up the sausage with a fork (or vegetable masher) as it cooks ensuring there are no large chunks left. Transfer to a bowl, remove the fat from the skillet and wipe it clean.
- Cook mushrooms: In the same pan heat the oil, add the onion, garlic and mushrooms and cook over a medium heat for 6-7 minutes until all the moisture has been absorbed and the mushrooms start to change colour, stirring often. Add salt and pepper to taste.
- Add sausage: Return the sausage to the pan, add the spinach, apple, cranberries, herbs, paprika and wine, stir thoroughly then cover and cook for about 5 minutes. Remove from the heat and stir in the pumpkin seeds.
- Add squash: Scoop out some of the pulp from the squash halves leaving about ⅓-inch around the edges (sides and bottom). Mash the pulp with a fork and add about ⅔ to the sausage filling mixture (you can use the remaining pulp in soup). Stir thoroughly then taste the mixture and adjust the flavour as needed.
- Stuff squash: Fill the squash halves with generous amounts of the filling mixture packing in well. Sprinkle the cheese over the top.
- Bake: Increase the oven temperature to 400 F/200 C/gas mark 6. Bake in the centre of the oven for about 15 minutes. Remove from the oven, garnish with fresh parsley (optional) and serve.
Notes
- You can use either turkey or pork instead of sausage meat (see post for more detail).
- Adjust the amounts of herbs to suit your preference.
- You can make this recipe ahead, refrigerate and bake the following day. Bring up to room temperature before baking.
- You can refrigerate leftover sausage stuffed squash, covered, for up to 4 days.
- Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight and reheat in the microwave.
- *Nutritional information is approximate. The amount of calories and fat depends on the type of sausage you use.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this acorn squash stuffed with sausage I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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