Stuffed Acorn Squash

Short description

A hearty dish featuring roasted acorn squash halves filled with a savoury blend of sausage, apples, herbs, breadcrumbs and cheese. It makes a comforting main course or side dish, perfect for autumn or whenever you want something warm and flavourful.

Why You’ll Love This Recipe

• Balanced flavours: the natural sweetness of acorn squash and apple pair beautifully with savory sausage and herbs.

• Impressive presentation: baked squash halves serve as edible bowls—rustic yet elegant.

• Satisfying and versatile: can be adapted for vegetarians, for milder or spicier palates, or made gluten‑free.

• Good for leftovers: tastes even better the next day once flavours have melded.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• acorn squash, halved and seeded

• olive oil

• mild Italian sausage (or sausage of your choice)

• yellow onion, diced

• celery stalks, diced

• apple, peeled or unpeeled, diced

• garlic cloves, minced

• fresh sage, chopped

• fresh thyme leaves

• Italian panko breadcrumbs (or regular breadcrumbs)

• freshly grated Parmesan cheese

• salt

• freshly ground black pepper

• red pepper flakes (optional, for a bit of heat)

directions

1. Preheat oven to about 200 °C (400 °F).

2. Slice the acorn squash in half lengthwise, scoop out the seeds and stringy pulp. Brush the cut sides with olive oil and season with salt and pepper. Place the halves cut‑side down on a baking sheet.

3. Roast the squash for about 30 minutes, or until the flesh is just fork‑tender. Remove from oven and carefully flip the halves so cut‑side up.

4. While squash is roasting, heat a skillet over medium heat. Add sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove sausage and set aside (leave any rendered fat in skillet).

5. In the same skillet, add diced onion, celery, apple, garlic, sage, thyme, salt, pepper, and optional red pepper flakes. Sauté until the vegetables are softened and apple is just tender, about 4‑5 minutes. Return the sausage to the skillet and stir to combine.

6. Spoon the filling into the roasted squash halves, dividing evenly. Top each with breadcrumbs mixed with Parmesan cheese.

7. Return the filled squash halves to the oven and bake for another 15 minutes or until the topping is golden, cheese is melted, and everything is heated through.

8. Let rest a few minutes before serving.

Servings and timing

• Servings: 6

• Prep time: approximately 15 minutes

• Cook time: approximately 45 minutes

• Total time: about 1 hour

Variations

• Vegetarian or vegan: swap sausage for cooked lentils, beans, or plant‑based sausage; replace Parmesan with vegan cheese or omit entirely.

• Gluten‑free: use gluten‑free breadcrumbs.

• Add grains: mix in cooked quinoa, wild rice, or farro to the filling for more texture.

• Fruit & nuts twist: include dried cranberries, chopped walnuts or pecans for texture and sweetness.

• Spicy version: use spicy sausage or increase red pepper flakes.

• Cheesy variation: add mozzarella or sharp cheddar for a richer topping.

storage/reheating

• To store: once cooled, cover and refrigerate in an airtight container for up to 3 days.

• To freeze: wrap well and freeze for up to 2–3 months (preferably without topping, add fresh topping when reheating).

• To reheat from refrigerator: place in oven at 175‑190 °C (350‑375 °F) for 15‑20 minutes until heated through.

• To reheat from frozen: thaw overnight in fridge then bake as above; or bake from frozen at lower heat for longer, covering with foil if top browns too fast.

FAQs

What type of sausage works best?

Mild or sweet Italian sausage is a good option for balanced flavour. Spicy sausage can be used if you prefer heat. For a lighter dish, turkey or chicken sausage work well too.

Can I prepare this recipe ahead of time?

Yes. You can roast the squash ahead and prepare the filling in advance. Keep both refrigerated separately, then assemble, top and bake when ready to serve.

Can I make this recipe vegetarian?

Absolutely. Replace the sausage with ingredients like cooked beans, lentils or plant‑based sausage. Adjust seasoning to compensate for missing meat richness.

How do I know when the acorn squash is done roasting?

The flesh should be tender when pierced with a fork but still hold shape so it supports the filling. Over‑roasting can cause the squash halves to collapse or become mushy when filled.

What if I can’t find acorn squash?

You can use other winter squash varieties (butternut, kabocha, delicata), though baking times may change. Adjust based on squash size and thickness.

How spicy is the recipe, and can I reduce the heat?

If using mild sausage and omitting optional red pepper flakes, heat will be mild. To reduce spiciness, remove or lessen red pepper flakes; to increase, use hot sausage or add cayenne.

Can I reduce the calories or fat content?

Yes. Use leaner sausage (chicken or turkey), reduce the cheese topping, omit breadcrumbs or use whole‑grain/low‑fat alternatives, and limit added oil.

Is there a way to add more protein?

Yes. Mix cooked quinoa, beans, or lentils into the stuffing. Alternatively, choose a high‑protein sausage or add nuts.

Will this suit gluten‑free diets?

You can make the dish gluten‑free by using gluten‑free breadcrumbs and ensuring any sausage or other processed ingredients are certified gluten‑free.

How to prevent the topping from burning before filling is fully heated?

Cover the dish loosely with foil during most of the final bake, then remove foil in the last few minutes so the topping can crisp. Alternatively, place topping under heat source (if using broiler) very briefly at end.

Conclusion

Stuffed acorn squash offers a wonderful balance of flavour, texture and presentation. It’s versatile, allowing you to tailor the dish to dietary preferences, and makes for an excellent centrepiece or side. Whether you serve it at a family dinner or for guests, it delivers comfort and colour in every bite.