Name: Stuffed Acorn Squash Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 acorn squash; 6 tablespoons olive oil (divided); Kosher salt; freshly ground black pepper; 1 pound mild Italian sausage; 1 small yellow onion (diced (1/2 cup)); 1 apple (skin peeled, core removed, diced (1 1/2 cup)); 4 cloves garlic (minced); 3 ribs celery (diced (1 cup)); 1 tablespoon fresh sage (chopped); 2 teaspoon fresh thyme leaves; 1/3 cup Italian panko breadcrumbs; 1/3 cup freshly grated parmesan cheese; freshly ground black pepper; red pepper flakes

Jump to Recipe

If you’re ready to embrace the best flavors of fall in one cozy dish, let me introduce you to Stuffed Acorn Squash. With its tender, golden-roasted squash halves overflowing with savory sausage, crisp apples, caramelized onion, fresh herbs, and a shower of cheesy, toasty breadcrumbs, this meal is the definition of hearty comfort. Every element—sweet, salty, crunchy, and creamy—comes together perfectly for a main dish that’s beautiful enough for your holiday table, yet easy enough for your weeknight repertoire.

Stuffed Acorn Squash Recipe - Recipe Image

Ingredients You’ll Need

You don’t need any complicated ingredients to make an unforgettable Stuffed Acorn Squash—the simple, wholesome elements here all play a starring role. Each ingredient adds something special to the flavor or texture, so don’t skip a thing!

Acorn Squash: These naturally sweet winter squash halve beautifully and have the perfect bowl shape for stuffing.
Olive Oil: Adds richness and helps the squash caramelize and the filling develop even more flavor.
Mild Italian Sausage: Brings that signature savory punch—spicy or mild is up to you, but mild lets the other flavors shine.
Yellow Onion: Diced small for even sweetness and depth in the stuffing.
Apple: Slightly tart apples like Granny Smith give a sweet, juicy crunch that brightens the whole dish.
Garlic: Adds a fragrant backbone to all the savory elements.
Celery: Offers essential aromatic flavor with a bit of bite.
Fresh Sage: If you have it, fresh sage is a game-changer for autumnal flavor.
Fresh Thyme Leaves: Just a bit brings that signature earthiness and brightness.
Italian Panko Breadcrumbs: Adds crunch and a touch of seasoned savoriness on top.
Freshly Grated Parmesan Cheese: Melts beautifully to create a golden, cheesy crust.
Kosher Salt & Freshly Ground Black Pepper: Key to balancing all the sweet and savory notes.
Red Pepper Flakes: A pinch brings a little warmth and depth, but doesn’t make things spicy.

How to Make Stuffed Acorn Squash

Step 1: Prep the Squash

Start by preheating your oven to 400 degrees F—this high heat helps your acorn squash develop gorgeous caramelization. Using a sharp chef’s knife (and a little caution), halve each squash lengthwise, then slice a small flat spot off the bottom of each half so they sit securely. Scoop out the seeds and stringy bits, but don’t go too deep to avoid accidental holes that would let your precious filling escape!

Step 2: Season and Roast the Squash

Brush each squash half generously with olive oil, then sprinkle with kosher salt and cracked black pepper. Arrange them cut-side up on a baking sheet and roast for about 30 minutes, just until you can pierce the flesh with a fork. We want them almost tender, since they’ll finish cooking with the stuffing.

Step 3: Brown the Sausage

While your squash is roasting, set a dutch oven or large skillet over medium-high heat. Add three tablespoons of olive oil and the Italian sausage, breaking it up as it cooks. You want deep browning all over—that’s pure flavor! After about 8 minutes, transfer the cooked sausage to a bowl with a slotted spoon and keep the flavorful oils in the pan.

Step 4: Sauté the Vegetables and Apples

Lower the heat to medium, then add the onion and celery. Sauté for about 4 minutes until they soften and their aromas bloom. Toss in the diced apple, minced garlic, sage, thyme, another pinch of salt and pepper, and the red pepper flakes. Sauté for another 4 minutes as the mixture becomes fragrant, cozy, and irresistible.

Step 5: Combine the Stuffing

Return your browned sausage to the pan and stir to combine. Let everything meld together for about 3 more minutes. Take a taste—this filling should feel like autumn in a bite, packed with sweet, savory, and herbal notes.

Step 6: Stuff the Squash

Spoon the sausage-and-apple filling into each pre-roasted squash half, packing the stuffing in generously so each bite is loaded with flavor. You want a slight mound, since the mixture will settle a little as it bakes.

Step 7: Add the Crunchy Topping

In a small bowl, mix together the Italian panko and parmesan cheese. Sprinkle this mixture over the tops of the stuffed squash halves. It’s that extra golden, crunchy layer that makes everyone go back for seconds!

Step 8: Final Bake

Return the pan of Stuffed Acorn Squash to the oven and bake for 15 minutes. The cheese and breadcrumbs will turn bubbly and golden brown, the squash will finish roasting, and your kitchen will smell like pure autumn magic. Serve hot, and enjoy every bite!

How to Serve Stuffed Acorn Squash

Garnishes

A handful of bright, fresh herbs (like extra thyme or sage leaves) right at the end makes the color pop and brings a flash of freshness. For an extra restaurant-worthy flourish, a dusting of freshly grated parmesan or a quick drizzle of olive oil goes a long way!

Side Dishes

Stuffed Acorn Squash is truly a complete meal, but if you want to round out the table, it loves the company of a crisp green salad, garlicky sautéed greens, or some crusty bread to soak up any delicious juices. It also pairs wonderfully with simple roasted vegetables for a beautiful, hearty spread.

Creative Ways to Present

Turn up the wow factor by serving each squash half on individual plates with a swoosh of herbed yogurt or crème fraîche underneath. For a family-style feast, arrange all the halves on a big platter and sprinkle with pomegranate seeds or toasted nuts for color and crunch. You can even make mini versions with small squash for adorable appetizer portions!

Make Ahead and Storage

Storing Leftovers

If you have leftover Stuffed Acorn Squash (lucky you!), allow the halves to cool completely before transferring to an airtight container. They’ll keep well in the fridge for up to 4 days, making for the perfect reheatable lunch or easy weeknight dinner.

Freezing

Stuffed Acorn Squash also freezes surprisingly well. Once cooled, wrap each half tightly in foil and place in a freezer-safe bag or container. They’ll keep fresh for up to 3 months. Thaw overnight in the fridge so they’re ready to reheat and eat whenever you need them.

Reheating

To reheat, simply place the squash halves (unwrapped) in a baking dish, cover loosely with foil, and warm in a 350 degree F oven for about 20 minutes, or until hot throughout. For extra crunch, remove the foil during the last few minutes to let the topping crisp up again.

FAQs

Can I use a different type of sausage for Stuffed Acorn Squash?

Absolutely! While mild Italian sausage keeps things traditional and crowd-pleasing, spicy sausage or even turkey or chicken sausage also work beautifully. Just aim for a sausage that’s flavorful and not overly dry.

What’s the best way to cut acorn squash safely?

Acorn squash can be tricky, but using a very sharp chef’s knife and carefully cutting through the stem end first helps. Placing a damp towel under your cutting board will also keep things steady and safe.

Can I make Stuffed Acorn Squash vegetarian?

Definitely! Swap out the sausage for a mix of sautéed mushrooms and cooked lentils or your favorite plant-based crumbles. The apples, herbs, and topping make it just as flavorful and hearty.

Is it necessary to peel the squash before roasting?

No peeling required! The skin softens as it roasts and actually helps the squash hold its shape—the flesh inside will scoop out easily and tastes divine.

What kind of apples should I use for the stuffing?

A firmer, tart apple like Granny Smith, Honeycrisp, or Pink Lady works best for Stuffed Acorn Squash. These varieties hold their shape and offer a fresh, balanced sweetness that complements the sausage.

Final Thoughts

There’s something so satisfying about serving up a beautiful, hearty dish like Stuffed Acorn Squash—it’s guaranteed to impress at the table, yet easy enough for a cozy night in. I hope you give it a try and let its incredible flavors become a new favorite in your home!

Stuffed Acorn Squash Recipe

★★★★★

5 from 29 reviews

Author: anna
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Delicious and savory Stuffed Acorn Squash recipe that combines the sweetness of apples with the heartiness of Italian sausage, all baked to perfection inside tender acorn squash halves.

Instructions

Acorn Squash: Preheat oven to 400 degrees F. Cut acorn squash in half, remove seeds, brush with olive oil, season with salt and pepper, roast for 30 minutes.
Stuffing: Cook sausage in a dutch oven, sauté onion, celery, apple, herbs, and spices. Combine with sausage, stuff into squash halves, top with breadcrumbs and cheese. Bake for 15 minutes.

Notes

Make sure to scoop out the seeds and pulp of the acorn squash thoroughly but without puncturing through the skin.
Feel free to adjust the seasoning and spice level of the stuffing to suit your taste preferences.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: American