Stuffed Acorn Squash with Sausage

Enjoy the sweet and savory flavors of my Stuffed Acorn Squash with Sausage recipe. This cozy winter dish features perfectly roasted acorn squash, and a filling of succulent Italian chicken sausage, sautéed onions with a vibrant trio of bell peppers, garlic, sage, and a touch of sweetness from dried cranberries.

This perfect blend of delicious ingredients makes a hearty and scrumptious meal that cooks in about 30 minutes. And, this main dish recipe can easily be made vegetarian! To learn how to make this stuffed acorn squash recipe, see the printable recipe card below or take a look at the recipe video. For other recipe variations (including vegetarian and vegan), and to learn about the health benefits of acorn squash, visit the Pimp My Recipe section in my Blog Comments & Tips below.

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RECIPE

(Printable recipe card below. Please rate the recipe.)

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Main Dishes, Vegetarian, Dairy Free, Gluten Free, Quick and Easy, Entertaining

American, Italian

Servings: 4

Author: Prep My Recipe

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STUFFED ACORN SQUASH with SAUSAGE

Enjoy the sweet and savory flavors of my Stuffed Acorn Squash with Sausage recipe. This cozy winter dish features perfectly roasted acorn squash, and a filling of succulent Italian chicken sausage, sautéed onions, trio of bell peppers, garlic, sage, and a touch of sweetness from dried cranberries. Can easily be made vegetarian!

Prep Time: 15 MinBaking Time: 30 MinTotal Time: 45 Min

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Ingredients

ROASTED SQUASH:

• 2 acorn squash (small to medium - see Note #1)
• 1 tablespoon extra virgin olive oil (up to 1 ½ Tbs for larger squash)
• ¼ teaspoon kosher salt

SAUSAGE FILLING:

• 1 large white onion, diced
• 3 small bell peppers (yellow, orange & red), diced
• ½ cup fresh Italian parsley, chopped
• ¼ cup dried cranberries, chopped
• 2 tablespoons extra virgin olive oil
• 2 cups white onion, small dice (1 large)
• 1 small red bell pepper, small dice (1 cup)
• 1 small orange bell pepper, small dice (1 cup)
• 1 small yellow bell pepper, small dice (1 cup)
• ¼ teaspoon kosher salt (or to taste)
• ¼ teaspoon ground black pepper (or to taste)
• ½ tablespoon dried rubbed sage
• 1 pound Italian chicken sausage (or pork - see Note #3)
• 2 tablespoons Parmesan cheese (optional)

Instructions

ROASTED SQUASH:

1. Place oven rack in the center of the oven and preheat oven to 400°F. Line a baking sheet pan with parchment paper.
2. With a heavy sharp knife, carefully halve squash lengthwise from tip to stem. Scoop out and discard the seeds and strings, leaving the flesh of the squash intact. Place them on the prepared baking sheet (cut side up), brush the insides and tops with olive oil, and sprinkle with salt. Flip the squash over (cut side down), and brush with remaining olive oil. Bake until completely roasted and tender all the way through (about 30-45 minutes - see Note #1). While the squash is roasting, make the filling.

SAUSAGE FILLING:

1. Before roasting the squash, chop all your filling ingredients (i.e., onion, peppers, parsley, and cranberries), and set aside (see Note #2).
2. Heat a large nonstick sauté pan with lid (5 quart) on medium-high heat (medium for smaller pans), and add olive oil. Once hot, add chopped onions and peppers, and sauté for 2 minutes. Add salt, pepper, and sage, stir, and sauté for another 2-3 minutes. Lower to medium heat, cover with lid, and cook for about 5-6 minutes (stir every 2 minutes or so) until translucent and tender (test with the tip of a knife).
3. Spread onions and peppers to the outer edges of the pan, leaving a large space in the middle of the pan (for the sausage to cook). Remove the sausage from the casing, and place the meat in the center of the pan. Spread and break up sausage into small pieces using a flat wooden spatula, tossing when needed. Allow to cook for about 3 minutes, until no longer pink. Then mix together with peppers and onions until combined, and continue to cook (breaking up sausage as you go along) until sausage is completely cooked through and golden brown (about 10-12 minutes). Add cranberries, stir to combine, and sauté for 2 minutes until warmed through and mixture is golden brown. Remove from heat, add parsley, and stir to combine. Set aside and keep warm.
4. Remove squash from the oven, and test for doneness with the tip of a knife pierced through the skin (should be like going through butter). Flip squash (should be perfectly roasted). Place squash cut-side up on individual plates or a serving platter. Divide filling among squash, filling the center of each squash, sprinkle with Parmesan (optional), and serve immediately.

Notes

1. I prefer using small to medium sized acorn squash for this recipe. Small squash should take about 30-35 minutes of roasting time. Medium squash should take about 35-45 minutes of roasting time. If you decide to use large squash, they will take about 45-50 minutes to roast, and you will likely need to make more filling. To test for doneness, insert the tip of a sharp knife into the skin (it should be buttery soft). 
2. Timing is key with this recipe, as it takes the same amount of time to roast the squash as it does to cook the filling. You want both elements to be nice and hot when you serve them.
3. This main dish is delicious when made with either Italian chicken sausage or Italian pork sausage. And, it can easily be made vegetarian. Simply replace the ground chicken sausage (or pork sausage) with a meatless substitute, like Field Roast smoked apple & sage plant based sausages (or your favorite). For a milder option that would need to be seasoned a bit more, try Trader Joe’s meatless ground plant-based crumbles. Then replace the Parmesan cheese with a vegetarian Parmesan, like BelGioioso vegetarian parmesan cheese.
4. Makes 4 servings.

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Nutrition Facts

Calories

508.98

Fat (grams)

27.3 g

Sat. Fat (grams)

4.94 g

Carbs (grams)

52.5 g

Fiber (grams)

8.13 g

Net carbs

44.37 g

Sugar (grams)

15.79 g

Protein (grams)

21.73 g

Sodium (milligrams)

1261.8 mg

Cholesterol (grams)

80.06 mg

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional garnish (Parmesan cheese) is not included in the nutritional calculations.

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SERVING

Serve immediately with a sprinkle of Parmesan cheese (optional).

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VIDEO

How to Make Stuffed Acorn Squash with Sausage in 30 Minutes!

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Blog Comments & Tips

A festive & hearty winter recipe!

Stuffed Acorn Squash with Sausage is a cozy winter dish that has so many delicious ingredients that you’ll want to savor every bite. You might even be surprised at the versatility of this dish. Although this recipe uses flavorful Italian chicken sausage, it can be made with Italian pork sausage, apple sausage, or your favorite ground meat (if using plain ground meat, the key is to season it well). For those plant based foodies, this recipe can easily be made vegetarian (and even vegan). The protein is an easy swap for plant-based protein. Just visit the Pimp My Recipe section below for details. 

Acorn squash is one of those perfect winter vegetables that is tasty, nutritious, and offers a range of health benefits. Here are just a few of the health benefits of acorn squash:

• Nutrients: Acorn squash is a good source of essential nutrients, including vitamins A, B, and C, which play crucial roles in maintaining overall health, supporting the immune system, and promoting skin health. This winter squash also contains essential minerals like potassium, which plays a role in maintaining healthy blood pressure levels and supporting proper muscle and nerve function.

• Antioxidants: This winter vegetable is rich in antioxidants such as beta-carotene and other carotenoids, which protect your cells from damage caused by free radicals, reducing the risk of chronic diseases.

• Supports Immune Function: The high vitamin C content in acorn squash contributes to a healthy immune system. Vitamin C is essential for the production of white blood cells, which play a key role in defending the body against infections.

• Fiber: Acorn squash is a great source of dietary fiber, which aids in digestion, and helps regulate blood sugar levels.

• Eye Health: With more carotenoids than any other food (especially beta-carotene), acorn squash contains powerful antioxidants that help fight inflammation, prevents cell damage, and supports eye health. Beta-carotene is a precursor to vitamin A, which is crucial for maintaining good vision and preventing age-related macular degeneration.

• Low in Calories: Acorn squash is relatively low in calories, making it a healthy choice for those looking to manage their weight while still enjoying a flavorful and satisfying meal.

How do you ensure the best results from this recipe?

My 5 tips to making this delicious Stuffed Acorn Squash with Sausage:

1. Use fresh, high quality, organic produce and extra virgin olive oil. 

2. Be VERY careful when cutting a fresh acorn squash. Although they have a thin skin, they can be very difficult to cut. You’ll need a heavy duty large knife…and watch those fingers! It’s easiest to start cutting in between one of the grooves of the squash (piercing it the center), then work your way to the tip, then cutting from the tip down to the stem (right next to the stem, not through the stem as it’s too hard).   

3. Timing is key in this recipe, so make sure you chop all your ingredients before placing the acorn squash in the oven. You want to finish cooking the filling at the same time as you finish roasting the squash (about 30 minutes). 

4. The easiest way to cook the filling in one pan is to sauté the veggies, and scoot them to the outer edges of the pan. Then add the sausage to the center, and once it’s cooked, mix it all together, and cook until golden brown. 

5. If your filling is done before your squash, just cover, and keep it warm (on super low heat), until you pull the squash out of the oven. You’ll also want to wait to add the parsley until just before you spoon the filling into the squash, otherwise it will turn a dull brownish-green color. 

It’s time to customize and Pimp My Recipe. 

Pimp My Recipe:

• Make it Vegetarian or Vegan: Simply replace the ground chicken sausage (or pork sausage) with 1 pound of meatless substitute, like Field Roast smoked apple & sage plant based sausages (or your favorite). Be sure to remove the sausage from the casings before adding the meat to the pan. For a milder option that would need to be seasoned a bit more, try Trader Joe’s meatless ground plant-based crumbles. Then replace the Parmesan cheese with a vegetarian Parmesan, like BelGioioso vegetarian parmesan cheese. If you are vegan, just omit the Parmesan altogether, use a vegan sausage substitute (as noted above), and the rest is vegan!

• Make it Dairy Free: Just omit the Parmesan cheese. Everything else is dairy free!

• Make it Spicy: Use a spicy Italian sausage. If you cannot find one, add ¼ - ½ teaspoon of red pepper flakes to the olive oil, onions, and peppers, and sauté as directed.

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks. 

Happy Cooking!

Mich

Footnote: Remember to chop all your produce before you roast your squash. Timing is everything in this recipe, and the squash and filling should take the same amount of time (about 30 minutes).

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Adapted from the Sausage and Sage-Stuffed Acorn Squash recipe by womansday.com. I used their base recipe, and changed up the quantities of some of the ingredients . I also added peppers, and Italian chicken sausage to give it more sweet and savory flavor. Their recipe asked for microwaved squash. I prefer the flavor and texture of roasted squash, which made a huge difference in the final results of this dish.

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