Why You’ll Love This Recipe
This dish is the perfect blend of sweet and savory flavors. The roasted squash develops a tender, caramelized texture that pairs beautifully with the rich, seasoned sausage mixture. It’s colorful, satisfying, and naturally portioned—making it great for serving guests. Plus, it’s versatile and can be adapted to different dietary needs or flavor preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Acorn squash, halved and seeds removed
- Olive oil
- Italian sausage (mild or hot), casings removed
- Onion, chopped
- Celery, chopped
- Garlic, minced
- Fresh spinach, chopped
- Cooked rice or quinoa
- Grated Parmesan cheese
- Dried sage or fresh sage, minced
- Salt and black pepper
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place cut side down on the baking sheet and roast for 25–30 minutes, until fork-tender.
- Meanwhile, heat olive oil in a skillet over medium heat. Add sausage and cook until browned, breaking it into crumbles.
- Add onion and celery; cook until softened. Stir in garlic and cook for another minute.
- Add spinach and cook until wilted. Stir in cooked rice or quinoa, Parmesan cheese, and sage. Season with salt and pepper to taste.
- Remove squash from the oven and turn cut side up. Fill each half generously with the sausage mixture.
- Return to the oven and bake for 10–15 minutes, until heated through. Serve hot.
Servings and timing
Serves 4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
- Use ground turkey or chicken sausage for a lighter version.
- Add dried cranberries or chopped apples to the filling for a sweet twist.
- Swap rice with wild rice, farro, or couscous.
- Make it vegetarian by using a plant-based sausage or a mix of mushrooms and lentils.
- Top with shredded mozzarella or Gruyère for extra cheesiness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals. For freezing, wrap each stuffed squash half tightly and store for up to 2 months. Thaw overnight before reheating.
FAQs
Can I roast the squash ahead of time?
Yes, you can roast the squash a day in advance and store it in the fridge until ready to stuff and bake.
What type of sausage works best?
Italian sausage, either mild or hot, works great, but you can use any seasoned sausage you like.
Can I make this without grains?
Yes, simply omit the rice or quinoa and add extra vegetables to the filling.
How do I know when the squash is done?
It should be tender when pierced with a fork and slightly caramelized on the edges.
Can I use butternut squash instead?
Yes, butternut squash works well—just adjust roasting time as it may take slightly longer.
Is this dish freezer-friendly?
Yes, it freezes well if wrapped tightly and reheated slowly in the oven.
Can I make it spicy?
Yes, use hot sausage or add red pepper flakes to the filling.
Can I add cheese on top?
Definitely—Parmesan, mozzarella, or Gruyère are all delicious toppings.
What side dishes go well with this?
A fresh green salad, roasted vegetables, or crusty bread pair nicely.
How can I make it vegetarian?
Use plant-based sausage or replace sausage with sautéed mushrooms, lentils, or chickpeas.
Conclusion
Sausage stuffed acorn squash is a wholesome, satisfying recipe that showcases the natural sweetness of squash with a rich, savory filling. Perfect for chilly evenings or festive gatherings, it’s a beautiful, flavorful dish that’s as nourishing as it is delicious.
PrintSausage Stuffed Acorn Squash
A cozy and flavorful dish where roasted acorn squash halves are filled with a savory sausage, vegetable, and rice mixture, then baked until perfectly warm and delicious.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Low Salt
Ingredients
- 2 medium acorn squash, halved and seeds removed
- 3 tbsp olive oil, divided
- 8 oz Italian sausage (mild or hot), casings removed
- 1 small onion, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup cooked rice or quinoa
- 1/2 cup grated Parmesan cheese
- 1 tsp dried sage or 1 tbsp fresh sage, minced
- Salt and black pepper, to taste
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush the cut sides of the acorn squash with 1 tbsp olive oil, season with salt and pepper, and place cut side down on the baking sheet. Roast for 25–30 minutes until fork-tender.
- Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add sausage and cook until browned, breaking into crumbles.
- Add onion and celery; cook until softened. Stir in garlic and cook for 1 minute.
- Add spinach and cook until wilted. Stir in cooked rice or quinoa, Parmesan cheese, and sage. Season with salt and pepper to taste.
- Remove squash from the oven, turn cut side up, and fill each half generously with the sausage mixture.
- Return to the oven and bake for 10–15 minutes until heated through. Serve hot.
Notes
- Swap Italian sausage for turkey or chicken sausage for a lighter version.
- Add dried cranberries or chopped apples to the filling for a sweet-savory flavor.
- Use wild rice, farro, or couscous instead of white rice or quinoa.
- Make vegetarian by using plant-based sausage or replacing with mushrooms and lentils.
- Top with mozzarella or Gruyère before baking for extra cheesiness.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 380
- Sugar: 6g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 45mg
