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Sausage Stuffed Acorn Squash Recipe
Marigold Voss

Sausage Stuffed Acorn Squash Recipe

A hearty and comforting dish featuring tender roasted acorn squash stuffed with savory sausage, vegetables, and herbs. Perfect for a cozy dinner or special occasion meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 People
Course: Dinner, Main Course
Cuisine: American
Calories: 506
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 medium Acorn squash halved, seeds removed
  • 1 tbsp Olive oil extra virgin
  • 1 lb Sausage Italian, casings removed
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Bell pepper diced
  • 1 cup Spinach chopped
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 1 tsp Dried sage or thyme
  • ½ cup Breadcrumbs optional
  • ¼ cup Parmesan cheese grated, optional

Equipment

  • 1 Baking sheet Lined with parchment
  • 1 Large skillet For cooking sausage
  • 1 Cutting board For prep
  • 1 Knife Sharp
  • 1 Spoon For scooping squash
  • 1 Measuring cups Optional

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Brush acorn squash halves with olive oil and place cut-side down on a baking sheet.
  3. Roast squash for 30–35 minutes until tender.
  4. Heat a large skillet over medium heat.
  5. Add sausage and cook, breaking it up, until browned.
  6. Add onion, garlic, and bell pepper and sauté until softened.
  7. Stir in spinach, salt, black pepper, and dried sage.
  8. Remove skillet from heat and mix in breadcrumbs and Parmesan cheese if using.
  9. Turn roasted squash cut-side up and fill each half with sausage mixture.
  10. Return stuffed squash to oven and bake for 10 minutes.
  11. Remove from oven and serve warm.

Video

Notes

  • Use chicken or turkey sausage for a lighter option.
  • Make it spicy by using hot Italian sausage.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Serve with a simple green salad for a balanced meal.