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Best Easy Stuffed Acorn Squash Recipe with Sausage

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This best easy stuffed acorn squash recipe with sausage is the perfect crowd-pleasing dish for gatherings, holidays, or a cozy weeknight dinner. Savory Italian sausage, sweet dried cranberries, and nutty cheese fill tender roasted acorn squash for an unforgettable meal.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound sweet Italian sausage (casings removed)
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup cooked quinoa or rice
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans or walnuts, toasted
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp.
  3. Brush the cut sides and cavities with olive oil. Season generously with salt and pepper.
  4. Place the squash halves cut-side down on a baking sheet or in a baking dish. Roast for 20 minutes.
  5. While the squash roasts, heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up, until browned and cooked through (5-7 minutes). Transfer to a plate, leaving about 1 tablespoon of drippings in the pan.
  6. Add the diced onion to the same skillet. Cook over medium heat until softened (3-4 minutes). Add the minced garlic and cook for 30 seconds until fragrant.
  7. In a medium bowl, mix together the cooked sausage, sautéed onions and garlic, cooked quinoa or rice, dried cranberries, chopped pecans, dried sage, dried thyme, and red pepper flakes (if using). Stir until well combined. Taste and adjust seasoning with salt and pepper.
  8. Remove the squash from the oven and carefully flip them over so the cut sides are facing up. Divide the filling evenly among the four squash halves, packing it in gently.
  9. Return the squash to the oven and bake for another 15 minutes, until the squash is fork-tender and the filling is heated through.
  10. Sprinkle the shredded white cheddar and grated Parmesan over the tops. Return to the oven for 5-7 minutes, until the cheese is melted and bubbly. For extra golden cheese, broil for 1-2 minutes, watching closely.
  11. Remove from the oven and let rest for 5 minutes. Sprinkle with fresh chopped parsley and serve warm.

Notes

Don’t skip pre-roasting the squash cut-side down—it ensures tender squash. Toast nuts for deeper flavor. For a vegetarian version, swap sausage for cooked lentils or plant-based crumbles. Filling can be prepped up to 2 days ahead. Leftovers keep in the fridge for up to 4 days or freeze unbaked for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, easy stuffed squash, acorn squash recipe, fall dinner, holiday side dish, gluten-free stuffed squash

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