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Cozy stuffed acorn squash with sausage, mushrooms, apples, herbs & cheese is easy, hearty, and perfect for fall dinners or holiday gatherings.
Try my savory roasted acorn squash or learn how to cook butternut squash next!
Quick Look at This Recipe
- Prep Time: _10_ minutes
- Cook Time: _40_ minutes
- Total Time: _50_ minutes
- Servings: _4_ people
- Dietary Info: Protein-packed, gluten-free friendly
- Method: Roasted and stuffed, then baked until golden
- Technique: Oven-roasting for caramelized squash + skillet sauté for savory filling
- Flavor & Texture: Sweet, nutty squash with savory sausage, earthy mushrooms, apples, and a cheesy, herb-kissed finish.
Why you’ll love this recipe!
This stuffed acorn squash is everything I adore about fall cooking: simple ingredients layered into something warm, nourishing, and beautiful. The natural sweetness of the roasted squash pairs perfectly with the savory sausage, earthy mushrooms, sweet apples, and fragrant herbs. Each bite is cozy, hearty, and filled with the flavors of the season. Try my stuffed pork chops with apples, butternut squash casserole, and Panera autumn squash soup.
Made With Amore,
Table of Contents
Ingredients for Sausage Stuffed Acorn Squash
- Acorn squash – halved, seeds removed, and roasted until tender with a caramelized edge.
- Olive oil, salt, and pepper – simple seasonings that bring out the natural sweetness of the squash.
- Ground sausage – adds rich, savory flavor (swap with beef, chicken, or turkey).
- Mushrooms (cremini/baby bella) – chopped small for earthy depth and texture.
- Apple – adds sweetness and moisture.
- Onion & garlic – aromatic base that builds layers of flavor.
- Herbs (sage & thyme) – fresh herbs that make the dish taste cozy and seasonal.
- Spices (nutmeg, salt, pepper) – a touch of nutmeg enhances the sweetness of the squash.
- Cooked rice or grains – hearty filler that balances the sausage (farro, quinoa, or brown rice also work).
- Parmigiano cheese (parmesan cheese)– nutty, salty, and blended into the filling.
- Mozzarella cheese – melts on top for a golden, gooey finish.
See the recipe card for exact quantities.
Substitutions and Variations
- Protein Swap: Use ground turkey, chicken, or beef instead of sausage. For a vegetarian option, try lentils or extra mushrooms. Try my mushroom barley soup!
- Grain Options: Swap rice with quinoa, farro, or wild rice for different textures and added nutrition. You’ll love my popular roasted veggie grain bowl.
- Cheese Choices: Pecorino Romano adds a sharper bite, or use fontina/provolone for a creamier melt.
- Spice Level: Add red pepper flakes or use hot Italian sausage if you love a little heat. Add a pinch of my homemade Italian seasoning. Add dried cranberries for sweetness.
How To Make Stuffed Acorn Squash
This is a step-by-step photo overview of the stuffed acorn squash recipe; the full instrcutions are in the recipe card below.
Step #1: Roast the Squash. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Brush the cut sides of the squash with olive oil and season generously with salt and pepper.
Place cut-side down on the baking sheet and roast for 25–30 minutes, until tender when pierced with a fork.
Step #2: Cook the Filling. While the squash roasts, heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.
Add the chopped mushrooms, apple, onion, and garlic. Season with ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg. Cook until vegetables are softened, about 5–6 minutes.
Step #3: Add Squash and Rice.
When the squash is cool enough to handle, scoop out the flesh, leaving a ¼-inch border inside the shell to hold its shape. Chop or mash the scooped flesh lightly and add it to the sausage mixture.
Stir in the sage, thyme, half of the grated Parmigiano, and all of the rice. Mix well, taste, and adjust seasoning if needed.
Step #4: Assemble and Bake.
Turn the roasted squash halves upright on the baking sheet. Spoon the filling into each cavity, packing gently.
Top each half with the remaining Parmesan and mozzarella.
Step #5: Return to the oven and bake for 12–15 minutes, until cheese is melted and golden.
Step #6: Serve. Garnish with extra herbs if desired. Serve warm as a hearty fall or holiday main dish.
My Pro Tips
Recipe Tips
- Roast First: Always roast the squash before stuffing—it deepens the flavor and ensures tender, caramelized flesh.
- Don’t Over-Scoop: Leave about ¼-inch of squash inside the shell so it holds its shape and doesn’t collapse.
- Use Fresh Herbs: Sage and thyme bring that cozy fall flavor—fresh is best, but dried works in a pinch.
- Cheese Matters: Freshly grated Parmigiano melts better and adds a nutty depth you won’t get from pre-grated.
- Balance the Filling: Taste as you go—add extra salt, pepper, or a touch more nutmeg until the flavors pop.
- Finish Golden: A final bake with Parmesan and mozzarella gives you that irresistible cheesy crust on top.
FAQ’s
Yes! Once roasted, the acorn squash skin becomes tender and edible. Some people love the extra texture, while others prefer to scoop out just the flesh, it’s up to you.
Make-Ahead, Storage, and Reheating
- Make Ahead: Roast the squash and prepare the filling up to a day in advance. Store them separately in the fridge, then stuff and bake when ready to serve. This makes holiday prep so much easier!
- Storage & Reheating: Leftovers keep well in the fridge for 2–3 days. Reheat covered in the oven at 350°F until warm. You can also freeze stuffed halves individually, perfect for quick weeknight dinners.
What Pairs Well With Acorn Squash?
Here are some serving suggestions to enjoy with this comforting fall meal.
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Stuffed Acorn Squash
Ingredients
- 2 acorn squash — halved from stem to base, seeds removed
- 4 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 lb ground sausage, or substitute ground beef or ground chicken
- 8 ounces cremini, baby bella mushrooms, finely chopped
- 1 cup apple, shredded
- 1 small yellow onion, chopped
- 2 –3 cloves garlic, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup Parmigiano cheese, finely grated, divided
- 1 cup cooked rice, farro, quinoa, or brown rice also work
- ½ cup mozzarella cheese, finely shredded, divided
Instructions
Roast the Squash
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush the cut sides of the squash with olive oil and season generously with salt and pepper.
- Place cut-side down on the baking sheet and roast for 25–30 minutes, until tender when pierced with a fork.
Cook the Filling
- While the squash roasts, heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.
- Add the chopped mushrooms, apple, onion, and garlic. Season with ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg. Cook until vegetables are softened, about 5–6 minutes.
Add Squash and Rice
- When the squash is cool enough to handle, scoop out the flesh, leaving a ¼-inch border inside the shell to hold its shape. Chop or mash the scooped flesh lightly and add it to the sausage mixture.
- Stir in the sage, thyme, half of the grated Parmigiano, and all of the rice. Mix well, taste, and adjust seasoning if needed.
Assemble and Bake
- Turn the roasted squash halves upright on the baking sheet. Spoon the filling into each cavity, packing gently.
- Top each half with the remaining Parmesan and mozzarella.
- Return to the oven and bake for 12–15 minutes, until cheese is melted and golden.
Serve
- Garnish with extra herbs if desired. Serve warm as a hearty fall or holiday main dish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
