Stuffed Acorn Squash
Cozy stuffed acorn squash with sausage, mushrooms, herbs & cheese is easy, hearty, and perfect for fall dinners or holiday gatherings.
Servings: 4 servings
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
Recipe Notes & Expert Tips from Elena
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.
Variations:
Swap the sausage for ground turkey, chicken, or beef.
Use farro or quinoa instead of rice for a nutty twist.
Make it vegetarian by replacing the sausage with lentils or extra mushrooms.
Texture Tip: Leave a ¼-inch border of squash when scooping so the shell holds its shape without collapsing in the oven.
Flavor Boost: Don’t skip the nutmeg! Just a pinch enhances the earthy sweetness of the squash and ties everything together with the herbs.
Nutrition
Serving: 4g | Calories: 686kcal | Carbohydrates: 41g | Protein: 34g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 1512mg | Potassium: 1390mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 29mg | Calcium: 486mg | Iron: 4mg
