Sausage-Stuffed Acorn Squash Recipe for Cozy Fall Dinners

Recipe Ingredients

Below are the main ingredients and helpful notes so you can assemble everything ahead of time.

• Acorn squash. Choose 2 medium acorn squash to yield four halves. The skin is edible after roasting—wash well if you plan to eat it.
• Italian sausage. Use 1 pound of mild bulk Italian sausage. If using links, remove the casing. Ground turkey or beef can substitute if preferred.
• Apples. Tart Granny Smith apples work well, but any firm apple will do.
• Fresh sage. One tablespoon, chopped—fresh leaves give the best flavor.
• Chicken stock. Low-sodium chicken stock is recommended; homemade stock will deepen the flavor.
• Breadcrumbs. Italian seasoned breadcrumbs make the stuffing cohesive; you can also use homemade breadcrumbs.
• Pecorino Romano. Half a cup grated adds a salty, tangy note; Parmigiano Reggiano can be used as an alternative.

See the recipe card below for exact quantities, prep and cooking times.

How to make it

Follow these steps for roast squash and the savory apple-sausage stuffing.

1. Preheat the oven to 400°F (204°C). Trim a small slice from the top and bottom of each squash so they sit flat. Halve the squash lengthwise and scoop out the seeds.

2. Place squash halves cut-side down on a parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Roast for 40 minutes in the middle of the oven.
3. While the squash roasts, prepare the stuffing: dice one medium onion, chop the apples, and finely chop the sage. Grate 1/2 cup Pecorino Romano.
4. In a large skillet over medium heat, warm 2 tablespoons olive oil and add 1 pound bulk Italian sausage. Brown the sausage, breaking it into small pieces, about 5–7 minutes.
5. Add the diced onion and 2 tablespoons butter; cook until the onion softens, about 5–7 minutes.
6. Add the chopped apples and sage and cook another 2–3 minutes, stirring to combine.
7. Pour in 2 cups low-sodium chicken stock and bring to a boil, scraping any browned bits from the pan. Reduce to a simmer and cook 5 minutes, then remove from heat.
8. Stir in 3/4 cup Italian seasoned breadcrumbs and the grated Pecorino Romano. Mix thoroughly and taste, adjusting salt and pepper as needed.

9. Remove the squash from the oven and flip each half so the cut side is up. Fill each cavity with the sausage-apple stuffing, mounding it slightly above the edge.
10. Top each stuffed half with 1 tablespoon butter and return to the oven for 30 minutes, or until the squash is fork-tender. If needed, bake an additional 10 minutes.
11. Allow to cool slightly, then serve warm. Enjoy!

Top tips

• Cutting the squash. Use a sharp, sturdy knife. If the squash is difficult to cut, microwave for 3–4 minutes to soften the skin slightly before slicing.
• Roasting method. Roast the squash cut-side down so steam helps soften the flesh faster and more evenly.
• Stock quality. Homemade stock improves flavor and allows you to control sodium. If using store-bought stock, opt for low-sodium and adjust seasoning at the end.

More Fall-flavored recipes

If you love autumn flavors, try other seasonal favorites such as roasted butternut squash soup, baked butternut squash pasta, sweet potato gnocchi, cinnamon roasted butternut squash, or Parmesan roasted acorn squash with hazelnuts and honey.

If you enjoyed this Sausage Stuffed Acorn Squash recipe, please leave a rating and share your thoughts in the comments.

Sausage Stuffed Acorn Squash

by James Delmage

4.77 from 21 votes

Sausage stuffed acorn squash with apples, sage, and Pecorino Romano is loaded with fall flavor and everything you want in a comforting dish.

Ingredients

For the roasted acorn squash

• 2 medium acorn squash, halved and seeds removed
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the stuffing

• 2 tablespoons olive oil
• 1 pound bulk mild Italian sausage
• 1 medium onion, diced
• 3 Granny Smith apples, chopped
• 1 tablespoon fresh sage, chopped
• 6 tablespoons unsalted butter, divided
• 3/4 cup Italian seasoned breadcrumbs
• 2 cups low-sodium chicken stock
• 1/2 cup Pecorino Romano, grated
• Salt and pepper to taste

Instructions

Roast the acorn squash

• Preheat oven to 400°F and set the rack to the middle. Drizzle 2 tablespoons olive oil onto the cut side of the squash halves and season with salt and pepper. Place cut side down on a parchment-lined baking sheet and bake 40 minutes.

For the stuffing

• Heat a large pan over medium heat with 2 tablespoons olive oil. Add the sausage and brown, breaking it into small pieces (about 5–7 minutes).
• Add the diced onion and 2 tablespoons butter, cooking until softened (about 5–7 minutes). Add the apples and sage and cook 2–3 minutes more.
• Add the chicken stock and bring to a boil, scraping the pan to loosen browned bits. Reduce to a simmer for 5 minutes, then remove from heat.
• Stir in the breadcrumbs and Pecorino Romano, tasting and adjusting seasoning as needed.
• Flip the roasted squash cut side up, stuff generously with the filling, and top each half with 1 tablespoon butter. Bake 30 minutes more, or until the squash is fork-tender. If needed, bake an additional 10 minutes.
• Remove from oven, let cool slightly, and serve warm.

Notes

• The skin of acorn squash is edible after roasting.
• Trim the pointed end so halves sit upright when stuffed. If cutting is difficult, microwave the whole squash for 3–4 minutes to soften the skin.
• Leftovers keep up to 3 days refrigerated and reheat well in the oven or microwave.

Nutrition

Calories: 1071 kcal | Carbohydrates: 60.7 g | Protein: 38.6 g | Fat: 77.2 g | Saturated Fat: 32.2 g | Cholesterol: 186 mg | Sodium: 1350 mg | Potassium: 1305 mg | Fiber: 8.2 g | Sugar: 18.7 g | Calcium: 504 mg | Iron: 5 mg

Nutrition information is automatically calculated and should be used as an approximation.

This recipe was originally published on November 11, 2018 and updated on October 20, 2023.