Stuffed Acorn Squash

Roasted acorn squash half filled with sausage, apple, cranberry, and pecan stuffing and topped with melted Parmesan on a wooden board.

Stuffed Acorn Squash is roasted acorn squash halves filled with browned Italian sausage, apple, mushrooms, kale, dried cranberries, and pecans, then topped with melted Parmesan. It takes about 40 minutes and serves 4 as a main dish or 8 as a side for a holiday table.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish, Side Dish

Cuisine: American

Keyword: acorn squash recipe, sausage stuffed acorn squash, stuffed acorn squash

Servings: servings

Calories: 520kcal

Ingredients

Squash

2 acorn squash medium to large
1 Tablespoon olive oil
½ teaspoon kosher salt
⅛ teaspoon coarse ground black pepper

Filling

1 pound ground mild Italian sausage
2 stalks celery diced
½ medium onion diced small
4 ounces mushrooms chopped small
1 cup apple cored and diced small
¾ cup kale stems removed, chopped
4 cloves garlic minced
1 teaspoon dried sage
1 teaspoon dried rosemary
¼ teaspoon dried thyme
½ teaspoon kosher salt plus more to taste
¼ teaspoon coarse ground black pepper
½ cup dried cranberries
2 Tablespoons pecans chopped
¼ cup Parmesan cheese grated, plus more for topping

Instructions

Heat the oven: Preheat to 425°F. Line a baking sheet with foil and lightly coat it with cooking spray.
Cut the squash: Cut each squash in half from side to side, not through the stem. Trim a thin slice off each rounded end so the halves sit flat without wobbling. Scoop out the seeds and strings with a spoon.
Roast cut side down: Brush the inside of each half with olive oil and sprinkle with salt and pepper. Place hollow side down on the baking sheet and roast 20 to 25 minutes, until mostly tender. When you take them out, reduce the oven to 375°F.
Brown the sausage: While the squash roasts, cook the sausage, celery, and onion in a large skillet over medium heat until the meat is cooked through, about 8 minutes. Drain the grease.
Finish the filling: Add the mushrooms, apple, kale, garlic, sage, rosemary, thyme, salt, and pepper. Cook 5 more minutes. Stir in the dried cranberries, pecans, and Parmesan.
Fill the squash: Turn the halves cut side up and pack the filling into each cavity, mounding it up. Sprinkle with more Parmesan if you like.
Bake and serve: Bake at 375°F for 8 to 10 minutes, until the squash is tender and the cheese is melted. Serve hot.

Notes

Squash size: Choose larger squash so you don’t end up with a lot of extra filling. Press the filling in firmly and mound it up. Any extra is good over rice or on toast.

Nut-free: Leave out the pecans.

Dairy-free: Skip the Parmesan.

Refrigerator Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days.

Reheating: Reheat in a 350°F oven, covered loosely with foil, for about 15 minutes, or microwave a half in short bursts until hot in the center.

Make Ahead: Roast the squash and cook the filling up to 2 days ahead and refrigerate separately. Fill and bake at 375°F for 15 to 20 minutes until hot through.

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