Sausage Stuffed Acorn Squash

On a chilly evening, I love making warm and comforting foods, like this sausage stuffed acorn squash. This main course recipe combines the savory flavors of Italian sausage, rice, and vegetables, all nestled in tender roasted acorn squash.

The combination of textures and flavors is super cozy and satisfying. Just make sure your squash is firm and has a dark green color outside so you know it’s just right for roasting.

Prep Time:20

Cook Time:1

Total Time:1 20

Ingredients

Squash

3 acorn squash
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper

Stuffing

2 tablespoons olive oil divided
¾ cup long-grain rice
1 ½ cups chicken broth reduced sodium
¾ teaspoon salt divided
½ teaspoon pepper divided
1 pound mild Italian sausage casings removed
1 medium onion diced (about 2 ½ cups)
1 red bell pepper diced (about 1 cup)
2 celery stalks diced (about ½ cup)
2 cups spinach chopped
6 ounces mushrooms chopped (about 2 cups)
3 garlic cloves minced
1 ½ teaspoons fresh rosemary finely chopped
½ teaspoon dried thyme or 1 ½ teaspoon fresh thyme leaves
½ cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley optional garnish

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Instructions

Preheat oven. Preheat the oven to 375 degrees Fahrenheit and line a cookie sheet with aluminum foil or parchment paper.
Cut squash. Using a large, sharp knife, cut the squash in half from the stem to the base, using both hands to rock the knife back and forth to cut through if necessary. Using a spoon, scoop out the seeds and pulp. Place the squash face up on the cutting board. If a squash half does not lie flat, slice a small piece off the bottom of the squash to help it lie flat.
Roast squash. Place squash on the lined cookie sheet, cut side up, and brush with olive oil. Sprinkle with the salt and pepper. Place in the oven and cook for 45 minutes.
Cook rice for stuffing. While the squash cooks, prepare the stuffing. In a 12-inch skillet, warm 1 tablespoon of olive oil over medium heat. Add the rice, 1/2 teaspoon salt, and ¼ teaspoon pepper and stir, allowing the rice to cook for a minute or two. Add the broth and bring to a simmer. Cover the rice with a lid and turn to low. Cook on low heat for 15 minutes, then turn the heat to the lowest setting and cook an additional 15 minutes more. Add an additional 2-3 tablespoons of broth and cook another 5-10 minutes if needed if the rice is not fully cooked through.
Brown sausage. While the rice is cooking, in a separate 12-inch skillet, brown the sausage over medium heat. Transfer cooked sausage to a large plate and set aside.
Cook veggies. Add onion, bell pepper, and celery to the skillet, cooking for 4-5 minutes. Stir in mushrooms, spinach, garlic, rosemary, thyme, and ¼ teaspoon salt and pepper and continue cooking until mushrooms and spinach are cooked down and the onion is translucent, about another 4-6 minutes.
Mix stuffing components together. When the rice is done cooking, stir the rice and sausage into the vegetable mixture. Taste the filling and add additional salt and pepper if desired.
Fill squash. When the squash finishes cooking, carefully remove it from the oven. Spoon filling into the squash, starting with ½ cup of filling in each squash, and generously spoon more filling into the squash until mounded.
Top with Parmesan and finish baking. Sprinkle 1-2 tablespoons of Parmesan over each squash and cook in the oven for an additional 15 minutes. Carefully remove from the oven, garnish with parsley if desired, and serve immediately.

Notes

You can slice the squash either horizontally or vertically. I have done both. Cutting it across the middle, instead of the longer cut from the stem to the base creates a lovely kind of floral pattern in the squash when stuffing. I find though when cutting from the stem to the base you get two more equal pieces that cook more evenly. Also, the longer cut creates a little more room for the stuffing and I like the stuffing to squash ratio better. Both cuts work well though. With the shorter cut across the middle, you may have a slight amount of filling left over.

I prefer the dried thyme with the fresh rosemary. The fresh thyme you just need more of to have the thyme flavor come through and even though it’s not hard to remove the leaves, you just hold the stem with one hand and slide your fingers together down with the other hand to remove the leaves, it takes more work. I do prefer the taste of the fresh rosemary to the dry though.

Nutrition

Servings: servings

Calories: 576kcal

Author: Katie Shaw

Did You Make This?

I would love it if you would !

This recipe is great for family meals. The combination of savory sausage, perfectly cooked rice, and tender vegetables all tucked into roasted squash is just so satisfying. I remember the first time I made it—everyone couldn’t get enough, and it’s been a favorite ever since. Plus, it’s a great way to use up any extra veggies in the fridge.

Several acorn squash halves filled with sausage and rice stuffing, topped with Parmesan and parsley, ready to serve.

I hope you enjoy it as much as we do!

Tips for Sausage Stuffed Acorn Squash

Choose the Right Squash: Pick firm acorn squash with a dark green color and an orange base. Avoid any with soft spots or too much orange, as they can be stringy and dry.
Microwave Trick: If you have a hard time cutting the squash, you can pierce it in a few areas and cook it in the microwave for 2 minutes to soften it a little before cutting. I don’t ever need to do this and haven’t done it, but it is a tip if needed.
Cooking Squash Face Down (Optional): You can choose to cook the squash cut side down, you get a little caramelization on the squash. I decided to cook the squash cut side up and season it. It creates a slightly firmer and even texture which I like with the filling. You could cook it cut side down with great results, though I haven’t tried that with this recipe.
Even Cooking: When roasting the squash, if one half doesn’t lie flat, trim a small slice off the bottom to stabilize it and ensure even cooking.
Flavorful Rice: Toast the rice briefly in olive oil before adding broth for extra depth of flavor in the stuffing.
Rice Advice: I generally follow the guidance of Mark Bittman, NY Times cookbook author, for cooking the rice, cooking on low for 15 minutes covered and then turning the heat all the way down to continue to cook/steam for an additional 15 minutes.
Customize Veggies: Feel free to swap in your favorite veggies or use what you have on hand—zucchini or carrots work well too!

Key Ingredients and Tools

Here are a few key tools and ingredients to help you make this Sausage Stuffed Acorn Squash recipe a success:

Ingredients for sausage stuffed acorn squash on a white countertop, including acorn squash, Italian sausage, rice, vegetables, and herbs.

Acorn Squash. Look for firm squash with a dark green color and an orange base, as this ensures they are ripe and ready for roasting.
Long-Grain Rice. Using long-grain rice helps achieve the perfect texture for the stuffing, ensuring it’s fluffy and not too sticky.
Mild Italian Sausage. Removing the casings allows the sausage to crumble nicely and blend well with the other stuffing ingredients.
Fresh Rosemary. Fresh rosemary provides a fragrant, earthy flavor that enhances the dish. If needed, you can substitute with dried rosemary but use less.
Parmesan Cheese. Shredded Parmesan adds a savory, salty finish to the stuffed squash. For a different flavor, you can try grated Pecorino Romano.

All these ingredients can be found at your local grocery store, especially in the fall when squashes are in season.

Serving Suggestions

Serve with a mixed green salad and garlic bread, or with creamy tomato soup and garlic parmesan dinner rolls.

You can also add one of these lovely fall bundt cake recipes for dessert.

Troubleshooting and Help

Can I use a different type of squash?

Sure! Butternut squash or even delicata squash would work well. Just adjust the cooking time as needed since they might cook faster or slower than acorn squash. If you don’t like squash, you can make my stuffed peppers instead.

What if I don’t have Italian sausage?

No problem! You can use ground turkey, chicken, or even vegetarian sausage. If needed, add a bit of extra seasoning to match the flavor.

Can I make this recipe ahead of time?

Absolutely! You can prepare the stuffing and roast the squash a day ahead. Just store them separately in the fridge, then assemble and bake for the final 15 minutes before serving.

How do I know when the squash is done?

The squash is ready when it’s tender, and you can easily pierce it with a fork. If it still feels hard, give it a bit more time in the oven.

Is there a way to make this recipe vegan?

Yes! You can use a plant-based sausage and vegetable broth instead of chicken broth. The rest of the ingredients are already vegan-friendly.

Storing Leftovers

Refrigerating:

Cool Completely: Allow the stuffed squash to cool completely after cooking.
Wrap or Cover: Place the stuffed squash in an airtight container or wrap it tightly with plastic wrap.
Store: Keep in the refrigerator for up to 3-4 days.

Reheating:

Oven: Preheat the oven to 350°F (175°C). Place the stuffed squash on a baking sheet and cover with foil. Heat for about 20-25 minutes or until warmed through.
Microwave: Place the stuffed squash in a microwave-safe dish and cover with a microwave-safe lid or plate. Heat on high for 2-3 minutes, checking and stirring halfway through, until hot.

Freezing:

This recipe does not freeze well because the texture of the squash can become mushy after thawing. It’s best to enjoy it fresh or refrigerated within a few days.

I hope this helps you keep your squash fresh and delicious!

I hope you enjoy making and eating this sausage stuffed acorn squash as much as we do. It’s a hearty and flavorful dish that’s perfect for any meal. This meal is also customizable, letting you change up the meat and veggies for the stuffing.