Here’s a cozy acorn squash recipe that turns some simple ingredients into a hearty fall dinner. Sausage stuffed acorn squash delivers a sweet-savory balance, highlighting the squash’s nutty flavor with savory sausage, apples, herbs, and rice. Roast the squash halves until fork tender, then pile in a rich sausage mixture and finish in a preheated oven. It’s a delicious way to celebrate winter squash, and it plays nicely with swaps like wild rice or different sausages.
Skip the Parmesan or use a dairy-free alternative; taste and add a pinch more salt.
When a fork slides in easily and the flesh is fork tender, it’s ready.
Add 1 tablespoon olive oil while browning and bump up the sage/thyme for a fuller flavor.
It depends on the sausage. Stick with sweet Italian sausage for mild, or use spicy Italian sausage for kick.
Ingredient Notes
- acorn squash: Naturally sweet base that develops a deep, nutty flavor as the cut sides roast.
- olive oil, divided: Helps caramelize the bottom of the squash and browns the filling.
- uncooked brown rice: Adds hearty texture and keeps the filling balanced and satisfying.
- Italian sausage: The star of the sausage stuffing; use sweet Italian sausage for mild or spicy Italian sausage for heat.
- yellow onion: Savory backbone that turns sweet as it softens.
- apple: Gentle sweetness for contrast with the sausage.
- garlic: adds a rounded flavor.
- dried sage: Classic herb that loves pork and apples.
- dried thyme: Earthy notes that pair well with fresh thyme if you want a sprinkle on top.
- Parmesan cheese: Salty, nutty finish that binds the sausage mixture.
- Chopped parsley, for garnish: Fresh color and brightness from fresh herbs.
- Steam-soft boost: If your squash is extra firm, tent loosely with foil on the prepared baking sheet for the first 15 minutes to help it soften evenly.
- Golden tops: For extra color, broil the stuffed squash 2–3 minutes at the end.
- Texture balance: If the filling feels dry, add 1–2 tablespoons broth before stuffing; if it’s too moist, stir in a tablespoon of bread crumbs.
- Heat level: Mix half sweet Italian sausage with half spicy Italian sausage to dial in the spice.
- Make-ahead: Roast the squash and cook the filling earlier in the day; stuff and bake right before serving.
