This easy Stuffed Acorn Squash is the perfect side dish or light dinner option. It’s loaded with sausage, apples, kale and herbs that make every bite irresistible. A delicious addition to your holiday menu or easy weeknight dinner!
Looking for more delicious sides for Thanksgiving? Check out these favorites: Sausage Stuffing Recipe, Cornbread Dressing, and Funeral Potatoes!
Whether you’re making this recipe to serve at your holiday gathering or for a quick and delicious weeknight dinner, this Stuffed Acorn Squash is a tantalizing combination of flavors and textures that is sure to impress even the toughest critic.
I’m making mine with Italian sausage today but we frequently make this recipe with breakfast sausage, ground turkey or ground beef. It’s really a matter of what we have on hand.
Acorn Squash vs Butternut Squash
We look forward to all the delicious squash that is available during the fall and winter months. Acorn squash and butternut squash are two of our favorites and what we use for stuffed acorn squash recipes. I’m using acorn squash in this recipe but the filling is equally delicious in butternut squash if you prefer it. The rest of the recipe will remain the same.
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What You’ll Need
Despite the lengthy list of ingredients, this recipe comes together so quickly! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- acorn squash – or us butternut squash if you prefer
- Italian sausage – mild or spicy or go for lean ground beef or ground turkey
- extra virgin olive oil
- onion – yellow or white onion works perfectly here
- celery – just a couple stalks
- apple – use your favorite variety
- garlic minced
- kale – Swiss chard is a good alternative
- herbs: sage, rosemary and thyme
- seasoning: sea salt or kosher salt and freshly ground black pepper
- topping: feta cheese crumbles or goat cheese and chopped pecans or walnuts (or use pumpkin seeds)
How to Make Sausage Stuffed Acorn Squash
Only ten minutes of prep time allows you to just pop this in the oven to give you time to finish the rest of dinner. Let’s take a quick look at how easy this is to make:
Prep the Acorn Squash.
Prepare Filling.
Bake Stuffed Acorn Squash.
The tip to perfectly cooked stuffed acorn squash is pre-baking the squash before stuffing. That way, the flesh of the squash is nice and tender at the same time the stuffing is cooked through.
Storage Information
Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Stuffed squash can be reheated in the microwave or oven.
Freezer: Let cool completely and wrap tightly with plastic wrap before transferring to a freezer safe airtight ziploc bag. Frozen squash can be kept in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven.
Make Ahead Information
The filling can be made ahead of time to save prep time on a busy holiday. For best results, roast the squash the day you plan on serving.
More Side Dish Favorites
Filling out your Thanksgiving menu or just planning dinner? Here are a few more of our favorite sides:
How To Make Stuffed Acorn Squash
Stuffed Acorn Squash
This easy Stuffed Acorn Squash is the perfect side dish or light dinner option. It's loaded with sausage, apples, kale and herbs that make every bite irresistible. A delicious addition to your holiday menu or easy weeknight dinner!
Course Entree, Main Course, Main Dish, Side Dish Cuisine American Keyword sausage stuffed acorn squash, stuffed acorn sqaush Prep Time 20 minutes Cook Time 35 minutes Servings 4 Calories 460kcalIngredients
- 2 acorn squash or butternut squash if you prefer
- ½ pound Italian sausage mild or spicy OR lean ground beef or ground turkey
- 1 tablespoon extra virgin olive oil
- ½ large onion diced
- 2 celery stalks chopped
- ½ large apple chopped
- 2 cloves garlic minced
- 3 cups kale cleaned and chopped
- 2 teaspoons chopped sage leaves
- 1 teaspoon minced fresh rosemary
- ½ teaspoon fresh thyme minced
- 1 teaspoon sea salt or kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup feta cheese crumbles or goat cheese
- ¼ cup chopped pecans or walnuts
Instructions
Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper, non stick foil or a silicone baking mat. Set aside.
Carefully cut each squash in half using a large chef's knife, the sharpest one you have. Acorn and butternut squash are notoriously difficult to cut so take your time and be safe.
2 acorn squash
Use a spoon to scoop the seeds from the center of each squash.
Place the squash flesh side down on the prepared baking sheet. Bake for 18 to 20 minutes or until fork tender.
Prepare Sausage Stuffing
While the squash is baking, cook the sausage in a large skillet over medium high heat until cooked through. Remove sausage with a slotted spoon and set aside.
½ pound Italian sausage
Add olive oil and onions to the skillet and cook until the onion is translucent, 4 to 5 minutes.
1 tablespoon extra virgin olive oil, ½ large onion
Stir in the chopped celery, chopped apples, minced garlic, kale, sage, rosemary and thyme. Season with salt and pepper and cook for about 5 minutes, stirring occasionally.
2 celery stalks, ½ large apple, 2 cloves garlic, 3 cups kale, 2 teaspoons chopped sage leaves, 1 teaspoon minced fresh rosemary, ½ teaspoon fresh thyme, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper
Transfer the sausage back into the skillet and stir to combine.
Remove the squash from the oven and scoop out a little of the squash to make room for the filling. Make sure you leave at least a half inch shell all the way around the squash. You can add the squash to the filling or leave it out.
Spoon the filling into each squash. It should be rounded over the top. Bake for 15 minutes.
Sprinkle each squash with the feta cheese and chopped nuts. Return to the oven and bake for an additional 5 minutes.
½ cup feta cheese crumbles, ¼ cup chopped pecans
Remove from the oven and serve immediately.
Notes
Storage Information
Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Stuffed squash can be reheated in the microwave or oven. Freezer: Let cool completely and wrap tightly with plastic wrap before transferring to a freezer safe airtight ziploc bag. Frozen squash can be kept in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven.Make Ahead Information
The filling can be made ahead of time to save prep time on a busy holiday. For best results, roast the squash the day you plan on serving.Nutrition
Calories: 460kcal | Carbohydrates: 35g | Protein: 16g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 60mg | Sodium: 1234mg | Potassium: 1251mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5932IU | Vitamin C: 89mg | Calcium: 266mg | Iron: 3mg
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