When the crisp fall air sets in, nothing feels cozier than serving up Stuffed Acorn Squash. This dish boasts the sweet, earthy flavor of roasted acorn squash, all filled to the brim with a savory sausage and apple mixture studded with wild rice, tangy cranberries, crunchy pecans, and a hint of warming spices. The stunning color and hearty texture make it a showstopper for both family dinners and festive gatherings, plus it’s an easy way to get a full meal wrapped up in one stunning, nutrient-packed package.
Ingredients You’ll Need
This recipe doesn’t require any hard-to-find ingredients, but each one pulls its weight when it comes to flavor, texture, or color. Gather up these essentials and you’ll see how they come together to create the perfect balance of sweet and savory in every Stuffed Acorn Squash.
- Acorn squash: The star of the show, choose medium squash with firm, unblemished skin for even roasting and easy stuffing.
- Olive oil: A drizzle gives the squash a golden, caramelized edge and adds richness to the filling.
- Salt and pepper: Don’t skimp—seasoning brings all the flavors together and helps highlight the squash’s natural sweetness.
- Ground sausage (or turkey): Choose your favorite for a hearty, deeply savory base; turkey keeps it lighter, sausage amps up the flavor.
- Onion: A classic aromatic that adds depth and a subtle hint of sweetness to the filling.
- Garlic: Just a couple cloves infuse the entire mix with irresistible aroma and warmth.
- Apple: Adds a juicy, tart-sweet bite that plays perfectly with the sausage and squash.
- Cooked wild rice or quinoa: These whole grains add chew and make the dish more filling and nutritious.
- Dried cranberries: Their tangy pop lifts the filling and adds beautiful jewel tones.
- Pecans or walnuts: A handful of nuts gives the stuffing wonderful crunch and nutty notes.
- Dried thyme: Just a hint provides savory, herbal undertones that pair well with the squash and sausage.
- Cinnamon: A sprinkle makes all the flavors taste more autumnal and just a little bit magical.
- Parmesan cheese (optional): A dusting on top gives a salty, golden finish, but feel free to skip or substitute for a dairy-free version.
How to Make Stuffed Acorn Squash
Step 1: Roast the Acorn Squash
Start by preheating your oven to 400°F. Carefully halve your acorn squash, scoop out the seeds, and give them a good brush with olive oil, along with a sprinkle of salt and pepper. Place the squash halves cut-side down on a lined baking sheet. Roasting them like this allows the edges to caramelize while the centers turn buttery-soft. Bake for 30 to 35 minutes, or until a fork slides through with ease. The golden hue that emerges is your first sign of squash perfection!
Step 2: Prepare the Savory Filling
While your squash is filling your kitchen with sweet scents, heat the remaining olive oil in a large skillet over medium heat. Add the ground sausage (or turkey, if you prefer a lighter touch) and cook until it’s nicely browned and crumbly. Next, stir in the onion and garlic and sauté just until they’re soft and fragrant—about 3 to 4 minutes should do it. Now, add the diced apple, cooked wild rice or quinoa, cranberries, nuts, thyme, cinnamon, and another little sprinkle of salt and pepper. Cook for a couple more minutes, mixing gently until everything is well combined and heated through. Each scoop of this mixture should look hearty, colorful, and full of texture.
Step 3: Stuff and Bake the Squash
When the squash are tender and ready, take them out of the oven and flip them over. You should have the perfect bowl shape for holding your gorgeous filling. Spoon the sausage mixture generously into each squash half, packing it in just enough to create a pretty, domed top. If you like, sprinkle a little Parmesan cheese over the top—it’ll crisp up beautifully in the oven. Pop the stuffed squash back in for another 10 to 15 minutes, just until everything is piping hot and the cheese (if using) is bubbling and maybe a bit golden. Serve warm—you’ll want every bite to be steamy and cozy!
How to Serve Stuffed Acorn Squash
Garnishes
Just before serving, a scattering of chopped fresh parsley or a few extra toasted nuts can add a burst of color and freshness to your Stuffed Acorn Squash. If you’re feeling fancy, a light drizzle of balsamic glaze or a few pomegranate seeds make the presentation truly festive.
Side Dishes
This dish can easily steal the show on its own, but it also loves good company. Serve your Stuffed Acorn Squash alongside a crisp green salad, garlicky sautéed green beans, or a bowl of creamy soup for a celebratory and balanced meal. For a little extra comfort, warm dinner rolls are always welcome.
Creative Ways to Present
Individual squash halves look gorgeous as single, self-contained entrees—perfect for dinner parties! For a buffet or family-style meal, you can slice each stuffed half into wedges for easy serving. Or, assemble a platter of Stuffed Acorn Squash with a variety of fillings for a harvest-inspired spread everyone can sample.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap each Stuffed Acorn Squash half tightly in foil or place it in an airtight container. Store in the refrigerator for up to three days. The filling soaks up more flavor as it sits, so leftovers are just as delicious (if not more so)!
Freezing
You can freeze fully cooked Stuffed Acorn Squash! Allow the squash to cool completely, then wrap each half individually in plastic wrap and foil. Store in a freezer-safe bag or container for up to two months. Be sure to label and date for best results.
Reheating
For best texture, reheat Stuffed Acorn Squash in a 350°F oven until hot throughout, usually 20 to 25 minutes. If reheating from frozen, let it thaw overnight in the fridge before warming. A quick zap in the microwave works in a pinch, but oven reheating helps preserve the delicious roasted texture.
FAQs
Can I make Stuffed Acorn Squash vegetarian?
Absolutely! Swap the sausage for chopped mushrooms or cooked lentils. Both options give the filling plenty of heartiness and a savory, umami depth—you won’t miss the meat at all.
What’s the best way to cut an acorn squash safely?
Use a sharp, sturdy knife and stabilize the squash by slicing a small piece off the bottom so it sits flat. Always cut away from your hand and work slowly. If it’s very hard, microwave the whole squash for 2 to 3 minutes to soften slightly before halving and scooping out the seeds.
Can I swap wild rice with something else?
Of course! Quinoa, brown rice, or even farro work beautifully. Each brings a slightly different texture, so use whatever you love or have on hand.
Do I have to peel the squash before roasting?
No need! The skin of acorn squash softens as it roasts and helps the squash hold its shape. It’s edible, although some people prefer to scoop out the flesh and leave the skin behind when eating.
Is Stuffed Acorn Squash gluten-free?
Yes! If you use gluten-free sausage and grains like wild rice or quinoa, this recipe is naturally gluten-free. Always double-check ingredient labels if you’re cooking for anyone with celiac or gluten intolerance.
Final Thoughts
There’s just something magical about pulling a tray of Stuffed Acorn Squash from the oven—the smell alone could win over any crowd! It’s a recipe you’ll want to share with family, friends, and anyone who loves cozy, satisfying meals. I hope you give this dish a try and let it become a star at your table, too!
Print
Stuffed Acorn Squash Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Enjoy a delicious and hearty meal with this recipe for Stuffed Acorn Squash. A perfect blend of flavors and textures, this dish is sure to impress your family and friends.
Ingredients
For the Squash:
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Filling:
- 1/2 pound ground sausage (or ground turkey for a lighter version)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 apple, peeled and diced
- 1/2 cup cooked wild rice or quinoa
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F. Brush the cut sides of the acorn squash with 1 tablespoon olive oil and season with salt and pepper. Roast squash halves cut-side down on a baking sheet lined with parchment for 30–35 minutes, or until tender when pierced with a fork.
- Prepare the Filling: In a skillet, cook the sausage until browned. Add onion and garlic, sauté until softened. Stir in apple, rice or quinoa, cranberries, nuts, thyme, cinnamon, salt, and pepper. Cook until heated through.
- Fill the Squash: Flip the roasted squash halves over and fill each with the sausage mixture. Sprinkle with Parmesan cheese if desired.
- Bake: Return to the oven and bake for an additional 10–15 minutes until heated through and golden on top. Serve warm.
Notes
- Make it vegetarian by swapping the sausage for mushrooms or lentils.
- You can prepare the filling in advance and assemble just before baking.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 390
- Sugar: 12 g
- Sodium: 470 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 40 mg
