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Keep the festive food vibe going with this ultra-cozy stuffed acorn squash recipe!
Sweet and tender squash filled with a savory cranberry sausage stuffing and baked until golden. This is a family favorite.
Savory Stuffed Squash
- Acorn squash is a fall favorite that’s healthy, filling, and easy to cook!
- Use leftover stuffing (or even sausage or cornbread dressing). Swap out boxed stuffing for a quick recipe.
- This recipe can be made a day or two ahead of time and baked before eating.
Ingredients and Variations
SQUASH Acorn squashes are small and dark green on the outside and yellow on the inside – their size makes them perfect for a single serving. However, zucchinis can be cut lengthwise, scooped out, and filled with stuffing as well. They both require the same prep and cooking before filling.
STUFFING If you happen to have leftover sausage stuffing use that and skip the sausage and stuffing this recipe. This stuffing has the perfect blend of sausage, bread, colorful cranberries, sage, and a tangy Granny Smith apple! Looking for a shortcut? Swap out a box of stuffing mix.
MEAT Ground pork sausage is always a good choice for stuffed acorn squash. No sausage on hand? Try homemade Italian sausage.
APPLE & CRANBERRIES Granny Smith apples offer up a bright tart flavor that pairs well with the sausage and cranberries add sweetness. Other brightly flavored fruits like pears or even dried fruits like apricots, cranberry raisins, or currents will work, too.
SEASONING In true stuffing fashion, this recipe uses ground sage. But for another perfect seasoning blend match, try this homemade poultry seasoning.
How to Make Stuffed Acorn Squash
This delicious side dish has two basic steps:
- Roast acorn squash halves.
- While squash is roasting, prepare the stuffing (per the recipe below).
- Scoop stuffing into the baked acorn halves and bake until the tops are browned.
PRO TIP: Add a sprinkle of parmesan cheese and then put the acorn squash halves under the broiler to get the tops nice and crispy!
Recipe Tips
- The acorn squash should be soft and almost completely cooked before adding the stuffing.
- If the squash doesn’t stand upright or tips over, make a little circle of foil to help it stand as it bakes.
- Add leftover brown or wild rice to this recipe to stretch the stuffing further.
- This dish can be made up to 48 hours ahead and baked before serving. If it is cold from the fridge, it will need extra baking time.
What Goes with Stuffed Acorn Squash?
These make a full meal on their own but you can always add a side salad and some rolls or biscuits.
Leftovers?
Wrap leftover stuffed acorn squash separately in plastic wrap and keep the portions refrigerated for up to 3 days. Reheat in an air fryer or in the oven until warmed through. Freeze completely cooled portions by wrapping them in plastic wrap and then placing them in zippered bags with the date labeled on the outside, where they will keep up to 8 weeks.
So Much Savory Squash!
Did you make this Stuffed Acorn Squash? Be sure to leave a rating and a comment below!
Stuffed Acorn Squash
Delicious and savory Stuffed Acorn Squash is a flavorful side dish that’s healthy and hearty, too!
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Preheat the oven to 375°F.
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Cut the squash in half and scoop out the seeds and discard.
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Brush the squash with olive oil and season with salt & pepper.
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Place the squash on a baking pan cut side down and bake for 40 minutes or until very tender. Larger squash may need more time.
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While the squash is baking, brown the sausage and onion in a skillet until no pink remains. Drain fat. Add the apple and cook 2-3 minutes more or just until the apple begins to soften.
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Place the sausage mixture in a bowl and cool slightly. Stir in the bread, egg, cranberries, sage, and ¼ teaspoon each salt and pepper.
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Flip the squash over, scoop the filling into the cavity and bake an additional 10-15 minutes or until the squash is tender. If the filling starts to brown too much, lightly cover with foil.
- The serving size is 1 squash half. If you’d like more or extra, additional bread and seasonings can be added to make more stuffing.
- The acorn squash should be soft and almost completely cooked before adding the stuffing.
- If the squash doesn’t stand upright or tips over, make a little circle of foil to help it stand as it bakes.
- Add leftover brown or wild rice to this recipe to stretch the stuffing further.
- This dish can be made up to 48 hours ahead and baked before serving. If it is cold from the fridge, it will need extra baking time.
Calories: 401, Carbohydrates: 44g, Protein: 14g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 658mg, Potassium: 1015mg, Fiber: 6g, Sugar: 13g, Vitamin A: 920IU, Vitamin C: 27mg, Calcium: 106mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Side Dish
Cuisine American
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