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Each half of this Stuffed Acorn Squash comes out of the oven with sweet, tender roasted squash under a savory sausage filling studded with apple and dried cherries, then gets a finish of crumbled goat cheese and pepitas. This sausage stuffed acorn squash has no bread or rice in the filling, just pork, fruit, and vegetables, with a little Parmesan stirred into the sausage. I use a sweeter apple like Gala so it balances the salty cheese.
Testing results for stuffed acorn squash
- I cut the squash both ways to see which I liked better. Halving it from top to bottom is the easier cut, but slicing it crosswise gives you scalloped edges that look a lot prettier on the plate.
- The roasting time moved around depending on how big the squash were. I started checking with a fork at 40 minutes and pulled them as soon as they turned tender.
- Sweeter apples are better in this acorn squash than tart apples.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Acorn squash: Two medium squash give you four halves. The bigger they are, the longer they need in the oven, so go by the fork test rather than the clock.
Ground sausage: Mild or hot Italian both work, and so does bulk breakfast sausage.
Apple: One apple, diced, is plenty. I use gala, but any sweet apple you have on hand will work.
Dried cherries: A quarter cup is enough to catch one or two in every bite. They soften in the pan with the apples, and the tartness cuts the richness of the sausage.
Goat cheese and Parmesan: The Parmesan is grated into the filling and melts into the sausage. The goat cheese goes on top for the last five minutes and stays creamy and tangy rather than stringy.
Pepitas: These are hulled pumpkin seeds. They are the only crunch in the dish, so don’t skip them.
Pin this now to save it for laterHow to make stuffed acorn squash
Stuffed acorn squash with sausage cooks in two stages. The squash roasts on its own while the filling cooks on the stovetop, and everything goes back in the oven together at the end.
- Halve the squash and scoop out the seeds, then trim a thin slice off the rounded side of each half so it sits flat.
- Brush the cut sides with olive oil, salt them, and roast on a lined sheet pan until a fork slides in easily and the halves still hold their shape.
- While the squash roasts, soften the onion, bell pepper, and celery in a skillet, then add the apple and dried cherries.
- Brown the sausage in the same pan, then stir in the thyme, garlic, and Parmesan.
- Fill the roasted halves, top with goat cheese and pepitas, and return them to the oven just long enough to warm the cheese through.
Related 📖 ➡️ How to cook pork Southern style
Variations
- Butternut squash. Halve and seed a small butternut and roast it the same way. The filling divides the same.
- Quinoa or another grain in the filling. If you’d rather not use sausage, any hearty grain will work with this filling. I like farro or quinoa.
If you have other winter squash to use up, my Roasted Spaghetti Squash starts with the same halve-and-roast step.
Make-ahead and storage
Make ahead. This one is best made fresh, and I don’t recommend freezing it. If you want a head start, go ahead and cook the filling and store it in the refrigerator until ready to use.
Storage. Leftovers keep in an airtight container in the refrigerator for up to three days. To reheat, microwave a half for about three minutes, or set them on a parchment-lined baking sheet at 350 degrees F for 20 minutes.
What to serve with stuffed acorn squash
A half of this is a full dinner, so keep what goes around it light. My Arugula and Pear Salad is peppery enough to cut through the sausage and the goat cheese, and it brings in another fall fruit.
If you want something more than a salad, I would suggest a green vegetable like Brussels sprouts or simple Roasted Green Beans. My Brussels Sprouts with Lemon and Dijon are excellent as a side for the squash and sausage blend. For bread, Buttermilk Dinner Rolls or some toasted sourdough would be great.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Stuffed Acorn Squash Recipe
Ingredients
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil, divided
- Dash of salt
- ½ cup diced yellow onion, about half a medium onion
- ¼ cup diced yellow bell pepper, about half a pepper
- ¼ cup diced celery, about 2 stalks
- 1 cup diced apple, about 1 apple
- ¼ cup dried cherries
- 1 pound ground sausage, mild or hot Italian
- 1 teaspoon chopped fresh thyme
- 2 teaspoons minced garlic
- ½ cup freshly grated Parmesan cheese
- ½ cup crumbled goat cheese
- ¼ cup roasted and salted pepitas
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Cut each acorn squash in half and scoop out the seeds. Cutting from top to bottom is the easier cut, and cutting crosswise gives the halves scalloped edges.
- Trim a thin slice off the rounded side of each half so it sits flat. If the stem end is bulky, trim that too.
- Brush the cut sides with 1 tablespoon olive oil and sprinkle with salt, then place the halves on the prepared baking sheet.
- Roast for 40 minutes, until a fork slides into the flesh easily and the halves still hold their shape. Larger squash will need longer, so check with a fork rather than going by the clock.
- While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup diced yellow onion, about half a medium onion, 1/4 cup diced yellow bell pepper, about half a pepper, and 1/4 cup diced celery, about 2 stalks and saute until tender.
- Once the vegetables begin to soften, add 1 cup diced apple, about 1 apple and 1/4 cup dried cherries.
- Add 1 pound ground sausage, mild or hot Italian to the skillet and cook 8 to 10 minutes, breaking it up as it browns, until no pink remains.
- Stir in 1 teaspoon chopped fresh thyme, 2 teaspoons minced garlic, and 1/2 cup freshly grated Parmesan cheese until combined.
- Divide the filling among the roasted squash halves.
- Sprinkle with 1/2 cup crumbled goat cheese and 1/4 cup roasted and salted pepitas and return to the oven for 5 minutes, until the cheese is warm and soft.
- Remove from the oven and serve warm.
Nutrition
Questions and tips
Storage
Leftovers keep in an airtight container in the refrigerator for up to three days. To reheat, microwave a half for about three minutes, or set them on a parchment-lined baking sheet at 350 degrees F for 20 minutes.
No. Foil or a light coating of baking spray on the pan will do the same job. Parchment just makes the cleanup easier after the squash releases its juices.
Yes. A 9×13-inch baking dish holds four halves comfortably, and you can use two dishes if the squash are large. The halves need to sit flat and not lean against each other.
Two squash give you four halves and serve four people. The same filling will stretch across four squash, or eight halves, if you want thinner portions. Past that, double the filling ingredients.
This one is a main dish. Stuffed acorn squash recipes are sometimes served as a side, and you can do that here by stretching the filling across more halves, but a full half carries about a quarter pound of sausage.
