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Stuffed Acorn Squash
4.6 from 275 votes

Stuffed Acorn Squash

Stuffed Acorn Squash pairs roasted acorn squash halves with a savory filling of Italian sausage, apple, onions, celery, garlic, and fresh herbs, topped with panko and Parmesan. The roasting softens the squash while preserving its shape, and the stuffing combines sweet and savory ingredients for a balanced flavor. This recipe provides a hearty side or main suitable for cooler seasons.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Calories: 537 kcal
Cuisine: American

Ingredients

  • 3 acorn squash
  • 6 tablespoons olive oil (divided)
  • 1 pound Italian sausage mild
  • 1 small yellow onion (diced (1/2 cup))
  • 1 apple (skin peeled, core removed, diced (1 1/2 cup))
  • 4 cloves garlic (minced)
  • 3 ribs celery (diced (1 cup))
  • 1 tablespoon sage chopped, fresh
  • 2 teaspoon thyme fresh leaves
  • 1/3 cup panko bread crumbs italian style
  • 1/3 cup Parmesan Cheese freshly grated
  • kosher salt
  • black pepper freshly ground
  • 1/4 teaspoon red pepper flakes

Instructions

Acorn Squash
    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. Using a sharp chef's knife, carefully cut the acorn squash in half. Cut a flat spot on the bottom so the acorn squash does not roll around while roasting. Using a spoon, scoop out the seeds and stringy pulp, discard. Careful not to scoop too far through the bottom or it will cause a hole and the stuffing will later fall out.
  3. Brush olive oil evenly onto the squash. Sprinkle a pinch of kosher salt and black pepper onto each squash to season.
  4. Roast for 30 minutes until you can just pierce with a fork (it will be going back into the oven with the stuffing to finish cooking through). [see note]
Stuffing
  1. While the acorn squash is roasting, in a dutch oven over medium/high heat, add in the 3 tbsp of olive oil and the Italian sausage. Fully cook the sausage through, about 8 minutes. Using a slotted spoon, remove the sausage and leave the oils/small bits in the pan. Set the sausage aside.
  2. Lower the heat to medium, add in the diced onion and celery, sauté for 4 minutes until they begin to soften. Add in the apples, sage, thyme, garlic, a pinch of kosher salt, fresh ground black pepper, and crushed red pepper flakes. Sauté for 4 minutes. Return the sausage back into the dutch oven with the vegetables and stir to combine. Allow flavors to meld for 3 minutes.
  3. Using a spoon, evenly add the stuffing into the acorn squashes. 
  4. In a small bowl, mix together the panko bread crumbs and parmesan cheese. Sprinkle over the top of each acorn squash.
  5. Place the stuffed squashes into the oven for 15 minutes. The breadcrumbs/parmesan should be toasted brown. Remove from the oven and serve. 

Notes

  • Cut acorn squash lengthwise to retain its natural shape or horizontally for a different presentation.
  • Roast squash until fork tender; larger squash may need extra 10 minutes.
  • Reheat leftovers in the oven at 350°F for 15-20 minutes or microwave for 2 1/2 to 3 minutes, stirring the stuffing.
  • Store leftovers in airtight containers refrigerated for up to 3 days.
  • Do not eat the skin as it can be tough and bitter.

Nutrition Information

Calories 537kcal (27%) Carbohydrates 33g (11%) Protein 15g (30%) Fat 40g (62%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 21g (105%) Cholesterol 62mg (21%) Sodium 700mg (29%) Potassium 1075mg (23%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 1002IU (20%) Vitamin C 30mg (33%) Calcium 166mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 537

% Daily Value*

Calories 537kcal 27%
Carbohydrates 33g 11%
Protein 15g 30%
Fat 40g 62%
Saturated Fat 11g 55%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 21g 105%
Cholesterol 62mg 21%
Sodium 700mg 29%
Potassium 1075mg 23%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 1002IU 20%
Vitamin C 30mg 33%
Calcium 166mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.