There’s something deeply satisfying about cooking with winter squash once the weather turns cooler. Acorn squash, in particular, has a way of feeling both rustic and a little special — especially when it’s roasted until tender and filled with something savory.
This sausage stuffed acorn squash is one of those meals that quietly earns its place in the fall rotation. The squash roasts until just sweet and soft, then gets filled with a simple mixture of Italian sausage, vegetables, garlic, and thyme. A handful of spinach keeps things balanced, and a final layer of parmesan pulls everything together without making it heavy.
I love this dish for weeknights when you want something comforting but still grounded, and it also works well for casual fall gatherings where everything can come straight from the oven to the table. If you’re leaning into seasonal cooking, you might want to consider other cooler-weather favorites like Comforting Chicken & Rice Soup (No Mushy Rice) or Classic Shepherd’s Pie (with Turkey) for a complete, unfussy meal. This recipe uses roasting — covered in Cooking 101
This is one of those recipes that makes you pause halfway through dinner and say, we should make this more often.
Sausage Stuffed Acorn Squash
Ingredients
- 2 medium acorn squash
- 1 tablespoon olive oil, plus more for brushing onto the squash
- 1 yellow onion, small dice
- 1 carrot, small dice
- 2 stalks celery, small dice
- salt and pepper
- 1-2 teaspoons chopped fresh thyme, or half a teaspoon dried
- 2 cloves garlic, minced
- ½ lb mild or hot Italian sausage, casings removed
- 1 cup spinach
- ½ cup freshly grated parmesan cheese, divided
Instructions
- Preheat the oven to 400 °F and line a large baking sheet with parchment paper.
- Slice a small piece off the top and bottom of the squash so it can sit upright, then slice the acorn squash in half width-wise (not through the stem). Scrape out the seeds.
- Place the squash halves on the baking sheet and brush with olive oil. Turn upside down (seed side down) and roast for 25 minutes or until the squash is fork tender.
- Meanwhile, make the filling. Over medium heat, warm 1 tablespoon of olive oil in a large non-stick skillet. Add the onion, carrot and celery and sauté until onion is softened and turning translucent, about 3-5 minutes. Season with salt and pepper.
- Stir in the chopped fresh thyme, then add the minced garlic and sausage. Continue to sauté for another 8 minutes, or until the sausage is fully cooked.
- Place the spinach in the pan and stir until the spinach is wilted, about 2 minutes.
- Once the spinach is wilted, stir in the parmesan cheese and remove the pan from heat.
- Once the squash is done roasting, remove them from the oven and turn the heat up to broil. Flip the squash bowl side up and divide the filling evenly among them (pile it high, they'll be overfull).
- Broil for 2-3 minutes or until the cheese is melted, making sure not to over-brown the squash. Serve immediately and store any leftovers in a sealed container in the refrigerator. Eat within 4 days.
