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–+ servings
Roasted sausage stuffed acorn squash with parmesan cheese and vegetables
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Sausage Stuffed Acorn Squash

This sausage stuffed acorn squash is a cozy, savory dish that’s perfect for cooler weather. Roasted acorn squash becomes tender and slightly sweet, then gets filled with a hearty mixture of Italian sausage, onion, carrot, celery, garlic, and thyme. A handful of spinach and a finishing layer of parmesan bring everything together, adding richness and balance. It’s a simple, satisfying meal that works just as well for a weeknight dinner as it does for a casual fall gathering.
Acorn squash is a popular winter squash often used in roasted and stuffed dishes, especially in fall cooking traditions.
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Course Main Course
Cuisine American
Keyword acorn, squash
Servings 4 people

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.

Notes

Patient Cook Comment: Every time I have made this recipe, I say, "we shoud make make this more often."