Stuffed Acorn Squash

• Acorn Squash – This is the perfect fall squash and has a sweet, nutty flavor. Look for squash that weigh around 2 pounds each, as they are the perfect size to hold the hearty filling. This stuffed acorn squash recipe will still work with larger or smaller squash, though. You could even use the same stuffing inside butternut squash, delicata squash, kabocha squash, or even buttercup squash if you like.
• Olive Oil – Used for roasting the squash and sauteing the filling. Any neutral heat-safe oil, such as avocado oil, also works.
• Sea Salt & Black Pepper
• Onion – I used a white onion, but you can also use yellow onion or even red onion if you like.
• Garlic – You can use 2 teaspoons of jarred minced garlic for convenience, but I prefer to use fresh garlic cloves.
• Ground Sausage – I originally made this stuffed squash recipe with ground beef, but later found that ground Italian sausage makes it more flavorful. Feel free to use ground beef if you like, or other ground meats, such as ground turkey or ground chicken. One key difference is that sausage already comes pre-seasoned, so if you use another type of meat, I recommend adding 1 teaspoon of salt, 1/4 to 1/2 teaspoon of black pepper, and 2 teaspoons of Italian seasoning to the meat.
• Fresh Cranberries – They add burst of color to this dish, and I love the contrast of the tart berries against the sweet acorn squash. (Have extras? Whip up my sugar-free cranberry sauce!) But if fresh cranberries are too sour for you, you can use sweetened dried cranberries instead, or swap in finely diced apples with a sprinkle of cinnamon.
• Fresh Herbs – Fresh rosemary and thyme leaves are perfect here. If you don’t have fresh herbs on hand, you can substitute 1 teaspoon of dried herbs to replace each tablespoon of fresh ones.
• Goat Cheese – I love the creamy tang of goat cheese in this dish. Feta cheese makes a good substitute if you don’t have any. You can also omit the cheese if you need to make this dish dairy-free.

1. Roast the squash. Line a baking sheet with parchment paper or foil, slice the acorn squash in half lengthwise, from stem to tip, and remove the seeds. Drizzle the inside of both halves with olive oil, then sprinkle with sea salt and black pepper. Place on the prepared baking sheet, cut side down, and bake until tender.
2. Saute the aromatics. Heat olive oil in a large skillet over medium heat. Add the diced onions and cook until translucent and starting to brown. Add the garlic and cook until fragrant.

3. Brown the meat. Add the ground sausage, breaking apart with a spatula. Increase to medium-high heat the sausage until browned.
4. Add the cranberries, rosemary, and thyme. Reduce heat to medium, and cook until the cranberries are soft.

5. Add the cheese. Remove the meat mixture from heat and stir in the goat cheese.
6. Assemble the stuffed acorn squash. Spoon the meat filling into the squash. If you like, garnish with extra thyme leaves.

Stuffing Variations

I love stuffed veggie recipes! From stuffed peppers to stuffed portobello mushrooms, there are so many ways to fill them. Stuffed acorn squash recipes are no different — you can add all kinds of fillings. Here are some other stuffing ideas to try:

• Mediterranean – Swap sausage for ground lamb, season with Mediterranean herbs like oregano and thyme, and stuff with a mixture of diced tomatoes, sliced olives, and feta cheese. You can also try the stuffing from my Greek stuffed tomatoes.
• Vegetarian – For a vegetarian stuffed acorn squash, replace the sausage with cooked quinoa and a variety of sauteed vegetables like bell peppers, sauteed zucchini, and sauteed mushrooms. Top with grated Parmesan cheese, or leave it off for a vegan option.
• Italian – For an Italian twist, stuff your acorn squash with the stuffing from my stuffed zucchini boats or lasagna stuffed spaghetti squash.
• Mexican – Brown some ground beef with taco seasoning and stuff your acorn squash with it. Add diced tomatoes, black beans, corn, and melt shredded cheddar cheese on top for a Mexican flair. For a fajita flavor, use the stuffing from my chicken stuffed peppers instead.

Storage Instructions

• Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days. If you just have roasted squash left, toss it into my acorn squash soup or fall salad.
• Reheat: Warm in the oven at 350 degrees F for about 15 minutes, or use the microwave for a quicker option.
• Freeze: Stuffed acorn squash freezes well for up to 3 months. You can reheat from frozen if needed, but I prefer to thaw in the fridge overnight for faster reheating.

Serving Ideas

This sausage stuffed acorn squash makes a complete meal on it’s own — that’s one of my favorite things about it! But if you want to add a little something, try one of these:

• Salad – Kale salad is my favorite pairing and is perfect for fall and winter, but a simple arugula salad also works well and takes minutes to assemble.
• Soup – A warm bowl of roasted tomato soup or creamy tomato bisque adds a comforting touch to this cozy meal. Panera Autumn squash soup makes the perfect fall side, but for a special holiday meal, try lobster bisque as your starter.
• Rice – Make your favorite kind, or opt for cauliflower rice if you want a lighter option.

More Winter Squash Recipes

Looking for more ways to enjoy a winter squash? Here are some of my favorite winter squash recipes:

Roasted Butternut Squash

Spaghetti Squash Casserole

Creamy Pumpkin Soup

Microwave Spaghetti Squash

My Tools For This Recipe

• Baking Sheet – It’s the perfect size for roasting acorn squash, and I love the unique surface it has.
• Large Skillet – This is my favorite stainless skillet. It’s 7-ply and has a good weight to heat evenly.