Can I eat the acorn squash skin?

Absolutely! After roasting, the skin becomes tender and totally edible. If you prefer, you can scoop out the flesh, but you’ll miss out on some extra fiber and flavor.

What if I can’t find Pecorino Romano?

Parmesan cheese is a great substitute. Any hard, salty cheese—like Grana Padano—will work nicely in a pinch.

Is this recipe good for meal prep?

Yes! The squash reheats beautifully and makes a satisfying lunch. Assemble ahead or store cooked leftovers; both are delicious.

Can I use different sausage?

Of course! Spicy Italian or even a mild breakfast sausage can work. For a lighter version, try turkey sausage.

Sausage Stuffed Acorn Squash Recipe

Description

This Sausage Stuffed Acorn Squash recipe features tender oven-roasted acorn squash halves filled with a savory blend of mild Italian sausage, fresh apples, sage, onions, and Pecorino Romano. It’s a comforting, balanced main-course meal that’s perfect for fall or holiday gatherings, combining sweet, savory, and herby flavors in every bite.

Ingredients

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For the Roasted Acorn Squash

2 medium acorn squash, halved, seeds removed
2 tablespoons olive oil, divided
1 teaspoon kosher salt
1/4 teaspoon black pepper

For the Stuffing

2 tablespoons olive oil
1 pound bulk mild Italian sausage
1 medium onion, diced
3 Granny Smith apples, chopped
1 tablespoon fresh sage, chopped
6 tablespoons unsalted butter, divided
3/4 cup Italian seasoned breadcrumbs
2 cups low-sodium chicken stock
1/2 cup Pecorino Romano, grated
Salt and pepper, to taste

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Instructions

Roast the Acorn Squash: Preheat your oven to 400°F (200°C) and position the rack in the middle. Drizzle 2 tablespoons of olive oil onto the flesh side of the halved acorn squash, then season with salt and black pepper. Place the squash cut side down on a parchment-lined baking sheet and bake for 40 minutes.
Prepare the Sausage Stuffing: While the squash is roasting, heat a large pan over medium heat and add 2 tablespoons olive oil. Add the Italian sausage, browning it and breaking up into small pieces for about 5-7 minutes.
Add Onion and Butter: Add the diced onion and 2 tablespoons of butter to the pan. Cook, stirring often, until the onion softens, about 5-7 minutes.
Add Apples and Sage: Stir in the chopped apples and fresh sage, cooking for an additional 3 minutes to coat everything evenly and release the flavors.
Deglaze and Simmer: Pour in the chicken stock and bring the mixture to a boil, scraping the bottom to release any browned bits. Once boiling, reduce the heat, and let it simmer for 5 minutes. Remove from heat.
Add Breadcrumbs and Cheese: Stir in the Italian seasoned breadcrumbs and grated Pecorino Romano. Mix well to combine. Taste, then season with salt and pepper as needed.
Stuff the Squash: Take the roasted acorn squash from the oven and carefully turn them cut side up. Generously stuff each squash half with the sausage filling, mounding it above the rim. Top each with 1 tablespoon of butter.
Bake the Stuffed Squash: Return the stuffed squash to the oven and bake for 30 minutes. Check for doneness; the squash should be fork-tender. If not, continue baking for another 10 minutes as needed.
Serve: Let the stuffed squash cool for a few minutes, then serve warm and enjoy!

Notes

Acorn squash skin becomes edible and delicious after roasting; you can eat it with the filling.
Use a sharp knife to safely cut and halve the squash. Cutting off the pointed end helps the squash sit upright.
If the squash is hard to cut, microwave it for 3-4 minutes to soften.
Leftovers can be refrigerated for up to 3 days and reheated in either the oven or microwave.

Nutrition

Serving Size: 1 stuffed squash half
Calories: 560
Sugar: 16g
Sodium: 1280mg
Fat: 36g
Saturated Fat: 14g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 6g
Protein: 20g
Cholesterol: 70mg