Print

Best Easy Sausage Stuffed Acorn Squash Recipe

sausage stuffed acorn squash - featured image
Print Recipe

This quick and easy sausage stuffed acorn squash is a weeknight hero, featuring tender roasted squash and juicy Italian sausage with minimal effort and cleanup. Ready in under an hour, it’s a comforting, healthy-ish meal that feels special but fits into a busy Tuesday schedule.

Ingredients

Scale
  • 2 medium acorn squash (about 1 to 1.5 pounds each)
  • 1 pound Italian sausage (mild or sweet, casings removed)
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon dried sage
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy fibers with a large spoon.
  3. Brush the cut sides and cavities of the squash halves with olive oil. In a small bowl, mix together 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and ½ teaspoon dried sage. Sprinkle this mixture evenly over the cut sides and inside the cavities. Place the squash halves cut-side up on the prepared baking sheet.
  4. If using sausage links, remove the casings. Divide the sausage evenly among the four squash halves, pressing it gently into the cavities. Sprinkle with red pepper flakes if using.
  5. Place the baking sheet in the preheated oven and roast for 35-40 minutes. The squash should be fork-tender and the sausage should be browned and cooked through. If using a meat thermometer, the internal temperature of the sausage should reach 160°F (71°C).
  6. If using Parmesan, sprinkle it over the sausage during the last 5 minutes of roasting.
  7. Remove the squash from the oven and let it rest for 5 minutes. Sprinkle with fresh chopped parsley before serving.

Notes

For easier cutting, microwave the whole squash for 2 minutes to soften slightly. Use room temperature sausage for even cooking. If squash browns too quickly but isn’t tender, tent with foil. Leftovers keep in the fridge for up to 4 days and can be reheated in a 350°F oven for 10-15 minutes. Freeze cooked stuffed squash for up to 3 months.

Nutrition

Keywords: sausage stuffed acorn squash, easy stuffed squash, weeknight dinner, fall recipe, gluten-free, low-carb, quick dinner

Find it online: https://bitesienna.com/best-easy-sausage-stuffed-acorn-squash-recipe/