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Easy Sausage-Stuffed Acorn Squash Boats: Best Fall Dinner

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These easy sausage-stuffed acorn squash boats are the kind of meal that feels fancy but takes almost no real effort. You roast the squash until it’s tender and caramelized, then fill it with a savory, herby sausage mixture that soaks into all those natural little ridges.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb ground sausage
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup cooked quinoa or rice (optional)
  • 1/4 cup dried cranberries
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley or sage leaves for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper.
  2. Cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Place the squash halves cut-side down on the prepared baking sheet.
  3. Roast the squash for 25-30 minutes, until you can easily pierce the flesh with a fork.
  4. While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a plate, leaving about 1 tablespoon of drippings in the pan.
  5. Add the diced onion to the same skillet with the drippings. Cook over medium heat for 4-5 minutes until softened. Stir in the minced garlic, dried sage, thyme, and red pepper flakes (if using). Cook for 1 more minute.
  6. Return the cooked sausage to the skillet. Add the cooked quinoa or rice (if using) and dried cranberries. Stir together and season with salt and pepper.
  7. Flip the pre-roasted squash halves cut-side up. Divide the sausage mixture evenly among the four squash cavities. Sprinkle with Parmesan if using.
  8. Return the stuffed squash to the oven and bake for another 15-20 minutes, until the filling is heated through and the tops are slightly golden.
  9. Let them rest for 5 minutes before serving. Garnish with fresh parsley or sage leaves.

Notes

Don’t skip the pre-roast of the squash for tender results. For a dairy-free option, skip the Parmesan or use nutritional yeast. The filling can be made up to 2 days in advance. Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: sausage stuffed acorn squash, fall dinner, easy weeknight meal, stuffed squash boats, acorn squash recipe

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