Savory Sausage Stuffed Acorn Squash with apples, dried cranberries and Parmesan cheese is an easy, delicious dinner that’s perfect for fall!
I make this delicious stuffed acorn squash recipe with Italian sausage for the family every year. It’s one of our favorite fall dinners, and it’s really very easy and super simple to prepare.
The kids love sweet Baked Acorn Squash with brown sugar and maple syrup as a side dish. But this savory squash recipe is definitely the star of the show! This is similar to Sausage Stuffed Zucchini Boats, only it’s ideal for fall.
Even though it’s super simple, this recipe is looks elegant enough for a holiday dinner. Not a fan of turkey? Serve this stuffed acorn squash for Thanksgiving!
How to Make Stuffed Acorn Squash with Sausage
First, prepare the squash. Just cut in in half, lengthwise, and scoop out the seeds. If the squash is uneven, slice a small piece off of the bottom so that it doesn’t wobble when you lay it on the baking sheet.
Now, you can either bake it face down until it starts to soften, or you can do what I do and microwave it! The squash takes about 5 minutes to soften up in the microwave if it’s on the small side. You may have to cook it for 8 to 10 minutes for thicker squash.
While the squash is cooking, make the stuffing. Just cook Italian sausage or breakfast sausage with onions, apples, dried cranberries and spices.
I like to add some grated Parmesan cheese to help bind the stuffing together. It also adds great flavor. When the stuffing is done, it’s time to fill the squash.
I used 3 squashes for this recipe, so it makes a total of 6 servings. You can definitely cut the recipe in half if you don’t need that much. Or, you can refrigerate the extras for later. It reheats very well.
For more flavor, brush the insides and tops of the squash with melted butter. You can add a pinch of salt and pepper if you want.
Spoon the stuffing into the cavities until they’re all completely filled. They’ll be overflowing, but the stuffing will shrink down as it cooks.
Bake the squash for about 20 minutes or until it’s fork tender and the stuffing is golden brown. If the stuffing starts to get too dark, you can cover it loosely with foil.
Top with some more grated Parmesan cheese before serving. And now, my friends, you are ready to eat! This is a meal in itself, but you can whip up some Rosemary Beer Bread to serve on the side if you want.
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Sausage Stuffed Acorn Squash
- 3 acorn squash cut in half
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- ½ cup diced onion 1 small or 1/2 large
- 1 pound ground sausage Italian or breakfast
- 2 medium apples cored and diced – Granny Smith work well
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground cinnamon
- ½ cup dried cranberries
- ½ cup grated Parmesan cheese plus more for topping
- Rinse squash, cut in half, and scoop out seeds. Cut a small piece off the bottom, if necessary, so that squash doesn't wobble
- Place on microwave-safe plate, and cook for 5 to 10 minutes, or until able to pierce with fork. When done, place cut side up on baking sheet, and preheat oven to 400 degrees
- Meanwhile, sauté onions in olive oil in a large skillet until translucent. Add diced apples, season with sea salt, garlic powder, pepper and cinnamon, and cook until no longer pink and apples are soft
- Stir in dried cranberries and Parmesan cheese, and cook until cheese is melted
- Remove from heat. Brush squash with melted butter, and season with a pinch of salt and pepper, if desired. Fill cavities with stuffing
- Bake for 20 minutes or until squash is fork tender and stuffing tops are golden brown. If stuffing starts to get too brown, cover loosely with foil until squash is done. Top with more shredded Parmesan, if desired before serving
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