Stuffed Acorn Squash

This stuffed acorn squash recipe is so hearty and comforting! A delicious blend of savory and sweet,  it’s made with roasted acorn squash, fall vegetables, Italian sausage (or vegan sausage), toasty pecans, and sage. Vegan-adaptable, Gluten-free. Includes a video. 

Here’s a delicious fall meal! Acorn squash is roasted until soft and caramelized, and while it roasts, make the savory-sweet filling with fall veggies and your choice of Italian sausage or plant-based sausage, sage and pecans. Then stuff the squash, and heat it through and you’ll have a lovely fall dinner the whole family will love!

Yes, it can be made ahead, and it is easily customizable – if you are having guests over, you can make some with meat and some without- perfect for vegetarians or vegans, and everyone is happy! These can be made up to 4 days ahead and heated on the day of serving.

What I love about this stuffed acorn squash recipe is its versatility! Feel free to add other veggies, mushrooms, wild rice, or quinoa, to the filling!

Stuffed Acorn Squash Ingredients

Here are the ingredients for Stuffed Acorn Squash, along with a brief description:

• Small acorn squash (or sub-small butternut squash, delicata squash, kuri squash or kabocha squash).
• Real maple syrup: Combined with olive oil to create a sweet and savory coating for the squash.
• Italian sausage (or sub-vegan sausage or other plant-based alternative): Adds a flavorful protein component to the filling. Turkey Chorizo is also nice too!
• Parsnip (or sub-carrot): Adds a slightly sweet and earthy taste to the filling. Can be substituted with carrots if desired.
• Onion Provides aromatic depth and flavor to the filling. Different types of onions can be used based on personal preference.
• Apple (gala, honey crisp, pink lady): Adds a touch of sweetness and fruity flavor to the filling.
• Fresh herbs: Sage( or rosemary or thyme) imparts a warm and earthy taste to the dish.
• Wilted Greens (kale, chard, shredded Brussels sprouts or spinach)
• Maple pecans (or toasted pecans): Offers a delightful crunchy texture and a hint of sweetness to the dish.
• Salt, black pepper and nutmeg (or sub-fresh ground nutmeg): Adds warmth and aroma to the filling mixture.

What squash is best for stuffing?

When choosing winter squash for stuffing, pick any kind you like, the important thing is that they are small in size and similar in size so roasting times don’t vary too much.

Here we are using small acorn squashes, but little butternuts, sugar pumpkins, delicata squash, kabocha squash would work well too.

Stuffed Acorn Squash Instructions

Step 1: Roast the winter squash. With a sharp knife, cut the squash in half and scoop out the seeds with a spoon. You could also do these standing upright, reserving the tops for garnish, by cutting a little off the bottom so they have an even platform to stand on.

Brush the insides of the squash halves with an equal mix of olive oil and maple syrup and sprinkle with salt and pepper. Lay squash cut-side down on a greased baking sheet and roast in a 400F oven until fork tender, 30-40 minutes. You can roast the squash ahead.

Step 2: Make the filling. While the squash is roasting, make the flavorful filling. In a large skillet, brown the sausage, and saute the parsnips, apples and onions. Add the sage and kale. Saute it all together. You can prep the filling ahead.

Step 3.  Fill the acorn squash and bake. When the squash halves are tender, turn them over and let them cool. Place them in a baking dish and fill with the savory filling mixture. Grate some fresh nutmeg over the top if you like. Place in a 350F oven until warmed through, about 20 minutes.

Serving Suggestions

Serve with a fall-inspired salad such as our Pear Salad, our White Cheddar Apple Salad , or our Fig Salad with Arugula & Pecans.

Can stuffed squash be made ahead?

Yes! You can assemble them, then refrigerate them for up to 4 days, bring to room temp and bake until heated through.

TIP: Serve them with the Maple glazed pecans for extra lovely texture!

Storage and Reheating

Leftovers will keep up to 4 days in a sealed container in the refrigerator and can be frozen in the freezer for up to three months. Thaw overnight before reheating in a 350F oven (covered) or in the microwave.

 

Vegetarian Stuffed Acorn Squash

To make these vegan or vegetarian, leave out the sausage and stir in sauteed mushrooms, or cooked wild rice, or cooked quinoa. Make sure to taste and re-season. You can also use a plant-based meat alternative.

More Favorite Winter Squash Recipes

Stuffed Butternut Squash: Three Variations

Enchilada Stuffed Spaghetti Squash

Roasted Delicata Squash

Roasted Red Kuri Squash

• Vegan Pot Pie with Roasted Butternut, Lentils and Kale
• Roasted Butternut Squash Soup with Sage
• Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries

On the home front: Over the last few weeks, fall has arrived in the Northwest.  And with the blustery winds and the swirling leaves come the pumpkins and winter squash. Fall produce is not only hardy, it is hearty. 

As ingredients change with the arrival of fall, the cooking techniques we use also change.  The barbecue is put away, and the season of roasting, braising, and stewing begins. 

We cook more slowly, because much of fall produce requires longer cooking times. As the weather cools, our food cravings shift, and we seek the comfort and warmth of more robust and filling meals.  I am often amazed at the intelligence and timing of nature.  How, just in time, the earth brings us hardy produce like winter squash, root vegetables, apples, and nuts, thick-skinned and tough enough to last through winter.

Stuffed Acorn Squash Video

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