Name: Stuffed Baked Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 acorn squash; 200g ground sausage; 1 small onion, chopped; 2 cloves garlic, minced; ½ cup breadcrumbs or 1 cup cooked rice; ⅓ cup Parmesan cheese, grated; 2 tablespoons fresh parsley, chopped; 1 teaspoon fresh thyme (or ½ teaspoon dried); 1 tablespoon olive oil or butter; Salt and pepper, to taste

Golden, caramelized acorn squash filled with a hearty, cheesy stuffing – this Stuffed Baked Acorn Squash is the cozy comfort dish you didn’t know you were missing. With every bite, you get the nutty sweetness of squash balanced by savory sausage, creamy cheese, and fragrant herbs, making it a perfect centerpiece for fall and winter dinners.

What makes this dish truly special is how customizable it is. Whether you go vegetarian with mushrooms and quinoa or stick to the classic sausage-and-breadcrumb combo, the result is always satisfying. Plus, it looks stunning on the table, making it a favorite for holiday meals or a weekend treat.

Why You’ll Love This Stuffed Baked Acorn Squash

Comforting and hearty: It’s a warm, filling dish packed with textures and flavors.
Versatile: Swap in your favorite grains, veggies, or proteins.
Beautiful presentation: Makes a rustic, Instagram-worthy main or side.
Nutrient-packed: Acorn squash is loaded with vitamins A and C, fiber, and antioxidants.

Preparation Phase & Tools to Use

For the best results, have these tools ready:

Sharp chef’s knife: Essential for safely halving the tough squash.
Spoon: To scoop out the seeds cleanly.
Baking sheet: Roasts the squash evenly, giving it a lovely caramelized edge.
Mixing bowl: Where you’ll combine the stuffing mixture.
Skillet: For browning sausage or sautéing veggies to deepen their flavor.
Aluminum foil (optional): Helps prevent over-browning if needed.

Ingredients for the Stuffed Baked Acorn Squash

Acorn squash: The star ingredient, offering a sweet, nutty flavor and tender texture when baked.
Ground sausage: Brings savory depth and a bit of spice to balance the squash’s sweetness.
Onion and garlic: Add aromatic warmth and richness to the stuffing.
Breadcrumbs or cooked rice: Provide body and soak up all the delicious juices.
Parmesan cheese: Adds a salty, umami kick and helps create that golden crust on top.
Fresh herbs (parsley, thyme): Brighten the dish with fresh, earthy notes.
Olive oil or butter: Used for roasting and sautéing, adding richness throughout.
Salt and pepper: Essential seasonings to enhance all the flavors.

How To Make the Stuffed Baked Acorn Squash

Step 1: Prepare the Squash

Preheat the oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 30 minutes, until tender.

Step 2: Cook the Filling

In a skillet, brown the sausage over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant. Stir in breadcrumbs or cooked rice, Parmesan, herbs, salt, and pepper. Mix until everything is well combined.

Step 3: Stuff and Bake

Flip the roasted squash halves cut-side up. Fill each with the prepared stuffing. Sprinkle extra Parmesan on top and bake for another 10-15 minutes, until the tops are golden and crisp.

Step 4: Garnish and Serve

Remove from the oven, sprinkle with fresh parsley, and serve warm. Enjoy the beautiful blend of creamy squash and savory filling!

Serving and Storing Stuffed Baked Acorn Squash

Serve your stuffed baked acorn squash hot from the oven as a main course with a simple green salad or as a hearty side alongside roasted meats. For a vegetarian version, pair it with a lentil or quinoa salad.

To store leftovers, let them cool completely, then wrap in foil or place in an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave briefly if you’re in a rush.

Frequently Asked Questions

How do I make this vegetarian?

Swap the sausage for sautéed mushrooms, lentils, or a mix of quinoa and chickpeas for a protein-packed veggie option.

Can I make this ahead of time?

Yes! Prepare and roast the squash and make the stuffing a day ahead. When ready to serve, stuff and bake for the final 10-15 minutes.

What can I use instead of Parmesan?

Try crumbled feta, goat cheese, or even shredded mozzarella for a melty topping.

Do I need to peel the acorn squash?

No need! The skin softens as it bakes, and while it’s not usually eaten, it holds the squash beautifully for serving.

Can I freeze stuffed acorn squash?

You can freeze leftovers, but the texture of the squash may become softer upon thawing. Wrap tightly and freeze for up to 1 month.

Want More Comfort Food Ideas?

If you love this Stuffed Baked Acorn Squash, you’ll probably enjoy these other comforting favorites:

Hearty Italian Sausage Soup for a cozy, meaty bowl.
Golden Crispy Chicken with Parmesan Mushroom Sauce when you’re craving crispy indulgence.
Easy Baked Potato Chicken and Broccoli Casserole for a one-pan creamy bake.
Million Dollar Ravioli Casserole packed with cheesy, saucy goodness.
French Onion Ground Beef and Rice Casserole for a savory, stick-to-your-ribs meal.

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I’d love to hear how your stuffed acorn squash turned out! Did you make it vegetarian or add extra cheese on top? Share your version in the comments, and feel free to ask any questions — let’s help each other make magic in the kitchen!