For nights when you want your dinner to give you a hug: Sausage Stuffed Acorn Squash. This recipe is unabashedly cozy, low carb, and packed with protein and vegetables.
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Why You’ll Love This Sausage Stuffed Acorn Squash Recipe
- Filling Without Being Heavy. As with this Stuffed Butternut Squash and Spaghetti Squash Lasagna, stuffed squash recipes are hearty and satisfying, but this sausage stuffed acorn squash isn’t the kind of recipe that will leave you feeling uncomfortably stuffed or weighed down.
- Cozy Flavor. Golden acorn squash is baked until caramelized and tender, stuffed with everything delicious (apples! sausage! mushrooms!), and finished with Parmesan cheese, which is nutty and becomes bubbly and crisp while the squash bakes.
- Goes From Main Dish to Side Dish. In addition to being a stellar weeknight main, this stuffed acorn squash with sausage is special enough to serve as an extra hearty side at a holiday meal. (For a more standard sized acorn squash side dish, try these brown sugar and pecan Baked Acorn Squash Slices.)
- Excellent Leftovers. Stuffed acorn squash is still delicious the next day—and even the day after that! If you’re looking for a dish you can make on the weekend and enjoy for dinner later in the week, this is it.
5 Star Review
“This dish is excellent! I have made it 4 times now and it’s a huge success every time!”
— Kim —
How to Make Stuffed Acorn Squash
The Ingredients
- Italian Sausage. Italian chicken or turkey sausage is one of my favorite ingredients to add loads of flavor to a recipe, while keeping it lean (my Italian Sausage Skillet, Sausage and Peppers, and Sausage and Rice Casserole are a few other favorites). You can use sweet or spicy Italian sausage, depending upon your and your family’s preference. We use spicy. I like its counterpoint to the sweetness of the squash.
- Apples. The combination of apple and sausage is so tasty with acorn squash. The apples become nice and tender. I like to leave the peels on; you can’t taste them, and they provide a few extra nutrients. (For another favorite savory apple recipe, check out Pork Chops With Apples.)
- Mushrooms. Chopped finely, the mushrooms nearly disappear into the filling, leaving you only with an extra savory flavor. If you are cooking for non-mushroom fans, you can omit them for a still delicious, simple recipe for apple sausage stuffed acorn squash.
- Onion + Garlic. To up the savory factor and complexity.
- Sage and/or Thyme. These two classic fresh herbs make the squash taste special. Don’t use dried. Fresh will give you the results with which you will be the most happy.
- Nutmeg and Allspice. Both are classic pairings with acorn squash. They make this stuffed acorn squash recipe taste like home.
- Parmesan. For a nutty, extra Italian finish.
The Directions
- Prep the Squash. Cut the squash, and scoop out the seeds.
- Bake. Lay the halves cut-sides up on a baking sheet. Bake for 40 minutes at 400 degrees F, until tender. Set aside.
- Start the Filling. Brown the sausage in a large skillet.
- Add the Next Few Ingredients. Stir in the vegetables, apple, salt, and spices. Cook until the vegetables are tender and the sausage is cooked through.
- Finish the Filling. Scoop out the squash flesh, leaving about 1/4-inch on all sides to act as a “wall”. Add the removed squash to the sausage mixture. Stir in the herbs and cheese.
- Bake. Mound the filling inside of the squash halves. Sprinkle extra cheese over the top, and bake at 375 degrees F for 15 minutes until hot and melty. Serve hot, and ENJOY!
Recipe Variations
- Add a Grain. Stir 1 1/2 cups of a cooked whole grain into the filling prior to stuffing the squash. Wild rice stuffed acorn squash or stuffed squash with quinoa, or farro would be wonderful.
- Sausage Stuffed Butternut Squash. Follow this same recipe, but bake and stuff butternut squash halves instead. Note: you will need to adjust the baking time for the butternut squash halves, as it will need a bit longer (45 to 55 minutes) than the acorn squash.
- Paleo Sausage Stuffed Acorn Squash. Omit the cheese; ensure you are using a paleo-friendly sausage.
- Stuffed Acorn Squash with Sausage, Apples, and Cranberries. Prior to stuffing the squash, stir 1/4 cup dried cranberries into the filling.
- Vegetarian Stuffed Acorn Squash. Swap the sausage for a 15-ounce can of rinsed and drained white beans, such as cannellini or white kidney beans. Stir the beans into the filling right before stuffing the squash. Vegan sausage can also be used here.
Storage Tips
- To Store. Place in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat. Place stuffed acorn squash in a baking dish with a small amount of water in the bottom. Tent with foil, then rewarm in the oven at 350 degrees F for about 15 minutes, or until hot.
- To Freeze. Let the squash cool to room temperature. Place one half of stuffed squash into a quart size freezer bag and remove as much air as possible. Put in the fridge until well chilled, and then transfer to the freezer for up to 3 months.
- To Reheat From Frozen. To reheat, remove a frozen squash half, and place it a in covered casserole dish. Bake at 350 degrees for and 45 to 50 minutes (from frozen). Add additional cheese as desired in the last 10 minutes of baking. You can also reheat the squash half in the microwave on high for 5 to 7 minutes.
- If you prefer, you can let the squash half thaw overnight in the refrigerator and rewarm according to the “To Reheat” directions above.
Meal Prep Tip
You can roast the acorn squash halves or make the filling up to two days in advance to get a head start. Or make both and stuff the acorn squash too! Cover the stuffed squash and refrigerate for up to two days before baking.
Leftover Ideas
My other favorite way to eat leftovers is to scoop out the filling, mix it with cooked rice and sautéed greens, then sprinkle it with extra cheese for an acorn squash “bowl” effect.
What to Serve with Stuffed Acorn Squash
- Vegetables. Add a green vegetable for greater nutritional variety. Sautéed Brussels Sprouts, Roasted Brussels Sprouts, or Roasted Butternut Squash would all be tasty.
- Salad. A fresh, healthy salad like this Brussels Sprouts Slaw or Winter Slaw would be delicious.
- Bread. For a rustic dinner, pair your sausage stuffed acorn squash with a side of Crock Pot Bread or Skillet Cornbread.
Recommended Tools to Make this Recipe
- Baking Sheets. A rimmed baking sheet keeps the squash from rolling off the sides!
- Non-Slip Cutting Board. My favorite cutting board.
- Sharp Chef’s Knife. A good knife is critical when cutting winter squash.
Recipe Tips and Tricks
- Know How to Cut Acorn Squash. The easiest way to cut acorn squash is from stem to end. Lay your squash on its side, and use a sharp chef’s knife to carefully make a cut on one side between two of the ridges. Keep pressure on the knife until you feel it reach the hollow center. If you feel your knife getting stuck, pull it out and start your cut again. Continue cutting on the same line, repositioning and flipping your squash over as needed, until you’ve cut all the way through around the bottom of the squash on both sides.
- Cut on the Dotted Line. I like to score the flesh first to make sure I can safely cut all the way through the squash. To score, use the sharp tip to make a series of incisions in the shape of a dotted line, then cut all the way through the dotted as directed above.
- Pull the Squash Apart. Unless you’re using a very sharp chef’s knife, do not cut through the stem. Instead, lay your knife down, and grab the bottom end of the two halves, pulling them apart. The stem will stay on only one half, and you can leave it on for the roasting process.
Stuffed Acorn Squash
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Ingredients
For The Squash:
For The Filling:
- 1 pound Italian chicken or turkey sausage about 2 links, casings removed, sweet or spicy (we use spicy)
- 8 ounces cremini baby bella mushrooms finely chopped
- 1 small yellow onion chopped
- 1 medium sweet-crisp apple cored and finely diced (peel off or on; I left it on)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 2 cloves minced garlic
- 1 tablespoon chopped fresh sage thyme, or a mix (plus additional for serving)
- ½ cup shredded Parmesan cheese divided
Instructions
- Bake the squash: Place a rack in the center of the oven and preheat the oven to 400°F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375°F.
- While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
- Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
- When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about 1/4-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
- Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.
Notes
- TO STORE: Place in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Place stuffed acorn squash in a baking dish with a small amount of water in the bottom. Rewarm in the oven at 350 degrees F for about 15 minutes, or until hot.
- TO FREEZE: Place one half of cooked stuffed squash into a quart size freezer bag and remove as much air as possible. Put in the fridge until well chilled, and then transfer to the freezer for up to 3 months.
- TO REHEAT FROM FROZEN: To reheat, remove a frozen squash half, and place it in a covered casserole dish. Bake at 350 degrees for and 45 to 50 minutes (from frozen). Add additional cheese as desired in the last 10 minutes of baking. You can also reheat the squash half in the microwave on high for 5 to 7 minutes.
- If you prefer, you can let the squash half thaw overnight in the refrigerator and rewarm according to the “To Reheat” directions above.
Nutrition
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Acorn squash is a fall favorite! Here are some more ways to put it to use.
This looks and sounds delicious! I am going to make it for a friend’s birthday party this coming Friday. Thanks for your recipe.
I hope you love it Peggy!!
I made this a couple months ago and it was awesome! My husband and I don’t usually like squash… too sweet and mushy. This recipe is great with extra savory sausage and cheese, and plenty of non-squishy textures. It’s also plenty filling and makes a great little meal. Give it a shot! It was easy and worked well on the first try. Can’t wait to make it again!
I’m so happy that you enjoyed it, Mackenzie! Thank you for sharing this kind review!
I made this vegetarian with Beyond Beef Italian Sausage as a meal and it was delicious!!
I’m so happy that you enjoyed it, Amy! Thank you for sharing this kind review!
I enjoyed this dish very much and it was easy to follow. I had ground turkey meat, I thought it maybe be too stiff and dry so I added 1 pork sausage, and pieces of bacon. I used fresh thyme because it is what I had and since I’ve seen a lot of subs in the comments I knew I would t ruin it by changing couple of things. I really wanted to use my acorns already, not because I didn’t like the original recipe. Mine turned out hearty low card meal. Almost too filling for me. Next tome I’ll forgo the bacon for sure, and maybe even sausage.
This was the first time I had acorn squash, I would eat it baked out of the over with salt, pepper and olive oil just like that. I liked how squash flavor blended with meat, taking the edge off the meatiness and complementing the mushroom. Loved the fall scent and flavors of nutmeg and allspice.
I’m so happy that you enjoyed the recipe, Marina! Thank you for sharing this kind review!
This recipe was super easy to make! I subbed allspice for cloves, and it was great. I also loved that this left me with very few dishes to wash— just a cutting board, mixing bowl, and a frying pan (plus utensils). I’d highly recommend this dish as a nice healthy fall dinner!
I’m so happy that you enjoyed the recipe, Gigi! Thank you for sharing this kind review!
If you make it ahead of time how can you reheat it without using an oven?
thank you
Charlet, I honestly think that’s tough—the oven is your best bet. Otherwise, you could try slicing each squash into a few big pieces and gently reheating it in the microwave.
Wonderful flavor and a very satisfying fall meal! Everyone loved it. Using fresh herbs really made a difference. (One note: the prep time listed does not include time for finely chopping the ingredients.) I will be making this again soon.
I’m so happy that you enjoyed the recipe, Meryl! Thank you for sharing this kind review!
This recipe sounds delicious and I’m planning on making it for dinner tonight, but I have one question. This may seem like a silly question, but I have never cooked or eaten acorn squash before. Do you only eat the filling and use the outer shell as a serving vessel, or do you eat the entire squash?
Hi Ron – not silly at all! While the peel is edible, it is a matter of personal preference. If you find that you enjoy the peel, feel free to eat it too!
The ingredients list 2 cloves of garlic but there is no mention in the directions on when to add it. Does it go in with the onion?
Hi Cynthia! You’ll add the garlic with the mushrooms and spices. I hope you enjoy the recipe if you try it!
This is SUPER yummy! I used rotisserie chicken and I had to substitute cloves for nutmeg, since I didn’t have any. It was crazy good. I also saved the seeds from the acorn squash and fried them in my air fryer with some chili lime seasoning. Don’t miss out on that!
I’m so happy that you enjoyed the recipe, Sarah! Thank you for sharing this kind review!
I had this at a friends house yesterday. I loved it!!! We all loved it!!! Today on my lunch hour I went to the grocery to pick up the ingredients I didn’t already have and made it for dinner tonight!!! Great and hearty fall meal! Thank you so much for this fabulous recipe! I’ve sent it to a few of my foodie friends. I know they’ll enjoy it!
This comment MADE my day, Debi! I’m so happy that you’ve enjoyed the recipe!
This was amazing! I skipped the shrooms, cut the recipe in half and just wagered on the amount of the spices, etc. Can’t wait for more.
I’m so happy that you enjoyed it, Melissa! Thank you for sharing this kind review!
Perfect meal for a chilly fall night. I added fresh cranberries and kale, and cooked them down in the sausage mixture with a little chicken broth to mix up the filling! I can always count on finding a great recipe here when I search based on ingredients I have on hand :)
I’m so happy that it was a hit, Brittany! Thank you for sharing this kind review!
Can I make the stuffing ahead of time and then add it to the squash the next day?
Yes that should work! Enjoy Sheila!
This was so delicious! I added brown rice as suggested! It was so filling and satisfying! And tasted like fall! I added roasted brussel sprouts and a spinach salad! Perfect accompaniments! 5 star!!!
I’m so happy that you enjoyed it, Diane! Thank you for sharing this kind review!
Wow, this recipe was absolutely delicious! My grocery store didn’t carry any acorn squash, so I made it with spaghetti squash and it was still amazingly tasty! I added in some extra cinnamon which balanced nicely with the apples. Can’t wait to try it again with acorn squash!
I am so so happy to hear that Ashley! Thank you for sharing!
This sounds very tasty! Can’t wait to try it out. Quick question on the sausage, in the ingredients list it says 1 lb of the chicken or turkey sausage, but then says about 2 links. Which amount would be correct for the regular 1x recipe ratio? Most sausages at my grocery store 2 links would be about 1/4 to 1/3 of a pound. I’m sure it would be tasty with either amount but don’t want to short change or over do on the first time around. :) Thanks!
Hi Anna! The number of links can definitely differ based on brand, so I’d recommend using whatever amount gives you 1 pound. I hope you enjoy the recipe!
My 7 year old and I loved this recipe! Never had stuffed acorn squash before, but now it must become a fall staple. Thanks for the storage and reheat instructions as well!
My son doesn’t like mushrooms :( so I substituted diced zucchini as I think both are slightly “earthy”.
I’m so happy that you enjoyed it, Nathan! Thank you for sharing this kind review!
This was excellent! I really enjoyed it and it was pretty easy to prepare. I used less oil, just sprayed it on, and more parmesan–adding it to the filling as well as putting it on top–and probably less sausage because I just used what I had in the fridge, and it was great! Thanks, it was just what I wanted.
I’m so happy that you enjoyed it, Jane! Thank you for sharing this kind review!
I made this for dinner tonight and the sweet and savory combo was on point!! So delicious!!! Thanks for sharing it =)
I’m so happy that you enjoyed it, Alisa! Thank you for sharing this kind review!
This is an OMG recipe! Better than anything else on the Thanksgiving menu…It’s at least 5 stars! Used apple chicken sausage and peeled the casings off. Added wild rice but it really wasn’t necessary. Fit for royalty.
I’m so happy that you enjoyed it, Lorie! Thank you for sharing this kind review!
Delicious, easy, and just the right quantities of everything to fill up the squash shells nicely.
I’m so happy that you enjoyed the recipe, Todd! Thank you for sharing this kind review!
Delicious. Made an excellent winter dinner. Will definitely make it again. Prepared squash in AM and saved final baking until evening. Got it out of refrigerator an hour early to come up to room temp and then baked it for 20. Great! Thinking about adding more apple next time as well as some chopped walnuts for crunch.
I’m so happy that you enjoyed the recipe, Joe! Thank you for sharing this kind review!
The squash took more than 40 minutes, more like an hour.
I’m sorry it took longer than expected, Jean. I hope you were able to enjoy the recipe!
I put the squash in my instapot. It took 6 minutes on high!
Thanks for the feedback, Sal!
My second time making this recipe. I had to make some modifications. I didn’t have apples nor mushrooms. So I used half a can of apple pie filling and a can of cream of mushroom soup. I also added a hand full of dried cranberries and walnuts. Then I topped it with mozzarella cheese and fresh ground Parmigiano. It was awesome.
Daniel, I am so glad you liked the recipe. Thanks for sharing your review!
Very tasty! I didn’t have any parmesan on hand but I did have some leftover ricotta, which gave the filling a nice creamy texture. I also left out the mushrooms (neither my husband and I are mushroom fans) and went for extra sausage instead, and it worked out pretty well!
I’m so happy that you enjoyed the recipe, Liz! Thank you for sharing this kind review!
Incredibly delicious!
I’m so happy that you enjoyed it, Donna! Thank you for sharing this kind review!
I made this last night and it came out great and it’s an easy recipe. Per some others’ suggestions I added dried cranberries and walnuts to half just before stuffing the squash and we liked that better than the plain. The added texture of the walnuts was a plus. I don’t even like mushrooms but it ended up being like the mushrooms in chinese chicken lettuce wraps – you don’t really taste them and the rubbery texture is hidden. I’m not a big fan of sausage so next time I think I will try ground turkey mixed with some wild rice. I like how flexible the recipe can be.
I’m so happy that you enjoyed the recipe, Paris! Thank you for sharing this kind review!
One of the best meals I’ve made for myself in a long time! Super easy if you have the time to cook the squash. I cooked the squash mostly, went ice skating, then finished it all off. Yum.
I’m so happy that you enjoyed it, Sarah! Thank you for sharing this kind review!
This is one of the best acorn squash recipes I have come across!! I made a few substitutes and additions from what I had available! I used roasted garlic chicken sausage because I couldn’t find spicy Italian! I also used apple pie spice (cinnamon, all spice, nutmeg) because I didn’t have nutmeg. I also added a pinch of red pepper flakes. Added some finely chopped celery and carrots for texture as well. It came out perfect!! Will absolutely make again! Thank you!!!!
I’m so happy that you enjoyed it, Bree! Thank you for sharing this kind review!
Very clear recipe even for this novice! The mixture came out delicious!
I’m so happy that you enjoyed it, Laura! Thank you for sharing this kind review!
Delicious! Absolutely love this – and even my toddlers did, too!! Thanks for another great dish to add to our dinner rotation!
I’m so happy that you enjoyed it, Jen! Thank you for sharing this kind review!
I didnt have sausage so i used salami and omitted the mushrooms. The family loved it and I will be making it again.
I’m so happy that you enjoyed the recipe, Emily! Thank you for sharing this kind review!
Awesome! Only changes I made were browning the meat along with the vegetables because I live at altitude and it always takes longer for them to cook. Also went heavy on the spices but I do that with every recipe I find on the internet. But overall I would definitely make this again. Did use spicy sausage.
I’m so happy that you enjoyed it, Judy! Thank you for sharing this kind review!
Love this recipe. I use ground turkey with a little but of crushed red pepper. Yum!
I’m so happy that you enjoyed the recipe, Emily! Thank you for sharing this kind review!
Delish. I used spicey Italian chicken sausage and no mushrooms (didn’t have them). I enjoyed the sweet and savory taste. Will definitely repeT.
I’m so happy that you enjoyed it, Maria! Thank you for sharing this kind review!
This is one of our go-to dinners. We absolutely love it. We usually substitute a can of Apple Pie Filling or Apple Sauce instead of an actual apple, and it gives it a really sweet flavor. Since I hate mushrooms and onions, we substitute onion powder and just skip the mushrooms. Cheers!
Hi Jon! So glad you enjoyed the recipe! Thank you for this kind review!
Made the recipe as is just tonight and its soooo good. My partner doesnt really like bread stuffings so this was the perfect recipe for me to find and it came out perfect. The filling is the exact amount you need and it’s a wonderful mix of savory and sweet. I used hot Italian sausage and added extra parmesan because we like parmesan but I am so so happy I tried this out. The perfect autumn recipe and is going to become a repeat recipe for us.
Hi Fabian! So glad you enjoyed the recipe! Thank you for this kind review!
Made this 3 links of BeyondMeat Hot Italian sausage. MY husband ate the whole things and said we should defiantly make this again. Used Dry sage, since I didnt have fresh, and was absolutely delicious!!
Hi Pamela! So glad you enjoyed the recipe! Thank you for this kind review!
This was delicious, will definitely make again next fall. My store didn’t have Italian chicken sausage so I used pork, the only change I made. Thanks for the recipe!
Hi Cody! So glad you enjoyed the recipe! Thank you for this kind review!
Oh my, my house smells so good. I have 15 min till try this.
Hi Carolyn! Hope you enjoyed it!
This was really tasty and perfect for fall! Loved the blend of flavors and use of wholesome ingredients. Thank you for the great recipe – will definitely make again :)
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe was a hit in my house. Easy to make and absolutely delicious!
Hi Brittany! So glad you enjoyed the recipe! Thank you for this kind review!
Generally this was pretty good. However, I think I’d add rice or couscous to the mix to make the filling a little less squash-y. Mozzarella might also be a good addition.
Hi Doug! Glad you enjoyed the recipe! Thank you for your review!
I’ve made this today and it tasted weird to the point that I had to toss half of it. I used cooked Italian chicken sausage since the recipe called for turkey or chicken and that’s what was available at the store. It may have been better with regular Italian sausage. The apple flavor didn’t come through at all and sage and spices added made the stuffing taste overly spiced and strange. The roasted squash was really good on its on before the stuffing. The recipe sounded good on the books but didn’t work for me so I won’t attempt to remake it.
I’m sorry to hear it wasn’t a hit for you, Polina. Many others have tried it and enjoyed it, but I know everyone has different tastes. I truly wish you would’ve enjoyed it!
Loved this recipe! Not a huge hit with a 3 and 1 year old, but that is to be expected. My husband and I loved it. I added dried 1/2 c or so of cranberries, a big handful of spinach, and a shake of bread crumbs (idea from another recipe). I didn’t have mushrooms on hand- but will try that next time! Broiled the stuffed acorn squash the last 3-5 mins of the 15 minute cook time. So good! A delicious fall recipe!
Hi Metta! So glad you enjoyed the recipe! Thank you for this kind review!
This was phenomenal! (I made my own Whole30 friendly sweet italian pork sausage (TastesofLizzyT.com) to use for this.) It’s even better the next day. Thanks for the wonderful recipe. This one will be on repeat this fall and winter.
Hi Carol! So glad you enjoyed the recipe! Thank you for this kind review!
This was a HUGE hit! I will definitely add it to our fall/winter meal rotation. What size squash did you use? There were varying sizes at the super market and I think the one I used may have been too small.
Hi Bev! So glad you enjoyed the recipe! Thank you for this kind review!
Where are all the carbs coming from in this recipe?!!??
Hi Nancy, I believe the carbs are from the acorn squash and sausage. Hope this helps!
Such a great recipe. My whole family loves it.
I buy fairly large squash and we just each eat a half as our entree along with some fruit or simple dressed greens.
Last time I made these I ran out of Parmesan, so I used some provolone and that was delicious. Someday I might try adding dried cranberries, or toasted finely chopped walnuts.
I’m so happy that it was a hit, Annette! Thank you for sharing this kind review!
I loved this so so much. It was savory and satisfying and healthy. Perfect beginning to fall cooking. I’ve tried various stuffed acorn squash recipes but this one strikes the perfect balance. Thanks- this one is in the rotation!! Peace.
Hi Liz! So glad you enjoyed the recipe! Thank you for this kind review!
This was amazing!!! Made exactly as written!! Flavors were off the chart ridiculous made brussel sprouts slaw to go with. Thank you for yet another great recipe!
Hi Jen! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is a WINNER!!! I could honestly go on and on about how this is a perfect fall recipe. I cooked it for a dinner party of 6 ladies and they could not stop talking about how much they loved this recipe. Great recipe for a dinner party because it’s easy to make, gluten free and can also accommodate lactose intolerant folks if you leave the cheese until the very end for those who want it like I did. Even without the cheese the flavor of the spices and the hot Italian chicken sausage shined through and paired perfectly with the sweetness of the apple and squash.
Hi Neli! So glad you enjoyed the recipe! Thank you for this kind review!
Loved this recipe!! Followed directions exactly using Italian mild chicken sausage. Flavors were delicious! Will be making again this fall/winter!
Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review!
So yummy – used hot Italian sausage and was really happy with the spices/herbs in the recipe; the apple worked really well. Skipped fresh sage bc I didn’t have any – maybe next time I’ll add that but the spice/herb taste was great without!
Hi Beth! So glad you enjoyed the recipe! Thank you for this kind review!
I made a variant of this recipe. I’m a vegetarian so I used a sausage substitute ( Field Roast, Apple Sage flavor, if anyone is curious). It was so easy and delicious! It was served with a brown gravy and some asparagus. It was like early Thanksgiving. I will definitely be making this again.
Hi Kristine! So glad you enjoyed the recipe! Thank you for this kind review!
Made your recipe Was not impressed……..
Hi Billie! I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.
I was hoping for the best when I chose this recipe for the acorn squash I had purchased and it exceeded my expectations. This recipe totally knocked my socks off! It was so very flavorful and yummy- a definite keeper. Thank you for sharing the recipe!!
Hi Angelica! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent recipe! We try to stay plant-based, so I used Beyond Meat hot Italian “sausage” and Follow Your Heart Vegan Parmesan cheese. My husband raved about the flavor! I will definitely be making this again! Thanks so much!
Hi Suzy! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is absolutely outstanding on it and I made no changes other than I added an eighth of a teaspoon of nutmeg versus a quarter teaspoon to the fact my nutmeg is extremely strong. I love this recipe and make it again and again and I have shared it all my friends. If you try this make it just the way the recipe says and you will have an outstanding meal.
Hi Janet! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely amazing! I went off script slightly by using dried thyme and just nutmeg. Wow! Delicious
Hi SophSoph! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you for this recipe, it’s very delicious and is filled with good flavors! I’ve made it a few times already and I enjoy it every time.
Hi Isabella! So glad you enjoyed the recipe! Thank you for this kind review!
I liked it but my wife took a bite and said no more. She said it was too sweet. But she isn’t a big squash fan anyway.
It was too labor intensive and time consuming for what I got.
I’m sorry to hear the recipe wasn’t to your wife’s taste, Dave and too labor intensive for you. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.
Excellent recipe! Easy to follow instructions, and tasty outcome. I mixed chicken & pork mild Italian sausage, and added fresh parsley with the fresh sage. Will definitely make this again with my CSA (community supported agriculture) winter squash!
Hi May! So glad you enjoyed it! Thank you for this kind review!
I have made this twice! So good! Impressed the in-laws😊
Hi Sybil! That’s always a plus! So glad you enjoyed the recipe! Thank you for this kind review!
I tried this and my mind was blown. I was a bit apprehensive when I read about the squash being sweet like a sweet potato so I added a bit of heat in the form of cayenne pepper. Loved it! Next time, I’ll play around with the spices and see what I end up with. Thanks for the recipe.
Hi Corina! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! I didn’t have apple so I cut up and peeled 2 firm plums and added left over cooked rice, celery, and sweet peppers.
Hi Dawn! So glad you enjoyed the recipe! Thank you for this kind review!
I’m obsessed with this recipe. I love how easy it is to make and how you can make variations of it. Who doesn’t love their food also being the bowl? Highly recommend as a staple in your menu!
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review!
Love this recipe!! Sooo good! My husband loves it too!!
Hi Rachel! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you for sharing this recipe! It is flavorful and filling!
Hi Leah! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is SO delcious!! My 13, 10 and 2 year old even loved it. I did double the apples and add kale and a jalapeño. So good!! This will be in our weeknight rotation except I will do a double batch because they wanted seconds.
Hi Amber! So glad you enjoyed the recipe! Thank you for this kind review!
This was fabulous. My husband wont eat mushrooms so I left them out and it was still great. I will make this one many times!
Hi Stephanie! So glad you enjoyed the recipe! Thank you for this kind review!
I found this recipe looking for some new ideas, and my oh my – it’s a keeper! This was delicious, flavorful and satisfying on a cold winter night.
I used one acorn squash and one butternut squash and mixed ’em both.
There’s just the two of us so we’re freezing the other portions for a future meal. Bonus! We’ll include this in our regular rotation, and I think I’ll always double the recipe to freeze ahead.
FYI, sometimes when friends are stressed and could use a boost, I cook double portions of meals and freeze half to take to them to reheat whenever they need it. I think this recipe would be most welcome for that purpose.
Thanks for posting this!
Hi Patty! So glad you enjoyed the recipe! Thank you for this kind review!
Very good, we make stuffed zucchini but looked for an acorn recipe. Was skeptical about the apple but think it was complimentary. Substituted Italian planco for herbs. Will make again
Hi Rocco! So glad you enjoyed the recipe! Thank you for this kind review!
This was delicious! The squash came out *perfect*! Definitely going to make this again. I used ground turkey and added roasted pine nuts. Came out wonderful.
Thanks for posting!
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
This tastes great with a little cayenne added, and it’s very versatile! I’ve seen people in the comments adding kale, you could probably also do this with butternut squash. I’ll have to try those next time I make this. I used pork sausage because that was all I had but I would definitely recommend the chicken or turkey sausage because there ended up being a little more grease than I would like in mine.
Hi Emily! So glad you enjoyed the recipe! Thank you for this kind review!
I have made this a few times now. It has become one of my favorite meals. I love the balance of sweet/savory. I love it so much that I made it for my parents and siblings over the holidays. When I make it just for me and my partner, we’ll usually have the leftovers for brunch with an egg on top. The yolk mixed with everything makes it even better. I can’t say enough good things about this recipe, and this is coming from someone who can’t stand dishes like candied yams or pumpkin pie. I am going to make it again tonight, but am trying to figure out what to use in place of mushrooms, as I don’t have any on hand.
I’m so happy you’ve enjoyed the recipe, Taylor! Thank you for sharing this kind review!
I didn’t have mushrooms on hand so I substituted zucchini and also used hot italian sausages . The combination of hot sausage with the sweet acorn is the way to go. It was very delicious Thanks for the recipe !
Hi John! So glad you enjoyed the recipe! Thank you for this kind review!
Oh my gosh this is soooo delicious! My entire family just loved it. Best ever acorn squash recipe!
Hi Heide! So glad you enjoyed the squash! Thank you for this kind review!
Delicious! I used a combination of sage and oregano because I didn’t have thyme, but everything else was per the recipe. This is something I will make again for a regular dinner and for company! Easy and so very delicious. Looking forward to lunch tomorrow for the leftovers!
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
Cooked this recipe last night everyone loved it I added a bit of cayenne pepper to spice it up a little more. It does take some time to make it but it’s well worth it.
Hi Jim! So glad you enjoyed the recipe! Thank you for this kind review!
As usual the prep is more time consuming than the recipe states, but MAN these were absolutely delicious. We used Impossible Sausage to make it a meatless meal. The combination of the savory squash and fall spices and the sweetness of the apples made a wonderful combination.
Hi Matt, so glad you enjoyed the recipe. Thank you for this kind review and feedback!
It was like Vermont , pumpkin spice , Halloween , crisp air , fall leaves , sweaters in the morning , t-shirts in the afternoon, apple picking , and cider donuts exploded in my mouth 🤣😂🍁Fall in a bowl. I used hot Italian sausage.
LOVE THAT Kat! Thank you!
WOW this recipe is amazing! Boyfriend says it’s top 3 meals I have ever made for him, and I have to agree! 10/10 would make again. My only comment is that it took me about 2 hours with all the prep and everything, so I would plan for that if you’re not a super experienced chef!
Hi Autumn! So glad you enjoyed the recipe! Thank you for this kind review!
A beautiful and delicious fall dinner!! It even won over my husband who is not the biggest squash fan. I added wild rice into the stuffing so ended up with some extra. The excess stuffing plus some melty Italian cheeses went into quesadillas the next day. Highly highly recommend!
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
I usually roll my eyes at recipe descriptions but yours was well formatted and very helpful to read. Glad to see you have a recipe book, you have my interest!
Thank you Nicholas! Hope you enjoy it!
If you want a stuffed squash recipe without rice and/or brown sugar, this one is it! First time making stuffed acorn squash and this recipe is easy to follow and make. Prepping filling while the squash is baking is a great idea. I used sulfite-free pork sausage (has a little spicy kick) instead of Italian sausage, halved the nutmeg, omitted the sage, included 1tsp French thyme. I did not peel the apple (used a lunchbox Gala) and it added just the right amount of sweet. I was running short of time and didn’t want to wait until the squash cooled, so I held onto the stem end with tongs while I scooped. 40 minutes in the oven cooks the squash enough to scoop out the insides, but not so much that the squash collapses, which is why I was able to use the tongs. My husband loved the results. This one goes in the ‘favorites’ section of my recipes.
Hi S! So glad you enjoyed the recipe! Thank you for this kind review!
I made for the first time and it’s now being made as our Main dish for Thanksgiving. Love this recipe flavor and easy to make.
Hi Valerie! So glad you enjoyed the recipe! Thank you for this kind review!
Low carb, delicious meal. Loved the spices and tasted great. The parmesan cheese adds a beautiful touch at the end. Make sure you have the time to cook it.
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!
Sorry. I hated it. Waste not want not. I seperated the filling from the remaining squash and put it into stuffed mushrooms. I used the acorn squash flesh to make a slightly sweet puree with butter and a touch of brown sugar.
I loved the components, just not the combination.
Served this with some chipotle raspberry glazed chicken thighs and sautéed zucchini and beauty was shared by all.
3 stars because the stuffing was outstanding! Only 3 due to my particular tastes.
Sorry to hear that you didn’t enjoy the recipe, Jessica. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would of been a hit for you too! I know it can be so disappointing to try a new recipe and it not turn out for you.
We made this and got to enjoy it twice. Our squash were small, so we had a lot of filling leftover. I mixed the filling with some beaten eggs and sprinkled cheese on top – it made a delicious breakfast casserole the next morning!
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
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This was the BEST I have ever had. Thank the only modification I made was when baking the squash we did add a little butter and brown sugar and doubled the spice and garlic. Sooooo good!!
Hi Tracey! So glad you enjoyed the recipe! Thank you for this kind review!
We made this, omitting the garlic, onion, and extra seasonings, it was still pretty good.
Hi Vallett! So glad you enjoyed the recipe! Thank you for this kind review!
five stars with me!!! So surprisingly delicious!! The prep was a lot but SOOO worth it!! Will be making this again!! Thank You!!
Hi Helene! So glad you enjoyed the recipe! Thank you for this kind review!
This was delicious and very easy but I did alter the recipe after tasting. I felt like the stuffing was a little sweet and so I added a healthy amount of crushed red pepper (1-2tsp). This version with the added spiciness worked VERY well with the spices and sweet and savory flavors.
Hi Mike! So glad you enjoyed the recipe! Thank you for this kind review!
I don’t care for mushrooms so I substituted with lentils that I had made earlier in the week. I’m not ready for the warm spices so I substituted the nutmeg with coriander and a pinch of cumin for the allspice, and had fresh parsley on hand instead of sage. It was delicious! Looking forward to colder weather to try the warmer spices.
Hi Anita! So glad you enjoyed the recipe! Glad the substitutions worked out for you!
These are an absolute labor of love but completely worth it. The prep takes way longer than anything else, but it’s smooth sailing once you actually start cooking.
I had some ground lamb I needed to use so subbed that for the sausage, adding some red pepper flakes, oregano and fennel seed to mimic the flavor profile. Also added two finely diced parsnips.
Otherwise made as written, seasoning from the heart (ie: a little more of everything).
Came together beautifully and was able to share with some friends. Our acorn squash were freakishly large so we’ve gotten a few meals out of this. Served with a crunchy chopped salad for some texture variation.
10/10, perfect recipe to usher in the fall!
Hi Kyle! So glad you enjoyed the recipe! Thank you for this kind review!
Just made this tonight and it was a big hit. I hate Italian sausage and my sister doesn’t eat pork so I subbed beef chorizo. Of course I forgot she won’t eat onions or mushrooms either so… lol I was making for a 78 and an 82 year old so I did a super fine chop on the onion, apple, and mushrooms (my pampered chef food chopper made quick work of it) so it had a smooth texture and the chorizo gave it just a bit of spice. I didn’t have fresh herbs but it was still great with the dried sage and thyme. My aunt asked if I saved the recipe. She doesn’t eat much so the fact that she ate a whole (although relatively small) squash half was great. We will be having this again! I might experiment with different sausages.
This is so wonderful to hear, thanks for sharing!!
Delicious! I made the recipe exactly as is and we all loved it! I may add some toasted walnuts in it next time. I did not think the prep was bad at all…but I prep during the day and cook later to break it up. Will make again?
Hi Jacquelyn! So glad you enjoyed the recipe! Thank you for this kind review!
I always use sausage when cooking acorn squash but I thought I would use your recipe this time. It takes longer to prep but it was worth it. I normally make a sausage patty with a tablespoon of butter under the sausage patty which softens up the squash. This was delicious.
Hi Warren! So glad you enjoyed it! Thank you for this kind review!
I made a few adjustments on spices and ingredients because I used Lamb Marquez sausage, but used the bulk of this recipe and directions. Great result! Apples, onions and mushrooms are a must! Instead of the spices shown, I used a Turkish blend (though not North African, many similarities).
That sounds delicious Susan, thanks for sharing!
Dont “stuff” the squash. So much of the vegatable is wasted with this method and you end up with a meat cup, throwing away the whole point of the dish. Follow steps 1-3. When you get to #4, scoop out ALL of the squash, add this to meat mixture, addition simmer, etc., but instead of adding to squash “cups”, just add to a baking dish, sprinkle with cheese, bake/broil and enjoy the ENTIRE dish :) Also, freezing and re-heating doesnt work with Turkey. This meat is to lean and you’ll end up with crumbled meat bits as a dish.
Hi Lorrie, actually nothing goes to waste. The center is removed and placed right back into the stuffing. When it’s completely cooked the stuffing, flesh, and skin are all edible so you can eat the whole thing! It’s the best part about using acorn squash! Hope this helps!
I cannot wait to make this!
We went pumpkin picking last weekend and I spotted 3 Acorn Squash in the field amongst the pumpkins. I’ve never eaten anything with Acorn Squash, but I’ve always wanted to try it. I’ve heard a lot about eating them stuffed, and I’m so glad I found this recipe.
I’m going to use country sausage and add in some brown rice and cranberries, possibly some toasted nuts for crunch. My hubby loves things spicy, so I like that I can keep his stuffing separate and add cayenne or pepper flakes.
I also love that you can partially prep the meal ahead of time.
I’m drooling right now thinking about tomorrow night’s dinner!
Hope you enjoyed it Angie! Thank you!
This is one of my favorite fall recipes! I love to add cooked wild rice to the stuffing mixture for extra yumminess :)
Glad to hear! Thank you Sam!
This dish is excellent! I have made it 4 times now and it’s a huge success every time! I did add about 1 1/2 cups of cooked leftover quinoa this last time and it was very good.
So happy to hear! Thank you Kim!
I’ve made this twice now, just as written. Absolutely delicious!
Awesome! Thank you Carie!
Oh my goodness! This recipe is ABSOLUTELY the most PERFECT combination of fall foods!
I did have to make some minor adjustments simply because of what I had on hand…
But even without the mushrooms, some different spices, and some ground beef…
This was DELICIOUS!
I also found this meal to be an easy one for those looking to prep meals for the week!
Highly recommend to anyone looking for a cozy and delicious fall lunch or dinner.
So happy to hear! Thank you Laurel!
I was a bit skeptical while reading the ingredients but this turned out very well. I used pork Italian sausage and drained off the fat. It took quite a bit longer than 8 minutes to cook off the moisture. I would definitely make this again.
So glad to hear it Katie!!
Made this tonight, huge success!! I followed the recipe exactly but added some dried cranberries and fresh spinach. Delicious!!
So glad you enjoyed it Chris!
This was excellent, the flavors blended well, giving it a fall like taste…no leftovers.
Great to hear, thank you!
WOW! I’m working on healthy eating so this recipe fit the bill. I used Italian seitan to keep it meatless. So good!! The fresh herbs at the end were perfect. I did add some crushed red pepper since my apple was sweet. It is very filling too. I bet the leftovers will taste even better! YUM!!!!
Tasty! Thanks Cindy!
My first time eating acorn squash and used venison Italian sausage because that’s what I had. I also left out the mushrooms because I didn’t have any. Wonderful recipe, it was very delicious. The apples and squash complement the sausage and spices. I will definitely make again.
Glad you enjoyed it, April!
Wow! This was delicious. I added some diced zucchini to the mixture since it was on hand. Easy recipe and so very good. I used Sweet Italian Sausage, but may use hot next time for a new flavor profile. Served with homemade bread and Brightland Olive oil. Absolutely delicious! Thank you
Glad you enjoyed it, Sandie! Thank you!
Delish dish! We skipped the nutmeg and allspice because we felt the squash had enough flavor without it. It was perfect!
So happy to hear it, thanks Adrienne!
This recipe was wonderful! I will def be making it again. My squash were very large so they took quite a bit longer to cook than 40 minutes. And I added an extra sausage to account for the large squash, plus extra for family sampling. The flavors were so fall. Everyone loved it!
Yay! So glad you enjoyed it!
So glad you enjoyed it, Cara!
Hi! What’s a good vegan meat substitute for the sausage? I’m making this for a friend who loves the recipe, but doesn’t like sausage AND we’re both trying to eat less meat so was hoping to substitute a vegan meat. I like to I use Abbots Butcher plant based meats in a lot of my meals… do you think their “chorizo” or “ground beef” would work as a good sub?
Hi Christie! I think either could work, although the chorizo would likely change the flavor some. Enjoy!
I made this with Sage breakfast sausage and it was fantastic. I didn’t add fresh sage; just thyme. Thanks for sharing!
Great to hear, thank you Kristina!
This one is a favorite at our house. Delicious and comforting, full of flavor. Thank you!
So glad you enjoyed it, Beth!
Who would have thought stuffed acorn squash would be so wonderful? Great dish. Loads of flavor and very filling. The house smelled inviting. The mixture of spices hit the mark. We had it with a salad and fresh bread. A definite make again.
Glad you enjoyed it Bev!
This dish is AMAZING! I added rice and it was a complete , healthy meal. The spices were very warming for a cold day. Thank you Erin!!!
Great to hear, thank you Stacy!
My husband and I really like your recipe. We didn’t change anything to see how we liked it. He did say maybe add some more fresh mushrooms into it. I also thought I might cut up the acorn squash and then cook it like a side dish.
Great idea! Glad you enjoyed is Sasha!
I usually made stuffed acorn squash with Apples walnuts and Cranberries with a filling more like baked apples. This was the first savory acorn squash I made , hubby and I both agreed it was way more satisfying and flavorful than the sweet version. This will be my go to recipe for stuffed acorn squash.
Great to hear, thank you Rebecca!
I’ve made three times over the last 2 weeks – a test, a real meal, and an “let’s do this again cuz it’s so good and we’ve got the stuff.” I topped it with a bit of cheddar cheese. Family agreed this is a keeper!
Yay! So glad you enjoyed it Suzy!
We love this recipe have made it numerous times. Thank you!
So glad Beth!
Family of picky eaters ate it. Stated they didn’t want it all the time, but would eat occasionally. Good for me because I am diabetic.
Not the easiest recipe to make but manageabkr
Thanks for the feedback, Linda!
I would make this recipe again
Great to hear, thank you Dianne!
This is wonderful! I made it a bit spicier for personal taste and otherwise left everything as is. This is not only a delicious stuffed squash recipe, but for me the amount of stuffing to things being stuffed was on target. I usually have stuffing leftover; not this time.
FYI for anyone this may help…I only had ground turkey, so I added the appropriate spices to make it sausage, cooked that a bit, and continued from there. This does not change the recipe, just how you achieve the goal.
Added to my fall/winter rotation!
I will add a photo later when I remember.
So great to hear, thank you Rae!
This is the best stuffed acorn squash recipe I’ve ever tried! I used leftover bbq sausage & portabella mushroom. Thanks for sharing this recipe! I’ll be making it again!
Yay! So glad you enjoyed it, Karen! Thank you!
This recipe was delicious. However, I ended up with a lot more stuffing mix than I had room for in the acorn squash cavities. I will admit that I tried to suggestion of adding 2 cups of quinoa to the recipe, which may have skewed things. But the resulting stuffing was delicious. I would be more than willing to use it as an alternative to other stuffings for turkey.
My primary gripe is the preparation time provided in the recipe. Does that assume that the individual has a sous chef to chop everything for her? Granted, I chop everything by hand, but I started dinner at 4:30 and we did not eat until after 7 o’clock.
Hi Kat, the stuffing will be more than room in the squash if adding the quinoa. I’m sorry you had trouble prepping the recipe, I can assure you I do all of my own chopping. Glad you were still able to enjoy it.
Delicious! I also only had ground turkey on hand so I spiced it up a bit. I also added white wine and a bit of butter to deglaze the pan before adding veggies. I omitted the apple and added spinach at the end for a more savory than sweet flare. I used a carnival squash so the dish was very pretty too!
Glad to hear you enjoyed the recipe, Regan! Thank you!
This is going to be a go-to comfort food for fall/winter!
So much flavor and so filling. Made it exactly as written…used both sage and thyme.
This was a big hit with my husband and college-aged sons as well.
So glad to hear you enjoyed the recipe, Kelly! Thank you!
Just made this with 2 acorn squashes and 2 delicata squashes. So good! Thank you :)
Great to hear! Thank you Theresa!
Loved it! Didn’t have all spice and added a dash of red pepper. 10/10!
I used use Trader Joe’s organic chicken sausage and cut it and browned it first instead of ground. Worked out well! Thank you!
Glad to hear, thank you Lia!
I made this exactly per the recipe this evening. I used 3 Baby Butternut Squash, each cut in half. Out of curiosity, since several people commented about the prep time, I started my timer once everything was out on the counter. I roasted the squash in the air fryer oven so that took 25 minutes to cook. The actual prep time to cut the squash, scoop the seeds and place on the pan took less than 2 minutes. I began to saute the sausage as soon as the squash went into the oven. It took another 2 minutes to split open the sausages and break into small pieces to saute. While that was cooking, I peeled and chopped the onion (2 minutes) cored and chopped the apple (1 minute) and cleaned and chopped the mushrooms(4.5 minutes.) I added the veggies to the cooking sausage at the 12 minute mark. Scooping out the extra squash pulp and adding to the filling mixture, plus spices and herbs, another 2 minutes. Filling the squash shells, 1 minute. So prep, in total, took right around 15 minutes, less than the stated 20 minutes. All I had to do was sprinkle with cheese and bake in the oven to heat through and lightly brown the cheese. Folks maybe need to learn to multi-task and not count cooking time as prep time. I did not rush in any way so the issues with prep time are still a mystery to me. Anyway, truly lovely dish. Well balanced with textures and flavors. I might add some toasted pine nuts next time, in keeping with the Italian vibe of the recipe. Thank you for this delicious recipe.
Thanks so much for the feedback, Karen. I definitely can get it done pretty quickly, but I can understand why it might take others longer.
For a vegetarian version I used morning star chorizo crumbles instead of sausage. I cooked the crumbles separately and added them to the cooked veggie mixture. Turned out great!
Great to hear, thank you Mary!
This is a new family favorite! Savory and filling and a perfect dinner for autumn and winter. All the flavors blend perfectly and even my pickiest eater loved it.
So glad to hear! Thank you Rebecca!
This is delicious! Even if you don’t like squash, you will love this! First time I made it just like the recipe and it was delicious. Second time, I made it just for me, so I used spicy Italian sausage and also added dried cranberries, and no cheese since, well, I’m trying to quit. It didn’t matter. Amazing. This will be a dinner staple! Also, it’s easy and fast, once you get the squash baked.
Great to hear! Thank you Mary!
First time cooking acorn squash. It was a hit. Thanks for this yummy and helpful recipe!
Yay! So glad to hear, Kristine! Looks fabulous!
My oven usually runs a bit slow, but the squash was almost overcooked after 40 minutes–the skins were black and had collapsed so much that it really wasn’t possible to carve out just part of the flesh. So I dug it all out, mixed it with the meat and veggies and put it in ramekins before topping with Parmesan. The Parm was fully melted after only 5 minutes, rather than 15.
It tasted great, though!
Glad to hear it worked out, Sheila! Thank you!
This recipe was soooo good! I added orzo to the stuffing mixture and it was perfect. It was also very filling, I was able to eat one half. I look forward to making this again.
So glad to hear you enjoyed it, Taniya! Thank you!
Completely obsessed with this recipe. Made it exactly as the recipe called for. Don’t underseason!
This is my new go-to comfort food recipe. My husband hates it when meals repeat too soon but he has asked me twice in the last 10 days to make it again.
Great to hear! Thank you Kelly!
I had my doubts, but went with it anyway. The flavors were amazing. Great recipe. Thank you!
So great to hear! Thank you Beverly!