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This stuffed acorn squash is an easy way to turn cozy fall flavors into a complete dinner. Roasted squash halves are filled with cornbread stuffing with sausage, herbs, and dried cranberries, so you get savory, slightly sweet, and crisp all in one bite. Everything bakes together until the squash is tender and the stuffing turns golden on top.
Here’s Why This Stuffed Squash Recipe Works
Built-in presentation: Acorn squash doubles as the serving vessel, holding the stuffing and looking great on the plate. No extra dishes required.
Big flavor, simple method: Sausage, fresh sage, and fennel bring classic stuffing flavor without any fussy prep.
All-in-one dinner: With roasted squash, sausage, and stuffing baked together, you get protein, veg, and carbs in a single dish. No sides required.
Make-ahead friendly: Prep the filling and roast the squash in advance, then stuff and bake when you’re ready.
Ingredient Notes
Acorn squash: Look for squash that feel heavy for their size with firm, dull skin. Smaller to medium squash roast more evenly and are easier to serve as individual portions.
Cornbread stuffing mix: A dry mix works best here since it absorbs the hot broth without getting mushy. Homemade cornbread also works well. Just cube it and let it dry out completely (overnight or in a low oven) so it behaves like a packaged mix.
Sausage: Bulk pork sausage adds richness and classic stuffing flavor. Breakfast sausage works well, or swap in ground turkey or chicken if you want something lighter.
Fresh and dried sage: Using both gives the stuffing depth. Fresh for brightness and dried for that familiar, savory backbone.
Fennel seed: Just a small amount adds subtle warmth and pairs especially well with sausage. Don’t skip it unless you need to.
Dried cranberries: These add little bursts of sweetness that balance the savory stuffing and rich squash. If they’re very large, give them a rough chop.
Recipe Tips
Stabilize the squash: Slice a thin sliver off the bottom of each half so they sit flat and don’t wobble in the oven.
Use hot broth: Warm broth absorbs more easily into the dry stuffing mix, keeping the filling moist and cohesive.
Don’t overbake: Check doneness by piercing the edge of the squash with a fork. It should be tender, not mushy.
Customize the protein: Ground turkey, beef, or chicken all work well if you prefer not to use pork sausage.
Cover if needed: If the tops start browning too quickly, loosely tent with foil for the last stretch of baking.
Pack the stuffing lightly: Mound it generously, but don’t press it down. A looser fill lets steam escape so the top gets crisp instead of dense.
Season the squash well: Acorn squash is mild, so don’t skip the salt and pepper when roasting.
Scale it easily: This recipe doubles well for holidays. Just use two sheet pans and rotate them halfway through baking.
For more squash recipes, try a simple roasted delicata squash or butternut squash soup with prosciutto.
Sausage and Cornbread Stuffed Squash
This stuffed acorn squash brings everything together in one cozy, well-balanced dish. With tender roasted squash, savory sausage cornbread stuffing, and crisp golden tops, it delivers big fall flavor without a complicated process.
Whether you’re making it for a weeknight dinner or adding it to a holiday spread, it’s the kind of recipe that feels special but stays practical.
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Sausage Stuffed Acorn Squash
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Ingredients
- 2 acorn squash
- 1 tablespoon olive oil
- 4 cups dry cornbread stuffing mix
- 8 ounces ground pork sausage
- ½ onion, chopped
- 1 to 2 stalks celery, chopped
- 1 tablespoon chopped fresh sage
- 1 teaspoon ground sage
- ½ teaspoon ground fennel seed
- 1 cup dried cranberries
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 ½ cups chicken broth
- 4 tablespoons butter
Instructions
Start with the squash:
- Preheat the oven to 375°F.
- Cut the squash in half and remove the seeds. Slice a thin slice from the bottom of each squash half so it sits level and stable.
- Brush the flesh of the squash with olive oil, season with salt/pepper and place on a baking sheet, cut side up. Transfer the baking sheet to the oven and bake for 20 minutes, then remove from the oven and set aside.
Meanwhile, make the Stuffing:
- Place the cornbread stuffing into a large bowl.
- In a skillet set over medium high, cook the sausage, breaking it up with a fork as it cooks, about 5 minutes.
- Add the onion and celery to the skillet and cook until the onion is translucent about 3-5 minutes. Remove from the heat and transfer to the bowl with the stuffing mix.
- Add the chopped sage, dried sage, ground fennel, cranberries, salt and pepper to the bowl. toss to combine.
- Whisk the egg lightly and pour over the stuffing mix, tossing to combine.
- In a small saucepan, heat the chicken broth and butter; then pour over the dry stuffing mix and toss to combine. Let the mixture sit for 5-10 minutes to absorb, stir occasionally.
- Spoon the stuffing mixture into the cavities of the squash, mounding it up nicely. Brush the tops with olive oil.
- Transfer the baking sheet to the oven and bake the squash for 40-45 minutes, until the squash is tender when the flesh at the edge of the squash is pierced with a fork and the stuffing is brown and crusty.
- Remove the squash and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Absolutely mouthwatering! Acorn is one of my favourite winter squashes.
Thank you, Angie!