Sausage stuffed acorn squash is the ultimate comforting fall or winter meal. Sage seasoned pork is combined with a cornbread stuffing mix, dried cranberries and herbs. The tender baked squash serves as a bowl for the savory sausage cornbread stuffing and contrasts well with the sweetness of dried cranberries.
This is a flavor-pact, nutritious meal that is easy to make. Your kids will love having their own, individual diner in a ‘bowl’. Add it to your weeknight rotation this season! And for more squash love, try a simple roasted delicata squash or butternut squash risotto.
Why you will love this Sausage Stuffed Acorn Squash Recipe:
Sausage stuffed acorn squash is delicious. Here’s why we know you’ll love it:
- It’s a dish that celebrates seasonal vegetables so you can enjoy squash while it’s available and fresh.
- It is packed with flavor – the aromatics, sage, fennel seeds, and chicken broth all compliment each other beautifully.
- The dish is hearty, satisfying, and comforting, especially on a cold night.
- The shortcut of using a seasoned cornbread stuffing mix offers convenience by cutting down prep time and adding so much great flavor to the dish.
Ingredients needed for sausage stuffed acorn squash
To make this stuffed acorn squash, here’s a shopping list of all the ingredients you’ll need:
- Acorn Squash
- Olive Oil
- Seasoned Cornbread Stuffing Mix
- Pork Sausage
- Fresh Sage
- Dried Sage
- Ground Fennel Seeds
- Dried Cranberries
- Chicken Broth
How to make sausage stuffed acorn squash
It’s really easy to make sausage stuffed acorn squash. Here are all the basic steps, make sure you scroll to the printable recipe card below for all the details.
- Roast the squash: Cut your squash in half and remove the seeds. Slice a sliver of the rind from the bottom of each half so it will sit level and stable. Place the squash halves on a baking sheet and give them a good seasoning of salt and pepper. Roast cut side up for 20 minutes in a 375°F oven.
- Sauté stuffing ingredients: Cook the sausage in a skillet. Add chopped onion and celery. Cook until the onion is translucent.
- Mix the stuffing: Add the cornbread stuffing to a large bowl and add the along with your herbs, spices, dried cranberries salt, and pepper. Mix well to combine. Then add a whisked egg and toss it all together.
- Heat the broth and add to the stuffing: Heat the chicken broth and butter in a small saucepan then pour over the stuffing mixture. Let it sit for 5 to 10 minutes to absorb.
- Fill squash with stuffing: Spoon the stuffing mixture into the cavities of the squash halves. Pack it in and mound it up! You want a nice large mound. Brush the tops with olive oil to give it a crusty top.
- Bake and enjoy: Transfer the baking sheet with the stuffed squash halves to the oven. Bake for 40 to 45 minutes. Serve while hot.
Tips for recipe success
Here are some tips to help you nail this recipe:
- To keep your squash halves stable and level while roasting, slice a sliver of squash off the rind on the bottom.
- Roast the squash for 20 minutes before stuffing to ensure you don’t end up with undercooked squash. This also prevents overcooking the stuffing, which would make it dry.
- The dry cornbread mix absorbs broth much more easily when the broth is hot, so it’s important not to skip the step of warming up the broth and melting the butter.
- Ensure you let the mixture sit for 5 to 10 minutes to hydrate the cornbread mix.
- If you are getting more browning than you’d like while roasting in the oven, cover with foil.
Frequently asked questions
What kind of sausage should you use?
You are looking for bulk sausage that is often labeled as breakfast sausage and packaged like ground beef. You can also use sausage links, slice open the casing, and remove the meat.
What are substitutes for the pork sausage?
Suitable substitutes are ground beef, chicken, or turkey. All will taste great in this recipe for sausage stuffed acorn squash.
How do you cut acorn squash in half?
You will want to cut the acorn squash lengthwise from stem to bottom. Sharpen your chef’s knife before you begin. Hold down your squash with one hand. Grip your knife with the other hand. If you’re finding that the acorn squash is too wobbly, you can set a towel underneath it to prevent slipping.
Slice alongside one of the ridges of the acorn squash until you feel the hollow center. Pierce through the middle. Then, slice all the way through to the other side to halve your squash. Watch your fingers and use a sharp knife to get clean cuts.
How long do you bake acorn squash?
In this recipe, the acorn squash halves first need to be baked unstuffed for 20 minutes at 375∞F. Once they are stuffed, they bake for another 40 to 45 minutes. It takes about 1 hour to roast acorn squash.
Can you eat the skin or rind of an acorn squash?
When acorn squash is roasted, its skin or rind gets soft and tender. You are able to eat it! However, if you still do not like the texture, then you can easily scoop the “meat” of the acorn squash right out as you’re enjoying this dish.
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- A sharp chefs knife
- Pastry brush or an oil sprayer to coat the squash with oil
- Mixing bowl
- Skillet and saucepan.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Slow Cooker Pot Roast The old-fashioned comfort food emerges to the new in the new-fangled slow-cooker. A savory one-pot meal of fall-apart roast beef, tender veggies and a killer sauce!
- Chipotle Pork Chop Sheet Pan Dinner: This is an easy one-pot dinner cooked on a sheet pan and ready to eat in 30 minutes. Tender, juicy pork chops, fingerling potatoes and thick, sweet apple wedges! Life is good!
- Pot Roasted Herb Chicken: A French inspired, one-pot dinner of juicy, thyme roasted chicken with mushrooms, fingerling potatoes and colorful rainbow carrots. There is just enough au jus for a delicious wine-mustard sauce.
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- 2 medium acorn squash
- 1 tablespoon olive oil
- 4 cups dry seasoned cornbread stuffing mix
- 8 ounces pork sausage
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 tablespoon chopped fresh sage
- 1 teaspoon dried sage
- 1/2 teaspoon ground fennel seed
- 1 cup dried cranberries
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg
- 1-1/2 cups chicken broth
- 4 tablespoons butter
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.
- Bulk sausage is often labeled as breakfast sausage and packaged like ground beef.
- Ground beef, chicken, or turkey can be substituted for the sausage.
- Removing a sliver of squash rind from the bottom of each squash half will keep the squash level and stable.
- The dry cornbread will absorb the broth easily if the broth is hot.
- Hot broth will absorb into the dry cornbread easier than cold broth.
- If the squash is browning more than desired, cover with a piece of foil.
Nutrition Information:Yield: 4 Servings Serving Size: 1/2 squash
Amount Per Serving: Calories: 650Total Fat: 47gSaturated Fat: 19gCholesterol: 119mgSodium: 1400mgCarbohydrates: 27gFiber: 4gSugar: 1gProtein: 33g