Stuffed Acorn Squash With Sausage

This Sausage-Stuffed Acorn Squash recipe is one of my favorite fall dinners when I’m craving something cozy, hearty, and packed with seasonal ingredients. Roasted acorn squash halves are filled with a savory mixture of ground pork, mushrooms, apple, spinach, fresh herbs, dried cranberries, pecans, and Parmesan for a delicious balance of sweet, savory, and earthy flavors.

With a total time of less than an hour, this stuffed squash makes an easy weeknight dinner that feels special enough for a fall gathering. I love serving it as a complete meal on its own, but it also pairs well with a simple side of rice or extra vegetables.

The post was created in partnership with the Minnesota Pork Board. 

Ingredient Notes And Substitutions

• Acorn squash: Look for medium to large squash with smooth, mostly green skin that feels heavy for its size. Butternut squash can also be used, although the shape will be different.
• Ground pork: I use plain ground pork to make a homemade pork sausage for the filling. A seasoned sausage mixture, such as sweet Italian, breakfast, chicken, or turkey sausage, can also be used. Remove the casings if needed.
• Mushrooms: Finely chopped cremini or button mushrooms add savory flavor and extra texture to the pork filling. Either variety works well here, so I typically use whichever looks freshest at the store.
• Baby spinach: Baby spinach adds a pop of green and an easy way to work another vegetable into the filling. I use fresh baby spinach and cook it just until wilted so it blends into the pork mixture without becoming overcooked.
• Apple: Diced apple adds a subtle sweetness that balances the savory pork and earthy mushrooms. Pink Lady, Cripps, or Granny Smith apples all work well. I like cutting the apple into small pieces so it blends evenly into the filling.
• Fresh sage, thyme, and rosemary: This combination of fresh herbs gives the filling its distinctly savory, fall-inspired flavor. Dried herbs can be substituted when needed, using 1 teaspoon of dried sage, thyme, and rosemary in place of each tablespoon of fresh herbs.
• Dried cranberries: Dried cranberries add little bursts of sweetness and a chewy texture that contrast nicely with the savory pork and crunchy pecans. Raisins can be used instead if preferred.
• Salt and pepper: I recommend seasoning to taste, especially if using a pre-seasoned sausage mixture instead of plain ground pork.
• Toasted pecans: Toasted chopped pecans add crunch and a nutty flavor that works especially well with the squash and cranberries. 
• Parmesan cheese: Parmesan adds salty, savory flavor and melts over the stuffed squash during the final bake. 

Find the ingredient list with exact measurements in the recipe card below.

How To Make Stuffed Acorn Squash (Video)

1. Prepare the squash: Preheat the oven and prepare a rimmed baking sheet with cooking spray. Cut the squash in half crosswise, trim the ends, and scoop out the seeds and stringy centers. I like to lightly coat the cut sides with cooking spray or olive oil and season with kosher salt.
2. Roast the squash: Place the squash cut-side down on the prepared baking sheet and roast until fork-tender.
3. Cook the sausage mixture: While the squash roasts, cook the ground pork, mushrooms, onions, and apples in a large skillet over medium-high heat, breaking the pork into small pieces as it cooks. Once the pork is cooked through and the vegetables are tender, add the fresh herbs and seasonings and cook until fragrant.
4. Add the spinach: Stir in the spinach and reduce the heat to medium. I cook it just until it wilts, so it stays fresh and bright in the filling.
5. Finish the filling: Remove the skillet from the heat and stir in the dried cranberries, toasted pecans, and Parmesan. I like to taste the filling here and adjust the seasoning before stuffing the squash.
6. Stuff and bake: Turn the roasted squash halves cut-side up and fill with the pork mixture. Top with additional Parmesan, then return to the oven and bake until the cheese is melted and the filling is heated through. Serve warm.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Nut-Free

To make this recipe nut-free, simply omit the toasted pecans. The filling will still have plenty of flavor and texture from the pork, mushrooms, apples, and cranberries.

Make It Dairy-Free

To make this recipe dairy-free, simply omit the Parmesan cheese or replace it with a dairy-free alternative. The stuffed squash will still be flavorful without cheese, but a dairy-free Parmesan adds some of the savoriness and melty texture of traditional Parmesan. Nutritional yeast is another option for adding a little cheesy flavor.

Make It Sweeter

For a sweeter squash, sprinkle ½ teaspoon of brown sugar over the inside of each squash half before roasting. A drizzle of maple syrup over the finished squash is another easy way to add sweetness.

Serve On Its Own Or With Sides

This stuffed acorn squash is hearty enough to serve on its own as a main dish, but I also like pairing it with a simple side for a more complete meal. A grain like brown rice or quinoa works well alongside the savory pork filling, and cauliflower rice makes the meal a little lighter.

For vegetables, I like serving it with air fryer Brussels sprouts, green beans, or roasted zucchini. A simple Greek salad with feta would also add a fresh, salty contrast. For another squash option, my Herb Roasted Acorn Squash makes a great addition to a fall dinner spread.

Storing Leftovers

Store leftover stuffed squash in an airtight container in the refrigerator for up to 4 days. I like reheating it in the oven so the filling warms through and the Parmesan gets melty again, but individual portions can also be reheated in the microwave for a quicker option.

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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