Stuffed Acorn Squash Recipe with Sausage
Stuffed acorn squash with sausage is a comforting fall dinner. Filled with savory Italian sausage, spinach, and rice, it is a hearty and delicious meal that is easy enough for weeknights.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my taco-stuffed squash and my three sisters squash fritters recipes. For ease of browsing, you can find all of my squash recipes in one place.
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Sausage and wild rice stuffed acorn squash
Squash – whether they be acorn, butternut, Hubbard or any other variety you happen upon at the store or farmer’s market are delicious, and fall is when they are at their peak.
It is an easy and tasty way to add more vegetables to your diet. When roasted, acorn squash, like most vegetables, becomes slightly caramelized. They become sweet, tender, and so soft that they practically melt in your mouth.
What you need to know
This sausage and rice stuffed acorn squash can be prepped ahead of time. You can make the filling the day before, and you can roast the squash halves the day before as well. This is especially helpful if you want to serve this during the holidays when oven space is limited.
It’s important to roast the squash halves before filling them. If you stuff the squash before roasting it, your filling may be overdone and the squash may not be cooked through.
A half of an acorn squash is a good serving size for one person, though I’ve been known to eat a small squash on my own. They typically weigh between 1 – 2 pounds. The smaller servings would be perfect for side dishes for dinner, or on your holiday table.
Ingredients
To make this stuffed acorn squash with sausage and rice, we’ll need some kitchen basics and a trip through the produce department.
- Acorn squash – A small squash, perfect for stuffing. Smaller squash are great for a side, while larger acorn squash are perfect for an entrée.
- Italian sausage – I use sweet Italian sausage, however, if you like a little kick spicy Italian sausage is a tasty option.
- Cooked rice – The acorn squash filling needs to be cooked before stuffing, so we’re using cooked, not uncooked rice.
- Substitutions: I love a wild rice blend in this recipe, but brown rice or white rice work just fine as well.
- Onion and garlic – We can agree that almost everything is better with onions and garlic. They give the squash filling so much flavor.
- Fresh spinach – I prefer baby spinach for its sweetness and tender leaves.
- Substitutions: Some other hearty greens to consider would be kale or arugula.
- Chicken stock – You’ll need just a bit of broth or stock to moisten the filling, to keep everything from drying out in the oven.
- Dried cranberries – They give a sweet and tart pop of flavor to the squash filling.
- Pine nuts – If you have some, use them. They are not inexpensive, so a good swap would be pecans.
- Olive oil – We’ll rub the insides of the squash and sauté the onions and garlic in olive oil.
- Fresh herbs – I have an abundance of fresh rosemary, but marjoram is really good here too. Use whatever herbs you have, or like.
How to cut an acorn squash
Cutting an acorn squash (or anything round) can be a bit tricky because it can roll around on the cutting board. And, this becomes a safety issue, especially if you are a new cook.
To solve this problem, cut a thin piece from the stem end of the squash to give yourself a flat surface. Place the cut surface on the board and carefully cut down through the squash.
How to make
Here’s a quick summary of how to make sausage-stuffed acorn squash. Please see the recipe card at the bottom of this post for the full recipe.
- Prep – The first step in making acorn squash is to cut it open and clean out the seeds. Don’t throw them away, they can be roasted later. Once you’ve cut the squash in half, use a large spoon to scoop out the seeds and membrane.
- Season – Rub the inside with a little olive oil, then season with salt and pepper. Roast, cut side down, for about 25 minutes. You’ll notice that I’ve sliced a very thin piece from the outside of the squash – this provides a flat surface so the squash halves don’t roll around.
- Make – While the squash is roasting, make the filling, then set it aside to cool slightly.
- Stuff – Divide filling evenly into each half of the acorn squash.
Roasted squash seeds
We roast pumpkin seeds, so why do we toss out the acorn squash seeds? Don’t waste those tasty morsels, clean them off and roast them in the oven for a delicious roasted squash seeds. Sprinkle a few on top of the roasted acorn squash for a garnish and a bit of texture. Ten minutes in the oven is all you need for a salty, crunchy treat.
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Stuffed acorn squash FAQ’s
The skin should be dark green and smooth, with orange/yellow spots or streaks, without any soft spots or blemishes. It should feel heavy for its size.
Whole acorn squash should not be stored in the fridge. Store them in a cool, dry location. Once cut, they should be wrapped and stored in the refrigerator.
Storage / Freezing Information
To store: Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 – 5 days.
To freeze: Wrap tightly, then place in an airtight container, like a freezer bag, and store for up to 3 months.
Variations and substitutions
- Nuts – If you don’t have pine nuts, but you do have pecans, use them.
- Grains – If you don’t have wild rice, but you do have brown rice, swap it out. You can also use farro, barley, quinoa, or any other grain that you like in place of rice.
- Vegetarian – For a no meat option, try my vegetarian stuffed acorn squash.
Serving suggestions
- Green vegetable: Try this sautéed broccolini for a vegetable side to go with this stuffed acorn squash.
- Bread: This easy rosemary focaccia recipe would pair nicely with this squash, as would a batch of buttermilk biscuits.
Helpful tools and equipment
- Heavy duty sheet pans that hold up to high temps without warping.
- Parchment paper sheets are MUCH easier to use than tearing pieces off of a roll.
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Stuffed Acorn Squash Recipe with Sausage
Ingredients
- 2 acorn squash cut in half lengthwise, seeds and membrane removed
- 1 cup cooked rice Wild rice blend, brown rice, white rice / 200g
- ½ cup chicken stock 120mL
- 1 small onion diced
- 1 clove garlic minced
- 2 cups packed fresh spinach about 60g
- ½ pound ground Italian sausage 227g
- ¼ cup dried cranberries 35g
- 2 tablespoons pine nuts toasted
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh rosemary, marjoram, or Italian parsley chopped (optional, but lovely if you have it)
- 1 tablespoon Pecorino Romano cheese to sprinkle on top, if desired
Instructions
- Preheat oven to 375°F / 190°C.
- Cut off a small piece from the outside of each squash half so you will have a flat surface on the bottom to prevent it from rolling over.Place acorn squash on parchment lined sheet pan, cut side down (inside), and roast in oven for 25 minutes.
- Heat olive oil in a sauté pan over medium heat, add onion and garlic. Cook until translucent, 6 – 8 minutes.
- Add sausage and cook thoroughly, breaking it up into small pieces. Add spinach and cook down for 2 – 3 minutes.Add dried cranberries, cooked rice, chicken stock, salt and pepper.
- Let the filling simmer for about 10 minutes, then remove from heat.
- Add toasted pine nuts and fresh chopped herbs, if using. Check for seasoning and adjust if needed. Set aside.
- Remove squash from oven and carefully turn over. (Steam will escape from underneath, take care to stand back a bit) Divide filling evenly into each acorn squash half, then place back in the oven for another 10 minutes. Top with a sprinkling of cheese, toasted squash seeds, or fresh herbs if desired.
Notes
- Make filling while squash is roasting in the oven. The filling will be cooked and ready to go when squash is done.
- To roast squash seeds – toss clean seeds in 2 teaspoons of oil, a pinch of salt and pepper. Place on baking sheet, in a single layer, and roast for 8 – 10 minutes at 350°F.
- To toast pine nuts – place in a single layer in an oven-proof dish or on a sheet pan and roast in the oven for 6 – 7 minutes. Once they start to brown, pull them out – they will burn quickly.
Nutrition
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Originally published 9/3/19, most recent update 9/10/25.