Stuffed Acorn Squash: The Ultimate Cozy Fall Recipe
Velvety harvest boats loaded with savory sausage, earthy mushrooms, and melted cheese.
Acorn squash is a classic winter vegetable known for its subtle, buttery sweetness and striking green skin. Stuffing acorn squash transforms it from a simple roasted side into a show-stopping, satisfying main or hearty side dish. This stuffed acorn squash recipe features tender roasted squash halves loaded with a creamy mixture of crumbled Italian sausage, earthy mushrooms, hearty rice, and melty cheese—making it a perfect fit for everything from weeknight dinners to holiday feasts.
Why Choose Acorn Squash?
Acorn squash stands out as one of the easiest and tastiest winter gourds to prepare. Its thin skin is edible when cooked, so there’s no need to peel—making prep quick and waste minimal. When roasted, its flesh becomes delicately sweet and buttery, pairing beautifully with savory, aromatic fillings. Acorn squash is also the perfect size for individual portions, turning a meal into a visually appealing and nutritious experience.
- Subtle, sweet flavor that pairs well with savory or sweet fillings
- Edible skin for easy prep and serving—no peeling required
- Ideal portion size: Halved squash makes a perfect edible bowl
- Nutritious: Packed with vitamins A, C, and fiber
Acorn Squash Stuffed with Sausage & Mushrooms
This recipe brings together the best of comfort food: roasted acorn squash, a hearty filling of Italian sausage, sautéed baby bella mushrooms, chopped red onion, garlic, fresh herbs, fluffy rice, and creamy melted cheese. Each bite is rich in flavor and texture, creating a balanced, satisfying meal for family dinners, casual get-togethers, or even a festive Thanksgiving side.
What Makes Stuffed Acorn Squash Special?
- All-in-one meal: With veggies, protein, and grains in every serving, it can stand as a main course but also works as a stunning side dish.
- Customizable filling: Switch the sausage for chicken or turkey, use wild rice or quinoa, and swap in your favorite cheeses or vegetables.
- Make ahead friendly: The squash and filling can be prepped ahead and baked just before serving.
Step-by-Step: How to Make Stuffed Acorn Squash
Ingredients
| For the Squash | For the Filling |
|---|---|
| 3 medium acorn squash | 2 tbsp olive oil |
| 2 tbsp olive oil | 8 sage leaves, chopped |
| Salt & pepper | 1 lb ground Italian sausage |
| 8 oz baby bella mushrooms, sliced | |
| 1/2 red onion, chopped | |
| 2 cloves garlic, finely chopped | |
| 1 tbsp fresh thyme, chopped (plus more for serving) | |
| 1/2 tsp salt | |
| 1/2 tsp black pepper, plus more for serving | |
| 1 1/2 cups cooked rice | |
| 1/3 cup heavy cream | |
| 1 cup grated fontina or Monterey Jack cheese |
Preparation Steps
- Prep the Squash:
- Preheat your oven to 400°F (200°C).
- Slice each acorn squash in half lengthwise and scoop out seeds and stringy bits using a large spoon.
- Rub the cut sides with olive oil and sprinkle generously with salt and pepper.
- Roast the Squash:
- Arrange squash halves, cut-side down, on a parchment-lined or greased baking sheet.
- Roast for 30–35 minutes until tender and golden at the edges.
- After roasting, turn the squash halves over to expose the cut side up and continue roasting briefly if needed, until fully soft but holding their shape.
- Make the Filling:
- While the squash is roasting, heat olive oil in a large skillet over medium heat.
- Add chopped sage leaves; cook for 1 minute until fragrant.
- Crumble in Italian sausage and cook until browned, breaking it up with a wooden spoon.
- Add sliced mushrooms and cook until they release moisture and begin to brown.
- Stir in chopped onion and cook until softened, followed by garlic, thyme, salt, and pepper.
- Mix in the cooked rice and continue to cook until well combined and heated through.
- Pour in heavy cream and sprinkle over grated cheese, stirring until the cheese melts and the mixture is creamy but thick.
- Stuff and Bake:
- Fill each squash cavity generously with the hot sausage-mushroom mixture.
- Arrange the filled halves back on the baking sheet and sprinkle extra cheese over the top if desired.
- Bake for another 10–15 minutes until the tops are bubbly and golden.
- Garnish with more fresh thyme and serve hot.
Pro Tips for Perfect Stuffed Acorn Squash
- Don’t skip roasting cut-side down: Roasting the squash this way first helps the flesh cook evenly and allows for some caramelization.
- Save the squash seeds: Clean and toast seeds with spices for a crunchy snack or a garnish!
- Choose your grain: White, brown, or wild rice work well. Or substitute with farro or quinoa for variety.
- Don’t overfill: The filling should be generous but not heaped, so it cooks evenly and doesn’t spill out.
- Use a sharp, sturdy knife: Acorn squash are tough raw. Stabilize with a kitchen towel and use careful, firm pressure when halving.
What others are reading
Variations and Serving Suggestions
Alternative Fillings
- Vegetarian version: Swap sausage for sautéed spinach, kale, or cooked lentils. Add more mushrooms and nuts for protein.
- Cheese swap: Monterey Jack, Gruyère, or even goat cheese melt beautifully and offer unique flavor twists.
- Dried fruits & nuts: A sprinkle of dried cranberries or toasted pecans adds texture and sweetness.
- Change the herbs: Rosemary and parsley add bright, herby notes to the filling and garnish.
What Goes Well with Stuffed Acorn Squash?
- Serve as a main dish with a simple green salad for a balanced, filling dinner.
- Works as a hearty side for roasted meats, especially turkey or chicken at holiday gatherings.
- Pair with roasted root vegetables or a crisp apple slaw for a cozy autumn spread.
FAQ: All About Acorn Squash and Stuffed Squash
How do you prep acorn squash for stuffing?
Acorn squash requires minimal prep. Cut each squash in half with a sharp knife, then scoop out seeds and stringy bits with a spoon. There is no need to peel the skin, as it becomes tender and edible when roasted.
Should acorn squash be baked cut-side up or down?
To ensure even cooking and a caramelized surface, roast acorn squash cut-side down initially. For the final bake with the filling, turn the halves cut-side up to finish cooking and melt the cheese.
How do you know when acorn squash is done?
Acorn squash should be completely tender all the way through before stuffing. Test with a fork—it should slide in easily. Once stuffed, the squash just needs to return to the oven long enough to heat the filling and melt the cheese.
Can you eat the skin of acorn squash?
Yes! The roasted skin of acorn squash is thin and tender, making it not only edible but also enjoyable. It helps the squash halves maintain their shape for stuffing.
What are other good fillings for acorn squash?
Any grain or protein filling works: try cooked greens (like spinach or kale), wild rice, lentils, or even cranberry and nut mixtures. Quinoa, chickpeas, and roasted vegetables are delicious options for vegetarian versions.
How many does this recipe serve?
Three medium acorn squash (halved) typically yield six servings as a main course or more as a side.
Quick Tips & Serving Ideas
- Get ahead: Roast the squash and prepare the filling up to a day before, refrigerate separately, and bake just before serving.
- To freeze: Stuffed squash halves freeze well—wrap tightly and freeze up to one month. Thaw and reheat in the oven.
- Use leftovers: Extra stuffing can be baked in a small casserole dish or used in omelets, wraps, or as a base for stuffed peppers.
Nutrition at a Glance
| Nutrient | Approx. per Serving |
|---|---|
| Calories | ~400–450 kcal |
| Protein | 15–18 g |
| Carbs | 28–34 g |
| Fat | 24–28 g |
| Fiber | 5–7 g |
These numbers may vary by fillings and specific ingredients—using lean meats or skipping cheese can lighten up the dish further.
Frequently Asked Questions (FAQs)
Q: Is fontina cheese necessary? What are good substitutes?
A: Fontina adds a creamy, melty texture, but Monterey Jack, Gruyère, or even mozzarella can be used instead. For a sharper flavor, add a little Parmesan to the mix.
Q: Can I make this recipe vegetarian or vegan?
A: Absolutely. Replace sausage with crumbled tofu or cooked lentils, omit the cream or use plant-based alternatives, and choose vegan cheese. The flavors will still be rich and satisfying.
Q: Can children help with this recipe?
A: Yes! Kids can scoop seeds, measure ingredients, and even help stuff the cooked squash. Just be sure to assist with sharp knives and the hot oven.
Q: How long does leftover stuffed squash last?
A: Store in a covered container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot throughout.
Bring Cozy Fall Flavors to Your Table
Stuffed acorn squash is the kind of comfort food that warms your kitchen and brings people together. Its blend of textures, flavors, and easy customization make it ideal for any night of the week or for impressing at a festive meal. Enjoy the subtle sweetness of acorn squash paired with a savory, creamy, and just slightly cheesy filling—your new favorite fall tradition.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a38124313/stuffed-acorn-squash-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a34946015/quinoa-and-mushroom-stuffed-acorn-squash-recipe/
- https://www.youtube.com/watch?v=HTKFStx_oMU
- https://www.thepioneerwoman.com/food-cooking/recipes/a62303787/stuffed-butternut-squash-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g40721287/acorn-squash-recipes/
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