This Sausage and Mushroom Stuffed Acorn Squash dish is a wonderful blend of flavors, textures, and presentation, bringing a little bit of fall warmth to the table with every bite. It’s a dish you’ll want to make again and again!

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Sausage and Mushroom Stuffed Acorn Squash in pan

Why You’ll Love This Recipe

This Sausage and Mushroom Stuffed Acorn Squash recipe is a dish that combines rich flavors, beautiful presentation, and hearty satisfaction. Making it a recipe that’s hard to resist. This dish is warm, filling, and comforting, making it perfect for cozy autumn or winter meals. It feels like a complete, hearty meal but remains light enough not to feel too heavy.

Plus, acorn squash is packed with fiber, vitamins, and antioxidants, while the sausage provides protein and rich flavor. Mushrooms add minerals and umami depth, making this meal both delicious and nutritious.

Stuffed Acorn Squash Ingredients

Acorn Squash: Acorn squash has a natural sweetness that intensifies when roasted, becoming tender and caramelized. Its mild flavor and creamy texture make it an ideal base to complement the savory filling, while its bowl-like shape makes it perfect for stuffing.
Olive Oil: Used to brush the squash, olive oil helps it roast evenly and enhances its caramelization. The oil also adds a hint of richness, helping the squash develop a golden-brown color and slightly crisp edges.
Salt and Pepper: Essential seasonings that enhance the natural flavors of all the ingredients. Salt draws out moisture from the squash and the filling, balancing the sweetness and helping the other seasonings shine. Pepper adds a subtle spiciness that complements the sausage and herbs.

For the Filling:

Italian Sausage: The sausage brings richness, spice, and protein, providing a satisfying, savory contrast to the sweet acorn squash. Italian sausage (whether mild or spicy) is typically seasoned with herbs and spices like fennel, garlic, and red pepper flakes, adding depth to the dish without needing additional seasonings.
Onion: Onions add a natural sweetness and a hint of sharpness that mellows as they cook. They provide a foundational layer of flavor in the filling, enhancing the sausage and mushrooms while balancing the dish with mild sweetness and umami.
Garlic: Garlic adds a savory, aromatic depth that complements the sausage and mushrooms. Its pungency mellows as it cooks, enriching the dish with a warm, comforting flavor.
Mushrooms: Mushrooms are earthy and umami-rich, adding depth and complexity to the filling. They also provide a slightly chewy texture that complements the tender sausage and roasted squash, making the filling feel hearty and substantial.
Italian Herbs Blend
Breadcrumbs: Breadcrumbs add a little bit of texture and help bind the filling, making it slightly more cohesive. When they absorb the fat from the sausage and juices from the mushrooms, they add richness and a subtle crunch to each bite.
Parmesan Cheese: Parmesan adds a salty, nutty flavor and acts as a finishing touch that brings the filling together. It’s a perfect match for the sausage and mushrooms and adds depth without overpowering the other ingredients.
1/4 cup chopped fresh parsley (optional, for garnish)

How To Make Stuffed Acorn Squash

Preheat your oven to 400°F (200°C).
Brush the cut sides of the acorn squash halves with olive oil, then season with salt and pepper.
Place them cut-side down on a baking sheet lined with parchment paper or foil.
Roast for 25–30 minutes, or until the flesh is tender when pierced with a fork.

While the squash roasts, heat a skillet over medium heat. Add the sausage, breaking it up with a spoon as it cooks.
Once the sausage begins to brown, add the diced onion, cooking until softened and translucent (about 3–4 minutes).
Add the minced garlic and mushrooms, stirring well, and cook until the mushrooms are tender, and the mixture is fragrant, about 5 more minutes.
Season with dried thyme, sage, salt, and pepper. Remove from heat and stir in the breadcrumbs (if using) and Parmesan cheese.

Return the stuffed squash to the oven and bake for another 10–15 minutes, until the filling is golden, and the cheese is melted.
Garnish with fresh parsley for a burst of color and flavor, if desired.

Recipe Tips & Tricks

Choose High-Quality Sausage: Italian sausage is the heart of the filling, so go for a high-quality brand or fresh sausage if possible. Mild sausage works for a balanced flavor, while spicy sausage adds a little kick. You can also use chicken or turkey sausage for a lighter option.
Don’t Overcook the Filling: When cooking the sausage, onion, garlic, and mushrooms, keep an eye on them to avoid overcooking. The mushrooms should still have a slight bite to them, and the garlic should be fragrant but not browned. This preserves the textures and keeps the filling from becoming mushy.
Serve with a Simple Side: This dish pairs well with a light, fresh side like a mixed green salad or roasted vegetables. The contrast in textures and flavors will make the stuffed squash feel even more satisfying.

Recipe Variations

Add a Splash of Wine or Stock: Deglaze the skillet with a splash of white wine, chicken stock, or even apple cider after cooking the sausage and mushrooms. This adds depth and moisture to the filling and helps scrape up any browned bits from the skillet, adding extra flavor.
Make the Filing Creamy: For a richer filling, consider adding a dollop of cream cheese, sour cream, or even Greek yogurt to the filling mixture. This creates a creamy texture that complements the savory sausage and mushrooms, making the filling feel indulgent and satisfying.
Experiment with Cheese: Parmesan is a classic choice, but you could also try crumbled feta, goat cheese, or sharp cheddar. Each cheese will add a unique flavor and texture—feta or goat cheese bring tanginess, while cheddar adds a creamy melt.
Incorporate Some Crunch: For a bit of crunch, add chopped nuts like pecans or walnuts to the filling before stuffing the squash. The nuts add texture and a slightly sweet, earthy flavor that pairs beautifully with the squash and sausage.

How To Store Leftovers

To store leftovers of your Sausage and Mushroom Stuffed Acorn Squash properly, follow these steps:

Cool Completely: Allow the stuffed squash to cool completely to room temperature before storing. This prevents condensation from forming in the storage container, which could make the squash soggy.
Refrigerate: Place the leftover stuffed squash halves in an airtight container or cover them tightly with plastic wrap or foil. Store in the refrigerator for up to 3–4 days.
Freezing: You can freeze the stuffed acorn squash for longer storage. Wrap each stuffed half in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. When you’re ready to eat, thaw in the refrigerator overnight.

How To Reheat

Oven (recommended): Preheat the oven to 350°F (175°C). Place the stuffed squash on a baking sheet and cover it with foil to prevent drying out. Bake for 15–20 minutes, or until heated through.
Microwave: For a quicker option, you can microwave the squash on medium heat for 2–3 minutes, checking every 30 seconds, until warmed through. However, the filling may become softer in the microwave.

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Sausage and Mushroom Stuffed Acorn Squash

Here’s a delicious recipe for Sausage and Mushroom Stuffed Acorn Squash that’s hearty, flavorful, and perfect for fall. This recipe combines savory sausage and earthy mushrooms with tender, sweet acorn squash for a cozy, balanced meal.

Course Main Course

Prep Time 5

Cook Time 40

Servings 2 people

Ingredients

1 medium acorn squash halved and seeds removed
1 tablespoon olive oil
Salt and pepper to taste
1/4 pound Italian sausage mild or spicy, your choice
1/4 cup diced onion
1 clove garlic minced
1/2 cup mushrooms chopped (such as cremini or button mushrooms)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 cup breadcrumbs optional, for extra texture
1/4 cup grated Parmesan cheese plus extra for topping, if desired
1/4 cup chopped fresh parsley optional, for garnish

Instructions

Preheat your oven to 400°F (200°C).
Brush the cut sides of the acorn squash halves with olive oil, then season with salt and pepper.
Place them cut-side down on a baking sheet lined with parchment paper or foil.
Roast for 25–30 minutes, or until the flesh is tender when pierced with a fork.
While the squash roasts, heat a skillet over medium heat. Add the sausage, breaking it up with a spoon as it cooks.
Once the sausage begins to brown, add the diced onion, cooking until softened and translucent (about 3–4 minutes).
Add the minced garlic and mushrooms, stirring well, and cook until the mushrooms are tender, and the mixture is fragrant, about 5 more minutes.
Season with dried thyme, sage, salt, and pepper. Remove from heat and stir in the breadcrumbs (if using) and Parmesan cheese.
Return the stuffed squash to the oven and bake for another 10–15 minutes, until the filling is golden, and the cheese is melted.
Garnish with fresh parsley for a burst of color and flavor, if desired.

I hope you enjoy this recipe as much as I do! For more delicious recipes, visit the recipes tab. Please comment below with any feedback or questions you may have, and don’t forget to share your creations with me on social media – I’d love to see how you make your homemade praline pecans turn out!

Bon appétit!