Sausage Stuffed Acorn Squash is the type of dish you can make to suit your taste. Now, don't get me wrong, we enjoy acorn squash all by itself. But, when you fill the cavity with a tasty combination of spicy Italian Sausage, garlic, onion, mushrooms, Parmesan cheese, and crunchy buttered bread crumbs, well it takes the Italian sausage stuffed acorn squash to a stellar level.
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❤️ Why you'll love this recipe
- This dish is so easy to make and can be easily tailored to your liking.
- The sausage and acorn squash blend together perfectly to create a delicious and hearty meal.
- This dish is perfect for a fall or winter evening. It's comforting, filling, and will leave you feeling satisfied.
Who doesn't love a good stuffed squash recipe? This one is packed with savory Italian sausage, earthy mushrooms, and of course, plenty of cheese. Plus, it's easy to make and perfect for a dinner party. Your guests will be impressed!
🛒 Ingredients
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Note: The full list of this Italian Sausage Stuffed Squash recipe ingredients with their amounts and options are listed in the recipe card below.
- Italian sausage - you may substitute your favorite variety.
- acorn squash
- baby spinach -- baby kale will also work.
- mushrooms
- leeks -- may use shallots.
- chicken stock -- beef stock or vegetable stock will also work.
- garlic
- salt
- black pepper
- butter -- we use unsalted.
- olive oil
- Parmesan cheese
- panko crumbs -- may use regular breadcrumbs but won't turn out quite as crunchy.
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Heat oven to 375 F. Cut a thin slice off the round side of each squash half to create a stable base.
- Rub the flesh with olive oil well.
- Then sprinkle with salt and pepper.
- Once the squash is seasoned place squash flesh side down on a baking sheet lined with foil. Then, bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside.
- In a large skillet, over medium heat, cook the sausage breaking into pieces, until brown, 6 minutes; transfer to a bowl.
- To the same skillet, add the olive oil and leek; cook until leek is soft, 3 minutes.
- Add the mushrooms and continue to cook until they release their moisture and start to brown.
- Add garlic; cook, for 1 minute.
- Add the spinach to the skillet and toss.
- Next, add the broth to the vegetable mixture.
- Cover and cook for about 2 minutes.
- Then add in the sausage.
- In a bowl, combine the panko crumbs and parmesan cheese.
- Divide the sausage evenly between the acorn squash bowls.
- Sprinkle the breadcrumb and cheese mixture evenly over the squash bowls.
- Melt the butter and drizzle over the crumbs. Broil until panko topping is golden, about 2 minutes.
🔪 Equipment
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🤔 FAQs
These are the questions we are most frequently asked about making Baked Italian Sausage Stuffed Acorn Squash with Mushrooms
I've found that sausage, turkey, Italian link sausage, and chicken all go great with acorn squash.
Acorn squash is a good source of fiber, potassium, and vitamin C. It's also low in calories. This hearty vegetable is full of nutrition to nourish your body.
You can eat the skin of an acorn squash if you want, but I personally find acorn squash skin to be a little too thick.
Yes, you can eat squash seeds, they don't have much as fiber as other seeds but they have a delicious nutty flavor.
👩🏻🍳 Tips
- I used sausage for this recipe, but you can use ground turkey, ground chicken, or even ground beef instead if you prefer.
- If you are not using sausage, then I recommend seasoning the meat when you are browning it.
- Be sure to cook the vegetables until the moisture cooks out, you don't want a watery mixture inside your squash.
- Coat the squash well with the oil so that it cooks evenly in the oven.
- You can add additional seasoning to your squash before roasting such as garlic powder and onion powder if you prefer.
📚 Variations
- Try using a different type of squash such as butternut squash or kabocha squash.
- Add in some chopped kale or Swiss chard for extra greens.
- Swap out the panko crumbs for regular bread crumbs if you prefer.
- You can use different types of cheese instead like mozzarella or cheddar cheese.
- Try a different type of sausage. There are so many varieties and flavors available that you can make a South of the Border baked sausage stuffed acorn squash one day and an Asian-flavored one another day.
🥫 Storage
Store leftovers in an airtight container for up to three days in the fridge.
Reheat the stuffed squash in the oven at 350 degrees for 10 - 12 minutes or until warm all the way through.
📗 Related Recipes
- If you love stuffed squash recipes, then you are going to enjoy this Roasted Stuffed Zucchini recipe.
- Spaghetti Squash is one of my favorite squash varieties, if you are looking for a Perfect Way to Make Spaghetti Squash then this is the recipe for you.
- This Butternut Squash Soup is not only delicious, but it's also creamy and comforting. Your entire family will love this recipe.
- Another soup that is a favorite of ours is the Butternut Sausage Orzo Soup With Spinach. It's cozy and comforting, just like a big hug from Nonna.
🍽 Serve with
- I love to serve a fresh salad like this Arugula Salad recipe with this hearty meal.
- These easy Homemade Soft Breadsticks are light and fluffy, topped off with melted butter and garlic salt, and pair so well with this meal.
- If you are like me, you can't have a meal without something sweet at the end, and these Brown Butter Snickerdoodle Cookies are the best cookies for the job!
📞 Chiacchierata (chat)
I have to be honest with you, I was a little hesitant to try this recipe at first. Acorn squash? Sausage? Mushrooms? But it turned out so well that now I'm kicking myself for not trying it sooner! The combination of flavors and textures is really something special.
Tutti a tavola è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
If you're looking for an easy, yet delicious and healthy, fall dinner idea, look no further than this baked Italian sausage stuffed acorn squash with mushrooms. The best part is that it only takes about 50 minutes to make! Plus, the stuffing is so good that you'll definitely want to save any leftovers for lunch the next day.
This stuffed squash recipe is so good you'll want to make it throughout the year. You don't have to wait for a special holiday.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Italian Baked Sausage Stuffed Acorn Squash with Mushrooms
Ingredients
- 2 medium acorn squash halved down the middle, seeds removed
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 3 teaspoons olive oil
- olive oil for rubbing the acorn flesh
- 8 ounces Italian bulk sausage if using turkey sausage or Italian link sausage, remove casings
- 1 large leek white and light green parts, halved, washed thoroughly, and sliced
- 2 cups sliced baby bella mushrooms
- 2 cloves garlic finely chopped
- 4 cups baby spinach washed
- ¼ cup chicken broth
- 4 Tablespoons grated fresh Parmesan divided
- 4 Tablespoons panko breadcrumbs
- 2 Tablespoons unsalted butter melted
Instructions
- Heat oven to 375 F. Cut a thin slice off round side of each squash half to create a stable base. Rub the flesh with olive oil then sprinkle with salt and pepper.
- Place squash flesh side down on a baking sheet lined with foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. In a large skillet, over medium heat, cook the sausage breaking into pieces, until brown, 6 minutes; transfer to a bowl. To the same skillet, add the olive oil and leek; cook until leek is soft, 3 minutes. Add the mushrooms and continue to cook until they release their moisture and start to brown. Add garlic; cook, 1 minute. Add the spinach and toss; add broth. Cover and cook about 2 minutes; stir in sausage.
- Divide sausage filling among the squash.
- In a bowl, combine the panko crumbs and parmesan cheese. Sprinkle evenly over the squash bowls. Melt the butter and drizzle over the crumbs. Broil until panko topping is golden, about 2 minutes.
- Serve and enjoy.
Notes
- Try using a different type of squash such as butternut squash or kabocha squash.
- Add in some chopped kale or Swiss chard for extra greens.
- Swap out the panko crumbs for regular bread crumbs if you prefer.
- You can use different types of cheese instead like mozzarella or cheddar cheese.
- Try a different type of sausage. There are so many varieties and flavors available that you can make a South of the Border baked sausage stuffed acorn squash one day and an Asian-flavored one another day.
Nutrition
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We'll never share your email or send you spam. PromiseMore stuffed vegetables you may enjoy:
Grilled Portabella Mushroom alla Caprese
Roasted Zucchini Stuffed with Garlic Breadcrumbs
Stuffed Tomatoes with Zucchini
These vegetables sides are delicious a ideal with any protein.
The way the flavors are adding up, it's almost like our Thanksgiving Italian Stuffing recipe except we don't add the sun-dried tomatoes in oil. Honestly, we don't believe you can ruin this recipe -- add what you like or eliminate what you don't.
Next time we're thinking of making it more Mediterranean style by adding kalamata olives and feta cheese. How do you think that sounds?
Jen
I love stuffed squash, and this is my new favorite stuffed squash recipe. It's so delicious. Love the mix of vegetables like leeks and mushrooms with the sausage.
Marisa Franca
Hello, Jen!! I'm so glad you like the recipe. We do love our squash, especially when we "kick it up a notch." Thank you for commenting! Have a very Merry Christmas and a wonderful coming year. xoxo
Theresa
I have tried many stuffed squash recipes, but this one is by far my favorite. I have made this one over and over. I usually don't follow recipes exactly, because I like to add my own flair to things, but I don't deviate from this recipe at all. I'm making it tonight for Valentine's Day! Savory and slightly sweet from the squash, it's just so good!
Marisa Franca
Hi Theresa! Happy Valentine's Day!! Thank you so much for your sweet comments. They make me so glad you enjoyed our squash recipe. We appreciate hearing that!! Have a wonderful evening. Happy cooking and, better yet, happy dining!
Sharyn
this dish looks so good I want it on my Easter menu. Can this dish be made ahead of time or the day before and reheated?
Marisa Franca
Hi, Sharyn! Yes you could make it up to cooking the acorn squash in the oven. You could get it ready up to the point where you pop things in the oven. xoxo
Christina
You had me at squash! I love the stuff but usually enjoy it as a side so I AM THRILLED to see it utilized so beautifully as an entree! What a lovely Fall and Winter dinner!
Marisa Franca
Thank you, Christina! Every now and then we crave something different.
Tina
This is super easy and doesn't take that long. I love the idea of the different profiles. I can picture ground lamb with rosemary and sage, kalamata olives and feta like you said. I have only cooked acorn squash once but i remember how good it was and how easy. Thanks for this, can't wait to try this. I would classify this as a weeknight meal. Pretty fast and easy.
Marisa Franca
Hi, Tina! It surely is fast and easy!!
Traci
I'm in love with acorn AND sausage together. This recipe is a win win! It's so easy to prepare once we get the squash cut. I'm certain this won't last long on the dinner. Thanks for sharing...just pinned!
Debra
First of all....WHAT A GREAT TIP to cut that little piece off and make the bottom flat. DUH....why have I not done this before??? Anyhow, I love all the flavors and textures in this recipe. So tasty! Thanks for the warm winter easy dinner idea.
Dana
This is such an excellent dinner. I'm a total sucker for a nice squash roasted to caramelization. The smell alone is amazing. But then to stuff it with such a flavorful stuffing? Man oh man. Who needs stuffed peppers? 🙂
Trish Bozeman
What a great winter meal! Love all of the flavors going on here. I love how easy this is and healthy too. Must make!
Annemarie
I love stuffed squash! I usually make stuffed summer squash, but acorn squashes just ask to be stuffed, don't they? Your combo of sausage and spinach and parmesan sounds great, though I think I'll add some beans in place of the mushrooms since we are big fans of beans around here. Thanks for the recipe!
Tracy
This is such a good idea! We like our sausage spicy! I can't wait to try this - my acorn squash recipes have gotten sooooo boring! Time to spice it up!
Carmy
This recipe looks amazing! I grabbed some acorn squashes on sale on a whim and haven't gotten around to using them. I haven't actually used it before so this is a good recipe to start with!
Sean@Diversivore
Stuffed things are the best. Honestly there have been years that I've wanted to buy a bigger turkey at thanksgiving just so I'd have more room to make stuffing. But I rarely stuff veggies, and honestly I need to change that. I love squash... love sausage... love stuffing... what have I got to lose, right? Oh and your Mediterranean option sounds like a great idea - I would totally give that a go! Cheers.
Gloria
I love when food is served in food. What a great presentation. My family loves squash, and adding the sausage and all the Italian flavours makes this a wonderful "full meal deal". Perfect for comfort food season. Great to "take along" to a pot luck too.
Molly Kumar
I would so make this as I love acorn squash and mushrooms. I love how light it is and baking definitely makes them cooks faster while retaining all the juices.
Marisa Franca
Hello, Molly! The acorn is so packed with flavor!! We're anxious to make it again.
Daniela Anderson
This is indeed a lovely dish that l would happily have with my family. The sausage stuffing is an excellent idea, it makes it so flavourful and hearty.
Marisa Franca
Thank you, Daniela. It certainly is versatile -- not a fan of mushrooms? Well, you can make an apple sausage stuffing that would compliment the acorn squash.
Frank
Looks very warming for a chilly winter's evening. Squash and sausage really were meant for each other...!
Marisa Franca
I agree, Frank. Comforting and delicious.
Ciao Chow Linda
Such a great combination of flavors you've used here. You're making me hungry and 's bedtime. I'll have to remember this for later this winter - maybe later this week!
Marisa Franca
Ciao, Linda! Bedtime, hmmmm? I started reading your posts at breakfast and the breakfasts seem uninspiring! I was really happy how the squash turned out. Looking forward to making it again. Have a wonderful Tuesday!
Julie | Bunsen Burner Bakery
We always get acorn squash from our CSA, and this is my favorite thing to do with them. Something about acorn squash and sausage pairs so well - delicious!
Marisa Franca
Hi, Julie! There are so many stuffing recipes that would be great to put in the acorn squash. I'm already dreaming up another one.
Sandhya Ramakrishnan
I have never cooked with acorn squash but have always stared at them for a while when shopping. This is a great recipe to make and I can totally alter it to make it vegetarian.
Marisa Franca
Hello, Sandhya. Acorn squash is a very forgiving veggie -- you can do just about anything with it and it will still taste good.
Byron Thomas
Looks amazing, Marisa! Truth be told, acorn squash is my favourite among all other squashes. I find the texture of the meat to be more creamy and less soil-like then other squashes. I usually stuff mine with onions, garlic, rice, and swiss chard, but the mushrooms and sausage sounds delicious!
Marisa Franca
Your stuffing sounds great too, Byron. I don't think I'd dislike any kind of filling in that squash. Acorn squash is so versatile. Thank you for the comment.
Hanady | Recipe Nomad
What a scrumptious idea! I love the flavors but I'm going to take your advice and try the Mediterranean flavors! It just sounds soooo good!
Marisa Franca
I'm already dreaming up combinations! Everyone has a favorite Thanksgiving type stuffing, that's a great start. 🙂
valmg @ From Val's Kitchen
My husband loves spinach and sausage and likes squash too.We'd have to omit the mushrooms but besides that I know he'd enjoy trying this.
Marisa Franca
Hi, Val! Absolutely! Just leave out the mushrooms or add something you like. I'm also thinking about making a sweet savory stuffing with Granny Smith apple. What do you think?
Jessica (Swanky Recipes)
I'm always a little hesitant cooking with acorn squash but this recipe sounds incredible! I just love all the fresh veggies used. Loving this for a healthy dinner option!
Marisa Franca
I would be perfectly satisfied with just the squash and a salad. Now,Hubby, he wants MEAT!! Hope you try it, Jessica.
Kathy McDaniel
You are right! I love acorn squash all by itself but when you add to it amazing and flavorful ingredients like sausage and Parmesan cheese, the dish just goes to another level of deliciousness! Looks amazing!
Marisa Franca
Thank you, Kathy. I'm already dreaming up of other flavor combinations. 🙂
Leah
I love a spicy pork sausage, and combined with an acorn squash sounds perfect! What a yummy meal, and I can't wait to try it!
Marisa Franca
We do love our spicy foods and the sausage gives the acorn squash a whole new taste. Have a great Sunday.
Kathryn @ FoodieGirlChicago
I love that you used sausage for the stuffing. I don't cook acorn squash often but this recipe definitely gives me a reason to do so!
Marisa Franca
Hello, Kathryn! The sausage really gives the acorn squash a huge flavor boost. Hope you give it a try.
Sara @ Modern Little Victories
I don't know why I always avoid trying acorn squash but the way you roasted it looks so delicious I really need to try it!
Kylee from Kylee Cooks
I would think I'd died and gone to heaven if someone ever made this for me! Say... how about a dinner invitation? lol.
Gloria @ Homemade & Yummy
What a great one dish meal. Roasting squash is the best way to cook it, other than soup. Stuffing it with sausage and mushrooms makes a complete delicious meal. Love the presentation too.
Veena Azmanov
Wow this looks so awesome. I love acorn squash and this looks like something my family would love.
Marisa Franca
Hi, Veena! If you like acorn squash, this is an easy way to "dress" it up for your family.
Natalie | Natalie's Food & Health
This looks absolutely amazing and I bet it taste equally delicious. Love how it's loaded with veggies, seasonal ones. Great recipe. Sharing this!
Marisa Franca
Thank you, Natalie! I always appreciate a kind person who shares my recipes. The sausage in the recipe can be a lower calorie made with turkey or chicken. Very adaptable.
Sarah @ Champagne Tastes
I tried acorn squash once, a few years ago, and didn't like the recipe I used. I need to try it again-- I'm sure I just need the right recipe!!!
Marisa Franca
Hi, Sarah! Give it another try -- there are lots of great recipes using acorn squash. The first time I tried cilantro I thought "blah!" but now I love it!
Stephanie@ApplesforCJ
I've never really made a lot of acorn squash cause I really didn't know what to do with it. I see so many variations now..love the feta idea..that I think I need to get an acorn squash soon 🙂
Marisa Franca
Hi, Stephanie! We haven't tried the other variations but I'm anxious to try. The feta does sound great, doesn't it?
heather (delicious not gorgeous)
all the veggies in here sound delicious! squash is such a comfort food to me because of how tender and sweet it is; perfect for this stormy weekend in southern california.
Marisa Franca
Hello, Heather! Yes, it would be great on a stormy night. Just add a salad and a nice crisp white California wine.
Megan Marlowe
This acorn squash dish is perfection! From the sausage, mushrooms and spinach, this has me written all over. What a comforting meal and easy enough to make any night of the week. Pinned!
Marisa Franca
Thank you, Megan! Also, you can cut it back for 2 to as 10 people!I'm sure you'll enjoy it.
Susie
This recipe sounds delicious! Acorn squash is on my grocery list this week. Thanks, for another tasty recipe?
Marisa Franca
You're welcome, Susie! Sending lots of love and big hugs to all.
Jovina Coughlin
Love sausage and squash. You have a scrumptious filling to go with it. Prefect for this time of year. I bet you enjoyed this dinner.
Marisa Franca
We certainly did, Jovina. The weather is still cool enough to enjoy baking the squash. Have a great weekend.