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    Home » Recipes » Vegetables and Sides

    Baked Italian Sausage Stuffed Acorn Squash

    Published: May 11, 2022 by Marisa Franca · 60 Comments

    Jump to Recipe
    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. Don't just make this as a holiday side dish, it's so good and easy you'll want to make it as a vegetable side any time of year.

    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.

    Baked sausage stuffed acorn squash with mushrooms on a white plate with a fork on the side.
    Every time we eat the Sausage stuffed acorn squash it seems like a holiday.
    Jump to:
    • ❤️ Why you'll love this recipe
    • 🛒 Ingredients
    • 🗒 Instructions
    • 🔪 Equipment
    • 🤔 FAQs
    • 👩🏻‍🍳 Tips
    • 📚 Variations
    • 🥫 Storage
    • 📗 Related Recipes
    • 🍽 Serve with
    • 📞 Chiacchierata (chat)
    • 📝 Recipe Card
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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

    Image of the ingredients needed to make the stuffed acorn squash.

    As an Amazon Associate I earn from qualifying purchases.

    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

    First set of steps to making the stuffed acorn squash with sausage and mushrooms.

    Note: This is an overview of the instructions. The full instructions are in the recipe card below.

    1. Heat oven to 375 F. Cut a thin slice off the round side of each squash half to create a stable base.
    2. Rub the flesh with olive oil well.
    3. Then sprinkle with salt and pepper.
    4. 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.
    Second set of instructions for making the stuffed squash recipe.
    1. In a large skillet, over medium heat, cook the sausage breaking into pieces, until brown, 6 minutes; transfer to a bowl.
    2. To the same skillet, add the olive oil and leek; cook until leek is soft, 3 minutes.
    3. Add the mushrooms and continue to cook until they release their moisture and start to brown.
    4. Add garlic; cook, for 1 minute.
    3rd set of 4 steps for making the sausage stuffed winter squash.
    1. Add the spinach to the skillet and toss.
    2. Next, add the broth to the vegetable mixture.
    3. Cover and cook for about 2 minutes.
    4. Then add in the sausage.
    4th set of instructions to making the stuffing and the acorn squash recipe.
    1. In a bowl, combine the panko crumbs and parmesan cheese.
    2. Divide the sausage evenly between the acorn squash bowls.
    3. Sprinkle the breadcrumb and cheese mixture evenly over the squash bowls.
    4. Melt the butter and drizzle over the crumbs. Broil until panko topping is golden, about 2 minutes.
    The Stuffed Acorn squash with sausage is finished roasting on the baking sheet.
    We love the toasted breadcrumb-Parmesan topping on the stuffed squash.

    🔪 Equipment

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    You’ll need the following items to make this recipe successfully.

    • baking sheet
    • aluminum foil
    • sharp knife
    • cutting board
    • silicone brush
    • large skillet
    • small bowl

    🤔 FAQs

    These are the questions we are most frequently asked about making Baked Italian Sausage Stuffed Acorn Squash with Mushrooms

    What meat goes well with acorn squash?

    I've found that sausage, turkey, Italian link sausage, and chicken all go great with acorn squash.

    Why is acorn squash good for you?

    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.

    Do you eat the skin of acorn squash?

    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.

    Are acorn squash seeds good to eat?

    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.
    Stuffed acorn squash with a forkful on  table.
    Every bite of the stuffed acorn squash is bursting with flavor and it's a favorite all year long.

    🍽 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!

    A platter with acorn squash halves that are stuffed with sausage and mushroom.

    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

    Baked Acorn Squash is filled with tasty Italian sausage, herbs, garlic, onion, spinach, mushrooms, and finished with a crunchy buttery parmesan breadcrumb topping.
    5 from 26 votes
    Print Pin Rate
    Course: light lunch, side, vegetable
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 451kcal
    Author: Marisa Franca @ All Our Way
    As An Amazon Associate I earn from qualifying purchases.

    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

    Calories: 451kcal | Carbohydrates: 36g | Protein: 15g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 946mg | Potassium: 1291mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4195IU | Vitamin C: 37.5mg | Calcium: 207mg | Iron: 4.1mg

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      More stuffed vegetables you may enjoy:

      Grilled Portabella Mushroom alla Caprese

      Roasted Zucchini Stuffed with Garlic Breadcrumbs

      Spaghetti Squash Alla Romana

      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? 

      Baked Italian Sausage Stuffed Acorn Squash with Mushrooms @ allourway.com
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      Reader Interactions

      Comments

      1. Sharyn

        March 10, 2022 at 8:39 pm

        5 stars
        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?

        Reply
        • Marisa Franca

          March 11, 2022 at 10:16 am

          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

          Reply
      2. Christina

        January 14, 2019 at 10:04 pm

        5 stars
        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!

        Reply
        • Marisa Franca

          January 15, 2019 at 6:30 am

          Thank you, Christina! Every now and then we crave something different.

          Reply
      3. Tina

        January 14, 2019 at 12:11 pm

        5 stars
        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.

        Reply
        • Marisa Franca

          January 15, 2019 at 6:31 am

          Hi, Tina! It surely is fast and easy!!

          Reply
      4. Traci

        January 14, 2019 at 11:56 am

        5 stars
        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!

        Reply
      5. Debra

        January 14, 2019 at 11:27 am

        5 stars
        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.

        Reply
      6. Dana

        January 14, 2019 at 11:05 am

        5 stars
        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? 🙂

        Reply
      7. Trish Bozeman

        January 14, 2019 at 9:27 am

        5 stars
        What a great winter meal! Love all of the flavors going on here. I love how easy this is and healthy too. Must make!

        Reply
      8. Annemarie

        January 14, 2019 at 7:41 am

        5 stars
        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!

        Reply
      9. Tracy

        January 13, 2019 at 10:37 pm

        5 stars
        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!

        Reply
      10. Carmy

        January 13, 2019 at 9:25 pm

        5 stars
        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!

        Reply
      11. Sean@Diversivore

        January 13, 2019 at 12:28 pm

        5 stars
        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.

        Reply
      12. Gloria

        January 08, 2019 at 4:23 pm

        5 stars
        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.

        Reply
      13. Molly Kumar

        February 22, 2017 at 12:48 am

        5 stars
        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.

        Reply
        • Marisa Franca

          February 22, 2017 at 7:29 am

          Hello, Molly! The acorn is so packed with flavor!! We're anxious to make it again.

          Reply
      14. Daniela Anderson

        February 21, 2017 at 9:39 pm

        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.

        Reply
        • Marisa Franca

          February 22, 2017 at 7:25 am

          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.

          Reply
      15. Frank

        February 21, 2017 at 7:21 am

        Looks very warming for a chilly winter's evening. Squash and sausage really were meant for each other...!

        Reply
        • Marisa Franca

          February 21, 2017 at 1:35 pm

          I agree, Frank. Comforting and delicious.

          Reply
      16. Ciao Chow Linda

        February 20, 2017 at 10:43 pm

        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!

        Reply
        • Marisa Franca

          February 21, 2017 at 7:17 am

          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!

          Reply
      17. Julie | Bunsen Burner Bakery

        February 20, 2017 at 3:45 pm

        5 stars
        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!

        Reply
        • Marisa Franca

          February 20, 2017 at 4:00 pm

          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.

          Reply
      18. Sandhya Ramakrishnan

        February 20, 2017 at 10:14 am

        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.

        Reply
        • Marisa Franca

          February 20, 2017 at 3:59 pm

          Hello, Sandhya. Acorn squash is a very forgiving veggie -- you can do just about anything with it and it will still taste good.

          Reply
      19. Byron Thomas

        February 20, 2017 at 7:43 am

        5 stars
        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!

        Reply
        • Marisa Franca

          February 20, 2017 at 3:58 pm

          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.

          Reply
      20. Hanady | Recipe Nomad

        February 20, 2017 at 2:36 am

        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!

        Reply
        • Marisa Franca

          February 20, 2017 at 6:42 am

          I'm already dreaming up combinations! Everyone has a favorite Thanksgiving type stuffing, that's a great start. 🙂

          Reply
      21. valmg @ From Val's Kitchen

        February 19, 2017 at 7:31 pm

        5 stars
        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.

        Reply
        • Marisa Franca

          February 20, 2017 at 6:41 am

          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?

          Reply
      22. Jessica (Swanky Recipes)

        February 18, 2017 at 6:05 pm

        5 stars
        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!

        Reply
        • Marisa Franca

          February 19, 2017 at 7:58 am

          I would be perfectly satisfied with just the squash and a salad. Now,Hubby, he wants MEAT!! Hope you try it, Jessica.

          Reply
      23. Kathy McDaniel

        February 18, 2017 at 5:24 pm

        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!

        Reply
        • Marisa Franca

          February 19, 2017 at 7:59 am

          Thank you, Kathy. I'm already dreaming up of other flavor combinations. 🙂

          Reply
      24. Leah

        February 18, 2017 at 5:02 pm

        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!

        Reply
        • Marisa Franca

          February 19, 2017 at 8:05 am

          We do love our spicy foods and the sausage gives the acorn squash a whole new taste. Have a great Sunday.

          Reply
      25. Kathryn @ FoodieGirlChicago

        February 18, 2017 at 2:23 pm

        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!

        Reply
        • Marisa Franca

          February 19, 2017 at 8:04 am

          Hello, Kathryn! The sausage really gives the acorn squash a huge flavor boost. Hope you give it a try.

          Reply
      26. Sara @ Modern Little Victories

        February 18, 2017 at 12:29 pm

        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!

        Reply
      27. Kylee from Kylee Cooks

        February 18, 2017 at 10:36 am

        I would think I'd died and gone to heaven if someone ever made this for me! Say... how about a dinner invitation? lol.

        Reply
      28. Gloria @ Homemade & Yummy

        February 18, 2017 at 9:54 am

        5 stars
        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.

        Reply
      29. Veena Azmanov

        February 18, 2017 at 7:48 am

        5 stars
        Wow this looks so awesome. I love acorn squash and this looks like something my family would love.

        Reply
        • Marisa Franca

          February 18, 2017 at 8:32 am

          Hi, Veena! If you like acorn squash, this is an easy way to "dress" it up for your family.

          Reply
      30. Natalie | Natalie's Food & Health

        February 18, 2017 at 7:08 am

        This looks absolutely amazing and I bet it taste equally delicious. Love how it's loaded with veggies, seasonal ones. Great recipe. Sharing this!

        Reply
        • Marisa Franca

          February 18, 2017 at 7:13 am

          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.

          Reply
      31. Sarah @ Champagne Tastes

        February 17, 2017 at 10:48 pm

        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!!!

        Reply
        • Marisa Franca

          February 18, 2017 at 7:14 am

          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!

          Reply
      32. Stephanie@ApplesforCJ

        February 17, 2017 at 2:24 pm

        5 stars
        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 🙂

        Reply
        • Marisa Franca

          February 17, 2017 at 2:46 pm

          Hi, Stephanie! We haven't tried the other variations but I'm anxious to try. The feta does sound great, doesn't it?

          Reply
      33. heather (delicious not gorgeous)

        February 17, 2017 at 1:51 pm

        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.

        Reply
        • Marisa Franca

          February 17, 2017 at 2:45 pm

          Hello, Heather! Yes, it would be great on a stormy night. Just add a salad and a nice crisp white California wine.

          Reply
      34. Megan Marlowe

        February 17, 2017 at 12:56 pm

        5 stars
        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!

        Reply
        • Marisa Franca

          February 17, 2017 at 2:44 pm

          Thank you, Megan! Also, you can cut it back for 2 to as 10 people!I'm sure you'll enjoy it.

          Reply
      35. Susie

        February 17, 2017 at 7:11 am

        This recipe sounds delicious! Acorn squash is on my grocery list this week. Thanks, for another tasty recipe?

        Reply
        • Marisa Franca

          February 17, 2017 at 8:00 am

          You're welcome, Susie! Sending lots of love and big hugs to all.

          Reply
      36. Jovina Coughlin

        February 16, 2017 at 4:56 pm

        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.

        Reply
        • Marisa Franca

          February 17, 2017 at 8:01 am

          We certainly did, Jovina. The weather is still cool enough to enjoy baking the squash. Have a great weekend.

          Reply

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      I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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