Juicy Sausage Stuffed Acorn Squash with Cornbread Stuffing

Here is my favorite sausage stuffed acorn squash recipe, with tender roasted squash halves filled with savory sausage, cornbread stuffing, and warm fall spices.

This stuffed squash has become our go-to dinner when the weather starts getting cooler. The kids love how each squash half looks like their own personal meal, and I love that it’s hearty enough to keep everyone satisfied. Plus, cleanup is so much easier when everything bakes together in one dish!

What Kind of Acorn Squash Should I Use?

When picking out acorn squash for this recipe, look for ones that feel heavy for their size and have a hard, matte skin without any soft spots or cracks. The best acorn squash will have a deep green color with some orange patches – this usually means it’s ripe and ready to eat. Size-wise, medium squash work best since they’re easier to handle and stuff, plus they’ll cook more evenly than really large ones. If your squash has a shiny skin, it might not be fully ripe yet, so try to find ones with that duller, matte finish for the sweetest flavor.

Options for Substitutions

This cozy fall recipe is pretty forgiving when it comes to swaps:

• Acorn squash: Can’t find acorn squash? Delicata, butternut, or honeynut squash work great too. Just adjust cooking time based on size – smaller squash will cook faster.
• Sausage: Feel free to use any ground sausage you prefer – Italian, breakfast sausage, or even turkey sausage for a lighter option. The sage variety adds nice fall flavor, but regular works just fine.
• Boxed cornbread: Store-bought cornbread saves time, but you can absolutely use homemade if you have it. Day-old cornbread actually works better for stuffing since it holds its shape.
• Fresh thyme: Dried thyme works in a pinch – just use about 1/3 the amount since dried herbs are more concentrated. Sage or rosemary would also be tasty here.
• Celery: If you’re not a celery fan, try diced bell peppers or carrots instead. They’ll add similar crunch and flavor to the stuffing.
• Fresh parsley: Dried parsley can work, but fresh really makes a difference here. If you don’t have parsley, try fresh chives or green onions for that pop of color and freshness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed acorn squash is not cooking the squash long enough before adding the stuffing, which leaves you with hard, undercooked flesh that’s difficult to eat – roast the halves cut-side down for about 30-40 minutes until they’re fork-tender before flipping and stuffing.

Another common error is making your cornbread stuffing too dry, so be sure to add some chicken broth or the drippings from cooking your sausage to keep the mixture moist and flavorful.

Don’t forget to season your squash cavities with salt and pepper before stuffing, and avoid overpacking the filling since it needs room to heat through properly – loose, fluffy stuffing tastes much better than dense, compressed filling.

Finally, tent your stuffed squash with foil if the tops start browning too quickly during the final baking stage, which prevents burning while ensuring the centers get fully heated.

What to Serve With Sausage Stuffed Acorn Squash?

This hearty stuffed squash is pretty much a complete meal on its own, but I love pairing it with a simple arugula or mixed greens salad dressed with a light vinaigrette to balance out all those rich, savory flavors. A side of roasted Brussels sprouts or green beans also works great since they complement the fall vibes without competing with the cornbread stuffing. If you’re feeding a crowd or want to make it extra special, some cranberry sauce on the side adds a nice sweet-tart contrast that plays well with both the sausage and the squash. For wine lovers, this dish pairs beautifully with a medium-bodied red wine or even a crisp white like Chardonnay.

Storage Instructions

Refrigerate: This stuffed squash keeps really well in the fridge for up to 4 days. Just cover each half tightly with foil or store in an airtight container. The flavors actually get even better after a day or two, so it’s perfect for making ahead for a dinner party or meal prep.

Freeze: You can freeze these beauties for up to 3 months! Wrap each stuffed squash half individually in plastic wrap, then place in a freezer-safe container. I like to freeze them after baking and cooling completely – it makes weeknight dinners so much easier.

Warm Up: To enjoy your leftover stuffed squash, cover with foil and bake at 350°F for about 20-25 minutes if refrigerated, or 45-60 minutes if frozen. You can also microwave individual portions for 2-3 minutes, but the oven gives you that nice crispy top on the stuffing again.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1400
• Protein: 18-24 g
• Fat: 42-52 g
• Carbohydrates: 170-210 g

Ingredients

For the roasted squash:

• Salt
• Olive oil
• 2 acorn squash (halved and seeded)

For the stuffing:

• 1 tbsp olive oil
• 1/2 tsp fresh thyme (finely chopped)
• 1/2 tsp salt (to taste)
• 1/4 cup fresh parsley (chopped)
• 2 celery stalks (diced, about 1 cup)
• 1 box cornbread mix (prepared and crumbled)
• 1 lb sage sausage (crumbled, I like Jimmy Dean)
• 1 onion (diced, about 1 cup)
• 1/4 tsp black pepper

For serving:

• Fresh herbs (for garnish)

Step 1: Roast the Acorn Squash

• 2 acorn squash, halved and seeded
• olive oil
• salt

Preheat your oven to 400ºF.

Place the halved and seeded acorn squash cut-side up on a baking sheet.

Rub the squash with olive oil and sprinkle with salt.

Roast in the oven for about 45 minutes, or until the flesh is tender.

Once done, remove from the oven and set aside to cool slightly.

Step 2: Prepare the Sausage and Vegetable Stuffing

• 1 tbsp olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 1/2 tsp salt, or to preference
• 1/4 tsp ground black pepper, or to preference
• 1/2 tsp fresh thyme leaves
• 1 lb sage sausage or pork sausage, crumbled

Heat 1 tablespoon of olive oil in a large pan over medium heat.

Add the diced onion and sauté for 3-5 minutes until soft and translucent.

Stir in the diced celery, 1/2 teaspoon salt (or to preference), black pepper, and fresh thyme leaves.

Cook for another 1-2 minutes.

Add the crumbled sage or pork sausage and cook, breaking up with a wooden spoon, until the sausage is browned and fully cooked and the vegetables are softened.

Set this mixture aside once done.

Step 3: Combine Cornbread, Squash, and Parsley with the Stuffing

• 1 package boxed cornbread, baked as directed and crumbled
• roasted squash flesh (from Step 1)
• 1/4 cup chopped fresh parsley

Crumble the baked cornbread into large pieces.

Carefully scoop most of the flesh from the roasted acorn squash halves (from Step 1), making sure to leave the skins intact to use as bowls later.

Roughly chop the removed squash flesh.

Fold the cornbread pieces, chopped squash flesh, and chopped fresh parsley into the sausage and vegetable mixture from Step 2.

Season with more salt if needed.

I like to taste and adjust the salt at this point to ensure the filling is seasoned just right.

Step 4: Stuff the Squash Bowls and Bake

• stuffing mixture (from Step 3)
• acorn squash shells (from Step 1)

Scoop the prepared stuffing mixture into the hollowed-out acorn squash skins, forming a generous mound in each.

Place the stuffed squash bowls back on the baking sheet and return them to the oven.

Heat through for a few more minutes, until warmed and edges start to brown.

Step 5: Garnish and Serve

• additional herbs for garnish

Remove the stuffed squash from the oven and transfer to serving plates.

Top each stuffed squash with additional fresh herbs of your choice for a burst of color and flavor.

Serve warm and enjoy!