One of my favorite seasonal vegetables to use in later summer and Fall is the beautiful acorn squash. My Sausage Stuffed Acorn Squash is full of flavor and makes an impressive, attractive plate for family or guests. This dish just screams Fall harvest!
The Sausage Stuffed Acorn Squash Recipe takes advantage of both squash and fennel from the garden or farmer’s market. Plus, both are incredibly good for you, bringing a variety of vitamins and minerals and even fiber to the dinner table.
Why Make Sausage Stuffed Acorn Squash
Not only is the dish tasty, but the presentation is also a wow factor and memory maker. This meal is a Fall tradition your family will remember and talk about for years!
If you like to have more than one dish at each meal, you can serve sausage stuffed acorn squash with a bright salad with vinaigrette for contrast, fresh tomatoes, or a nice crusty bread.
Unlike many of the recipes for stuffed acorn squash, this one does not include any brown sugar, bread crumbs, or parmesan. It’s a completely different take! As an added bonus, as long as you buy GF sausage, this recipe is gluten-free sausage stuffed acorn squash.
How to Make Sausage Stuffed Acorn Squash
This squash meal begins with the gorgeous dark green squash. Of course, the inside is a buttery yellow. Microwave the squash to soften it just enough to make slicing easier. That’s the hardest part of any big squash dish! Once it’s sliced in half and the seeds are all scooped out, you’ll make baked acorn squash following the instructions on the recipe card below.
While it’s baking, you make the sausage filling in a skillet and then bring it all together. The sausage stuffed acorn squash recipe is not difficult, but baking the squash will take close to an hour so you’ll need to plan accordingly. Top with a frond or two from the fennel for a special touch.
Ingredients for Sausage Stuffed Acorn Squash
- Acorn Squash. A lush green squash with a buttery yellow center perfect for baking, soups, or stews.
- Butter. Real is good. Dairy-free will work.
- Black Pepper.
Ingredients for the Sausage Filling
- Olive Oil. You need just enough oil to get the fennel started sauteeing while the sausage cooks up. You may still need to drain off the fat after cooking, depending on how much fat cooks out of the sausage.
- Italian Sauage. Mild, ground sausage is perfect for this recipe.
- Fennel. Diced.
- Thyme. Fresh or Dried will both work.
- Oregano. Fresh or Dried will both work.
- Rosemary. Fresh or Dried will both work.
- Garlic. Two fresh cloves.
What is the Easiest Way to Cut a Fennel Bulb?
Watch this quick video for the absolute easiest way to cut fennel for the sausage stuffed acorn squash.
Can I freeze sausage stuffed baked acorn squash?
I do not recommend freezing baked squash. It is already soft and tends to get mealy or change unpleasantly in texture when frozen. You can refrigerate leftovers and reheat them in the microwave for a few days if you’d like.
What other meat goes with acorn squash?
Ground beef or turkey will both work in place of sausage, but bring less flavor to the dish so you may need to up the seasoning. Chorizo is also fantastic and will have a slightly different flavor if you want to make this recipe twice and have it taste different each time.
What can I use instead of acorn squash?
Butternut squash is a great substitute for acorn squash. They are a similar consistency when baked, but the presentation won’t have as much contrast in color. Butternut squash is also about twice the size of a typical acorn squash so you won’t need as many.
You could also use the sausage filling on spaghetti squash. You can bake it in the exact same way, and then remove it in strands by twisting with a fork and serve it with the sausage on top. It won’t necessarily be sausage “stuffed” squash (although you can serve spaghetti squash in its skin if you prefer), but it will still be quite tasty.
How do I pick a good acorn squash at the grocery store or farmer’s market?
Choose acorn squash that is firm without any bruises or soft spots. Look for one with nice smooth skin. If you can hear stuff moving inside when you shake a squash or if it feels surprisingly light when you pick it up, it’s probably been on the shelf for too long. Choose two that are similar in size so that they will finish baking at the same time.
Recipes for Stuffed Acorn Squash
- Chili Stuffed Acorn Squash. Another great choice if you love the flavors of chili!
- Acorn Squash with Bacon – One of our most popular recipes!
- Wild Rice and Apple Stuffed Acorn squash – A fresh and delicious squash that’s a vegetarian option or a great side dish.
You can find all of our side dish recipes here!
Items we used
- Loaf Pans – I like these loaf pans for baking squash because they’ll stay upright without spilling one drop of butter!
- Vegetable Brush – I try and keep the peel/skin on my vegetables when I cook them. They contain vitamins and other nutrients. It’s important to get them clean and using a brush works well!
If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!
Sausage Stuffed Acorn Squash with Fennel
- 2 Acorn Squash
- 4 tsp butter divided
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tsp olive oil
- 1 lb Italian Sausage ground/mild
- 1/4 cup fennel diced
- 1/2 tsp thyme fresh or dried
- 1/2 tsp oregano fresh or dried
- 1/2 tsp rosemary fresh or dried
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnishes – chopped fennel fronds
- Preheat the oven (or grill) to 400°F.
- Wash the outside of the squash.
- Microwave the whole acorn squash for 3 to 3-1/2 minutes. Remove with hot pads or a towel. Lay the squash on its side (not end) and slice the squash in half. Scoop out the seeds using a spoon. Put the squash in a baking dish lined with parchment paper. A loaf pan works well too.
- Melt the butter and brush the cut halves of each acorn squash. Pour any remaining equally into the cavity of each squash.
- Sprinkle the salt and pepper over each half of the squash.
- Bake for 45 to 50 minutes or until the squash is fork-tender.
Sausage filling – Make while squash is baking
- Heat the olive oil in a Dutch oven over medium-high heat. Add the ground sausage and fennel. Cook until the sausage is completely cooked. Add garlic and cook just for another minute or two. If necessary, drain off any fat.
- Stir in rosemary, thyme, oregano, salt, and pepper. Cook until the spices are aromatic, just a minute or two.
- Spoon the sausage filling into the cooked squash. Garnish with fennel fronds and serve.
More #FallFlavors Recipes Below:
Appetizers and Snacks
- Caramel Pecan Clusters from An Affair from the Heart
- Carrot Top Hummus from Savory Moments
- Fall Charcuterie Board from Magical Ingredients
- Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
- Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories
Breakfast and Baked Goods
- Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
- Cinnamon Apple Bread from Lemon Blossoms
- Sweet Potato Pancakes from Cindy’s Recipes and Writings
Soups and Salads
- Instant Pot Butternut Squash Soup from Devour Dinner
- Panera Autumn Squash Soup from The Fresh Cooky
- Salmon Salad With Grapes And Pecans from Art of Natural Living
- Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
- Butternut Squash And Bacon Risotto from SueBee Homemaker
- Loaded Bacon And Kale Salad from Palatable Pastime
- Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
- Sausage Stuffed Acorn Squash from Hostess At Heart
- Apple Cider Rubbed Pork Chops from That Recipe
- Thai Butternut Squash Curry from Cheese Curd In Paradise
- Butternut Squash Parmesan Pasta from Frugal & Fit
- Grape & Gorgonzola Pizza from The Spiffy Cookie
- Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
- How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest
- Butter Pecan Fudge from Take Two Tapas
- Cinnamon Roll Cheesecake from Fresh April Flours
- Easy Apple Crisp from Life Love and Good Food
- Espresso Chocolate Chip Cookies from Books n’ Cooks
- French Apple Tart from Jen around the world
- Individual Grape Crumble from Hezzi-D’s Books and Cooks
- Pumpkin Roll from House of Nash Eats
- Pumpkin Snickerdoodles from Family Around The Table
- Slow Cooker Apple Pear Crisp from Blogghetti
Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.
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The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.
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A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.
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Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.
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One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value
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One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value