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Best Cheesy Sausage Stuffed Acorn Squash Recipe

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Sweet roasted acorn squash filled with a savory, cheesy sausage and rice mixture. This easy, 45-minute recipe is perfect for cozy fall dinners and is sure to become a seasonal favorite.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound ground pork sausage
  • 1 small yellow onion, diced (about ¾ cup)
  • 2 cloves garlic, minced
  • 1 cup cooked rice
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon smoked paprika (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp.
  3. Brush the cut surfaces and insides of the squash halves with olive oil. Sprinkle with a pinch of salt and pepper.
  4. Place the squash halves cut-side up on a baking sheet. Roast for 25 minutes.
  5. While the squash roasts, heat a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Leave about 1 tablespoon of fat in the pan.
  6. Reduce heat to medium. Add the diced onion to the skillet and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Transfer the sausage mixture to a mixing bowl. Add the cooked rice, ¾ cup of the shredded cheddar, the Parmesan, thyme, smoked paprika (if using), and a pinch of salt and pepper. Stir until well combined.
  8. Remove the squash from the oven. Divide the filling evenly among the four squash halves, mounding it slightly.
  9. Sprinkle the remaining ¼ cup of cheddar over the tops of the stuffed squash.
  10. Return the baking sheet to the oven and bake for another 15-20 minutes, until the filling is hot and the cheese is melted and bubbly. The squash should be fork-tender.
  11. Let the squash rest on the baking sheet for 5 minutes. Sprinkle with fresh parsley and serve warm.

Notes

Don’t overcook the squash in the first round; it should be just tender enough to hold its shape. Let the filling cool slightly before stuffing to prevent uneven steaming. Use a cookie scoop for even portions. If the cheese browns too quickly during the final bake, tent the baking sheet loosely with foil. Grating your own cheese yields a smoother melt.

Nutrition

Keywords: stuffed acorn squash, cheesy sausage stuffed squash, fall dinner, easy weeknight dinner, acorn squash recipe

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