This stuffed acorn squash recipe is fall stuffed into a squash. Oven roasted acorn squash, stuffed with Italian sausage, apples, sage, thyme, and topped with crunchy parmesan panko. This easy acorn squash recipe is the perfect dinner and also is great leftover. This stuffed acorn squash is a must make all season long!

What is acorn squash?

What is acorn squash? Acorn squash is well known for, ya know, looking like a giant acorn! Even though acorn squash technically belongs to the summer squash family, it is most typically grouped with the winter squashes. It can be prepared sweet or savory, I decided to go the savory route this time.

Prepping the acorn squash

How-to cut acorn squash: Due to the hard skin on an acorn squash, I recommend using a large and sharp chef’s knife. I carefully cut it down the middle exposing the mid section with all the seeds. You can cut the acorn squash either way. If you cut it long ways it will retain the acorn shape. Or you can the squash horizontally (looks more like a flower).

Acorn squash securing tip: Due to the round shape of the squash, it won’t stand on it’s own. Use your knife to shave a flat surface on the bottom, allowing the acorn squash to stand and be secure while cooking.

Pre-roasting the squash: Once you have scooped out the seeds, place the squash on a baking sheet. Brush olive oil onto the acorn squash, followed by kosher salt, and fresh ground black pepper. To ensure the squash is fully cooked through, roast it in the oven for 30 minutes or until just fork tender. The size of the squash can affect cook time, but you don’t want it too soft because it will be going back into the oven with the stuffing.

Acorn squash stuffing

What to stuff acorn squash with? For the acorn squash stuffing, I used mild Italian sausage, diced apples, celery, onion, garlic, fresh thyme and fresh sage.

Cooking squash stuffing

In a dutch oven or sauté pan, first cook the Italian sausage through with some olive oil. The sausage will infuse the oil and flavor the vegetables being sautéd. Use a slotted spoon to remove the sausage, so the oil is left behind.

Next, add the onion and celery and sauté to soften. Add in the diced apples, garlic, fresh sage/thyme, and kosher salt/ fresh ground black pepper. Allow all of this to sauté together for a few minutes. Add the Italian sausage back in and mix to combine. This is the perfect time to taste the stuffing and adjust the seasoning if necessary.

Stuffing the acorn squash

Once the acorn squash is roasted and the stuffing is complete, carefully spoon the stuffing into each squash. Mix together Italian panko breadcrumbs with freshly grated parmesan cheese and sprinkled it over the top of each acorn squash.

Cooking stuffed acorn squash

Place the stuffed acorn squashes into the oven and bake for 15 minutes or until the parmesan panko breading has toasted on top and the squash is fork tender.

After baking the acorn squash you are left with deliciously roasted acorn squash with the most delicious filling. To eat, use a fork to scoop out the filling and acorn squash in every bite. You can discard the squash skin.

Storing/reheating stuffed acorn squash

The squash is best enjoyed freshly roasted. You can prepare the stuffing in advance, but I recommend freshly roasting the squash for best taste and texture. To store, place in an airtight container and refrigerate up to 3 days. To re-heat, you can place them in the oven at 350F for a 15-20 minutes, or microwave for 2 ½ minutes.

Looking for other fall recipes?

• Squash Lasagna
• Slow Cooker Beef Short Ribs with Polenta
• Apple Cider Donuts
• Butternut Squash Mac and Cheese
• Apple Pie Hand Pies
• Chicken Pot Pie

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