If you’re looking for a cozy and wholesome fall meal, this stuffed acorn squash recipe is perfect.

It’s hearty, colorful, and packed with seasonal flavors that bring warmth to your table.

Acorn squash serves as a naturally sweet and tender bowl, filled with savory ingredients like quinoa, sausage, vegetables, and herbs.

Whether you’re serving it for a weeknight dinner or a festive holiday gathering, this recipe is sure to impress.

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🧡 Why You’ll Love This Recipe

Nutritious and satisfying: Acorn squash is rich in fiber, vitamins, and antioxidants.

Beautiful presentation: The squash halves make a stunning edible bowl.

Versatile: You can fill it with meat, grains, or make it vegetarian.

Perfect for fall and winter: Warm spices and roasted flavors make this dish comforting and seasonal.

🥘 Ingredients

For the roasted acorn squash:

2 medium acorn squash, halved and seeds removed
2 tablespoons olive oil
Salt and black pepper, to taste

For the filling:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound Italian sausage (or plant-based sausage)
1 red bell pepper, diced
1 cup cooked quinoa or rice
½ teaspoon dried thyme
½ teaspoon ground sage
¼ teaspoon cinnamon (optional, for a hint of warmth)
½ cup dried cranberries or chopped apples
¼ cup chopped pecans or walnuts
Salt and pepper, to taste
¼ cup shredded Parmesan or feta cheese (optional)

🔪 Instructions

Prepare the squash:
Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the flesh with olive oil and season with salt and pepper.

Roast the squash:
Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for about 30–40 minutes, until the flesh is tender and golden.

Make the filling:
While the squash roasts, heat olive oil in a large skillet over medium heat. Add diced onion and garlic; cook until fragrant.

Add the sausage and veggies:
Stir in the sausage and cook until browned. Add the diced bell pepper and cook for another 3–4 minutes until softened.

Mix in grains and extras:
Add cooked quinoa or rice, thyme, sage, and cinnamon (if using). Stir well, then fold in cranberries and nuts. Season with salt and pepper.

Stuff the squash:
Flip the roasted acorn squash halves over and fill each cavity generously with the sausage mixture. Sprinkle with cheese if desired.

Bake again (optional):
Return the stuffed squash to the oven for 10 more minutes, just to warm everything through and melt the cheese.

Serve warm:
Garnish with fresh herbs or extra nuts for crunch, and serve hot.

🌿 Variations

Vegetarian option: Swap sausage for sautéed mushrooms, lentils, or chickpeas.
Sweet and savory twist: Add diced apples or drizzle with maple syrup before baking.
Vegan version: Skip cheese and use plant-based sausage or tofu crumbles.

🍷 Serving Suggestions

This stuffed acorn squash pairs wonderfully with a side salad, roasted Brussels sprouts, or garlic mashed potatoes.

It also makes a beautiful centerpiece for a fall dinner party or Thanksgiving meal.

❄️ Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in the oven at 350°F for 10–15 minutes or microwave until hot.
Freeze: You can freeze the stuffed halves for up to 2 months.

Stuffed Acorn Squash Recipe

This stuffed acorn squash recipe combines roasted squash with a savory filling of sausage, quinoa, cranberries, and herbs. It’s a cozy, flavorful dish perfect for fall dinners or holiday gatherings

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

For the roasted acorn squash:

2 medium acorn squash halved and seeds removed
2 tablespoons olive oil
Salt and black pepper to taste

For the filling:

1 tablespoon olive oil
1 small onion diced
2 cloves garlic minced
1 pound Italian sausage or plant-based sausage
1 red bell pepper diced
1 cup cooked quinoa or rice
½ teaspoon dried thyme
½ teaspoon ground sage
¼ teaspoon cinnamon optional
½ cup dried cranberries or chopped apples
¼ cup chopped pecans or walnuts
Salt and pepper to taste
¼ cup shredded Parmesan or feta cheese optional

Method

Preheat oven to 400°F (200°C).
Prepare the squash: Cut acorn squash in half and remove the seeds. Brush with olive oil and season with salt and pepper.
Roast: Place squash halves cut-side down on a baking sheet. Roast for 30–40 minutes, until tender.
Cook the filling: Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until fragrant.
Add sausage and vegetables: Stir in sausage and cook until browned. Add diced bell pepper; cook 3–4 minutes.
Combine everything: Add cooked quinoa or rice, thyme, sage, and cinnamon. Stir well, then fold in cranberries and nuts. Season with salt and pepper.
Stuff the squash: Flip roasted squash halves and fill with the sausage mixture. Sprinkle with cheese if desired.
Bake again: Return to the oven for 10 minutes to warm through and melt cheese.
Serve hot: Garnish with herbs or extra nuts and enjoy!