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    You are here: Home » Dietary Restrictions » Gluten Free » Sausage and Veggie Stuffed Acorn Squash

    Sausage and Veggie Stuffed Acorn Squash

    October 9, 2018 By Danielle Esposti 8 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Acorn squash stuffed with sausage, leek, cranberries, and herbs on a baking sheet.

    Sausage and Veggie Stuffed Acorn Squash is an autumnal delight! Italian sausage, cranberries, spinach,  sage, and rosemary are stuffed into acorn squash, sprinkled with parmesan cheese, and roasted until tender and bubbling. This gluten free and paleo friendly recipe is a crowd-pleasing stunner. 

    Half an acorn squash roasted then stuffed with sausage, vegetables, and parmesan cheese.
    Jump to:
    • How to Make Stuffed Acorn Squash
    • Dietary Accommodations and Variations
    • More Fall Recipes using Winter Squash
    • Recipe

    Few recipes delight me more than foods stuffed with other foods. Stuffed mushrooms. Stuffed zucchini. Stuffed peppers. Stuffed foods are fun foods, like food on a stick. For adults. With vegetables!

    Sausage and vegetable stuffed acorn squash on a baking sheet, garnished with fresh parsley.

    I’m thrilled to round out that list today with sausage stuffed acorn squash. It’s sweet, it’s savory, it’s cute. Like big cozy sweaters, wood burning stoves, and spiced apple cider, stuffed acorn squash is cozy, delightful, and oh so perfectly autumnal. 

    How to Make Stuffed Acorn Squash

    Stuffed acorn squash is easy to prepare and presents beautifully, but it does take about an hour start to finish, so leave this for weekends if you’re pressed for time. Fresh herbs are the key to making the stuffing really pop, so don’t substitute for dried if you can help it.

    Roast the Acorn Squash

    To prepare the squash for roasting, start by trimming each end. Place the squash on its side and using a sharp knife trim off the top just below the stem. Then slice about half an inch off the bottom. Be careful not to trim too much or you’ll have a hole in the bottom of your squash (like the one I did below!). Lastly, slice the squash through the center to create two halves.

    Acorn squash sliced in half with seeds scooped out.

    Place the squash cut side up on the cutting board and scoop out the seeds using a spoon. Acorn squash have soft flesh, so they’re quite easy to de-seed.

    Sliced and seeded acorn squash on a baking sheet before and after being roasted.

    Drizzle each squash with olive oil, then dust with salt and pepper. Place the squash flesh side down onto a parchment lined baking sheet and roast in a 400°F oven until the flesh is soft and the skin can be easily pierced with the tip of a knife. Total cooking time will depend on the size of your squash, but start with 30 minutes.

    Make the Sausage and Vegetable Stuffing

    While the squash is roasting you’ll make the stuffing. The stuffing preparation moves a little fast, so be sure to have your mise en place ready before you start (that’s just a fancy way of saying “have all your ingredients prepped and ready before you start cooking”).

    Sautee a pound of mild italian sausage until it’s browned and cooked through. Break it up into small bits with a wooden spoon. Remove the sausage from the skillet with a slotted spoon, leaving the rendered fat behind.

    Thinly sliced celery and leek on a cutting board. Sautéed celery and leek with herbs and cranberries in a cast iron skillet.

    Add the leeks and celery to the skillet and sautee until they’re soft and just starting to brown. Then add a little minced garlic, fresh sage and rosemary, and a handful of dried cranberries. Sautee that deliciousness together until the aroma is like woah.

    Chopped fresh spinach on a cutting board.
    Sautéed vegetable acorn squash stuffing in a cast iron skillet.

    Deglaze the skillet with a splash of red wine vinegar, then add a bunch of spinach and sautee until it’s just barely wilted. I used mature spinach because it’s heartier, but baby spinach works too.

    Sausage and vegetable acorn squash stuffing in a glass bowl.

    Once the spinach has wilted, mix the contents of the skillet with the cooked sausage and stir it all together. Add some parmesan cheese if you want to rock the dairy train, or skip it to keep this paleo and dairy free.

    Stuff and Reheat

    By the time the stuffing is cooked, the squash should be ready. Remove it from the oven and flip over, being mindful of any steam that might escape.

    Roasted acorn squash stuffed with sausage and vegetables on a baking sheet.

    Stuff each squash with a quarter of the sausage and vegetable stuffing. You’ll have quite a bit of stuffing, so go ahead and pile it on top pretty generously. Add the stuffed squash back to the oven and bake an additional 5 or so minutes, until the cheese has softened and the stuffing is bubbling.

    These make an excellent meal all on their own, or with a tossed green side salad.

    Dietary Accommodations and Variations

    • Naturally gluten free and grain free
    • Make it paleo by omitting the parmesan cheese. Be sure to use unsweetened dried cranberries.
    • Use mature or baby spinach, or baby kale or swiss chard.

    More Fall Recipes using Winter Squash

    Love winter squash? Me too. You may also enjoy these healthy, seasonal recipes featuring winter squash:

    • White Bean Ragout with Butternut Squash
    • Crockpot Bolognese over Spaghetti Squash
    • Butternut Squash Galette with Caramelized Onions
    • Honeynut Squash Rice Pilaf
    Acorn squash stuffed with sausage, leek, cranberries, and herbs on a baking sheet.

    Did you make this Sausage and Vegetable Stuffed Acorn Squash? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    An acorn squash half stuffed with cooked sausage mixture, resting on a leaf of lettuce on a natural white colored plate.

    Sausage Stuffed Acorn Squash

    5 from 2 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe
    Stuffed acorn squash is easy to prepare and presents beautifully, but it does take about an hour start to finish, so leave this for weekends if you’re pressed for time. Fresh herbs are the key to making the stuffing really pop, so don’t substitute for dried if you can help it. 
    Prep Time: 20 mins
    Cook Time: 40 mins
    Total Time: 1 hr
    Servings : 4
    Calories: 424

    Recommended Equipment

    • 10" cast iron skillet
    • Parchment Paper
    • Baking Sheet

    Ingredients

    • 2 acorn squash
    • 1 tbsp olive oil
    • ½ tsp sea or kosher salt
    • ½ tsp cracked black pepper
    • 1 lb italian sausage
    • 1 leek, halved and thinly sliced
    • 1 rib celery, thinly sliced
    • 2 cloves garlic, minced
    • 1 tbsp chopped fresh sage
    • 1 tbsp chopped fresh rosemary
    • ½ c dried unsweetened cranberries
    • 1 tbsp red wine vinegar
    • 4 oz spinach, chopped (or whole if using baby spinach)
    • ½ c parmesan cheese, optional
    • 1 tbsp chopped parsley, for garnish

    Instructions

    • Heat the oven to 400°F. Line a baking sheet with parchment paper. 
    • Trim both the tops and bottoms of the acorn squash. Slice each squash in half widthwise and scoop out seeds. Drizzle each squash half with a scant teaspoon olive oil, then rub the oil all over the squash including the flesh and skin. Sprinkle the flesh with salt and pepper. Place the squash cut side down onto the prepared baking sheet and place in the oven. Roast until tender, and the skin can be easily pierced with the tip of a knife, 30-35 minutes.
    • While the acorn squash is roasting, prepare the the stuffing. Heat a 10” cast iron skillet oven medium high heat. Add the sausage and cook, stirring frequently to break it up, until the sausage is crispy and no longer pink, 7-8 minutes. Remove the sausage using a slotted spoon and place into a mixing bowl.
    • Add the leeks and celery to the skillet and sautee in the rendered sausage fat until soft, 6-8 minutes. 
    • Add the garlic and sautee, stirring frequently, until fragrant, about 1 minute.
    • Add the herbs and cranberries, stir to combine with the vegetables, and sautee an additional 2 minutes until very fragrant.
    • Add the vinegar to the skillet to deglaze, scraping up any browned bits from the bottom. Add the spinach and sautee, tossing continuously, until wilted. 
    • Transfer the sautéed vegetables to the bowl with the sausage, then add the parmesan cheese if using. Toss until evenly distributed. 
    • Remove the squash from the oven. Using tongs, flip over each squash half, being careful of any steam that may have built up. 
    • Fill each squash with a quarter of the sausage and vegetable stuffing. Return the stuffed squash to the oven and bake an additional 5 minutes, or until the cheese is melted and the stuffing is bubbling. 
    • Remove from the oven, sprinkle with chopped parsley serve immediately. 

    Nutrition Information

    Calories: 424kcal (21%), Carbohydrates: 29g (10%), Protein: 27g (54%), Fat: 23g (35%), Saturated Fat: 6g (30%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 72mg (24%), Sodium: 963mg (40%), Potassium: 866mg (25%), Fiber: 5g (20%), Sugar: 1g (1%), Vitamin A: 1550% (1550%), Vitamin C: 42.1% (42%), Calcium: 110% (110%), Iron: 3.6% (4%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Disclaimer: This post contains affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

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    8 Comments
    Filed Under: Fall Recipes, Gluten Free, Grain Free, Main Dishes, Paleo

    Reader Interactions

    Comments

    1. Barbara Bowman

      October 27, 2018 at 6:37 pm

      This recipe is amazing! I was looking for something that I could make using a bit of this and a tad of that which was left after meals I had already. Only thing I substituted was hot Italian chicken sausage and dried cherries. I did have to add a bit of olive oil to saute the veggies. You really hit the mark on this one!!!!! Five Star all the way!

      Reply
    2. Janelle

      October 21, 2019 at 11:16 pm

      5 stars
      I absolutely love acorn squash…my mom always stuffed it with pork breakfast type sausage, but Italian sausage is so much better. And the fresh herbs add an earthiness and a fall taste. Just an inspired mix of flavors. I’ll make this often!

      Reply
      • Danielle

        October 30, 2019 at 10:42 am

        Thanks so much Janelle!!

        Reply
    3. Gina Mackintosh

      January 12, 2020 at 1:36 am

      5 stars
      We loved this! The best word to describe this is flavorful. The sweetness of the squash, the saltiness of the sausage, the deliciousness of the herbs and vegetables—it all adds up to
      perfection. This recipe has it all so it was the whole meal. A nice alternative to winter soups and stews. It definitely helps to have everything prepped before starting. I’ll definitely make this again. Thanks, Danielle!

      Reply

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