Stuffed Acorn Squash with Sausage and Mushrooms

This stuffed acorn squash combines tender roasted squash with a savory sausage and mushroom filling, thyme, and a sprinkle of Parmesan cheese. It's a hearty dinner made with just a handful of ingredients, and the filling comes together while the squash roasts. I'll also show you my simple trick for making acorn squash easier to cut.

Ingredients You'll Need

You only need a handful of ingredients for this stuffed acorn squash. The sausage does most of the work seasoning the filling, so choose one you already enjoy. Here are a few notes before you get started.

• Acorn squash: You'll need two squash to make four stuffed halves. Choose squash that are similar in size so they roast at about the same rate.
• Avocado oil: For brushing the squash before roasting. Olive oil works, too.
• Kosher salt and black pepper: Season the squash itself so you get flavor in every bite.
• Ground sausage: Use uncooked pork sausage, either bulk sausage or links with the casings removed. Mild or hot will work, depending on what you like.
• Baby bella mushrooms: I quarter mine so they keep some texture in the filling. White button mushrooms are a good substitute.
• Dried thyme: Adds flavor that goes well with the sausage and mushrooms.
• Grated Parmesan cheese: A sprinkle over each stuffed half adds a salty, cheesy finish.

How to Cut Acorn Squash

Acorn squash has a tough skin that can make cutting it a little tricky. My favorite trick is to microwave it first to soften it slightly.

Pierce the skin of each squash in several places with a fork, then microwave on high for 4 minutes. Let it cool enough to handle before cutting.

Place the squash on a sturdy cutting board. If it rocks, carefully trim a small sliver from one side so it sits flat. Using a sharp chef's knife, cut it in half lengthwise, working beside the tough stem rather than trying to cut through it. Keep your fingers out of the knife's path, and don't force the blade if it gets stuck.

Scoop out the seeds and stringy center with a spoon, and your squash is ready to season and roast.

How to Make Stuffed Acorn Squash with Sausage

Once you've cut the squash in half and removed the seeds, the oven does most of the work. You can make the filling while the squash roasts.

Roast the squash. Preheat the oven to 400°F. Brush the cut sides of each squash half with 1 tablespoon of avocado oil and season with salt and pepper. Place cut side down on a baking sheet and roast for about 30 minutes, until the flesh is easily pierced with a fork. Larger squash may need a little longer.

Make the filling. While the squash roasts, cook the sausage in a large skillet over medium heat, breaking it into crumbles as it cooks. Once cooked through, add the quartered mushrooms and dried thyme. Cook until the mushrooms are tender and any liquid they release has mostly evaporated. Drain excess grease if needed.

Stuff the squash. Carefully flip the roasted squash halves cut side up. Divide the sausage and mushroom mixture evenly among the four halves, then sprinkle with Parmesan cheese.

Finish baking. Return the stuffed squash to the oven for about 10 minutes, until the filling is hot and the Parmesan is lightly golden. Serve warm, scooping up some tender squash with each bite of filling.

Tips for Best Results

• Choose squash that are similar in size. They'll roast more evenly, and each person will get a similar portion.
• Check for tenderness before stuffing. A fork should slide easily into the thickest part of the squash. If it's still firm, keep roasting before adding the filling.
• Cook off the mushroom liquid. Let most of that moisture evaporate so it doesn't collect inside the squash.
• Drain excess sausage grease. Leave enough to keep the filling flavorful, but spoon off any grease pooling in the skillet.
• Taste the filling before adding more salt. Sausage and Parmesan are already salty, so you may not need any extra.

Substitutions and Variations

• Change the sausage. Use mild, hot, or sage pork sausage depending on the flavor you like. Turkey or chicken sausage also works-just choose uncooked ground sausage.
• Swap the mushrooms. White button mushrooms can replace the baby bellas. If you don't like mushrooms, try diced zucchini instead, cooking off any excess moisture before stuffing.
• Add some greens. Stir a few handfuls of fresh spinach into the cooked filling and let it wilt before adding it to the squash.
• Try a different cheese. Shredded mozzarella or sharp cheddar will give you a meltier topping than Parmesan.
• Use fresh herbs. Substitute 1 tablespoon of fresh thyme leaves for the 1 teaspoon of dried thyme.

What to Serve with Stuffed Acorn Squash

With sausage, mushrooms, and roasted squash in each serving, this is a hearty dinner on its own. I would keep the sides simple with a green salad tossed in a tangy vinaigrette to balance the richness of the filling.

If you want another cooked vegetable, my crispy roasted broccoli or sautéed zucchini and squash would be delicious alongside it. Both are easy options that won't require a whole second recipe's worth of prep.

How I make my plate: I serve one stuffed squash half with a generous portion of green vegetables or salad. Be sure to scoop some of the tender squash up with the sausage filling-that's the best bite!

How to Store and Reheat

Store: Let the stuffed squash cool slightly, then transfer to an airtight container and refrigerate within 2 hours of cooking. Leftovers will keep for 3 to 4 days.

Reheat in the oven: Place the squash in a baking dish and cover loosely with foil. Warm at 350°F until heated through. Larger halves and cold filling will take longer to warm.

Reheat in the microwave: Place one stuffed squash half on a microwave-safe plate and cover loosely. Heat in 1-minute intervals until hot throughout.

Frequently Asked Questions

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