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Main Dishes • American

Sausage Stuffed Acorn Squash Recipe

Fork tender roasted acorn squash stuffed with sweet and savory flavors of chicken sausage, sweet potato, apple and a splash of marsala wine.

4.8 from 133 votes
60 mins
Total Time
4
Servings
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Sausage Stuffed Acorn Squash

How to Make the Best Sausage Stuffed Acorn Squash

This sausage stuffed acorn squash is the perfect autumn main course—tender roasted squash halves filled with a savory-sweet mixture of Italian sausage, sweet potato, apple, and spinach. The combination of flavors creates a dish that’s both comforting and elegant, making it ideal for weeknight dinners or special occasion tables.

What makes this recipe special is how the marsala wine and apple balance the richness of the sausage while the sweet potato adds a creamy texture and natural sweetness. The roasted squash becomes soft enough to scoop directly from its skin, and the whole dish comes together beautifully on a single sheet pan.

This is a naturally low-carb, nutrient-dense meal that’s also quite adaptable—use whatever type of sausage you prefer or switch up the greens and cheese based on what you have on hand.

Sausage Stuffed Acorn Squash

Sausage Stuffed Acorn Squash

Fork tender roasted acorn squash stuffed with sweet and savory flavors of chicken sausage, sweet potato, apple and a splash of marsala wine.

4.8 from 133 votes
CourseMain Dishes
CuisineAmerican
Keywordhealthy stuffed squash, sausage and apple stuffing, stuffed acorn squash, stuffed acorn squash with sausage and apple
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings4 servings
Calories645kcal
AuthorAlex Raeburn
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Ingredients

Main

Instructions

Preparation & Roasting

  1. Preheat the oven to 400°F. Optional: line a sheet tray with parchment paper. Cut a small piece of the top and bottom off each acorn squash so they will lay flat on the sheet tray. Cut each acorn squash horizontally across the center and scoop out the stringy, seeded center.
  2. Poke each piece of squash several times with a fork, drizzle with 3 tablespoons of olive oil and season with salt and pepper. Roast in a 400°F oven for 35-40 minutes. While the squash roasts, prepare the stuffing.

Stuffing

  1. In a large sauté pan, heat the remaining 3 tablespoons of olive oil over medium-high to high heat. Once the oil shimmers, add the onions, cook for about 1 minute before adding the garlic, cook for another minute then add the sweet potatoes. Season with salt and pepper and stir frequently until the sweet potatoes are just starting to soften and the onions are translucent.
  2. Add the sausage to the pan and break into small pieces as it cooks. Once the sausage is almost completely browned, about 3 to 4 minutes, deglaze the pan with the marsala wine. Allow the wine to reduce, about 1 minute, then add the chicken stock to the pan.
  3. Add the apples and greens, reduce the heat to medium and sauté until almost all the liquid is absorbed. Once the acorn squash is fork tender, scoop the filling into the squash. If opting for cheese, sprinkle or crumble over the top. Return the squash to the oven for 8-10 minutes.

Notes

  • This stuffed acorn squash can be served as a wholesome fall main dish or sliced as a side dish.
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