Stuffed Acorn Squash
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Stuffed Roasted Acorn Squash

I love cooking in the fall-winter season as you start seeing winter squash EVERYWHERE (kubocha, spaghetti, celebration, acorn, butternut, etc.).  There is such a variety in shapes, colors and uses that there is an option for almost any situation.  One of my favorites is Acorn Squash. 

Acorn squash in particular is awesome as it serves as an edible bowl when roasted.  While this is true for most winter squash, acorn squash has the distinction of being almost exactly the right size for a single serving.  This makes it a perfect weeknight meal option or fun way to wow guests when they get to dig into their personal bowl.

These also pair so well with classic fall flavors like apple and sausage.  It so easy to vary this up with other sausage flavors or other fall herbs to create your own unique take!!  Have fun and enjoy.

Stuffed Acorn Squash

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Servings: 4 People


  • 4 Acorn Squash
  • 4 Tbsp butter
  • 1 lb pork sausage
  • 1/2 yellow onion small dice
  • 2 celery stalks small dice
  • 2 small honey crisp apples small dice
  • 1 bag of dried bread cubes of stuffing mix. you can also use fresh bread cut into cubes that are toasted
  • 1/2 cup shredded manchego cheese
  • 1 bunch of parsley minced
  • salt and pepper to taste


  • Preheat oven to 400 degree.


  • Cut the top off of each acorn squash and scoop out seeds. Cut a small part off the bottom so the squash can sit stable on a baking sheet.
  • Melt 2 tbsp of butter. Brush the inside of each squash with melted butter and season with salt and pepper. Roast in the oven for 40 minutes, or until tender and able to be pierced with a fork.


  • While squash is roasting, begin making the stuffing mixture. In a large saute pan, add the sausage over medium high heat. Cook for about 5-7 minutes, until cooked through. Remove from the pan using a slotted spoon on a plate lined with a paper towel. Set aside.
  • Add the onion and celery to the pan and cook for about 2-3 minutes, until slightly translucent. Add apple and cook for an additional 2-3 minutes, or until softened. Add some additional butter if needed. (season with salt and pepper throughout cooking)
  • In a large bowl, mix together the bread cubes, sausage, apple and onion mixture until mixed through.
  • Spoon the mixture into the cavity of the roasted squash. Top with the manchego cheese. Roast for an additional 15 minutes.
  • Top with parsley.

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