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Sausage Stuffed Baked Acorn Squash in a white oval baker with a blue, floral napkin.
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Sausage Stuffed Acorn Squash

A delicious side dish, or main meal that features savory sausage stuffing stuffed into sweet, and nutty acorn squash. This dish is easy to prepare and is loaded with tons of flavor!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Side Dish
Cuisine: American
Keyword: acorn squash, sausage stuffed acorn squash, sausage stuffing, stuffed acorn squash
Servings: 6 stuffed acorn squash
Calories: 734cal
Author: Amy Desrosiers
Cost: $6

Equipment

  • baking sheet
  • 6 quart stock pot
  • Large carving knife
  • Cutting board
  • wooden spoon
  • garlic press
  • measuring cup

Ingredients

  • 3 medium acorn squash
  • 1 pound ground Italian sausage
  • 1 stick unsalted butter
  • ½ cup diced celery
  • 1 cup chopped onion
  • 3 cloves garlic pressed
  • ½ teaspoon black pepper
  • 4 cups herb seasoned stuffing cubes
  • 1 ½ cups water
  • 1½ teaspoons Better Than Bouillon Roasted Chicken Base
  • ½ tablespoon fresh rosemary chopped
  • ½ tablespoon fresh parsley

Instructions

  • Preheat oven to 400°F. Slice squash in half and scoop out the seeds. Coat the flesh sides with olive oil.
  • Place squash flesh-side down on a parchment-lined baking sheet. Bake for 30-35 minutes until fork-tender and caramelized. Remove from oven and reduce heat to 350°F.
  • In a 6-quart stockpot, brown the ground sausage. Remove with a slotted spoon, leaving the drippings behind.
  • Add butter, garlic, onion, celery, and black pepper to the pot. Cook until veggies are slightly translucent.
  • Add Better Than Bouillon Roasted Chicken Base to 1 1/2 cups of water and stir until dissolved.
  • Dissolve the bouillon base in the water. Add the broth, cooked sausage, fresh herbs, and stuffing cubes to the pot. Stir over low heat for 2 minutes until combined.
  • Scoop ½ cup of stuffing into each cooked squash half. Bake for an additional 15 minutes at 350°F. Serve warm.

Notes

Nutritional values may vary and are meant to be a guide.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. 

Nutrition

Serving: 1serving | Calories: 734cal | Carbohydrates: 55g | Protein: 17g | Fat: 51g | Saturated Fat: 21g | Cholesterol: 98mg | Sodium: 1216mg | Potassium: 1105mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1745IU | Vitamin C: 28mg | Calcium: 146mg | Iron: 4mg