Stuffed Acorn Squash with Rice and Sausage – A Cozy Fall Favorite
There’s something incredibly comforting about a roasted acorn squash — the way its edges caramelize in the oven, the nutty aroma that fills the kitchen, and that beautiful golden hue when it’s pulled from the heat. But when you take that roasted squash and stuff it with a savory, hearty mixture of rice, sausage, and herbs, you elevate it into a complete meal that feels like a warm hug on a cool autumn day.
This Stuffed Acorn Squash with Rice and Sausage recipe is one of those dishes that bridge the gap between rustic simplicity and gourmet comfort. It’s colorful, satisfying, and filled with texture — tender squash, flavorful sausage, and perfectly seasoned rice that soaks up every drop of roasted flavor.
Whether you’re planning a cozy family dinner, a Thanksgiving side that steals the show, or a healthy meal prep dish for the week, this recipe fits the bill. The combination of sweet acorn squash and savory sausage stuffing is a match made in fall heaven.
Let’s dive in and bring a little seasonal magic to your kitchen.
Ingredients:
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ½ pound Italian sausage (mild or spicy, your choice)
- 1 small onion, finely chopped
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage (or 1 tablespoon fresh)
- ½ teaspoon thyme
- 1 cup cooked long-grain rice (white or brown)
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 2 tablespoons breadcrumbs (optional for topping)
- ½ cup shredded mozzarella or cheddar cheese (optional for melting on top)
Instructions:
- Prepare the squash: Preheat your oven to 400°F (200°C). Brush the inside of each acorn squash half with olive oil and season with salt and pepper. Place them cut side down on a parchment-lined baking sheet and roast for 25–30 minutes, or until fork-tender.
- Cook the sausage: While the squash roasts, heat a skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned. Drain excess fat if needed.
- Add aromatics: Add chopped onion, celery, and garlic to the skillet. Cook until softened and fragrant, about 5 minutes. Stir in sage and thyme.
- Combine the stuffing: Remove the skillet from heat and stir in cooked rice, Parmesan cheese, and parsley. Mix well to combine. Taste and adjust seasoning with salt and pepper.
- Stuff the squash: Flip the roasted squash halves cut side up. Spoon generous portions of the sausage-rice mixture into each cavity, pressing lightly to pack.
- Optional topping: Sprinkle each stuffed squash with breadcrumbs and shredded mozzarella or cheddar for a golden, cheesy crust.
- Bake again: Return to the oven and bake for another 10–15 minutes, until the tops are lightly browned and the filling is heated through.
- Serve and enjoy: Garnish with fresh parsley and serve warm. Each half makes a perfect individual serving.
Tips & Tricks
- For extra flavor, drizzle a touch of maple syrup or honey over the squash before roasting — it enhances the natural sweetness.
- Use wild rice or quinoa for a heartier, nuttier variation.
- You can prepare the filling a day ahead and stuff the squash just before baking for easier weeknight prep.
- Vegetarian version: Omit the sausage and add sautéed mushrooms, chickpeas, or lentils for a plant-based alternative.
Stuffed Acorn Squash with Rice and Sausage
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil, season with salt and pepper, and roast cut side down for 25–30 minutes until tender.
- Cook sausage in a skillet until browned; drain excess fat.
- Add onion, celery, and garlic; cook until softened. Stir in sage and thyme.
- Combine cooked sausage mixture with rice, Parmesan, and parsley. Season to taste.
- Stuff roasted squash halves with the mixture. Top with breadcrumbs and cheese if desired.
- Bake for 10–15 minutes more until heated through and golden on top.
- Serve warm, garnished with parsley.
Notes
Variations
- Southwest Style: Swap Italian sausage for chorizo and mix in black beans, corn, and a sprinkle of cumin.
- Apple Sausage Stuffing: Add diced apples for a sweet-savory twist.
- Cheesy Bake: Mix cream cheese or ricotta into the filling for a creamier texture.
Serving Suggestions
Serve your Stuffed Acorn Squash with Rice and Sausage with a crisp green salad or roasted Brussels sprouts for a complete fall-inspired dinner. It also pairs beautifully with cranberry sauce or a drizzle of balsamic glaze for a sweet-tart contrast. For a festive touch, serve alongside roasted turkey or chicken during the holidays.
Storage Information
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F until warm.
- Freezer: Wrap each stuffed squash half in foil and freeze for up to 2 months. Reheat from frozen at 375°F for about 25–30 minutes.
FAQ
Can I use another type of sausage?
Yes! Chicken, turkey, or plant-based sausage all work well — just choose one with plenty of flavor.
Can I make this ahead of time?
Absolutely. Roast the squash and prepare the filling a day in advance. Stuff and bake when ready to serve.
Is acorn squash skin edible?
Yes — when roasted long enough, the skin becomes soft and can be eaten, though many prefer to scoop out just the flesh.
History / Fun Facts
Acorn squash, native to North and Central America, has been a staple in fall cooking for centuries. Its mild sweetness and rich texture made it a beloved ingredient for early settlers and Indigenous communities alike.
Stuffing vegetables has ancient roots, too — from stuffed peppers in the Mediterranean to dolmas in the Middle East. The idea of filling seasonal produce with grains and meats evolved naturally from a desire to make use of every ingredient available. Today, stuffed acorn squash is celebrated as a seasonal comfort dish that feels both nourishing and festive.
The best part? Each half is its own little edible bowl — simple, hearty, and oh-so-satisfying.
