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Stuffed Acorn Squash with Rice and Sausage

A hearty and cozy fall recipe featuring roasted acorn squash filled with flavorful sausage and rice stuffing.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 halves
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium acorn squash, halved and seeded
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1/2 pound Italian sausage mild or spicy
  • 1 small onion, finely chopped
  • 1 celery stalk, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage or 1 tablespoon fresh
  • 1/2 teaspoon thyme
  • 1 cup cooked long-grain rice
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • 2 tablespoons breadcrumbs optional
  • 1/2 cup shredded mozzarella or cheddar cheese optional

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl
  • Chef’s knife

Method
 

  1. 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.
  2. Cook sausage in a skillet until browned; drain excess fat.
  3. Add onion, celery, and garlic; cook until softened. Stir in sage and thyme.
  4. Combine cooked sausage mixture with rice, Parmesan, and parsley. Season to taste.
  5. Stuff roasted squash halves with the mixture. Top with breadcrumbs and cheese if desired.
  6. Bake for 10–15 minutes more until heated through and golden on top.
  7. Serve warm, garnished with parsley.

Notes

This recipe works beautifully as a main dish or a hearty side. Customize the filling with your favorite grains or vegetables.