Sausage Stuffed Acorn Squash

Last updated on October 22nd, 2025

This Sausage Stuffed Acorn Squash is the simplest cozy and delicious autumn meal. Roasted until perfectly tender and caramelized, the squash is filled with a cheesy, savoury mix of Italian sausage, onion, garlic, Parmigiano Reggiano and fresh thyme. 

I can think of nothing better than relaxing with a savoury meal roasting away in the oven when temperatures start to drop this time of year. So delicious simply roasted with olive oil, salt and pepper, sweet and buttery acorn squash is even better when stuffed with a delicious filling. 

Here’s everything you’ll need to make this Sausage Stuffed Acorn Squash

• 1 medium acorn squash, halved and seeded
• 1 tablespoon (15 grams) extra-virgin olive oil
• Coarse salt and freshly ground black pepper to taste
• ½ lb (250 grams) Italian sausage, casings removed
• 1 small yellow onion, chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons balsamic vinegar of Modena
• 2-3 springs fresh thyme leaves
• 2/3 cup (65 grams) freshly grated Parmigiano Reggiano plus more for serving

A medium-sized acorn squash is ideal for a dinner for two and its slightly sweet, buttery flavour profile works well in this recipe. The balsamic vinegar adds a sweet and tangy umami flavour that complements the natural sweetness of the squash.  

Look for the bright orange or yellow patch on the side to be sure the squash was harvested at the right time and is ready to eat!

Variations & substitutions

Squash: If you don’t have acorn squash, you can use similarly sized spaghetti or kabocha squash. The cooking time may vary a little, but you’ll know they’re done once they’re tender and pierce easily with a fork.

Olive oil: Substitute butter for richer flavour.

Italian sausage: I like spicy fennel sausage.

Balsamic Vinegar: Miso or Worcestershire sauce would add similar depth of flavour.

Thyme: If you don’t have or prefer not to cook with thyme, substitute fresh sage or rosemary, both of which pair well with squash. 

Parmigiano Reggiano: Freshly grated Parmigiano Reggiano is best suited for roasting. Both feta and mozzarella would also work well here.

Tips for making Sausage Stuffed Acorn Squash 

To cut the squash: Holding the squash steady on its side with one hand, slice from top to bottom through the stem then scoop out all the seeds. 

Browning the sausage: Don’t overcook it, it will crisp up more in the oven.

Do I need to peel the squash? Not at all, all squash skin is edible once roasted.

Storage: Leftovers will keep well in the fridge for 3-4 days. To reheat, return to baking sheet and warm in the oven at 350ºF (177ºC) until heated through. 

Reserve squash seeds (washed and dried) for roasting with a little olive oil and coarse salt. They make a great topping for soups and salads!

This Sausage Stuffed Acorn Squash is a simple and delicious meal that requires very little prep time with the oven doing most of the heavy lifting. So much reward for so little effort!  

Try this Maple Roasted Acorn Squash or these Turkey Stuffed Roasted Peppers next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Sausage Stuffed Acorn Squash

The simplest cozy and delicious autumn meal. Roasted until perfectly tender and caramelized, the squash is filled with a cheesy, savoury mix of Italian sausage, onion, garlic, Parmesan and fresh thyme. 

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Prep Time:10 minutes mins

Cook Time:50 minutes mins

Total Time:1 hour hr

Course: Main Course

Keyword: acorn squash, Italian sausage, stuffed

Servings: 2

Author: Kerry

Equipment

• Carving knife
• Cutting board
• Measuring set
• Baking sheet

Ingredients

• 1 medium acorn squash halved and seeded
• 1 tablespoon extra-virgin olive oil
• Coarse or kosher salt and freshly ground black pepper to taste
• ½ lb Italian sausage, casings removed
• 1 small yellow onion chopped
• 2 cloves garlic finely chopped
• 2 teaspoons balsamic vinegar of Modena
• 2-3 springs fresh thyme leaves
• 2/3 cup freshly grated Parmigiano Reggiano plus more for serving

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Instructions

• Preheat oven to 400ºF (200ºC).
• Place squash halves cut sides up on a baking sheet and brush the entire open surface of each half with olive oil. Season with salt and pepper and roast for 30 minutes.
• While the squash is roasting, brown the sausage in a skillet over medium heat breaking it up as you go, about 5-7 minutes. Add the onion to the pan and continue to cook for another 5 minutes until the onion has softened.
• Turn off the heat and stir in balsamic vinegar, garlic, Parmigiano Reggiano and thyme leaves.
• Remove squash from oven and fill each half with the sausage mixture, then roast for another 20 minutes or so until the squash is tender when pierced with a fork.
• Top with more Parmigiano Reggiano and thyme leaves as desired. Serve hot.

Notes

Squash: If you don’t have acorn squash, you can use similarly sized spaghetti or kabocha squash. The cooking time may vary a little, but you’ll know they’re done once they’re tender and pierce easily with a fork. To cut the squash, hold it steady on its side with one hand, slice from top to bottom through the stem then scoop out all the seeds.

Olive oil: Substitute butter for richer flavour.

Italian sausage: I like spicy fennel sausage.

Balsamic Vinegar: Miso or Worcestershire sauce would add similar depth of flavour.

Thyme: If you don’t have or prefer not to cook with thyme, substitute fresh sage or rosemary, both of which pair well with squash.

Parmigiano Reggiano: Freshly grated Parmigiano Reggiano is best suited for roasting. Both feta and mozzarella would also work well here.

Storage: Leftovers will keep well in the fridge for 3-4 days. To reheat, return to baking sheet and warm in the oven at 350ºF (177ºC) until heated through.