Sausage Stuffed Acorn Squash

Little is cozier than an acorn squash stuffed with sausage. The sweet orange squash hugs the savory stuffing, studded with dried cranberries, spinach and soft breadcrumbs. This stuffed squash recipe is special because you can have it on the table in less than 30 minutes. That’s because while you saute the onion and spicy sausage, your squash is softening in the microwave in mere minutes.

Fill the cooked squash with the aromatic stuffing, stash it back in the microwave for two to three minutes and dinner is ready. Serve this as an entree, maybe with a side of roasted Brussels sprouts with bacon. Or use it as a hearty side for roasted chicken or your holiday feast.

Ingredients for Sausage Stuffed Acorn Squash

• Acorn squash: Two medium sweet and buttery acorn squashes make four servings.
• Sausage: We love spicy pork sausage here, but you can use sweet if you prefer.
• Onion: Chopped onion sauteed with the sausage adds extra flavor.
• Spinach: Fresh spinach is finely chopped and stirred into the stuffing.
• Dried cranberries: Sweet dried cranberries balance the savory filling.
• Breadcrumbs: Soft breadcrumbs give the dish a stuffing-like texture.
• Egg and milk: An egg and milk help bind everything together.

Directions

Step 1: Cook the squash until soft

Cut each squash in half lengthwise and scoop out the seeds. Place them cut side down in a microwave-safe dish and cook on high until tender, 10 to 12 minutes.

Step 2: Saute the sausage and make the filling

While the squash is cooking, heat a large skillet over medium heat and cook the sausage and onion for five to seven minutes until the sausage is done and the onion is soft. Drain the sausage and remove from heat. Stir in the spinach, cranberries and bread crumbs. Whisk egg and milk together and stir into the filling.

Step 3: Stuff the squash and cook

Divide the filling evenly among the squash. Microwave in a covered dish until the stuffing reaches 165°F, two to three minutes. An instant-read thermometer is a useful kitchen tool you’ll use all of the time, here’s our favorite kind.

Sausage Stuffed Acorn Squash Variations

• Make it vegetarian: If you prefer to go meatless, omit the sausage and replace it with chopped mushrooms to add moisture and savory flavor.
• Go full-on Autumn: For more fall flavor, omit the spinach and replace it with 1 cup of diced tart apple, use a sweet sausage and season with 1/4 teaspoon ground nutmeg and 1/8 teaspoon allspice.
• Use an alternative squash: Lots of different winter squashes will work here, you may just have to adjust the amount of filling and increase baking time if it’s a larger-sized squash, like butternut or kabocha.

How to Store Sausage Stuffed Acorn Squash

Store leftover squash covered in the refrigerator for three to four days.

Can you freeze sausage stuffed acorn squash?

Yes, they freeze well. Wrap them tightly so they will not get freezer-burned and store for up to three months. To enjoy, cook directly from the freezer in the oven at 350° for 40 to 50 minutes.

Sausage Stuffed Acorn Squash Tips

Can you cook the squash in the oven instead of the microwave?

If you have the time, you can roast the squash in the oven. Place it cut side down on a baking sheet lined with parchment and roast at 375° for 30 to 40 minutes. After stuffing, you can cook it in the microwave as directed, or return to the oven for 10 to 15 minutes until the stuffing reaches the recommended temperature.

What are some tips for cutting squash?

Squash can be difficult to cut. You can microwave the squash whole for one to two minutes to begin the softening process and make it easier to cut. Otherwise, use a large, sharp chef’s knife and press the tip into the center, working your knife down to cut the squash. Don’t try to cut through the stem. If you cut all the way around you can use your hands to break the two halves apart at the stem end.

How do you make sausage stuffed acorn squash gluten-free?

Swap out the breadcrumbs for cooked rice, quinoa or another gluten-free grain.

Can you roast squash seeds?

Roast squash seeds just like you roast pumpkin seeds. Clean, toss in oil and salt (or your favorite spice blend) and roast, adjusting the time down slightly to account for the smaller seeds. Here are step-by-step instructions.