This savory, rich acorn squash is loaded with flavor in a simple, easy-to-prepare side dish that looks fabulous on your holiday table – loaded with sausage, breadcrumbs, and herbs for a classic side dish with a hearty flavor you’ll love!
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Easy Meaty Acorn Squash
If you love delicious, buttery sweet acorn squash, you’re going to flip for this delicious baked version, loaded with sausage, breadcrumbs, and cheese – it’s a savory side dish everyone will beg to have again and again!
I love acorn squash and I love stuffing, the two together are a perfect combination!
How to Make Sausage Stuffed Acorn Squash:
- Acorn squash – acorn squash is the perfect size and shape for stuffing. It has an earthy flavor and meaty texture.
- Olive oil – olive oil has a slight bitter taste and helps prevent the acorn squash and vegetables from sticking.
- Kosher salt and Pepper – salt and pepper help to flavor the meat and all the vegetables. It’s also helpful in drawing the richness out of the squash while it roasts.
- Unsalted Butter -butter adds a richness that only it can, don’t skimp on the butter!
- Onion – onion is sweet when heated and gives off a beautiful aroma and taste.
- Bell pepper – bell pepper gives the filling another element and a little mild heat.
- Rosemary, thyme, and sage – these aromatics have a very savory flavor. They also will make your house smell amazing while they are baking!
- Breakfast Sausage – breakfast sausage is very rich and high in fat. I love to use it for stuffing because it keeps the filling moist.
- Garlic – garlic has a pungent intense flavor that lifts this dish.
- Butter crackers – butter crackers help hold the stuffing together and absorb some of the fat from the sausage.
- Parmesan cheese – parmesan cheese has a salty bite and gives these stuffed acorn squash a rich and succulent flavor.
- Parsley – fresh parsley gives these stuffed acorn squash a wonderful freshness
Once you’ve gathered your ingredients, we will use the following method:
Prep – Place the acorn squash cut side up in a baking dish, drizzle it with olive oil, season with salt and pepper and bake at 400 degrees for about 40 minutes or until fork tender.
Brown vegetables- While its roasting sauté the onion, bell pepper, rosemary, thyme, salt, and 1 tbsp of butter in a large skillet on medium low heat. Cook about 5 minutes until soft. Add the sausage and garlic. Brown the sausage and cook through.
Mix – Reserve 3 tbsp of crushed cracker crumbs and 2 tbsp of parmesan for topping and add the remaining crackers and cheese to the sausage mixture. Mix well and set aside off the heat.
Combine – Melt the butter and mix with the cracker crumbs and parmesan and set aside.
Bake – Evenly fill the acorn squash cavities with the stuffing and sprinkle with the cracker mixture over all the halves. Roast an additional 10 minutes at 400 degrees. Let cool slightly then garnish with parsley and enjoy!
Tips and Tricks To Perfect Stuffed Acorn Squash and FAQs
Check out these tips and tricks for amazing perfect stuffed acorn squash.
Make them ahead of time. You can pre-bake the squash to tender, pre make the stuffing, stuff, and pop in the fridge to bake just before your meal. Bake until hot about 35 minutes.
These can be frozen. After baking these you can freeze them for up to 4 months. To reheat, thaw overnight in the refrigerator (if frozen), and bake at 350 degrees Fahrenheit until piping hot.
Check out these keto breadcrumbs. This recipe works perfectly with keto breadcrumbs – simply swap them out at a 1:1 ratio for a delicious low carb, gluten free swap! Using keto breadcrumbs eliminates a lot of carbs from this dish, and helps fill you up with more protein.
Here are my favorite keto breadcrumbs:
- Pork Panko – pre-seasoned ground pork rinds that perfectly mimic panko breadcrumb texture
- Ranch Nutcrumbs – nut-based breadcrumb alternative with a zippy ranch flavor
- Italian Nutcrumbs – Italian herb flavored nutcrumbs
This recipe is great with crumbled bacon instead of sausage for a bit of a crunchier, saltier kick.
Acorn squash is very high in carbs – so there are a couple tips to keep this dish in your macros.
Double the stuffing ingredients and halve the amount of squash you’ll eat per person.
Think of it as more of a taste of squash with the filling, instead of a taste of filling with squash if you’re not watching carbs.
Baked squash stored in an airtight container in the refrigerator can last up to four days. Frozen squash can be safely stored for up to four months.
What to Serve With Acorn Squash
Acorn squash is a fabulous side dish for hearty meats or as a meal in itself – check out some of our favorite dishes that pair perfectly with this stuffed squash!
- Easy Sautéed Squash and Zucchini Recipe
- Brown Sugar Bacon Wrapped Scallops Recipe
- The Best Easy Broiled Lobster Tails Recipe
- The Best Easy Prime Rib Recipe
- Garlic Butter Roasted Potatoes Recipe
- Garlic Chinese Style Green Beans
- The Best Easy Baked Scalloped Corn Recipe
- The Best Easy Keto Mashed Cauliflower Recipe
- Easy Blueberry Peach Cobbler Recipe
- Cherry Danish Cheesecake Bars Recipe
- Slow Cooker Keto Pumpkin Bread Pudding Recipe
If you’re looking for a perfect easy side dish to serve for Thanksgiving or Christmas dinner, you’ll love this dish!
For more keto side dishes, click here.
Easy Sausage Stuffed Acorn Squash Recipe
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Delicious hearty stuffed acorn squash with breadcrumbs and sausage for a hearty savory side dish!
- 2 medium acorn squash, cut in half lengthwise, seeds removed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter, divided
- ½ cup diced onion
- ½ cup diced bell pepper (color of your choice)
- ¼ teaspoon dried rosemary
- ⅓ teaspoon dried thyme
- ⅛ teaspoon ground sage
- ½ pound breakfast sausage
- 2 cloves garlic, minced
- 1 cup crushed butter crackers, divided
- ½ cup grated parmesan cheese, divided
- Chopped fresh parsley, garnish, optional
- Preheat the oven to 400°F.
- Place the acorn squash cut side up in a baking dish.
- Drizzle the olive oil over the squash, season with the salt and pepper.
- Place in the oven and roast for 40-50 minutes, until fork-tender.
- While the squash is roasting, make the stuffing by sauteing the onion, bell pepper, rosemary, thyme, and sage in 1 tablespoon of the butter in a large skillet over medium-low heat.
- Cook, stirring occasionally until the onion and peppers are softened, about 5 minutes.
- Add the sausage and garlic, brown the sausage, breaking it up until cooked through.
- Reserve 3 tablespoons of the crushed butter crackers for later, add the remaining crackers to the sausage mixture.
- Reserve 2 tablespoons of the parmesan for later, add the remaining cheese to the sausage mixture.
- Mix the stuffing until combined and take off the heat, set aside.
- In a small microwaveable bowl melt the remaining 1 tablespoon of butter.
- Mix the melted butter with the leftover crackers and parmesan, set aside.
- Once the squash is done roasting, evenly distribute the stuffing into the cavity of each acorn squash half.
- Sprinkle the cracker mixture over each of the squash halves.
- Bake an additional 10 minutes to brown the topping.
- Let cool slightly and serve with a parsley garnish, optional.
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Amount Per Serving Calories 484Total Fat 33gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 18gCholesterol 75mgSodium 1010mgCarbohydrates 34gFiber 6gSugar 4gProtein 17g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.