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Stuffed Baked Acorn Squash with Sausage and Pumpkin

A hearty and flavorful autumn recipe featuring acorn squash filled with a savory sausage, pumpkin, and quinoa stuffing. Perfect for a cozy weeknight dinner or a festive holiday meal.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Acorn Squash
  • 2 tablespoons Olive Oil
  • 1 medium, chopped Onion
  • 2 cloves, minced Garlic
  • 1 pound Ground Sausage (Italian or your favorite)
  • 1 15 ounce can Pumpkin Puree
  • 0.5 cup Cooked Quinoa or Brown Rice
  • 0.5 cup Feta Cheese crumbled (optional)
  • 0.25 cup Fresh Sage chopped
  • 0.25 cup Fresh Parsley chopped
  • to taste Salt and Pepper

Equipment

  • Mixing Bowls
  • Baking Sheet
  • Large skillet
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Preheat oven to 375°F (190°C).
  2. Cut acorn squash in half lengthwise. Scoop out seeds and stringy parts. Brush cut sides with 1 tablespoon olive oil.
  3. Place squash cut-side down on a baking sheet. Bake for 45-60 minutes, or until tender when pierced with a fork.
  4. While squash bakes, heat remaining olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  5. Add sausage to skillet and cook, breaking it up, until browned. Drain excess grease.
  6. Stir in pumpkin puree, quinoa (or rice), feta (if using), sage, parsley, salt, and pepper.
  7. Flip squash halves cut-side up. Spoon sausage mixture into cavities.
  8. Bake for 20-25 minutes, or until stuffing is heated through and squash is tender. Let cool slightly before serving.

Notes

For a vegetarian option, omit the sausage and add 1/2 cup of cooked lentils or chickpeas to the stuffing. You can also experiment with different herbs and spices, such as thyme, rosemary, or nutmeg.