Sweet and savory Stuffed Acorn Squash with a sausage, rice, and pear filling is destined to become one of your favorite fall dinner recipes!
When the leaves turn golden brown and the autumn rain brings a chill to the air, this satisfying Stuffed Acorn Squash recipe feels like fall! Featuring roasted acorn squash halves drizzled with maple syrup and filled with a flavorful blend of sausage, onions, rice, carrots, and sweet pears, this simple supper comfort recipe is everything you’ve been looking for!
Stuffed Acorn Squash Gets a Big Thumbs Up!
One of the reasons I adore this recipe is for the health benefits! It’s not always easy to make truly “good for you” recipes the kids love to eat – but this is a great one!
In addition to the wholesome ingredients in the stuffing, such as carrots, onions, and pears, the “squash bowl” adds so much nutrition! Acorn squash is packed with antioxidants, vitamin C, and vitamin A. It’s loaded with fiber. This nutrient-dense food benefits your entire body! So, this fabulous fall recipe gets a thumbs up for being as delicious and beautiful as it is healthy!
Other Recipes to Serve with Stuffed Squash
- Make Air Fryer Baked Apples as an amazing autumn side dish or top with ice cream for a delicious dessert!
- Skinny Cream of Mushroom Soup is a lovely, luscious counterpart to roasted squash!
Ingredients
Squash. The texture and mild flavor of Acorn Squash is perfect, and the halves make beautiful, natural “bowls” for easy stuffing!
Stuffing: We’re using garlic cloves, onion, carrots, pears, rice, and pork sausage as the main ingredients for the filling – such a lovely combination of flavors!
Seasoning: This dish is seasoned with garlic powder, sage, maple syrup, salt & pepper for a sweet and savory autumn-themed entree!
Oil: A little olive oil is used to coat the acorn squash for roasting.
How to Make Stuffed Acorn Squash
STEP ONE: Preheat the oven to 425 degrees F and line a baking sheet with foil. Cut each squash in half horizontally to make bowl shapes. Scoop out the seeds, then lay the squash halves face up onto the foil. Brush the insides with olive oil and lightly sprinkle with garlic powder, salt & pepper.
STEP TWO: Roast in the oven for about half an hour until the squash becomes tender. Remove and drizzle with maple syrup and return to the oven for five additional minutes.
STEP THREE: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add in the chopped onions and carrots, cooking for a couple of minutes. Stir in the garlic cloves and cook for 30 seconds. Push the veggies to the perimeter of the skillet and add the sausage to the center. Break it up and season with the sage, salt & pepper, cooking until browned.
STEP FOUR: Add the chopped pear and cooked rice. Stir until combined and heat until everything is warmed through.
STEP FIVE: Once the squash is roasted and the sausage is done, scoop the filling into the squash halves and place them back into the oven for 5 minutes. Remove and serve immediately. Enjoy!
Tips for Success
- Apples make an excellent substitution for the pears – opt for a sweeter variety and remove the peel.
- Cut the acorn squash in half horizontally for decorative bowl-shaped halves.
- You can use quinoa instead of rice for a nuttier, earthier taste.
- You can adjust this recipe into a rustic hash by using frozen diced acorn or butternut squash – still just as yummy!
How Do You Cook Acorn Squash?
Acorn squash is easy to cook, and there are three ways to accomplish this! First, slice the squash in half horizontally and scoop out the seeds with a spoon. Drizzle inside and out with olive oil and salt.
- In the Oven: Roast them face up in a 400°F oven for 30 minutes or until the flesh is soft.
- In the Microwave: Place the halves face down on a microwave-safe dish with 2 TBSP of water. Cook on high for 8-10 minutes until tender.
- In the Air Fryer: Place the halves face down in the basket and air fry for 15 minutes at 375°F. Flip the squash to face up and fry for an additional 10 minutes at 400°F.
What Can I Serve with Stuffed Squash?
Stuffed Acorn Squash, with its warm, savory filling, is healthy and hearty! When choosing sides for this entree, consider flavors that really complement the spicy sausage and tender squash. Baked apples, glazed carrots, or a green salad with a sweet balsamic dressing would all be amazing! A creamy soup or bisque paired with the roasted stuffed squash would be delicious and elegant! And you can never go wrong with homemade bread or rolls!
Other Succulent Stuffed Squash Recipes
- Stuffed Zucchini Boats
- Roasted Butternut Squash with Maple Pecans
- Yellow Squash Casserole
- Roasted Acorn Squash
- Squash & Sweet Potato Gratin
*This post originally posted on 09/03/2014.
Ingredients
Roasted Acorn Squash
- 2 acorn squash
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon maple syrup
Instructions
Roasted Acorn Squash
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Set aside.
- Cut the acorn squash in half horizontally. (This gives the finished product a pretty shape.) Scoop out the seeds and lay the squash cut side up on the prepared baking sheet.
- Brush the inside of the squash with olive oil. Sprinkle with garlic powder, salt, and pepper.
- Roast for 25 to 30 minutes until tender. Carefully drizzle the squash with maple syrup, and then roast for another 5 minutes.
Filling
- While the squash roasts, add the olive oil to a large skillet over medium heat. Once hot, add the onions and carrots and cook for 2 minutes. Stir in the garlic and cook for 30 seconds.
- Push the veggies to the outside of the pan and add the sausage to the center. Break up the meat and season with the sage, salt, and pepper. Cook until the sausage is cooked through and no longer pink.
- Stir in the pear and rice. Cook, stirring often, until everything is warmed through.
- Remove the roasted squash from the oven. Fill each half of the squash with sausage mixture so they are overfilled. Place the baking sheet back in the oven for 5 minutes. Remove from the oven and serve warm.
susan says
Love acorn squash,this and a nice salad has me covered