Acorn Squash Stuffed with Pear and Pork |Real Housemoms
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Acorn Squash Stuffed with Pear and Sausage

ACORN SQUASH STUFFED WITH PEAR AND SAUSAGE is my favorite fall evening dinner. It's so easy to make and beautiful enough to serve to company!
Course Main Dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 629kcal
Author Aubrey Cota


Roasted Acorn Squash


  • 1 tbsp olive oil
  • 1 onion chopped
  • 4 cloves of garlic chopped
  • 2 carrots chopped
  • 2 pears chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried sage
  • 1 lb ground pork sausage
  • 1 cup cooked rice


Roasted Acorn Squash

  • preheat oven to 425 degrees F
  • cut the acorn squash in half (i like a horizontal cut so that you get a pretty shape)
  • scoop out the seeds and lay face up on a foil lined baking sheet
  • brush the inside of the squash with the oil
  • sprinkle with salt, garlic powder and pepper
  • roast in the oven for 25 to 30 minutes until it becomes tender
  • remove and drizzle with the maple syrup
  • return to the oven for an additional 5 minutes


  • heat oil in large skillet over medium heat
  • add onions and carrots and cook for 1 to 2 minutes
  • stir in the garlic and allow to cook for 30 seconds
  • push the veggies to the outside of the pan and add the sausage into the center, breaking up as it cooks
  • season with the salt, pepper and sage and continue to cook until cooked completely through
  • stir in the pear and rice and allow to cook until warmed through

Stuffed Acorn Squash

  • fill each half of the squash with the filling and place back in the oven for 5 minutes
  • remove and enjoy!


Calories: 629kcal | Carbohydrates: 57g | Protein: 21g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 1915mg | Potassium: 1316mg | Fiber: 7g | Sugar: 14g | Vitamin A: 5995IU | Vitamin C: 33.1mg | Calcium: 121mg | Iron: 3.2mg