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Best Sausage Stuffed Acorn Squash Boats (Easy Dinner)

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These sausage stuffed acorn squash boats are wholesome, satisfying, and surprisingly easy to make. The sweet, tender squash pairs perfectly with the savory sausage filling, and the whole thing comes together in under an hour with minimal fuss.

Ingredients

Scale
  • 2 medium acorn squashes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound ground sausage (mild Italian or breakfast-style)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple, diced (Honeycrisp or Fuji)
  • ⅓ cup dried cranberries or chopped dried apricots
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • ¼ cup grated Parmesan cheese (optional)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Using a sharp knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Brush the cut sides and cavities with olive oil, then season with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
  3. Roast the squash for 20-25 minutes, until the flesh is fork-tender but still holds its shape.
  4. While the squash roasts, heat a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through—about 6-8 minutes. Transfer the cooked sausage to a bowl, leaving about a tablespoon of drippings in the pan.
  5. Reduce the heat to medium. Add the diced onion to the same skillet and cook for 4-5 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Stir in the diced apple and dried cranberries or apricots. Cook for 2-3 minutes, just until the apple starts to soften.
  7. Return the cooked sausage to the skillet. Add the dried sage, thyme, and red pepper flakes if using. Stir together and season with salt and pepper to taste.
  8. Carefully flip each roasted squash half over using tongs or a spatula. Spoon the sausage filling generously into each cavity, mounding it up slightly.
  9. Sprinkle the Parmesan cheese over the tops of the stuffed squash boats. Return to the oven and bake for another 10-12 minutes, until the filling is heated through and the cheese is melted and golden.
  10. Remove from the oven and let rest for about 5 minutes. Sprinkle with fresh parsley and serve warm.

Notes

Don’t overcook the squash in the first roast—it should be fork-tender but still hold its shape. Use a mix of sweet and savory in the filling; don’t skip the apple or dried fruit. Toast the squash cut-side down first for even cooking. Make extra filling for larger cavities or leftovers. Let the squash rest before serving to allow the filling to set.

Nutrition

Keywords: sausage stuffed acorn squash, stuffed squash boats, fall dinner, easy weeknight dinner, healthy comfort food, gluten-free dinner

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