clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sausage Stuffed Acorn Squash

  • Author: Krista
  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: American


  • 2 – acorn squash – cut in half and seeds removed
  • 1lb Wampler’s Sausage
  • 1 small onion – chopped
  • 1/2 cup walnuts – roughly chopped
  • 4 large sage leaves – chopped (+some for garnish)
  • 1/4 cup pomegranate seeds (+some for garnish)
  • Β 1/2 cup shredded white cheddar
  • olive oil
  • salt/pepper


Preheat oven to 350F

  1. Place the acorn squash in an oven-safe pan with a deep lip. If the squash won’t sit up straight, slice a little off the bottom to make a flat spot. To the pan add about a 1/4 inch of water. The water will help steam the squash and keep it soft and tender. Drizzle olive oil over the entire squash and sprinkle generously with salt and pepper. Bake 25-30 minutes, or until fork-tender.
  2. Cook the filling. In a deep pot or skillet add a drizzle of olive oil and cook onions about 5 min. Add the sausage to the same skillet and cook through, breaking up into pieces as you cook. Once the sausage is completely cooked add in the chopped walnuts and sage.
  3. Carefully remove squash from the oven. Add the pomegranate seeds to the sausage mixture and stir to combine. Spoon the sausage filling into the cooked squash and top with the shredded cheese. Place back in the oven for another 5- 10 minutes or until the cheese is melted.
  4. Remove and garnish with more sage and pomegranate seeds.

Note: the skin of acorn squash can be consumed once cooked, it gets very tender. Or you can simply scoop out the inside as you eat – that’s how I do it! πŸ™‚