Stuffed acorn squash

Makes 4 servings


  • 2 acorn squash
  • 1 yellow onion
  • 1 yellow squash
  • 1 zucchini
  • 1 package of sage sausage
  • 1 tbsp olive oil


Preheat oven to 400 and then cut the acorn squash in half. They should look like hearts when cut. Remove seeds and coat the inside of the squash with olive oil. Line a baking sheet with parchment and then place the squash cut side up on the sheet. Bake for 1 hour.

Meanwhile start on the filling, chop onion, yellow squash and zucchini into 1″ squares. Then add the cut vegetables to a large skillet along with the sage sausage. Sauté on high until the sausage is fully brown then reduce heat to low and cover.

Once the squash is out of the oven add them to individual bowls and spoon the sausage mix into the squash. Top with salt and pepper to taste and enjoy!

My notes on this recipe

This is such a wonderful recipe for the winter months. It’s pretty simple to make and the acorn squash is so buttery and delicious all in its own that it hits a new height with the filling!

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