Sausage Stuffed Acorn Squash is a hearty fall inspired dish that complements a large Charcuterie Board well, or as a side to a fall or winter dinner.

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes


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  • Boil the halved potatoes until tender (about 10 minutes), remove from the water and reserve.
  • Preheat the oven to 400°F / 200°C.
  • Cut the stem of the squash to serve as a “lid” for the cooked squash when serving.  Check to make sure it stands when placed back on the squash.
  • Cut the squash horizontally and take the seeds out with a spoon.
  • Butter the inside of the acorn squash and place it in a baking sheet. 
  • Bake the squash for 30 minutes.
  • Meanwhile, in a frying pan turn heat to medium-high, add oil and Saute the onions.
  • Place the potatoes facing down at the bottom of the frying pan, this will give them a nice crunchy crust at the end of the process, cook for another 2 minutes.
  • Turn heat to low, add garlic, celery, tomato paste and chopped sausage, stir until the sausage is fully cooked (it will turn brown).
  • Continue to brown until the squash is ready.
  • Take out the squash and spoon out 1/2 a cup from the flesh of both pieces.
  • Add the squash flesh to the frying pan and stir to prevent scorching.
  • Mix in Parmesan cheese.
  • Use a spoon to fill the acorn squash with the mix.
  • Add Colby cheese and return the acorn squash back to the oven for 10 more minutes or until the cheese melts and forms a crust.
  • Remove from the oven.
  • Garnish with a sprig of thyme
  • Your Sausage stuffed Acorn Squash is ready to be served.