Sausage and Beef Stuffed Acorn Squash

Background and History

Stuffed acorn squash is a comforting dish that blends seasonal produce with hearty fillings. Acorn squash, a winter squash variety, is native to North and Central America and has been enjoyed for centuries by indigenous peoples. This recipe elevates the humble acorn squash by filling it with a savory mixture of sausage and beef, creating a satisfying meal that’s perfect for chilly evenings.


  • 4 servings


  • Preparation: 15 minutes
  • Cooking: 1 hour


  • 2 acorn squash, halved and seeds removed
  • 1 tablespoon olive oil
  • ½ pound ground sausage
  • ½ pound ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • ½ cup breadcrumbs
  • ½ cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)


Preheat the oven

Preheat your oven to 375°F (190°C).

Prepare the squash

Cut the acorn squash in half and scoop out the seeds. Brush the cut sides with olive oil and place them cut-side down on a baking sheet lined with parchment paper.

Roast the squash

Roast the squash in the preheated oven for about 40-45 minutes, or until tender when pierced with a fork.

Prepare the filling

While the squash is roasting, in a skillet over medium heat, cook the ground sausage and beef until browned and cooked through. Add the diced onion, minced garlic, dried sage, dried thyme, salt, and black pepper. Cook until the onion is softened, about 5 minutes.

Combine the filling

Remove the skillet from the heat and stir in the breadcrumbs and grated Parmesan cheese until well combined.

Stuff the squash

Once the squash halves are tender, remove them from the oven and carefully flip them over. Fill each squash half with the sausage and beef mixture, pressing it down gently.

Bake again

Return the stuffed squash to the oven and bake for an additional 15 minutes, or until the filling is golden brown and crispy on top.


Garnish the stuffed squash with chopped parsley and serve hot.

Nutrition Facts

  • Per Serving (1 stuffed squash half):
  • Calories: 450 kcal
  • Total Fat: 25g
  • Saturated Fat: 9g
  • Cholesterol: 85mg
  • Sodium: 650mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 4g
  • Sugars: 4g
  • Protein: 27g


Feel free to customize the filling by adding your favorite herbs or vegetables.

For a vegetarian version, you can omit the sausage and beef and instead use a mixture of quinoa, beans, and vegetables.

Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days.

Allergy Warning

This recipe contains dairy (Parmesan cheese). Ensure it is safe for consumption if you or your guests have dairy allergies.

Fitzroy Neville
Latest posts by Fitzroy Neville (see all)
Fitzroy Neville, the culinary maestro behind this site, boasts the impressive title of Cooking Prodigy. With a natural flair for the culinary arts, Fitzroy brings innovation and expertise to the world of pet cuisine. His site is a haven for pet owners seeking imaginative and nutritious recipes to delight their furry companions. Fitzroy's passion for transforming pet meals into culinary experiences is evident in the creative and delectable content he shares. For those looking to elevate their pets' dining experience, Fitzroy Neville's site is a testament to the artistry and skill of a true cooking prodigy dedicated to pampering our four-legged friends.