Ingredients & Substitutions
Here I explain the best ingredients for stuffed acorn squash with sausage, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
How To Make Stuffed Acorn Squash
This section shows how to make sausage stuffed acorn squash, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Mediterranean – Swap sausage for ground lamb, season with Mediterranean herbs like oregano and thyme, and stuff with a mixture of diced tomatoes, sliced olives, and feta cheese. You can also try the stuffing from my Greek stuffed tomatoes. Vegetarian – For a vegetarian stuffed acorn squash, replace the sausage with cooked quinoa and a variety of sauteed vegetables like bell peppers, sauteed zucchini, and sauteed mushrooms. Top with grated Parmesan cheese, or leave it off for a vegan option. Italian – For an Italian twist, stuff your acorn squash with the stuffing from my stuffed zucchini boats or lasagna stuffed spaghetti squash. Mexican – Brown some ground beef with taco seasoning and stuff your acorn squash with it. Add diced tomatoes, black beans, corn, and melt shredded cheddar cheese on top for a Mexican flair. For a fajita flavor, use the stuffing from my chicken stuffed peppers instead.
Salad – Kale salad is my favorite pairing and is perfect for fall and winter, but a simple arugula salad also works well and takes minutes to assemble. Soup – A warm bowl of roasted tomato soup or creamy tomato bisque adds a comforting touch to this cozy meal. Panera Autumn squash soup makes the perfect fall side, but for a special holiday meal, try lobster bisque as your starter. Rice – Make your favorite kind, or opt for cauliflower rice if you want a lighter option.
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