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Close-up of a roasted acorn squash half stuffed with quinoa, sausage, apples, cranberries, pecans, and kale, showing rich texture and warm colors.

Stuffed Acorn Squash recipe

Make cozy stuffed acorn squash in under an hour. Roast tender squash halves, then fill them with a savory mix of sausage (or lentils), quinoa, kale, apples, cranberries, and pecans. It serves 4, delivers sweet-savory fall flavor, and works for weeknights or holidays—easy, healthy, and customizable.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: dinner, lunch
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 2 medium acorn squash halved and seeds removed
  • 2 tbsp olive oil for brushing
  • Salt and black pepper to taste
  • ½ lb 225 g Italian sausage (or ground turkey/lentils for vegetarian)
  • 1 cup cooked quinoa or wild rice
  • ½ cup onion finely chopped
  • 2 cloves garlic minced
  • ½ cup apple diced
  • ¼ cup dried cranberries
  • ¼ cup pecans chopped
  • 1 cup kale chopped, stems removed
  • ¼ cup parmesan or feta cheese optional
  • 1 tsp fresh sage chopped
  • ½ tsp thyme
  • ¼ tsp nutmeg

Method
 

  1. Prep Squash – Heat oven to 400°F (200°C). Cut squash in half lengthwise, scoop out seeds, brush with olive oil, and season with salt and pepper.
  2. Roast Squash – Place halves cut-side down on a baking sheet. Roast for 25–30 minutes until tender and lightly caramelized.
  3. Cook Filling – In a skillet, sauté onion and garlic in 1 tbsp olive oil until soft. Add sausage (or lentils/turkey) and cook until browned. Stir in apple, cranberries, pecans, kale, quinoa, and seasonings. Cook 3–4 minutes until warmed through.
  4. Stuff Squash – Flip roasted squash halves cut-side up. Spoon filling into each half, pressing gently to pack.
  5. Bake Again – Return to oven for 8–10 minutes. Top with parmesan or feta if desired.
  6. Serve – Plate one stuffed half per person. Serve hot as a cozy, savory-sweet dinner.