Stuffed acorn squash with Italian sausage and crispy pancetta is the ultimate comfort food, complete with fresh sage, sweet leeks, and a little gooey Gruyère cheese for *chef’s kiss*.
My-oh-my is this recipe good. It’s like all the flavors of fall came together into the perfect little package. Meet stuffed acorn squash, filled with what we all want acorn squash to be stuffed with – and that’s sausage. And we aren’t stopping there, because the squash is also filled with little bits of crispy pancetta, soft leeks that melt into the filling, and of course, cheese. What’s the best cheese for sausage stuffed acorn squash? Melty Gruyère…and that’s exactly what we’re using.
It’s the sweet and salty contrast that makes these so good, just like my Candied Pecans Recipe and Candied Bacon. How did my husband react? He ate a whole stuffed squash by himself (AKA two very large halves).
Can’t find acorn squash? Try stuffing Roasted Honeynut Squash which is just as squash-tastic.
Why You’ll Love This Stuffed Acorn Squash Recipe
- Roasted Acorn Squash is oh-so caramelized and tender.
- With the sausage stuffing, it’s a hearty main dish, or a side or appetizer cut into smaller pieces.
- Easily halve, double or triple this recipe to feed just you or your crowd!
- The leftovers are A+.
How to Make Stuffed Acorn Squash
This is an outline with photos only; for the full recipe instructions and quantities, see the recipe card below!
Step 1: Preheat oven to 400°F, cut squash in half lengthwise, and scoop out seeds.
Step 2: Grease a baking sheet and coat squash flesh with olive oil, salt and pepper.
Step 3: Place squash cut-side down and roast for 30-35 minutes until tender.
Step 5: Crumble and cook sausage out of the casing, and add to the bowl.
Step 7: Mix pancetta, sausage, leeks, Gruyère, and sage. Season with salt and pepper.
Step 4: While squash is roasting, sauté pancetta until crispy, then transfer to a bowl.
Step 6: Add leeks and garlic to the pan with olive oil, and sauté until soft.
Step 8: Fill roasted squash halves with mixture.
Step 9: Return stuffed squash to oven for 10 minutes.
Step 10: Enjoy as-is or with a drizzle of maple syrup.
The Ingredients
- Acorn squash – acorn squash is mild, slightly sweet and nutty with a hint of earthiness. When the seeds are scooped out, it creates the perfect “bowl” shape to fill with sausage and other deliciousness. When roasted, the flesh becomes tender, creamy and slightly buttery. Yum!
- Italian sausage – you can use spicy or mild (sweet) Italian sausage. Italian chicken sausage also works!
- Diced pancetta – pancetta adds salty, crispy bits which, I mean, how could you not love?
- Gruyère cheese – Gruyère is a type of Swiss cheese and one of the greatest melting cheeses, binding the stuffing ingredients together with slightly gooey, cheesy goodness.
- Leek – leeks adds a sweet, mild onion flavor, moisture, and a pop of green!
- Garlic – garlic, for the love of garlic.
- Extra virgin olive oil – olive oil helps us roast the squash and sauté the leeks and garlic.
- Fresh sage – what’s a better savory fall flavor than sage?
- Real maple syrup (optional) – when your stuffed acorn squash comes out of the oven, a little drizzle of maple syrup is the perfect contrast to the salty, meaty sausage and pancetta, and the perfect complement to the slightly sweet squash.
Serving Suggestions
Stuffed acorn squash can be served as a main dish, side dish, or appetizer depending on the portion size. I love to serve it as part of a Thanksgiving spread with other Thanksgiving Appetizers. Here are some of my other favorite ways to serve sausage stuffed acorn squash:
- As a main dish: since the sausage stuffing is hardy, stuffed acorn squash is a great main dish, served with a light side like Apple Salad, a French Baguette with Homemade Butter, or Crispy Brussels Sprouts.
- As a side dish: you can serve stuffed acorn squash as a side dish, cut into smaller pieces, alongside Carved Turkey and other sides like Colcannon Potatoes or Broiled Asparagus.
- As an appetizer: serve as an appetizer, with a festive Christmas Tree Charcuterie Board or a Smoked Salmon Appetizer, before a lighter main dish.
My Pro Tip
Recipe Tips & Tricks
Cut squash in half carefully. A large, sharp knife is key! Carefully slice the squash lengthwise from the stem to the bottom, using a sharp chef’s knife. Since acorn squash can be tough, gently rock the knife back and forth while applying pressure until you’ve cut through the skin. Then scoop out the seeds and stringy fibers from the center of each half using a spoon.
Prep ingredients before starting. It’s easiest to grate your cheese, and wash and chop leeks, garlic, and sage before starting the recipe.
Easily store and reheat leftovers. Let cool completely before storing in an airtight container for 3-4 days in the fridge. Reheat wrapped in foil, in a 350°F oven for 20-25 minutes, or in the microwave, covered, for 2-4 minutes.
More Squash Recipes You’ll Love!
Appetizers
Creamy Butternut Squash Soup
Appetizers
Easiest Butternut Squash Ravioli
Snacks & Side Dishes
Roasted Zucchini With Lemon & Garlic
If you’ve tried this Sausage Stuffed Acorn Squash Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Sausage Stuffed Acorn Squash
Ingredients
- 2 medium acorn squashes, each roughly 5 inches in length
- 1 pound Italian sausage, hot or mild
- 4 ounces diced pancetta
- 1 cup grated Gruyère cheese
- 1 medium leek, cleaned and chopped (about 1 ½ cups)
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh sage, cut into thin ribbons
- Salt and pepper, to taste
- ¼ cup real maple syrup, optional
Instructions
- Preheat oven to 400°F. Cut each squash in half lengthwise using a sharp chef’s knife. Be careful; it’s a little difficult to cut through the tough exterior! Scoop out seeds.
- Grease a baking sheet and then drizzle the squashes’ flesh with 1 tablespoon of olive oil. Use your hands to rub the flesh with the olive oil. Season with salt and pepper.
- Place squash halves, cut-side down, on the baking sheet. Roast for 30-35 minutes until the squash is tender when pierced with a fork.
- While the squash is roasting, make the filling by cooking the pancetta in a large, dry pan over medium-high heat. Toss often until lightly crispy. Place pancetta in a large bowl using a slotted spoon.
- Drain fat out of your pan, and add the sausage meat removed from the casings. Use your slotted spoon to crumble sausage as it cooks over medium-high heat, tossing often until cooked through. Place crumbled sausage in the bowl with the pancetta using your slotted spoon.
- Drain pan again, and add 2 tablespoons olive oil. Add leeks and garlic. Sauté over medium-high heat for 4-5 minutes until the leeks are fragrant and softened.
- Scoop out the mixture into the bowl with the pancetta and sausage. Add Gruyère and sage. Toss. Season with salt and pepper.
- Stuff roasted squash halves with the filling (you may have a bit leftover depending on size of the squash halves).
- Bake at 400°F for 10 more minutes.
- Serve as-is or with a drizzle of maple syrup!
Video
Notes
- I recommend prepping all ingredients (chopping leeks, garlic, etc.) before starting the recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this stuffed Acorn squash recipe for my family. My kids are really fussy eaters, and they loved it! I was amazed at how delicious this dish was! I have added it to my go-to fall recipe list.
Even the picky eaters now love squash! I love to hear this!
Thanks for sharing,
Grace
I love this recipe because it’s like a one-pot meal. What sets it apart from other sausage and squash recipes is the addition of pancetta, which adds an incredible flavor dimension to the dish.
Loved it!!!!!
Can’t beat pancetta!! Thanks for your review 🙂
Grace
This is the best stuffed acorn squash recipe I’ve tried. The sausage stuffing is A+++!
I agree the stuffing is crazy good!
Grace