Chat with us, powered by LiveChat

Savory Greek Sausage Stuffed Autumn Squash

Table Of Contents
Greek Sausage Stuffed Acorn Squash

I was thinking about a sausage-stuffed squash recipe for a few weeks.

Twitter wouldn’t cough one up for me, and I never got around to a good Google search (or Swagbucks search, actually), so finally I just decided to make one up.

It’s rare that I start from square one on a recipe; usually my good stuff starts with someone else’s idea that I simply adapt or use as a framework at the very least.

This particular recipe, however, is all mine. It’s in the small category including this one and this one, and this slow cooker recipe I’d almost forgotten about. (Coincidentally, the first two include vegetables that are easy to find in the fall…)

Remembering an old Kraft recipe with acorn squash, balsamic vinaigrette dressing, maple syrup and bacon, I embarked on what I knew should be a “real” recipe.

The initial aromas boded well: Rachel Ray said on her show recently that anything starting with sausage, peppers, onions and garlic in a sauté has to be good, so I was reassured that I probably wouldn’t fail since my squash dinner was starting out that way exactly.

She’s right.

I’m proud of this little autumn gem, and I hope you agree that it’s a winner!

Greek Sausage Stuffed Acorn Squash

FAQs

  • If using ½ pound sausage, what can I  do with the rest? Save it in the fridge or freezer for awesome morning scrambled eggs (include the other halves of the bell peppers, too), super spaghetti with jarred sauce, or sausage bean and kale soup or this casserole.
  • If using 3 squash, just pump up the insides – a full pound of meat, whole peppers, etc.
  • My cheese is frozen. What do I do? Just leave the heat on under the pan for a minute or so, stirring constantly, until the cheese is melted.
  • Can I use kale or other leafy greens? Yes! At least, yes to kale. Others would probably be fine.
  • I have extra “stuffing” – what can I do with it? My husband put it on spaghetti squash with red sauce because he doesn’t like mushy squashes (sigh), and readers tell me it’s excellent in scrambled eggs or on English muffin pizzas, too. Yum!
Greek Sausage Stuffed Acorn Squash

Print This Recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sausage stuffed acorn squash

Savory Greek Sausage Stuffed Autumn Squash

  • Author: Katie Kimball
  • Yield: 4-6 1x

Ingredients

Scale
  • 23 acorn and/or carnival squash
  • ½1 lb. sausage (we prefer spicy)
  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 2 large tomatoes, diced OR 1 15-oz. can diced tomatoes (in glass jars, no BPA!), drained
  • 12 c. spinach (or more)
  • 4 cloves garlic, pressed
  • 1/4 tsp. pepper
  • sprinkle of salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1 Tbs. balsamic vinegar
  • 1 c. shredded mozzarella cheese
  • 1/4 c. Parmesan cheese
  • 24 Tbs. butter
  • 1 Tbs. feta cheese


ship kroger


Instructions

  1. Wash, cut, and seed the squash. (Have an Instant Pot? See IP squash cooking instructions below)
  2. Place face down in a 9×13” glass dish with some water at the bottom.
  3. Bake at 400F for 20-30 minutes until skin is easily pierced with a knife and flesh is soft.
  4. Brown sausage in a very large pan or shallow pot.
  5. Drain grease if necessary.
  6. Press garlic and set aside.
  7. Add onion and peppers and saute until well cooked, about 5-8 minutes.
  8. Add tomatoes and cook a few minutes; season with salt and pepper. Add spinach and garlic together, stir and cook 2 minutes or until greens are wilted.
  9. Remove pan from heat.
  10. Stir in vinegar, mozzarella and Parmesan cheeses until melted.
  11. Turn the squash over but leave them in the glass dish.
  12. Place 1/2-1 Tbs. butter and some salt and pepper in each squash.
  13. Stuff squash with the sausage and cheese mixture, then top with feta.
  14. (optional) Broil a few minutes to very lightly toast the feta.
  15. Serve hot in the shell.
  16. Serves 4-6.

Notes

FAQs
If using ½ pound sausage, what can I do with the rest? Save it in the fridge or freezer for awesome morning scrambled eggs (include the other halves of the bell peppers, too), super spaghetti with jarred sauce, or sausage bean and kale soup or this casserole.

If using 3 squash, just pump up the insides – a full pound of meat, whole peppers, etc.

My cheese is frozen. What do I do? Just leave the heat on under the pan for a minute or so, stirring constantly, until the cheese is melted.

Can I use kale or other leafy greens? Yes! At least, yes to kale. Others would probably be fine.

I have extra “stuffing” – what can I do with it? My husband put it on spaghetti squash with red sauce because he doesn’t like mushy squashes (sigh), and readers tell me it’s excellent in scrambled eggs or on English muffin pizzas, too. Yum!

How to Cook Acorn Squash in an Instant Pot

  1. Place whole acorn squash into your Instant pot steamer basket (or on a trivet) with 1/2 cup of water in the pot.
  2. Secure lid and cook on high pressure for 4 minutes.
  3. Allow pressure to naturally release for 10 minutes then release any remaining steam.
  4. Allow to cool before cutting opening and removing seeds.
  • Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!

For more inspiration check out: Cooking Squash in the Instant Pot.

What are you doing with squash this fall?

Greek Sausage Stuffed Acorn Squash
Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

33 thoughts on “Savory Greek Sausage Stuffed Autumn Squash”

  1. Pingback: Everything but the Turkey Gluten-Free Thanksgiving Round-Up

  2. Pingback: What’s for Dinner? – Make this NOW! « The Pantry Book

  3. Katie,
    This was such a delicious and gourmet meal!!!! My whole family was licking their plates! What a great way to get all those veggies in! Thank you thank you thank you! Five stars!

  4. I made this a couple nights ago and it was fantastic! I was a little hesitant because I don’t have good memories of squash as a kid, but I had two big acorn squash from my co-op, so I figured this was a good chance to use them. I’m so glad I did! The sausage was a perfect balance to the sweet squash, and the sharpness of the feta was a perfect compliment. My DS (2 1/2) had seconds! Thank you so much for such a great recipe! 🙂

  5. We had this for dinner tonight and it was a hit all around! I barely had enough left to send for my husband’s lunch tomorrow!

    I have only recently stumbled across your site Katie and started to “follow you”. Thank you for all your great advice and for inspiring me to keep working hard in the kitchen and around the house.

    God bless you and your family!

  6. This looks so yummy. I’m drooling looking at it. I’m thinking I’m going to have to try it soon!

  7. I just made this recipe with Kabocha squash and bratwurst (all I had) and it was delicious. Thank you!

  8. Heather via Facebook

    If people want suggestions, I use the GNOWFGLINS sourdough English muffin recipe. Very easy to make up some when you need to use up sourdough starter & pop them in the freezer till you want them

  9. Heather via Facebook

    I made this a few days ago, and it was a hit. (except that my 3 year-old was angry with me for cutting up the “beautiful squashes”–they were carnival squash & I promised to buy more) Thank you! Leftovers make yummy English muffin pizzas, too.

  10. Laura via Facebook

    Made this last night, and used leftover stuffing for an egg scramble this morning. Delicious both ways!

  11. Very tasty — we made this tonight. I was out of parmesan and mozzarella and so used raw cheddar. Increased and used hamburger/sausage with extra peppers. Yum.

    I would use a different squash next time as the acorn was So Sweet — I wanted some cinnamon and maple sugar drizzled on top! lol

  12. I’ll dig it up, but we got a recipe similar to this from our CSA cookbook (Farmer John’s Cookbook: The Real Dirt on Vegetables). It has pears in it and is SOOO good.

  13. Pingback: My Weekly Menu Plan 11/6/2011 | The Purposed Heart

  14. Rene @ Budget Saving Mom

    Acorn squash is the only fall squash that I don’t love. My mom always made it sweet growing up, which I never cared for. I am definitely going to try this. It looks delicious! Thanks for the idea!

  15. Rachel @ The Travel Pen

    This sounds amazing! I just know my husband would love this. Thanks for sharing!

  16. Do you think you could add some rice and broth and cook the whole thing in a pumpkin? That just seems like fun to me.

    1. That does sound fun – but I don’t know if I’m that courageous! 😉 Thanks for the sweet words above, by the way. {hug} Katie

  17. Katie,

    I love your blog. I think I’ve said that before, but after gleaning another handful of indisputably healthy recipes from your blog, I feel I must say it again.

    I so appreciate all the work you put into adapting recipes, the time-saving tips, your can-do attitude, and the fact that your values in the kitchen are so closely aligned with mine. In short, you are awesome.

    Keep up the good work!

  18. Wendy (The Local Cook)

    So far my favorite has been butternut squash lasagna. http://thelocalcook.com/2011/10/30/butternut-squash-lasagna/

  19. That looks soooo good! The feta is very clever – probably the best cheese you could have used! Good job on creating your own recipe! I make an acorn squash with a brown sugar – maple – pecan topping that is delicious (there will be a picture of it in my Nov. blog that I’ll be publishing in a few weeks).

    It’s been my experience that a half squash is too large a serving if it is being paired with other foods. Looks like your savory squash halves are a meal in themselves. Is that true? How do you tackle appropriate serving sizes with acorn squash? They look so pretty to serve up half a squash per person but its just such a large portion (especially for the little ones).

    Peace,
    Lisa

    1. Lisa,
      After the photos, I ended up cutting them all in half again with a sharp knife, since people wanted to taste the carnival and acorn squashes. Easy! 🙂 Katie

  20. “Joy of cooking” has a nice recipe for stuffed squash too. Apple and sausage I believe. Just a good combination no matter how you do it. 🙂

  21. I keep seeing these recipes that call for cutting the squash in half before roasting. If you want to roast the seeds, that’s all well and good. But you don’t have to chop a squash in half before cooking it. It’ll roast up just fine whole, and then you don’t have to deal with all the trying-to-cut-a-hard-and-rolly-object situation.

    1. This is really good to know! I cut the acorn squash ok by myself this evening, but normally I have to call in husband back up. I never thought to question the cut in half then roast directives. Although, I do love roasting seeds.

  22. This sound so good! I’m going to make sure this one is on the meal plan next week.
    About roasting seeds, I love snacking on them all fall, but had previously stuck to only pumpkin seeds. I made some with Kuri squash last week and they were excellent. I’ll try doing the acorn squash ones too. It at least keeps squash from trying to grow in your compost heap!

    1. oh my goodness this was good! It got great reviews from my husband, and the baby enjoyed it too! I subbed a nuttier cheese, (a BellaVitano they were promoting at the grocery store) for the feta and it worked perfectly! I’ll be making this all Fall and again next year. Yum!

  23. For anyone who likes pumpkin seeds, I understand that you can roast/deydrate squash seeds the same way you do pumpkin seeds. I’m a fan of roasting (even though you lose some nutrition, the flavor is AMAZING!).

    1. Steph (The Cheapskate Cook)

      Do you hull your pumpkin seeds? I used to roast them, but the outer shells were so tough that snacking on them wasn’t very enjoyable. Got any tips?

      As far as what I’m going to do with squash this year goes…. this!! Sounds excellent, and I have an acorn squash just begging to be cooked. Now I just need to wait until we refill the grocery envelope so I can buy some sausage.

      1. Steph,
        Enjoy!

        We have been loving our pumpkin seeds this year, but my different batches did turn out a little differently – I roast at 300 for an hour or so, and one batch was sort of underdone (tough skins) and one was overdone just a tad (yucky aftertaste). So you just have to hit it perfectly, which is easier at lower temps because they can get overdone quickly at higher temps. Just my two cents… 🙂 katie

  24. This recipe sounds so good. I can’t wait to try it. I would love to know what kind of sausage you use. Thanks so much for all you do. Your site is great!

    1. Tina,
      The sausage we’ve used recently is from local farms, as spicy as they make it! If you’re in GR, we use both Rakowski and Woodbridge Dairy. Yum. 🙂 Katie

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]