Sausage Stuffed Acorn Squash Recipe - Self Proclaimed Foodie (2024)

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Sausage Stuffed Acorn Squash with apple, wild rice, and kale is a complete meal. This recipe is easy to make and perfect for dinner.

Why this recipe works so well:

This savory recipe is a complete meal done in a little over an hour.

• This stuffed acorn squash has everything you want in a complete meal: meat, vegetables, and starch.
• All of the filling ingredients are chopped small so that they are easy to scoop out of the tender squash.
• Both the flavor and the texture in this recipe are amazing. You’ll enjoy savory, sweet, and salty in every bite.
• This is a great make ahead meal prep recipe. You can easily enjoy it for family dinner, or make enough to have one for lunch each day for the week ahead.

Basic ingredients needed:

• Acorn Squash and olive oil for roasting
• Ground pork and fresh sage
• Onion, celery, carrots, garlic, kale, and apple
• Cooked wild rice
• White wine

How to make this sausage stuffed acorn squash recipe:

1. First step is to roast the acorn squash. To do that, all you need to do is slice each one in half, scoop out the seeds, lather the cut side up in olive oil, place them cut side down on a baking sheet, and cook them for about a half an hour until slightly tender. The squash should still be somewhat firm because you’re not done cooking it.
2. While the acorn squash is roasting, you’ll cook some ground pork and sage on the stove. Next you’ll add carrots, celery, onion and garlic to the pork. Cook this mixture until the sausage is brown and crumbly and starts to stick to the bottom of the pan. Then, you deglaze that pan with white wine.
3. Stir in the cooked wild rice, kale, and apple. Season with salt and pepper, to taste. About the time that sausage apple rice stuffing mixture is done, your roasted acorn squash should be ready to stuff.
4. Divide the pork mixture evenly and stuff each acorn squash half. Continue cooking in the oven for another 30 minutes.

Cooking tips for the best results:

• Squash – Medium to large acorn squash is recommended, but you can use other varieties of winter squash.
• Kale – I prefer dark Italian kale for this recipe, but you can substitute with other varieties. I tend to remove the stem, but that is a matter of preference.
• Prep work – I highly recommend chopping the vegetables and the apple in the food processor. This recipe works best when all of the ingredients are diced small.
• Make ahead directions – To make this sausage stuffed acorn squash ahead of time, follow the instructions up to the point where they are stuffed. Then, cover and refrigerate. To finish baking, remove from refrigerator and bake in preheated oven for at least 30 minutes so that they are fully heated through.

Other recommended winter squash recipes:

If you’re a fan of acorn, butternut, or spaghetti squash, I have some great winter squash recipe recommendations for you!

First thing’s first – you must know how to bake butternut squash, roast spaghetti squash, or roast any winter squash, for that matter. Once you know how to properly cook squash, the recipe options are endless.

• Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce
• Butternut Squash Soup
• Winter Squash Casserole
• Butternut Squash Risotto
• Savory Butternut Squash Cake
• Crispy Sage Roasted Delicata Squash

This post was originally created in October 2014 and has been updated with updated photos and cooking tips. Don’t worry – I haven’t changed the recipe!