Name: Roasted Acorn Squash with Turkey Sausage Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 acorn squash, sliced lengthwise in half and seeded; Olive oil, for brushing; Salt, to taste; Ground black pepper, to taste; 1 cup cooked brown rice; 6 uncooked breakfast turkey sausage links; 1 shallot, minced; 2 celery stalks, thinly sliced; 1 tbsp chopped fresh thyme; 1 generous tsp poultry seasoning; 2 tbsp chopped fresh parsley; 2 tbsp fresh lemon juice; 1/4 cup craisins (or more, to taste); 1/4 cup chopped pecans (or more, to taste); 1 tbsp unsalted butter

If you’re looking for a cozy, flavorful fall dish that’s as stunning as it is satisfying, you have to try this Roasted Acorn Squash with Turkey Sausage Stuffing Recipe. It’s one of those recipes I keep coming back to when I want something hearty but still wholesome—the kind of meal that wraps you in comfort without weighing you down. Roasted acorn squash halves are packed with a savory, slightly sweet stuffing of turkey sausage, craisins, and brown rice that’ll have your family asking for seconds. Trust me, once you make this, it’ll become your seasonal favorite too!

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Why You’ll Love This Recipe

Perfect balance of flavors: The savory turkey sausage pairs beautifully with the sweetness of acorn squash and tartness of craisins.
One-pan ease: Roasting the squash halves right on the baking sheet makes cleanup a breeze.
Adaptable stuffing: You can mix up the herbs, nuts, or even grains to keep it fresh every time.
Comfort with nutrition: Whole grains, lean protein, and veggies make this an all-around healthy, satisfying meal.

Two roasted yellow eggplant halves serve as a base, each hollowed to create a bowl-like shape with a slightly browned, soft yellow interior and a dark purple skin around the edges. Inside, a filling of cooked white rice mixed with small pieces of brown mushrooms, dark red dried cranberries, and green herbs fills the cavity, showing a mix of natural textures and colors. The dish is presented on a light wooden board with a smooth texture, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Roasted Acorn Squash with Turkey Sausage Stuffing Recipe uses simple, easy-to-find ingredients that come together in such a lovely way. I always recommend fresh herbs and quality turkey sausage for the best flavor explosion.

Acorn squash: Look for firm, heavy squash with no soft spots for the best roasting results.
Olive oil: Helps roast the squash perfectly and keeps the stuffing moist.
Salt & ground black pepper: Essential to season and enhance all the flavors.
Cooked brown rice: Adds heartiness and texture; make sure it’s cooled so it mixes well with the stuffing.
Breakfast turkey sausage links: Choose lean turkey sausage for a healthier protein punch.
Shallot: Offers a mild oniony touch that’s sweeter and less sharp than regular onions.
Celery stalks: Adds crunch and freshness to the stuffing.
Fresh thyme: A classic herb that pairs so nicely with poultry and squash.
Poultry seasoning: Boosts the savory poultry notes—makes the stuffing taste like traditional stuffing.
Fresh parsley: Brightens the dish right at the end.
Fresh lemon juice: Adds zing and balances the richness in the stuffing.
Craisins: These dried cranberries bring a lovely tart-sweet contrast.
Chopped pecans: Give a delightful crunch and nutty depth to the stuffing.
Unsalted butter: Adds richness without overpowering.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Roasted Acorn Squash with Turkey Sausage Stuffing Recipe is so flexible—you can tweak it to fit your pantry, dietary needs, or just your mood! Here are some ideas to make it your own.

Vegetarian variation: Swap turkey sausage for a medley of sautéed mushrooms and walnuts to keep the texture hearty.
Grain swap: Try quinoa or wild rice instead of brown rice for a different nutty flavor and extra protein.
Nut-free option: Leave out pecans and substitute with toasted pumpkin seeds or omit nuts entirely if you have allergies.
Seasonal flair: Add diced apples or pears for a fresh autumn twist that adds a bit of sweetness and texture.

How to Make Roasted Acorn Squash with Turkey Sausage Stuffing Recipe

Step 1: Roast the Acorn Squash Halves

Start by preheating your oven to 400°F (200°C). Slice your acorn squash lengthwise and scoop out the seeds—don’t toss them; I like to roast them separately for a snack! Brush the cut sides of the squash with olive oil, then sprinkle generously with salt and pepper. Place them cut side down on a baking sheet lined with parchment paper or foil. Roast for about 30 minutes until the flesh is tender and easily pierced with a fork. This roasting softens the squash while bringing out its natural sweetness—an essential step for the best texture.

Step 2: Prepare the Turkey Sausage Stuffing

While the squash roasts, remove the casings from the turkey sausage links and crumble the meat into a large skillet over medium heat. Cook until browned and cooked through, about 5-7 minutes. Then, add the minced shallot and sliced celery to the skillet and sauté until softened, about 3 minutes. Next, stir in the cooked brown rice, fresh thyme, poultry seasoning, craisins, pecans, and parsley. Finish with a splash of fresh lemon juice and stir everything to combine well. For a touch of richness, toss in a tablespoon of unsalted butter—this small addition creates a really lovely, buttery finish in the stuffing that just makes it feel like home cooking.

Step 3: Stuff the Squash and Bake Again

Once the squash halves are tender, carefully flip them cut side up and fill each half generously with the sausage and rice stuffing. Don’t be shy—pack it in there! Return the stuffed squash to the oven and bake for another 10 minutes, just enough time to let the flavors marry and warm everything through perfectly. When you pull them out, the tops should be golden and the squash beautifully soft but still holding its shape.

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Pro Tips for Making Roasted Acorn Squash with Turkey Sausage Stuffing Recipe

Pre-cook the grain: Make sure your brown rice is fully cooked and cooled before adding it to the stuffing so it blends well without getting mushy.
Searing the sausage: Browning your turkey sausage first adds crucial depth of flavor and caramelization.
Don’t overfill the squash: Leaving some space helps the stuffing heat evenly and avoids sogginess.
Use fresh herbs wisely: Add delicate herbs like parsley at the end to keep their brightness; thyme stands up well to cooking earlier.

How to Serve Roasted Acorn Squash with Turkey Sausage Stuffing Recipe

The image shows two halves of roasted squash placed on a wooden board, each filled with a mixture of cooked white rice, chopped herbs, small pieces of brown nuts or meat, dark red dried cranberries, and green leafy bits. One half is in the front, slightly lifted by a silver fork to show the filling's texture and colors clearly, while the other half is blurred in the background. The edges of the squash have a light brown roasted texture, and the inside is bright yellow-orange. Small bits of the filling have fallen on the board around the squash. The background has a white marbled texture, and the photo is taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a few extra chopped pecans or freshly chopped parsley over the top before serving—it adds such a fresh, crunchy contrast. Sometimes a light drizzle of maple syrup or a zingy balsamic glaze can bring some interesting layers, especially if you’re serving this for a special occasion or holiday.

Side Dishes

Pair this with a crisp green salad dressed simply with lemon and olive oil or some roasted Brussels sprouts to keep the meal balanced. My family loves it alongside roasted sweet potatoes or a creamy mashed cauliflower for extra veggies and cozy vibes.

Creative Ways to Present

For holiday dinners or entertaining, I sometimes hollow out the acorn squash a bit deeper and serve the stuffing family-style on a festive platter alongside the roasted shells. You can also make miniature versions using acorn squash slices or small squash varieties to create bite-size, pretty appetizers.

Make Ahead and Storage

Storing Leftovers

After enjoying this meal, you can store any leftovers in an airtight container in the fridge for up to 3-4 days. I find that keeping the squash and stuffing together works well for reheating.

Freezing

If you want to freeze it, remove the stuffing from the squash shells first and freeze it separately in a sealed container. The cooked squash doesn’t always freeze as well, but the stuffing holds up nicely and can be reheated over rice or added to soups later.

Reheating

Reheat leftovers in a 350°F oven for about 15 minutes, covered with foil to prevent drying out. If you’re in a hurry, the microwave works fine too—just add a splash of water and cover loosely.

FAQs

Can I use other types of squash for this recipe?

Absolutely! Butternut or delicata squash also work wonderfully for this dish. Just adjust the roasting time as needed since some squashes cook faster or slower than acorn squash.
Is it possible to make this recipe gluten-free?

Yes! Make sure to choose gluten-free turkey sausage and double-check your poultry seasoning doesn’t contain any gluten-containing additives. Brown rice is naturally gluten-free, so you’re good to go.
Can I prepare the stuffing in advance?

You sure can! Make the stuffing a day ahead and refrigerate it. When you’re ready to serve, roast your squash and then fill and bake with the stuffing as directed.
What if I don’t have craisins—can I substitute something else?

Definitely. Dried cherries, raisins, or even chopped dried apricots make great substitutes and add a similar sweet-tart pop.

Final Thoughts

I absolutely love how this Roasted Acorn Squash with Turkey Sausage Stuffing Recipe comes together—it’s like a warm hug in meal form. It’s one of those dishes that feels special enough to serve guests but is easy enough for a weeknight. Plus, the flavors get better the next day, so you really can’t go wrong. Give it a try and I’m sure it’ll become one of your go-to fall recipes too. Happy cooking, friend!