This Stuffed Acorn Squash with Sausage & Rice is the ultimate fall comfort dish—hearty, savory, and beautifully presented. Sweet roasted squash halves cradle a flavorful filling of sausage, rice, veggies, and herbs, making it perfect for dinner or a Thanksgiving side.
I made this for the first time on a chilly November night when I wanted something cozy, but not too heavy. The natural sweetness of the acorn squash pairs perfectly with the savory sausage and aromatic rice stuffing. And let’s not forget how gorgeous it looks coming out of the oven—golden, stuffed to the brim, and topped with herbs.
It’s easy to make ahead, great for meal prep, and fully customizable. Swap the sausage for chicken or mushrooms for a lighter or vegetarian version. Whether you’re hosting guests or just want a satisfying one-pan meal, this recipe checks all the boxes.
Flavor-packed, nutritious, and comforting—this stuffed acorn squash is everything fall meals should be.
Stuffed Acorn Squash with Sausage & Rice – Cozy Fall Comfort
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Brush squash halves with olive oil, season with salt and pepper. Place cut side down on a baking sheet.
- Roast for 30–35 minutes until fork-tender.
- Meanwhile, in a skillet over medium heat, cook sausage until browned.
- Add onion, garlic, and celery. Cook 5–7 minutes until softened.
- Stir in cooked rice and thyme. Season with salt and pepper.
- Turn squash over and fill each half with sausage-rice mixture.
- Sprinkle with parmesan if using.
- Return to oven for 10 minutes to heat through.
- Garnish with parsley and serve hot.