Take-out Tuesday, Acorn Squash with Cornbread & Sausage Stuffing

One of my favorite fall dishes is acorn squash,

I have made it with Maple Blueberry & Apple Stuffing

And with Maple, Bleu Cheese & Pecans

I wanted to try a heartier main dish version

I was inspired by a recipe from Cooking for Keeps

Acorn squash with a savory sausage stuffing

This elegant dish is made simple by using a stuffing mix

Acorn squash can be hard to cut,

soften them up by cutting a little slit {so they won’t explode}

and then microwaving for 4-5 minutes on high

Remove seeds and strings from the squash cavities

and trim bottoms if necessary so the squash will sit level

Place halves cut side down on a rimmed baking pan

and add about 1/2″ of water

Roast at 400 degrees for 30 minutes

While squash is roasting

Brown the sausage in a skillet

Drain on paper towels reserving the rendered grease in the pan

Add diced onion and celery to the same skillet and saute until soft

Prepare the stuffing according to package directions

Stove Top stuffing takes only 5 minutes to prepare

Add sausage and vegetables to the prepared stuffing and mix together

Fill squash cavities with a mound of stuffing

Mix butter and maple syrup and pour over stuffing

At this point the squash can be refrigerated for baking later if desired

Remove from the refrigerator 30-45 minutes to warm up before baking

Loosely tent a piece of foil over squash

and bake for 30 more minutes at 400 degrees

Dinner in a squash!

Acorn Squash with Cornbread & Sausage Stuffing

Cornbread stuffing mix makes quick work for this delicious Autumn treat, roasted acorn squash filled with a savory mound of sausage and cornbread stuffing, drizzled with butter and maple syrup!
Prep Time 15 minutes
Cook Time 30 minutes
initial roasting time 30 minutes
Course Main Course
Cuisine American
Servings 2


  • 1 acorn squash
  • 4 oz breakfast sausage use regular, sage or maple
  • 1 box Stove Top Cornbread Stuffing Mix*
  • 1/2 large onion, chopped
  • 1 cup chopped celery
  • 6 T butter, divided
  • 2 Tbsp maple syrup


  • Make a slight cut in the acorn squash in the middle where you are going to cut it in half. Microwave on high for 5 minutes. The cut allows it to release pressure that keeps it from possibly exploding
  • Cut squash in half and scrape the seeds and strings from the cavities. Cut a small slice off squash bottoms if necessary so they will sit level
  • Place halves cut side down on a rimmed baking sheet and fill with 1/2" water
  • Roast squash in a 400 degree oven for 30 minutes
  • While squash is roasting, cook the sausage in a skillet until brown and crumbled. Remove to paper towels to drain
  • Add onion and celery to skillet and saute over medium heat until softened, about 5-7 minutes
  • Prepare stuffing according to package directions. Stir in sausage, onions and celery
  • Remove squash from oven after 30 minutes. Lift off pan with a spatula. Drain water from pan and dry pan. Line pan with foil and place squash back on pan cut side up.
  • Fill cavities with squash, using your fingers to form it into a large mound
  • Melt 2 Tbsp of butter and stir in maple syrup. Drizzle slowly over stuffing in squash. Squash can be covered and refrigerated at this point before baking if desired. Remove from refrigerator for 30-45 minutes to bring to room temperature before baking.
  • Loosely tent squash with foil and return to a 400 degree oven for 30 minutes


*Use any stuffing mix or homemade stuffing.  I used the whole box of Stove Top mix and had stuffing leftover that I froze for another time.  1 box of Stove Top will make enough for 4 acorn squash halves
Keyword acorn squash, Autumn, cornbread stuffing, Fall recipe, sausage stuffing


I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity 

 What’s for Dinner Between Naps on the Porch 

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl  Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creative Crafts

Creatively Crafty Thursday Favorite Things   

Friday with Friends

40 Responses to “Take-out Tuesday, Acorn Squash with Cornbread & Sausage Stuffing”
  1. I adore all sorts of winter squashes and pumpkins, and acorn is on the top of the list 🙂 This looks mouthwatering, Jenna.

  2. Cathy says:

    We have enjoyed this recipe for years – but we also like roasted squash with butter about as much!

  3. BERNADETTE says:

    I make a similar stuffing for my turkey but I never thought of it for a vegetable. Boy did a light bulb go on in my head. Thanks!

  4. Kitty says:

    I made acorn squash recently but but the squash first and then added cooked sausage and maple syrup. Your version is one that I’d like to try next. Don’t we love cooking Fall foods??

  5. Dinner in a squash looks delicious! Jenna this is such a perfect autumn dish. I will be trying this recipe soon. Enjoy another gorgeous day!

  6. Brilliant Jenna! I’ve made stuffed acorn squash before, but never with cornbread. Perfect.

  7. Ricki Treleaven says:

    It sounds delicious, and I love the presentation. They look cute on the plates!

  8. lulu says:

    Temperatures are dropping and this sounds a wonderful comfort food for crisp fall evenings.

  9. I LOVE acorn squash, Jenna. This recipe looks positively delish! Hope you have a great week!!

  10. Looks yummy! Just tonight I made a stuffed butternut squash with Italian sausage and portobello mushrooms.

  11. lghiggins says:

    Yum. I think this might be good with a combination of your sausage with the nuts, apple, and cheese for a lower carb dish. Thanks for the tip on cutting the squash.

  12. thefrenchhutch says:

    Yes, those squash are a nightmare to cut, thanks for the tip. I love this recipe, it sounds delicious and so perfect for the season. Hope your week is going great……..

  13. Ha, ha, great minds… I love your savory version, sounds like a nice lunch:@)

  14. Yes, these look fabulous Jenna! I DO love squash and sausage together – especially if the squash doesn’t explode! Plus they look so pretty! Thanks for another wonderful fall cooking idea!

  15. Jenny says:

    It’s easily been two decades since I have made acorn squash this way. Your delicious post reminds me of how much I miss these fall gems! Visiting you from the Thurs Favorites link up!

  16. I love stuffed acorn squash and even make it each year but every year I seem to google to find the cooking times! I’m not only trying this one, I’m saving it so I always know! It looks yum.

  17. Such a wonderful presentation. So tasty and perfect for autumn. Comfort food at it’s best. happy weekend.

  18. Cyndi Raines says:

    Oh my, this has my mouth watering! I am going to the store today so I am picking up these ingredients! Hope to have for supper tonight or tomorrow. YUM! printing recipe and pinning! Thank you Jenna. 🍊

  19. Miz Helen says:

    Hi Jenna,
    We will just love your Acorn Squash with Cornbread Sausage Stuffing. Thanks so much for sharing with us at Full Plate Thursday, 559 this week and come back to see us soon!
    Miz Helen

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