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Sausage Stuffed Acorn Squash

This is a satisfying, one-dish dinner!  Topped with a crispy mixture of olive oil, parmesan cheese and pumpkin flour this meal will be a fall favorite.

Sausage Stuffed Acorn Squash


  • 2 acorn squash, cut in half, seeds removed
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 8 oz. sage pork sausage (can revise to use turkey sausage)
  • 2 cloves minced garlic
  • 1 cup fresh spinach, chopped
  • Salt and pepper to taste

For the topping

  • 1 Tbsp. olive oil
  • 1/4 cup Glean pumpkin flour
  • 1/4 cup Parmesan cheese, grated


  1. Preheat the oven to 400F.  Line a baking sheet with parchment paper.  
  2. Brush olive oil on top on the flesh side of the acorn squash and sprinkle with salt and pepper.  Place cut side down on baking sheet and bake for 35-45 minutes.
  3. While squash are cooking, add 1 Tbsp. of olive oil to a skillet over medium heat.  Add the onion and garlic and cook a few minutes until softened.  
  4. Add the sausage to the skillet and cook around 6-7 minutes, until lightly browned.  Break up into smaller pieces while cooking and stir to mix with onions and garlic.
  5. Add spinach and saute about 2 minutes.
  6. Scoop sausage mixture into each acorn squash.  In a small bowl, mix olive oil, parmesan and pumpkin flour.  Sprinkle over each squash.  Broil on low for 1 to 2 minutes until crispy.
  7. Enjoy! 


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