From Scratch Kitchen: Cozy Stuffed Acorn Squash

Hi friends, and welcome to the very first post in my From Scratch Kitchen series! I’m so excited to share some of my favorite recipes that I make at home — the ones I come back to again and again. Since the weather is finally cooling down and fall is in the air, I thought it would be the perfect time to kick things off with a warm, hearty, and oh-so-satisfying recipe: Stuffed Acorn Squash. The original recipe I used was from the The Recipe Well, I found it last year and I’ve been making it and tweaking it ever since.

This dish is truly one of my fall staples — packed with savory flavors, cozy textures, and nourishing ingredients. It’s one of those meals that looks impressive, feels seasonal, and tastes like comfort... without being just another soup or stew.

What is Acorn Squash?

If you’ve never tried acorn squash before, you’re in for a treat! Acorn squash is a small, round winter squash with deep ridges and a tough green skin (sometimes with a little orange blush). The inside is a beautiful golden yellow-orange color with a slightly sweet, nutty flavor — kind of like a mild blend between pumpkin and sweet potato.

When roasted, the texture becomes soft, tender, and creamy, making it the perfect edible “bowl” for all kinds of delicious fillings.

Let’s Make Stuffed Acorn Squash!

What I love about this recipe is how flexible it is. I often tweak the filling depending on what’s in my fridge — it’s one of those recipes that welcomes creativity. But for this post, I’m sharing my go-to version that’s always a hit in our house.

✨ Ingredients:

• 2 acorn squash

• Olive oil (for roasting + cooking)

• 1 lb Italian sausage (or any sausage you like — I’ve been loving a tomato mozzarella chicken sausage from our local farmers market!)

• 1 small yellow onion, diced

• 1 bell pepper (I usually use red or orange), diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• A big handful of fresh spinach

• ¾ cup grated Parmesan cheese

• Optional: extra cheese for topping

👩‍🍳 Instructions:

1. Prep the Squash:

Preheat your oven to 400°F. Carefully cut the acorn squash in half and scoop out all the seeds. Drizzle the cut sides with a little olive oil, then place them cut-side down on a baking sheet. Roast in the oven for 20 minutes while you prep the filling.

2. Make the Filling:

While the squash is roasting, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and celery, and sauté until softened — about 5 minutes.

Next, add the sausage and minced garlic. Cook until the sausage is fully browned and cooked through.

Toss in the fresh spinach and cover the skillet for 1-2 minutes to let it steam. Once wilted, stir in the Parmesan cheese and remove from heat.

3. Stuff the Squash:

Take the squash out of the oven and carefully flip them over. Fill each half with a generous scoop of the sausage filling.

Optional (but highly recommended): Top each squash with a sprinkle of extra cheese and return to the oven for 2-3 more minutes to melt everything together.

What to Serve With It 🍽

This stuffed squash is hearty enough to be a full meal, but I love pairing it with a side of roasted broccoli and carrots, or asparagus if it's in season.

Why You’ll Love This Recipe

• ✅ Cozy & filling without being heavy

• ✅ Packed with veggies and protein

• ✅ Flexible and easy to customize

• ✅ Looks beautiful on a plate (great for guests!)

• ✅ Full of fall flavor without being a soup or stew

📝 Recipe Card: Stuffed Acorn Squash

Servings: 4 | Prep Time: 10 mins | Cook Time: 25 mins

Ingredients:

• 2 acorn squash

• Olive oil

• 1 lb Italian sausage (or any sausage)

• 1 small yellow onion, diced

• 1 red or orange bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 handful fresh spinach

• ¾ cup grated Parmesan cheese

• Optional: extra cheese for topping

Instructions:

1. Preheat oven to 400°F. Cut squash in half and remove seeds. Drizzle with olive oil and place cut-side down on a baking sheet. Roast for 20 minutes.

2. In a skillet, heat olive oil over medium. Sauté onion, pepper, and celery until soft.

3. Add sausage and garlic. Cook until sausage is browned and cooked through.

4. Add spinach, cover for 1–2 minutes until wilted. Stir in Parmesan.

5. Flip squash over. Fill each half with sausage mixture.

6. Optional: Top with extra cheese and bake 2–3 more minutes until melted.

7. Serve warm and enjoy!

I hope you give this one a try — I have a feeling it’ll find a cozy little spot in your fall recipe rotation. 💛 Thanks for reading the very first From Scratch Kitchen blog — and stay tuned, because I’ve got more deliciousness coming your way soon.