This Stuffed Acorn Squash Recipe is easy to make and packed with delicious ingredients. The acorn squash is baked then stuffed with an incredible filling that includes bacon and Italian sausage.
This is a sponsored post written by me on behalf of Oscar Mayer Bacon. All opinions are 100% mine.
This recipe is perfect for holiday entertaining! Acorn squash is such a ideal choice for fall recipes. It tastes great and is incredibly easy to work with. Plus it just tastes out of this world!
What I love about this recipe is how easy it is to make. Once you cut the acorn squash in half, you can roast them in the oven while you make the filling on the stove top.
Once both are done you can easily scoop the filling into the acorn squash and pop it back in the oven to bake it a little longer. It’s so quick and easy you will be amazed.
When it’s done baking you have the tastiest meal for your family and friends on the table in under an hour. I mean, it doesn’t get any better than that!
Another perk of a recipe like this is you can easily tweak it to suit your own taste. If you love seeds, nuts or dried fruit then go ahead and add them. Go nuts. Literally!
I used Oscar Mayer Bacon for this recipe. Their bacon uses carefully selected cuts that are hand trimmed for premium quality. They are sugar cured and naturally smoked with real Wisconsin Hardwoods.
Bacon should be a food group in my humble opinion. I could eat it for breakfast, lunch and dinner. Plus it makes great snacks and appetizers too. It’s the most versatile ingredient in your fridge.
I’m a tough critic and I take my bacon choices very seriously. Oscar Mayer Bacon is my favorite choice for bacon recipes. I know the quality is unparalleled and it’s a brand I can trust.
Whether you make this stuffed acorn squash recipe for lunch or dinner, I highly recommend making a large batch. One of the coolest things about this recipe is it reheats beautifully.
Every time I make it I double up the filling so I can have extra on the side of my plate. The filling is packed with Oscar Mayer Bacon and every bite is heavenly.
You should really make extra bacon since you’re cooking it anyway. It cooks up perfectly every single time and having more bacon than you need is never a bad thing. In fact, it’s a good thing!
Now run into your kitchen and make this immediately! You can thank me later!
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Stuffed Acorn Squash Recipe
- 4 large acorn squash (or 8 small acorn squash)
- 2 tbsp olive oil
- 1 loaf sourdough bread
- 1 pkg Oscar Mayer Bacon
- 2 tbsp olive oil
- 14 oz ground Italian sausage
- 1/2 large sweet onion (diced)
- 4 stalks celery (diced)
- 1 tbsp dried rosemary
- 1 tbsp ground sage
- 1 tbsp dried thyme
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup chicken stock
- 2 tbsp butter
- 1 bunch fresh parsley (chopped for garnish)
- 2 tbsp honey (optional)
- Preheat oven to 400 degrees F. Line a rimmed cookie sheet with parchment paper.
- Cut acorn squash in half lengthwise. Scoop seeds and guts and discard those. Place the acorn squash cut side up on a parchment lined cookie sheet. Brush tops with olive oil. Place the cookie sheet in the preheated oven and bake for approximately 25 to 30 minutes, depending on the size of the acorn squash you are using. Remove from oven and set aside.
- Slice the bread into tiny pieces and place on a rimmed cookie sheet. Sprinkle with salt and pepper, if desired. Place in preheated oven and bake for about 10 minutes, or the bread is completely dried. Remove from oven and set aside.
- Meanwhile, cook the Oscar Mayer Bacon in a large skillet over medium heat. Cook according to the package directions. Once it's cooked perfectly transfer it to a paper towel lined plate. Set aside.
- Drain any excess oil from the skillet and place back on the stovetop. Add the oil and sausage to the pan and cook over medium heat for about 3 to 5 minutes. Add the onion and celery to the skillet and cook , stirring occasionally and breaking up the sausage as needed. Cook for about 5 to 8 minutes, or until everything turns a golden brown.
- Add the spices to the skillet as well as the bacon and bread crumbs you set aside earlier. Pour in the chicken stock and stir well. Cook for about 3 minutes on medium heat then simmer on low, stirring occasionally for about 3 to 5 minutes, or until bread softens slightly.
- Give the filling a really good stir then scoop the filling into the acorn squash. You want to fill it so it mounds up over the indent. We like ours overflowing while leaving an edge around the squash.
- Place the stuffed acorn squash back in the preheated 400 degrees F oven and bake for about 10 to 15 minutes, depending on the size of your squash. Remove from oven and place on platter or plates.
- Sprinkle with parsley and drizzle with honey.
- Serve with extra bacon because Oscar Mayer Bacon makes everything better!!
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