Indulge in the flavors of fall with our savory acorn squash filled with sausage bread stuffing. This hearty dish features tender roasted squash, a vegetable emblematic of autumn. Stuffed with a flavorful mixture of savory sausage and hearty bread, it’s a delicious combination that embodies the comfort of the season. Whether served as a festive centerpiece or a cozy weeknight dinner, our stuffed squash brings the warmth and richness of fall flavors to your table, making every bite a celebration of the harvest season.

Acorn Squash with Sausage Bread Stuffing

NY Times Magazine
Savor the essence of fall with acorn squash filled to perfection, embracing a hearty stuffing of savory sausage and bread. A symphony of flavors from your kitchen garden.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 6 servings


  • 3 large acorn squash (halved crosswise, seeds and fibers scooped out)
  • 1 tsp unsalted butter
  • 1 medium onion, peeled and chopped
  • 12 oz breakfast-style pork sausage
  • 2 tsp dried thyme
  • 1/2 tsp salt
  • Freshly ground black pepper (to taste)
  • 1/2 cup toasted pecan halves
  • 4 cups of 1/4 inch cubes of lightly toasted sourdough bread
  • 3/4 cup chicken broth (homemade or low-sodium canned)
  • 4 tsp chopped fresh Italian parsley


  • Slice off the bottom of each squash half so that they stand flat, being careful to not cut into the flesh. Place in a large roasting pan and set aside.
  • Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  • Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain (about 8 minutes).
  • Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
  • Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with foil and roast until the squash is tender (about 45 minutes).
  • Place 1 squash half on each of the 6 plates, garnish with parsley and serve immediately.


This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

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