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Acorn Squash Stuffing

  • Author: The Grill Dads
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x


  • 3 acorn squash, halved (remove seeds and majority of meat) 
  • 1 lb ground sage sausage or ground Italian sausage 
  • 1 12 oz package seasoned bread crumbs / stuffing mix
  • 1 small fresh fennel bulb 
  • 3 stalks celery 
  • 1 medium yellow onion 
  • 45 cloves of garlic, smashed and chopped 
  • 1 granny smith apple 
  • 68 fresh sage leaves, finely chopped 
  • 2 whole eggs, beaten 
  • 23 cups chicken stock 
  • 2 tablespoons olive oil
  • Salt Pepper Garlic to taste


  1. Preheat an oven or grill to 375 degrees.
  2. Start by halving the acorn squash on its side and cut in half. Then carefully cut a small slice off of each end so that they stand up on their own (be careful not to cut too deep as you don’t want to make a hole in the bottom).
  3. Remove all the seeds and then take a spoon (kind of like a pumpkin), scrape around the circle inside to make a nice, deep hole.
  4. Coat the inside with olive oil, salt and pepper.
  5. Place into the oven and roast until you can put a knife through the inside circle part of the squash with ease (the outside should be roasted and will turn a nice dark color). Once done, set aside to cool a bit. 
  6. Next, cook the sausage according to the package – breaking it up into little bits. Drain on a paper towel lined plate and set aside.
  7. Now make the stuffing by placing the breadcrumbs into a large bowl. Set aside.
  8. Start by chopping the celery, fennel, onion and apple into small to mid-sized squares.
  9. Using a large saute pan, place veggies and apple into the pan over medium-high heat with a pat of butter or olive oil, salt & pepper.
  10. Saute until the veggies are slightly soft – approximately 5-7 minutes. Add chopped garlic and sage. Continue to cook for another minute until fragrant. Place onto a cookie sheet to cool and set aside. 
  11. Beat the eggs until fluffy, mix into the breadcrumbs. Add the chicken stock and stir until moist and coated. Add sausage, veggies and apple to the breadcrumbs. Mix thoroughly. 
  12. Place stuffing mixture into acorn squash by spooning in. You will want to form a bit of a mountain peak on the top. Don’t overstuff, but rather just nicely pack into the acorn squash.
  13. Place back in over and bake until the tops are slightly browned.
  14. Remove and finish with an olive oil drizzle and leaves from the top of the fennel for color. Congrats. You just won the side dish game for Thanksgiving. Enjoy.