I love this Roasted Acorn Squash with Sage Sausage Stuffing – it is my favorite fall recipe! This recipe is on heavy rotation at my house all throughout fall and winter. It’s one of my favorite comfort foods!
I have made a simple recipe for you, but I’ve also added some additional options for you. Since I am a home cook/mom cook, I tend to embellish on each dish I make and customize them for my family (throw in a pinch of this or a dash of that).
Feel free to make this dish as simple or fancy as you like – Either way it’s delicious!
What You’ll Need
For this recipe, you will need:
- Acorn Squash 3 large or 4 Small
- 1 lb Pork Sage Sausage OR 1 lb Pork Sausage with 1/2 teaspoon dried sage
- 1 small onion
- 2 cloves garlic
- 2 cups Cauliflower Rice
- Olive Oil
- Salt & Pepper and other seasonings (see below)
I know Cauliflower is used a lot in recipes, but it is so filling and versatile. You can use rice or other grains if you prefer, I just have an intolerance to most grains and prefer riced cauliflower.
Seasonings
If you can get your grubby little hands on this Kirkland No-Salt Seasoning from Costco – then you will be a happy camper! I love this stuff! You can buy it at Costco, but I have seen it on Amazon. This seasoning is especially good with chicken, but I also love it in this Acorn Squash Recipe. I highly recommend getting some!
If you want to make this seasoning home-made these are the ingredients:
The 21 organic spices include:
- Dried onions
- Garlic
- Parsley
- Carrot
- Black pepper
- Red bell pepper
- Cayenne Pepper
- Rosemary
- Cumin
- Tomato Granules
- Orange Peel
- Bay Leaf
- Thyme
- Celery
- Basil
- Lemon Peel
- Oregano
- Savory
- Mustard seed
- Marjoram
- Coriander
For this Acorn Squash Recipe, you can just add 1/8 teaspoon of each of your favorite seasonings to the stuffing mixture.
Roasting the Acorn Squash
You can bake your acorn squash face down for a softer squash. I prefer to bake them face up for a crispier squash.
Roasting time will depend on how big/small your squash is. The best thing to do is to check the acorn squash after its 25-30 minutes of roasting time. If it’s not soft enough to eat, then stick it back in the oven for a few more minutes.
Roast ‘Em, Stuff ‘Em & Eat ‘Em
If you want to JAZZ this recipe up and make it your own, feel free to add any of your favorite additions. This dish gives me serious stuffing (we call it dressing here in the South) vibes, so anything you like in stuffing will be good in this dish.
You can also add these to the stuffing:
- Celery
- Raisins (in moderation on Paleo because of sugars)
- Craisins (not Paleo)
- Diced Apples
- Pecans
- Carrots
- Red Peppers
- Green Peppers
- Bacon
- Parmesan Cheese (not Paleo)
My favorite addition is the cranberries or craisins. It feels like dressing with cranberry sauce and a side of roasted acorn squash – YUM!
Just click on the recipe above to see the printable version.
This dish is wonderful right out of the oven, but it also keeps very well. I am always excited to see the leftovers in the refrigerator the next day! You can also make this recipe ahead of time and keep covered in the fridge. Just bake until heated through and broil for a few minutes.
I hope you enjoy this Roasted Acorn Squash with Sage Sausage Stuffing as much as I do!
Omg this looks so good I have to make this!