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Roasted Sausage Stuffed Acorn Squash

15

40

Hickory

Easy to make, impressive to plate, and bursting with taste, our sausage-stuffed acorn squash will wow family and friends.

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  • 2 Acorn squash, halved

  • 3 Tablespoon Olive oil

  • 1 1/2 Teaspoon Kosher or sea salt, plus more as needed

  • 1 Teaspoon Freshly cracked black pepper, plus more as needed

  • smoked paprika

Squash Stuffing

  • 1 Pound Turkey Sausage or Italian Sausage

  • 1 Tablespoon unsalted butter

  • 1 Whole red bell pepper, diced

  • 1 Whole Yellow Bell Pepper, diced

  • 1/2 Jalapeño pepper, seeded, diced

  • 1/2 Large sweet onion, diced

  • 1 Cup shredded green cabbage

  • 1 Tablespoon minced garlic

  • 1/4 Cup Chopped flat leaf parsley, plus more to garnish

  • Salt

  • Pepper

  • smoked paprika

  • Parmesan cheese, shredded, for garnish

  • 1

    When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500° if available.

    500 ˚F

  • 2

    Scrape out and clean the seeds out of the acorn squash. Place the squash halves cut-side up on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Sprinkle the squash with smoked paprika.

    • 2 Acorn squash, halved

    • 3 Tablespoon Olive oil

    • 1 1/2 Teaspoon Kosher or sea salt, plus more as needed

    • 1 Teaspoon Freshly cracked black pepper, plus more as needed

    • To Taste smoked paprika

  • 3

    Place the sheet pan directly on the grill grates, close the lid and cook for 30-35 minutes, or until golden around the edges and a knife can be inserted easily into the flesh.

    450 ˚F

  • 4

    Make the stuffing. Heat a large skillet over medium-high heat and pour in the remaining 1 tablespoon of olive oil. When hot, add the turkey sausage, making sure to leave large chunks. Let the chunks brown, then turn and cook through, 8-10 minutes. Transfer to a plate and keep warm.

    • 1 Pound Turkey Sausage or Italian Sausage

  • 5

    Drain the oil from the sausage and in the same pan melt the butter over medium-high heat. Add the red, yellow, and jalapeño peppers and onion and cook for 6-8 minutes, until the onions are soft and peppers are al dente.

    • 1 Tablespoon unsalted butter

    • 1 Whole red bell pepper, diced

    • 1 Whole Yellow Bell Pepper, diced

    • 1/2 Jalapeño pepper, seeded, diced

    • 1/2 Large sweet onion, diced

  • 6

    Add in the cabbage and cook until it starts to wilt, 4 minutes. Add the sausage back in along with the garlic. Cook for 2-4 minutes more to blend the flavors. Remove the stuffing from the heat and mix in the chopped parsley. Add salt, pepper, and smoked paprika to taste.

    • 1 Cup shredded green cabbage

    • 1 Tablespoon minced garlic

    • 1/4 Cup Chopped flat leaf parsley, plus more to garnish

    • As Needed Salt

    • As Needed Pepper

    • As Needed smoked paprika

  • 7

    Remove the squash from the grill. Divide the stuffing mixture among the squash halves and top with shredded parmesan cheese. Place the pan with the acorn squash back on the grill grates. Close the lid, and cook for about 10 minutes, or until the cheese is lightly browned.

    500 ˚F

    • As Needed Parmesan cheese, shredded, for garnish

  • 8

    Remove the squash from the grill, garnish with chopped parsley, and serve immediately. Enjoy!

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