Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Roasted Sausage Stuffed Acorn Squash

Prep Time

15 Minutes

Cook Time

40 Minutes

Effort

Pellets

Hickory

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

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 3 Whole Acorn Squash, cut in half

  • 6 Tablespoon olive oil

  • 1 1/2 Teaspoon kosher or sea salt

  • 1 Teaspoon freshly cracked black pepper

  • smoked paprika

  • 1 Pound Turkey Sausage or Italian Sausage

  • 1 Tablespoon unsalted butter

  • 1 Whole red bell pepper, seeded and diced

  • 1 Whole Yellow Bell Pepper, seeded and diced

  • 1/2 Whole jalapeño, seeded and diced

  • 1/2 sweet onion, diced

  • 1 Cup shredded green cabbage

  • 1 Tablespoon garlic, minced

  • 1/4 Cup chopped flat-leaf parsley

  • salt

  • pepper

  • smoked paprika

  • shredded Parmesan cheese

Steps

  • 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˚F if available.
  • 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.

    Ingredients

    • 3 Whole Acorn Squash, cut in half

    • 3 Tablespoon olive oil

    • 1 1/2 Teaspoon kosher or sea salt

    • 1 Teaspoon freshly cracked black pepper

    • 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.

    Grill500 ˚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.

    Ingredients

    • 3 Tablespoon olive oil

    • 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.

    Ingredients

    • 1 Tablespoon unsalted butter

    • 1 Whole red bell pepper, seeded and diced

    • 1 Whole Yellow Bell Pepper, seeded and diced

    • 1/2 Whole jalapeño, seeded and diced

    • 1/2 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.

    Ingredients

    • 1 Cup shredded green cabbage

    • 1 Tablespoon garlic, minced

    • 1/4 Cup chopped flat-leaf parsley

    • 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.

    Ingredients

    • As Needed shredded Parmesan cheese

  • 8

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

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.