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Roasted Sausage Stuffed Acorn Squash

Traeger Kitchen


Roasted Sausage Stuffed Acorn Squash

Prep Time

15 Minutes

Cook Time

50 Minutes

Effort
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Pellets

Hickory

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

Ingredients

How many people are you serving?

4

Units of Measurement:

    Steps

    • 1

      When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
    • 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 tbsp olive oil and season with salt and pepper. Sprinkle squash with smoked paprika.
    • 3

      Roast squash on the Traeger for 30 to 40 minutes, or until golden around the edges and a knife can be inserted easily into the flesh.
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      Grill500˚
    • 4

      For the Stuffing: Heat a large skillet over medium-high heat and pour in the remaining 1 tbsp 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 to 10 minutes. Transfer to a plate and keep warm.
    • 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 to 8 minutes, until the onions are soft and peppers are al dente.
    • 6

      Add in the cabbage and cook until it starts to wilt, about 4 minutes. Add the sausage back in along with the garlic. Cook for 2 to 4 minutes more to blend the flavors.
    • 7

      Remove stuffing from the heat and mix in the chopped parsley. Add salt, pepper and smoked paprika to taste.
    • 8

      Divide the stuffing mixture among the squash halves and top with shredded parmesan cheese.
    • 9

      Put the acorn squash back on the Traeger and cook for about 10 minutes or until the cheese is lightly browned.
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      Grill500˚
    • 10

      Garnish with a bit of parsley and serve immediately. Enjoy!

    Cooking Notes

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