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Roasted Sausage Stuffed Acorn Squash

Traeger Kitchen

Roasted Sausage Stuffed Acorn Squash

Prep Time



Cook Time




4 - 6




What's this?

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


  • 2 Whole Acorn Squash, cut in half

  • 2 Tablespoon extra-virgin olive oil

  • 1 To Taste salt and pepper

  • 1 To Taste smoked paprika

  • 1 Tablespoon extra-virgin olive oil

  • 1 Pound Turkey Sausage or Italian Sausage

  • 1 Tablespoon unsalted butter

  • 1 Whole Red Bell Pepper, seeded & diced

  • 1 Whole Yellow Bell Pepper, seeded and diced

  • 1/2 Whole Jalapeño, seeded and diced

  • 1/2 Large Sweet Onion, diced

  • 1 Cup shredded cabbage

  • 1 Tablespoon garlic, minced

  • 4 Tablespoon parsley, chopped

  • 1 To Taste salt and pepper

  • 1 As Needed Parmesan cheese, grated

  • 1 As Needed parsley, chopped


  • 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.
  • 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.
  • 10

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