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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

difficulty
difficulty
difficulty
difficulty
difficulty

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:

main
  • 2 Whole Acorn Squash, cut in half

  • 3 Tablespoon extra-virgin olive oil

  • 2 To Taste salt and pepper

  • 1 To Taste smoked paprika

  • 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 As Needed Parmesan cheese, grated

  • 1 As Needed parsley, chopped

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.
    Ingredients
    • 2 Whole Acorn Squash, cut in half

    • 2 Tablespoon extra-virgin olive oil

    • 1 To Taste salt and pepper

    • 1 To Taste 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.
    Grill Icon
    Grill500 ˚F
  • 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.
    Ingredients
    • 1 Tablespoon extra-virgin 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 to 8 minutes, until the onions are soft and peppers are al dente.
    Ingredients
    • 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

  • 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.
    Ingredients
    • 1 Cup shredded cabbage

    • 1 Tablespoon garlic, minced

  • 7

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

    • 1 To Taste salt and pepper

  • 8

    Divide the stuffing mixture among the squash halves and top with shredded parmesan cheese.
    Ingredients
    • 1 As Needed Parmesan cheese, grated

  • 9

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

    Garnish with a bit of parsley and serve immediately. Enjoy!
    Ingredients
    • 1 As Needed parsley, chopped

Cooking Notes

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