Acorn Squash Stuffed with Oktoberfest Sausage and Brussel Sprouts

I made three variations of this dish over the Thanksgiving weekend. One to make sure it worked and twice more to take to dinner with family and friends. Each time the recipe was changed ever so slightly. B has said that I can make this time and to add it to his list of favourite recipes (which consists of Chicken Tacos, Shepherd’s Pie, Fried Rice, and now stuffed squash).

The following was our favourite variation of the recipe. You can easily omit the meat to make this dish vegetarian-friendly.

Acorn Squash Stuffed with Oktoberfest Sausage and Brussel Sprouts

Stuffed squash


  • 1 acorn squash (or a similar squash with a thick skin) – approximate cost $1.50
  • 3 Oktoberfest sausage links (or any other type of sausage) – approximate cost $1.25
  • 15 brussel sprouts, sliced into quarters – approximate cost $2.00
  • 2 cloves of garlic – approximate cost $0.20
  • 1 egg  – approximate cost $0.20
  • ½ cup of bread crumbs  – approximate cost $0.10
  • 1 teaspoon dried rosemary  – approximate cost $0.10
  • 1/4 cup of Parmesan cheese  – approximate cost $0.50
  • 1 teaspoon salt  – approximate cost $0.05
  • 1 teaspoon pepper  – approximate cost $0.05


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Slice squash in half lengthwise and roast for 45 minutes to 1 hour, or until the pulp is soft (Note: If you are pressed for time, microwave the squash halves for about 12 minutes).
  3. Dice Oktoberfest sausage and cook in a frying pan over medium-high heat
  4. When sausage is cooked through, add garlic and brussel sprouts to the pan and cook for an additional 3-5 minutes.
  5. Carefully scoop the pulp from the squash, being careful not to tear the skin, and place in a separate bowl.
  6. Add Oktoberfest sausage, brussel sprouts, garlic, egg, bread crumbs, salt, pepper, and dried rosemary to the squash.
  7. Use a hand mixer to thoroughly combine the ingredients.
  8. Scoop the squash mixture back into the squash skins and sprinkle with cheese.
  9. Bake for an additional 30 minutes.
  10. Allow to cool for 5 minutes before serving.


Makes 2 servings as a meal (approximate cost: $2.98 per serving) or 4 servings as a side dish (approximate cost: $1.49 per serving)

Stuffed squash 2

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