Savory Stuffed Acorn Squash


Savory Stuffed Acorn Squash

Scoop up a delicious serving of fall with this quick, fresh, and easy-to-make recipe! With hints of garlic, mushroom, and rosemary it’s impossible to go wrong. Pair this seasonal favorite with our Cinnamon Moscow Mule cocktail for a scrumptious combination your guests will crave.


  • 3 Acorn squash
  • 2 ½ cups Cooked Italian sausage (chopped)
  • 1 cup Diced zucchini
  • 1 cup Sliced mushrooms
  • ½ cup Diced onion
  • 3 cloves Chopped garlic
  • ½ cup Cooked quinoa
  • ½ cup Toasted walnuts
  • ½ cup Dried cranberries
  • 1 cup Grated parmesan
  • 3 tbsp Olive oil
  • 2 tbsp Chopped sage
  • 2 tbsp Chopped parsley
  • 1 tbsp Chopped rosemary
  • Salt and pepper to taste
  • 2 tbsp Olive oil


  1. Preheat oven to 375 degrees.
  2. Slice the squash in halves from root to steam and scoop out the seeds.
  3. Place the squash cut-side down in a baking dish with about ¼ inch of water and cover with aluminum foil and place on the oven for 30 to 45 minutes depending on the size of your squash. The squash should be very soft and tender when you poke it with a fork. Set aside.
  4. In a medium sized bowl add the cooked sausage, quinoa, walnuts, cranberries, grated parmesan, sage, parsley, rosemary.
  5. Heat a medium sized skillet over medium high heat. Add olive oil, onion, zucchini, mushroom, and chopped garlic. Cook for 5-6 minutes until the vegetables start to get soft but still firm.
  6. Combine the zucchini and sausage mixtures and mix well.
  7. Flip the squash over so it forms a bowl. Sprinkle with salt and pepper and remaining olive oil. Fill the squashes with the stuffing mixture; it’s fine to really fill them up.
  8. Place the filled squash on a foil lined cookie sheet and place back in the 375 degree oven for another 15-20 minutes or until hot.


Anytime is partytime with the great taste of frozen BACARDI® Mixers! Find them in the freezer aisle.

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