Southwestern Stuffed Acorn Squash with Sausage and Black Beans

Celebrate the flavors of fall with this hearty and colorful dish. Roasted acorn squash halves become the perfect vessel for a savory filling of spicy sausage, black beans, rice and juicy tomatoes. Topped with melted mozzarella cheese, this meal brings a Southwestern twist to autumn comfort food.

This stuffed squash recipe is a complete dinner that’s both satisfying and festive. The natural sweetness of the roasted squash pairs beautifully with the smoky, spicy filling, making it a crowd-pleaser for weeknights or holiday gatherings.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 acorn squash, halved and seededView ingredient guideLike ingredientDislike ingredient

1 lb spicy sausageView ingredient guideLike ingredientDislike ingredient

1 can (15 oz) black beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

1 cup cooked riceView ingredient guideLike ingredientDislike ingredient

1 cup diced tomatoesView ingredient guideLike ingredientDislike ingredient

1 cup shredded mozzarella cheeseView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Olive oil for brushingView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Brush cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
2. While squash roasts, cook the spicy sausage in a skillet over medium-high heat, breaking it into crumbles, until browned and cooked through. Drain excess fat.
3. In a large bowl, combine cooked sausage, black beans, cooked rice and diced tomatoes. Season with salt and pepper to taste.
4. When squash is tender, remove from oven and flip halves cut-side up. Divide the filling evenly among the squash halves.
5. Top each stuffed squash with shredded mozzarella cheese.
6. Return to oven and bake for 10-15 minutes, until cheese is melted and bubbly. Serve hot.

Recipe Tips

FAQ

Can I prepare this dish ahead of time?

Yes, you can roast the squash and prepare the filling up to a day in advance. Assemble and bake just before serving.

Can I use a different type of squash?

Absolutely. Butternut or delicata squash work well too. Adjust roasting time as needed.

Is this recipe gluten-free?

Yes, as long as you use gluten-free sausage and ensure the rice is gluten-free. Check labels to be sure.