Creamy Sausage Stuffed Delicata Squash (video)
This creamy, cheesy sausage and orzo pasta stuffed delicata squash needs to be on your fall dinner menu! Made with delicate and sweet roasted delicata squash stuffed with Italian sausage, garlic, orzo pasta, cream, and smoked cheese. This incredible dish is an instant hit! The flavors are mouthwatering and perfect for the season! It’s a great addition to any Thanksgiving dinner, too.
Watch My Stuffed Squash Video Tutorial
Watch my YouTube stuffed squash video tutorial for step-by-step instructions and see just how easy this dinner is to make! Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Sausage Stuffed Squash Recipe
Here are my tips for the main ingredients you’ll need to prepare this stuffed squash recipe. Find the full list of ingredients in the printable recipe card below.
Jump to Recipe- Squash – this recipe uses delicata squash – a small, log-shaped squash that’s mild in flavor and slightly sweet. You don’t need to peel this squash as the skin is thin and softens nicely during baking. This recipe will also work well with acorn squash or even butternut squash.
- Italian Sausage – you can use either mild or hot sausage for the filling, depending on your preference. If you prefer to use plain ground meat instead, I recommend adding a few teaspoons of dried Italian herbs to the recipe for added flavor.
- Cheese – smoked white cheddar cheese adds incredible smoky flavor to the filling. If you can’t find smoked cheese, regular white cheddar will work great, too.
- Orzo Pasta – while most stuffed squash calls for rice; I love making this recipe with orzo pasta. It holds its shape beautifully and tastes delicious in the filling. You can use white rice in this recipe, too.
- Pecans – I love having a little bit of crunchy pecans in the filling! You can also use chopped walnuts or pistachios.
Preparing the Squash for Stuffing
Stuffed squash always looks so impressive on the dinner table, but it’s actually quite easy and simple to make! We’ll start with the squash, which needs to be roasted first before filling.
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Wash and dry the squash first, then use a sharp knife to carefully cut off the hard ends/stems on each squash.
- Carefully split each squash down the middle, lengthwise. Use a spoon to scoop out the seeds and discard them.
- Place the squash with the open side down onto the lined baking sheet.
- Roast the squash uncovered at 400°F for 25 minutes, just until the squash is tender.
Making the Creamy, Cheese Sausage Filling
While the squash is roasting, we can get started with the creamy, cheesy sausage filling!
- For the filling, preheat a large sauté pan over medium heat and add a drizzle of avocado oil.
- Add the Italian sausage and use a wooden spoon to break apart the ground meat into small pieces. Cook the sausage for 5 to 7 minutes, until it’s nicely browned.
- Next, add the diced shallot and minced garlic. Stir and cook for about 2 minutes, until softened.
- Season the mixture with salt, pepper, thyme, and parsley. Pour in the port or sherry and deglaze the pan, scraping off the browned bits from the bottom of the pan.
- Stir in the orzo pasta, 2 tablespoons of chopped dried cranberries, and 2 tablespoons of diced pecans.
- Pour in the chicken broth and milk, then cover the pan with a lid. Cook the filling over medium-low heat for 7 to 10 minutes, stirring every few minutes, until the orzo pasta is cooked and most of the liquids have evaporated.
- Remove the mixture from the heat and stir in the grated cheese.
How to Make Sausage Stuffed Delicata Squash
Once the squash and the filling are ready, it’s time to bring them together!
- Use tongs to carefully turn the roasted squash over for filling.
- Fill each squash half generously with the sausage filling, creating a little mound over the top.
- Garnish the top of the stuffed squash with more chopped fresh parsley and the remaining dried cranberries and diced pecans.
- Return the stuffed squash back into the oven and bake at 400°F for 20 minutes, uncovered.
- Once baked, garnish the stuffed squash with more parsley and pomegranate arils, if desired, and enjoy!
More Recipes to Try!
Enjoyed this delicious stuffed squash recipe? Check out some of my other recipes you’re sure to enjoy!
- Risotto-Stuffed Butternut Squash – a delicious combination of sweet butternut squash filled with creamy risotto!
- Apple & Delicata Squash Harvest Salad – seasonal salad with roasted squash, apples, pomegranate, cucumbers, and candied pecans.
- Roasted Fennel & Butternut Gnocchi – a seasonal medley of roasted squash, bacon bits, and gnocchi.
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Cheesy Sausage Stuffed Delicata Squash Recipe (video)
Creamy, cheesy sausage stuffed delicata squash with orzo pasta, smoked cheese, pecans, and dried cranberries! Great for fall dinners and Thanksgiving!
Ingredients
- 4 medium Delicata squashes, or 5 smaller ones
- 1 tbsp avocado oil
- 1 lb mild Italian sausage
- 1 large shallot, finely diced
- 4 medium garlic cloves, finely minced
- 1 tsp sea salt
- ground black pepper, to taste
- 1 tbsp fresh thyme
- 2 tbsp chopped fresh parsley
- 2 tbsp port, or sherry wine
- 1/2 cup orzo pasta
- 1/4 cup dried cranberries, chopped; divided
- 1/4 cup diced pecans, divided
- 1 cup chicken broth
- 1/2 cup whole milk, or half-and-half
- 6 oz smoked white cheddar, grated (I use Beecher's Smoked Cheese)
- 1/4 cup chopped fresh parsley, for garnish
- 1/4 cup pomegranate arils, for garnish; optional
Instructions
Preparing the Squash:
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Wash and dry the squash first, then use a sharp knife to carefully cut off the hard ends/stems on each squash.
- Carefully split each squash down the middle, lengthwise. Use a spoon to scoop out the seeds and discard them.
- Place the squash with the open side down onto the lined baking sheet.
- Roast the squash uncovered at 400°F for 25 minutes, just until the squash is tender.
Making the Filling:
- For the filling, preheat a large sauté pan over medium heat and add a drizzle of avocado oil.
- Add the Italian sausage and use a wooden spoon to break apart the ground meat into small pieces. Cook the sausage for 5 to 7 minutes, until it’s nicely browned.
- Next, add the diced shallot and minced garlic. Stir and cook for about 2 minutes, until softened.
- Season the mixture with salt, pepper, thyme, and parsley. Pour in the port or sherry and deglaze the pan, scraping off the browned bits from the bottom of the pan.
- Stir in the orzo pasta, 2 tablespoons of chopped dried cranberries, and 2 tablespoons of diced pecans.
- Pour in the chicken broth and milk, then cover the pan with a lid. Cook the filling over medium-low heat for 7 to 10 minutes, stirring every few minutes, until the orzo pasta is cooked and most of the liquids have evaporated.
- Remove the mixture from the heat and stir in the grated cheese.
How to Make Stuffed Squash:
- Use tongs to carefully turn the roasted squash over for filling.
- Fill each squash half generously with the sausage filling, creating a little mound over the top.
- Garnish the top of the stuffed squash with more chopped fresh parsley and the remaining dried cranberries and diced pecans.
- Return the stuffed squash back into the oven and bake at 400°F for 20 minutes, uncovered.
- Once baked, garnish the stuffed squash with more parsley and pomegranate arils, if desired, and enjoy!
Nutrition
Serving: 1half | Calories: 473kcal | Carbohydrates: 35g | Protein: 18g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 67mg | Sodium: 972mg | Potassium: 1071mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3621IU | Vitamin C: 36mg | Calcium: 261mg | Iron: 3mg
