Stuffed Acorn Squash Rings (3 Ways for a Cozy Fall Feast)

Fall meals deserve a little magic and these stuffed acorn squash rings deliver just that. Roasted into golden-edged perfection, each ring becomes a flavorful canvas for one of three fillings: savory sage-sausage with Parmesan, sweet cranberry-Brie with honey, and creamy spinach-ricotta. It’s a trio that’s colorful, cozy, and guaranteed to impress.

Whether you’re planning a holiday spread or just want something special for dinner, this recipe brings both visual wow-factor and autumn comfort. Each bite offers a different mood meaty, melty, or sweet so there’s something for everyone.

In this guide, you’ll get step-by-step instructions, pro tips for slicing and baking, and clever swaps to make it your own. Let’s get roasting.

Why You’ll Fall for These Stuffed Acorn Squash Rings

• These rings deliver a triple flavor experience in one dish, with savory sausage and sage for richness, creamy spinach and ricotta for comfort, and a sweet, melty blend of cranberry and Brie that adds just the right touch of fall-inspired contrast.
• The ring shape itself brings effortless elegance to the table, offering a visually striking presentation that looks like you spent hours — even though the process is surprisingly simple.
• Each ring serves as a self-contained portion, making this dish incredibly easy to share at dinner parties, family-style meals, potlucks, or as a festive holiday side that needs no slicing or fuss.
• You can easily prep the components in advance, allowing you to sauté the fillings or roast the squash ahead of time so all you need to do later is assemble and bake.
• There’s built-in flexibility to suit your taste or occasion, whether you want to use all three fillings for variety or stick to just one depending on what you have in the fridge.
• The recipe is naturally adaptable for different dietary needs, with one vegetarian filling included and the option to use dairy-free cheeses, meat alternatives, or gluten-free ingredients without compromising on flavor.
• It’s the kind of dish that feels like comfort food with a touch of class, offering warm, seasonal flavors in a format that’s practical, beautiful, and surprisingly low-effort.

Ingredients (Makes ~6 Rings / Serves 6–8)

➤ For the Squash Rings

• You’ll need 2 medium acorn squashes, weighing about 1 kilogram total — choose ones that feel heavy for their size and have deep ridges for nice, defined rings.
• 2 tablespoons of olive oil will be used to brush both sides of the squash slices, helping them roast up tender with lightly crisp edges.
• Don’t forget salt and freshly ground black pepper, which bring out the squash’s natural sweetness and enhance the depth of each filling.

➤ Filling A – Sage-Sausage & Parmesan

• 200g of Italian sausage, either mild or hot depending on your preference, will add a savory, spiced base — just be sure to remove the casings.
• 1 tablespoon of olive oil helps sauté the mixture without drying it out.
• 1 small onion, finely chopped, builds the aromatic base, while 2 cloves of garlic, minced, deepen the flavor.
• Add 1 teaspoon of fresh sage, chopped, and ¼ teaspoon of red pepper flakes (if you want a little kick).
• Finish with salt and pepper to taste, and stir in 50g of grated Parmesan cheese for richness.

➤ Filling B – Cranberry & Brie

• Combine 150g of Brie cheese (rind removed and chopped), with ½ cup of dried cranberries, and 30g of toasted pecans for crunch.
• Stir in 1 teaspoon of fresh thyme, 1 tablespoon of honey, and black pepper for a sweet-savory contrast.

➤ Filling C – Spinach & Ricotta

• Sauté or thaw 250g of fresh spinach, then mix with 200g of ricotta, 30g shredded mozzarella, 1 tablespoon chopped parsley, ½ teaspoon nutmeg, and season to taste with salt and pepper.

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How to Make Stuffed Acorn Squash Rings (Step-by-Step)

• Begin by roasting the squash rings: Preheat your oven to 400°F (200°C), then carefully slice each acorn squash into thick rings, about 2 to 3 centimeters wide, making sure to scoop out the seeds and inner pulp to create clean, hollow centers that will hold the fillings securely during baking.
• Arrange the squash rings on a parchment-lined baking sheet, brush both sides with olive oil, and season them well with salt and freshly ground black pepper, then roast them in the oven for around 20 minutes until they’re just fork-tender but still firm enough to maintain their shape.
• To make the sage-sausage filling, heat a bit of olive oil in a skillet over medium heat, sauté the chopped onion until soft and translucent, then add the crumbled sausage and cook until fully browned and slightly crispy before stirring in garlic, sage, red pepper flakes, and finishing with grated Parmesan for extra richness.
• For the cranberry-Brie mixture, simply mix together chopped Brie (rind removed), dried cranberries, toasted pecans, thyme, a drizzle of honey, and some black pepper in a bowl until evenly combined and gently sticky.
• Create the spinach-ricotta blend by lightly sautéing fresh spinach just until wilted, letting it cool slightly, then stirring it together with ricotta, shredded mozzarella, parsley, nutmeg, and seasoning to taste.
• Finally, fill each roasted squash ring with your chosen mixture, place them back in the oven, and bake for 15 to 20 minutes until everything is golden, melty, and irresistibly aromatic.

Tips for Success

• Use a sharp knife to slice the squash into rings so you get clean, even cuts that hold their shape during roasting; dull blades tend to slip on the tough skin and can cause the rings to crack or split.
• Scoop the seeds out carefully with a spoon, but don’t worry if the inner edges aren’t perfect once filled and baked, the rustic look adds charm to the final dish.
• Roast the squash just until tender, not fully soft, so they’re sturdy enough to hold the filling without collapsing when baked a second time.
• Let hot fillings cool slightly before stuffing the rings this prevents the cheese from leaking or becoming oily during the final bake.
• If your filling overflows a bit during baking, embrace the mess those golden, bubbly edges are some of the tastiest bits.
• To keep the rings level on the tray, you can gently trim a flat base on one side of each ring to help them sit evenly without wobbling.

Substitutions and Variations

• Swap the sausage for a plant-based version if you’re cooking for vegetarians there are great vegan Italian-style sausages that still bring all the herby, savory notes without the meat.
• Replace ricotta with vegan alternatives or cottage cheese, depending on your dietary needs; for a lighter twist, low-fat ricotta or blended tofu can work surprisingly well.
• Use butternut or delicata squash instead of acorn if that’s what you have just aim for rings that are wide and sturdy enough to hold the fillings without breaking apart.
• Make it nut-free by skipping the pecans in the cranberry-Brie version you can sub in toasted pumpkin seeds for crunch, or leave them out entirely for a simpler texture.
• Get creative with other fillings: try sautéed mushrooms with Gruyère, caramelized onions with goat cheese, or even curried chickpeas with yogurt drizzle for a bolder twist.
• For a sweeter take, consider swapping Brie for blue cheese and adding roasted pear or fig jam — it’s an unexpected, gourmet spin that pairs beautifully with the squash.

Frequently Asked Questions (FAQ)

Conclusion

These stuffed acorn squash rings aren’t just a recipe they’re a little celebration of fall on your plate. Whether you’re craving the cozy spice of sausage and sage, the creamy richness of spinach-ricotta, or the sweet contrast of cranberry and Brie, there’s something here to satisfy every kind of eater.

What makes this dish special isn’t just the flavor it’s the fact that you get variety, beauty, and warmth all in one tray. It’s the kind of recipe that looks impressive, feels seasonal, and still comes together without stress.

So whether you’re hosting friends, feeding family, or just cooking something comforting for yourself, don’t be surprised if these become your new autumn tradition.

Give them a try, share your twist, and let the flavors speak for themselves.

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