Tinhateats

Sausage, Sage and Cauliflower “Rice” Stuffed Acorn Squash

This dish is a harmonious blend of sweet and savory. The tender acorn squash provides the perfect vessel for a flavorful stuffing packed with sausage, fresh herbs, and aromatic vegetables. With its Paleo, Whole30, and low-carb credentials, it's a guilt-free delight that satisfies cravings without compromise. The cauliflower rice soaks up all the delicious flavors, creating a satisfying texture. Whether a main course or a side dish, this recipe is a must-try for fall entertaining
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Sausage Cauliflower Recipe Overview

  • Sweet and savory: This dish is a harmonious blend of sweet and savory. The tender acorn squash provides the perfect vessel for the cauliflower sausage stuffing.

  • Rich and Aromatic: Combination of fresh herbs and vegetables sauteed in butter gives this dish a rich and aromatic presence with layers of flavors. 

  • Paleo, whole30 and low carb friendly: You won’t miss the bread in this dish. The cauliflower rice soaks up all the flavors of thanksgiving in this dish while the sausage adds plenty of protein to fill you up. 

In my 38 years around the sun, I’ve had quite a few different versions of stuffing’s, but the stuffing’s I’ve enjoyed the most have all involved sausage. This recipe has all the elements of a savory sausage stuffing with its fall herbs that is sure to please your palate and your guests at the holiday table! The sage seasoned pork is combined with celery, onion and cauliflower rice, then stuffed into a roasted tender squash. It’s a hearty satisfying dish especially on a cold fall night. 

There is something so pretty and delicate looking about using acorn squash. They are just the perfect vessel for this dish. You get the savory stuffing paired with the sweet acorn squash, it’s just the perfect sweet and savory combination. This dish can be served as a stand-alone anytime meal or the perfect side dish to a holiday meal. Whatever your preference is, this dish is Paleo, Whole30 and low in carbs. What is great about using cauliflower is that it absorbs all those delicious herbs and seasonings giving it the amazing flavors of traditional stuffing without the bread or gluten. I can’t wait to make this dish again for the upcoming holiday as I know it will be a huge hit with all my family.

Ingredients you will need for this stuffing recipe

  • Cauliflower rice. This recipe uses cauliflower rice in leu of bread. I find buying the pre-riced frozen cauliflower is the best bang for your buck and the most time saving tool in your tool belt. Costco sells the large individually wrapped frozen cauliflower rice. Each bag includes about four individually sealed packages of 4 cups of cauliflower rice, or many local stores sell this in their frozen aisles.

  • Ground breakfast sausage. Breakfast sausage is my favorite sausage to use for stuffing. Typically breakfast sausage is sausage that is predominantly seasoned with herbs and spices that are not typically used in other sausages. Sage, thyme, salt pepper and celery seed are common seasonings for breakfast sausage. For this recipe I used a sausage that was pre-seasoned with sage and spices.

  • Onions, garlic, celery. No need for an introduction. These vegetables are classic ingredients for stuffing.

  • Thyme, sage, salt and pepper. This mixture of herbs and spices just SCREAMS thanksgiving.

  • Grass fed butter. Everything is better with butter.

  • Optional add Ons. Granny smith apples & walnuts. I typically love walnuts in my stuffing, but my husband loathes them. If you love crunch definitely add these to your stuffing.

substitutions for this cauliflower stuffing recipe?

There are a lot of ways you could swap out ingredients in this dish. Below are a few ideas for substitutions.

  • Nuts-Walnuts add an amazing crunch and I love them in my stuffing.

  • Fruit-Fresh apples or dried cranberries would be a great addition here.

  • Vegan- If you are vegan, you could swap out the pork and substitute cornbread stuffing or gluten free breadcrumbs.

How to prepare Cauliflower sausage stuffing

You won’t believe how easy this recipe comes together. While the squash roasts in the oven, you prepare your stuffing mixture in one pan and fill your squash with stuffing when they come out of the oven. It’s really that simple. The hardest part is waiting for the squash to cook and caramelize. These are really one of the prettiest dishes to serve and would look amazing at your thanksgiving dinner. 

Try These Other Delicious Savory Dinners!

Sesame Ginger Chicken

Oven Baked Teriyaki Chicken

Crispy Chicken Taquitos (Grain Free)

 

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Sausage Sage and Cauliflower “Rice” Stuffed Acorn Squash

tinhateats
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Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4

Equipment

  • Sheet Pan
  • Large saute pan
  • Parchment paper
  • mixing bowl

Ingredients
  

  • 1 lb Breakfast sausage
  • 2 Medium acorn squash halved
  • 2.5 cups Cauliflower rice I use already frozen and "riced"
  • 1.5 cups Celery diced
  • 1 Medium onion diced
  • 1-2 Cloves of minced garlic
  • 1 tsp Fresh minced sage
  • 1 tsp Fresh thyme sprigs removed
  • 3 tbsp Grass fed butter or Ghee
  • 1 tbsp Avocado oil
  • 1 pinch Salt and pepper

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Line sheet pan with parchment paper. Slice Acorn squash in half (lengthwise or crosswise). Drizzle flesh side of squash with avocado oil and season with a pinch of salt and pepper. Place in oven for 40-50 minutes or until squash is fork tender and slightly browned around the edges.
  • While acorn squash is cooking, sauté breakfast sausage in a pan over medium high heat until golden brown. Transfer into bowl and set aside.
  • Using the same pan and the remaining fat from the sausage, sauté onions, garlic, and celery over medium heat for 3-5 minutes. Add Cauliflower rice, thyme, sage and cook for another 5 minutes until vegetables are cooked and slightly translucent.
  • Add sausage back into the pan with behetables and melt 3 tbsp of butter. Season with salt and pepper to taste.
  • Once squash is done cooking leave on the sheet pan and fill squash boats with stuffing mixture. Return to oven and broil for 2-4 minutes until tops are nicely browned and sizzling.
  • Serve right away and top with additional fresh herbs if desired. Enjoy!
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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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