This sausage stuffed squash with goat cheese is the kind of recipe that looks like you spent all day in the kitchen. However, it comes together with surprisingly little fuss, and the flavor payoff is absolutely worth turning on the oven.
I’d been scrolling past beautiful photos of stuffed squash for weeks and finally decided to develop my own version. I had a koginut squash in the pantry that needed to be used, a pound of ground pork, and enough pantry staples to get creative. My goal was something that checked every box of my Anti-Inflammatory Rainbow Diet (AIRD) framework: clean ingredients, anti-inflammatory fats, quality protein, and no junk. It did. Of course, tasting like a meal my husband would request again would be a bonus. He did.
Meet the Koginut & Why You Might Want to Grow It
Koginut squash (center) is a cross between butternut and kabocha.
The star of this particular batch was a small koginut squash, a fairly new variety developed by Row 7 Seed Company as a cross between butternut and kabocha. If you’re looking for a variety to grow this year, that squash is incredible. It has a velvety, custard-like texture with a sweet, nutty flavor and notes of citrus and vanilla. Unlike most winter squash, the skin is thin and edible, so no peeling required. My dog was very interested in the skins. I was very interested in the squash.
Unfortunately, I don’t remember where I bought mine, so I may never find one again. Consequently, I’ll likely have to use an acorn or butternut squash as a substitute.
Why This Sausage Stuffed Squash Works
Every ingredient in this recipe earns its place—not just for flavor, but for what it brings to the table nutritionally.
Winter squash is loaded with beta-carotene, vitamins B and C, potassium, and magnesium—nutrients that support immune function, energy production, and cellular repair. It’s also a good source of fiber, which feeds the beneficial gut bacteria we’re always trying to support.
Ground pork is seasoned with Grandma’s Sausage Seasoning, a blend I created after struggling to find a commercial sausage or seasoning with clean ingredients. Most contain fillers, MSG, corn syrup, or other questionable additives. Grandma’s Sausage is made with organic ingredients and took more recipe trials to perfect than any other blend I’ve developed. The final tipping point? A touch of maple sugar. It may not taste exactly like my grandmother’s sausage, but it’s how I remember it. Use store-bought breakfast sausage if you can find a clean one.
Goat cheese is easier to digest than cow’s milk cheese for many people, particularly those with dairy sensitivities, because it contains less lactose and different proteins. It also provides calcium, healthy fats, and a tangy creaminess that balances the savory sausage beautifully.
Pecans are one of the most antioxidant-rich nuts available, with a good dose of monounsaturated fats, magnesium, and zinc. They add a nice crunch to the filling and a beautiful garnish.
Dried cranberries provide polyphenols and a tart counterpoint to the richness of the sausage and cheese. If you’re watching added sugar, look for cranberries sweetened with apple juice rather than sugar, or use unsweetened if you can find them.
Pomegranate molasses is the finishing touch that makes this recipe memorable and brightens every other flavor in the dish. It’s concentrated pomegranate juice reduced to a syrup—tart, slightly sweet, and rich in antioxidants.
How to Make Sausage Stuffed Squash with Goat Cheese
This sausage stuffed squash comes together in three stages that overlap nicely, so the total hands-on time is minimal.
- Roast the squash. Halve your squash, remove the seeds, brush the cut sides with olive oil, season with salt and pepper, and roast for about 40 minutes.
- Make the filling. Brown the ground pork with Grandma’s Sausage Seasoning, stir in a little pomegranate molasses, chopped pecans and cranberries. Remove from the heat and fold in the goat cheese and cooked grain, if using.
- Stuff the squash. Fill the squash cavities with the filling and bake for another 10 minutes.
- Garnish the stuffed squash. Sprinkle chopped pecans and cranberries on top and finish with a drizzle of pomegranate molasses, if desired.
Frequently Asked Questions
Can I use a different type of squash?
Can I use store-bought breakfast sausage instead of ground pork and seasoning?
Can I use something besides goat cheese?
Can I prep sausage stuffed squash ahead of time?
Can I add a grain to make it more filling?
What can I substitute for pomegranate molasses?
Can I make this dairy-free?
Get in the Kitchen
If you’ve been waiting for a sausage stuffed squash recipe that’s both nourishing and genuinely impressive, this is it. The combination of savory sausage, creamy goat cheese, crunchy pecans, and tart cranberries—finished with that pomegranate molasses drizzle—hits every note: salty, sweet, rich, and bright all at once. So, stop waiting and try it today.
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Sausage Stuffed Squash with Goat Cheese, Pecans, and Cranberries
Ingredients
- 2 medium acorn or small butternut squash, halved, seeds removed
- 2 tablespoons extra-virgin olive oil, divided
- Sea salt
- Ground black pepper
- 1 pound ground pork
- 1 –1 1/2 tablespoons Grandma’s Sausage seasoning
- 6 ounces soft goat cheese, crumbled
- 1 ½ cups cooked quinoa or rice, optional (see Notes)
- 2/3 cup chopped pecans, divided
- 2/3 cup dried cranberries, divided
- 4 teaspoons pomegranate molasses, plus more for optional drizzling
Instructions
Roast the squash.
- Heat oven to 400°F.
- Rub or spray the cut sides of squash with about 1 tablespoon of the oil, season with salt and pepper.
- Place cut-side down on a parchment-lined sheet and roast for about 40 minutes until almost tender when pierced but still holding shape.
Cook the sausage.
- While squash roasts, heat a large skillet over medium. Add a splash of oil only if your pork is very lean.
- Add ground pork and Grandma’s Sausage seasoning; cook, breaking it up, until browned and cooked through.
- Stir in 1 to 2 teaspoons pomegranate molasses.
Build the filling.
- Remove the skillet from the heat.
- Stir in 1/2 cup each of pecans and cranberries, reserving enough for garnish.
- If you’re adding cooked grain, fold it in now and taste. Adjust salt and pepper, if needed.
- Gently fold in the goat cheese so you keep some nice pockets.
Stuff and bake.
- Turn the roasted squash halves cut-side up.
- Mound the sausage mixture into each squash cavity.
- Return to the oven at 375°F for another 10 minutes or so, until the squash is completely tender and the goat cheese is a bit melty.
Finish and serve.
- Remove from the oven. Top with the reserved pecans and cranberries. Just before serving, drizzle a small amount of pomegranate molasses over the top of each stuffed squash.
- Serve warm.