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Sausage and Apple Stuffed Acorn Squash is a tasty fall dish that combines sweet and savory flavors. You’ll love how the tender squash pairs with the hearty sausage and crisp apples. This easy recipe makes a great weeknight dinner or impressive holiday side dish.
To make it, you’ll roast acorn squash halves in the oven until they’re soft. While they cook, you’ll prepare a filling with sausage, apples, and seasonings. Then you’ll stuff the squash and bake everything together. The result is a warm, comforting meal perfect for chilly evenings.
Exact Ingredients ( + Possible Substitutes )
Here’s what you’ll need to make sausage and apple stuffed acorn squash:
• 2 medium acorn squash, halved and seeded • 1 pound Italian sausage (can use turkey sausage) • 1 apple, diced (Honeycrisp or Granny Smith work well) • 1 onion, diced • 2 celery stalks, chopped • 2 garlic cloves, minced • 1 tablespoon olive oil • Salt and pepper to taste • Optional: 1 teaspoon dried rosemary
Don’t have some ingredients? No problem! Try these swaps:
• Instead of sausage, use ground beef or turkey • Swap apple for pear or butternut squash cubes • No celery? Use diced bell pepper or carrots • Replace onion with shallots or leeks
Feel free to add your own twist! Some tasty additions include:
• 1/4 cup chopped nuts (walnuts or pecans) • 1/3 cup dried cranberries • 1/2 cup cooked wild rice or quinoa
Remember, cooking is about having fun and making it your own. Don’t be afraid to experiment with flavors you enjoy!
Instructions
Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds.
Brush the squash halves with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper.
Roast the squash for about 40-50 minutes until it’s tender when pierced with a fork.
While the squash is roasting, cook the sausage in a large skillet over medium heat. Break it up as it cooks.
Add diced onions, celery, and apples to the skillet. Cook until the vegetables are soft and the sausage is no longer pink.
Stir in some minced garlic and rosemary for extra flavor. Cook for another minute.
Once the squash is done, flip the halves over and fill them with the sausage mixture.
Return the stuffed squash to the oven for 5-10 minutes to heat through.
Serve your sausage and apple stuffed acorn squash hot. Enjoy your tasty and comforting meal!
Tips, Tricks & Storing
Pick firm acorn squash with smooth, dark green skin for the best flavor. Avoid any with soft spots or blemishes.
To make cutting easier, microwave the whole squash for 2-3 minutes first. This softens it slightly.
Don’t throw away the seeds! Clean and roast them for a tasty snack.
For extra flavor, try adding dried cranberries or chopped nuts to the stuffing mix.
Make sure to season the squash generously before roasting. A sprinkle of cinnamon adds a nice touch.
You can prep the stuffing a day ahead to save time. Just store it in the fridge until ready to use.
Leftover stuffed squash keeps well in an airtight container in the fridge for 3-4 days. Reheat in the oven for best results.
To freeze, wrap individual portions tightly in foil and freeze for up to 3 months. Thaw overnight before reheating.
For a vegetarian version, swap the sausage for cooked lentils or chopped mushrooms.
Serve with a side salad for a complete meal. Enjoy!