Print

Cozy Stuffed Acorn Squash with Sausage and Apple

stuffed acorn squash with sausage and apple - featured image
Print Recipe

This cozy stuffed acorn squash with sausage and apple is a simple yet impressive fall dish. Tender roasted squash halves are filled with a savory-sweet mixture of sausage, apple, and herbs, making it perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 lbs each)
  • 1 lb ground pork sausage (mild or sweet Italian)
  • 1 medium apple (Honeycrisp or Granny Smith), diced
  • 1/2 cup finely diced yellow onion (about 1 small onion)
  • 2 cloves garlic, minced
  • 1/2 cup panko breadcrumbs
  • 1/4 cup dried cranberries (optional)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon (optional)
  • 2 tablespoons olive oil, divided
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup grated Parmesan cheese (optional, for topping)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the squash. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Brush the cut sides and cavities with 1 tablespoon of olive oil and season lightly with salt and pepper.
  3. Roast the squash. Place the squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes, until the flesh is tender when pierced with a fork.
  4. Cook the sausage. In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the pan.
  5. Sauté the aromatics. In the same skillet with the drippings, add the diced onion. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Add the apple. Stir in the diced apple and cook for 2-3 minutes, just until it starts to soften.
  7. Combine the filling. Return the cooked sausage to the skillet. Add the panko breadcrumbs, dried cranberries (if using), chopped sage, thyme, salt, pepper, and cinnamon. Stir everything together. Pour in the chicken broth and mix well.
  8. Stuff the squash. Remove the roasted squash from the oven. Carefully flip each half over. Use a spoon to divide the filling evenly among the four cavities, mounding it slightly. If you’re using Parmesan, sprinkle it over the tops now.
  9. Final bake. Return the stuffed squash to the oven (cut-side up this time) and bake for another 15-20 minutes, until the filling is heated through and the tops are golden brown. If you want extra browning, switch the oven to broil for the last 2 minutes.
  10. Rest and serve. Let the squash rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

For extra crunch, toast the panko in a dry skillet for 2-3 minutes before adding to the filling. You can roast the squash and prepare the filling a day in advance; store separately in the fridge, then stuff and bake when ready. To prevent the squash from being watery, roast cut-side down and blot cavities with a paper towel if needed.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, comfort food, Thanksgiving side dish, easy dinner

Find it online: https://ovenmila.com/cozy-stuffed-acorn-squash-with-sausage-and-apple/