Print

Wholesome Sausage Stuffed Acorn Squash – Easy Fall Dinner Recipe

Sausage Stuffed Acorn Squash - featured image
Print Recipe

This Wholesome Sausage Stuffed Acorn Squash is the ultimate cozy fall dinner, featuring tender roasted acorn squash filled with a savory sausage, farro, apple, and cranberry mixture. It’s a balanced, crowd-pleasing meal that comes together in under an hour.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 lb mild or spicy Italian sausage (casings removed)
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup diced celery
  • 1/2 cup diced apple (Honeycrisp or Fuji)
  • 1 cup cooked farro
  • 1/4 cup dried cranberries
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons chopped fresh parsley (for garnish)
  • Extra grated Parmesan (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides and cavities with olive oil, then season with salt and pepper. Place cut-side down on the prepared baking sheet. Roast for 30-35 minutes, until tender when pierced with a fork.
  3. While the squash roasts, cook the farro according to package directions if not already cooked.
  4. Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it up, until browned and cooked through, about 6-8 minutes. Transfer to a plate with a slotted spoon, leaving some fat in the pan.
  5. Add the diced onion and celery to the same skillet. Cook for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds. Add the diced apple and cook for 2 minutes.
  6. Return the cooked sausage to the pan. Add the cooked farro, dried cranberries, fresh sage, dried thyme, and red pepper flakes (if using). Stir to combine. Pour in the broth and let simmer for 2-3 minutes until absorbed. Season with salt and pepper. Stir in the Parmesan if using.
  7. Once the squash halves are tender, remove from the oven and flip them over so cavities face up. Spoon the filling generously into each half, mounding slightly.
  8. Return the stuffed squash to the oven and bake for another 10-15 minutes until heated through and the top is slightly golden. Optionally, broil for 1-2 minutes for a crispier top.
  9. Let rest for 5 minutes before serving. Garnish with fresh parsley and extra Parmesan if desired.

Notes

Don’t overcook the squash; it should be tender but hold its shape. The filling can be made a day ahead. For a vegetarian version, use plant-based crumble and vegetable broth. For gluten-free, use quinoa or rice instead of farro. If using leaner turkey sausage, add extra olive oil to prevent dryness.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner recipe, healthy fall meal, acorn squash recipe

Find it online: https://ovenmila.com/wholesome-sausage-stuffed-acorn-squash-easy-fall-dinner-recipe/