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Savory Sausage Stuffed Acorn Squash with Apples

savory sausage stuffed acorn squash with apples - featured image
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Sweet roasted acorn squash filled with savory Italian sausage, tender apples, and aromatic herbs. An easy, impressive fall dinner that comes together in about 45 minutes.

Ingredients

Scale
  • 2 medium acorn squash (about 1 ½ pounds each)
  • 1 tablespoon olive oil, plus more for brushing
  • 1 pound bulk Italian sausage (mild or spicy)
  • 1 medium apple, diced (Honeycrisp or Fuji recommended)
  • ½ medium yellow onion, diced (about ¾ cup)
  • 2 cloves garlic, minced
  • ½ cup cooked wild rice or quinoa (optional)
  • ¼ cup dried cranberries (optional)
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • ¼ cup grated Parmesan cheese (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, then season with salt and pepper.
  3. Place squash halves cut-side down on prepared baking sheet. Roast for 20-25 minutes until fork-tender but still holds shape.
  4. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it up. Cook 5-7 minutes until browned. Transfer sausage to a plate, leaving about 1 tablespoon drippings in pan.
  5. Add diced onion to skillet. Cook over medium heat 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  6. Stir in diced apple, dried sage, and dried thyme. Cook 2-3 minutes until apple starts to soften. Season with salt and pepper.
  7. Return cooked sausage to skillet. If using, stir in cooked wild rice or quinoa and dried cranberries. Mix well. Taste and adjust seasoning.
  8. Flip roasted squash halves cut-side up on baking sheet. Divide filling evenly among cavities, mounding slightly. If using Parmesan, sprinkle over tops.
  9. Return stuffed squash to oven and bake 10-15 minutes more until filling is hot and tops are golden. If using Parmesan, it should be melted and bubbly.
  10. Let squash rest 5 minutes. Garnish with fresh parsley and serve warm.

Notes

Roast squash cut-side down for a caramelized edge. If squash halves are wobbly, slice a thin piece off the bottom to create a flat surface. If filling seems dry, add a tablespoon of chicken broth or apple cider. Let stuffed squash rest 5 minutes before serving to allow filling to set.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall dinner, easy weeknight meal, savory squash recipe

Find it online: https://piperplate.com/savory-sausage-stuffed-acorn-squash-with-apples-easy-fall-dinner/