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Easy Sausage-Stuffed Acorn Squash with Apple

Easy Sausage-Stuffed Acorn Squash with Apple - featured image
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A quick and easy weeknight dinner featuring tender acorn squash halves stuffed with savory sausage, sweet apple, and aromatic herbs. This crowd-pleasing recipe comes together in about 40 minutes with simple ingredients you likely already have on hand.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound ground pork sausage (regular or mild)
  • 1 medium apple, diced (Honeycrisp or Fuji recommended)
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chicken broth
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley or thyme sprigs for garnish (optional)
  • Extra grated Parmesan for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Cut a thin slice off the bottom of each half so they sit flat. Scoop out seeds and stringy bits.
  2. Place squash halves cut-side up on a baking sheet. Brush cut sides and cavities with olive oil. Sprinkle with salt and pepper. Roast for 20 minutes.
  3. While squash roasts, heat a large skillet over medium-high heat. Add ground sausage and cook, breaking it up, until browned and cooked through (5-7 minutes).
  4. Add diced onion to the skillet and cook for 2 minutes until softened. Add minced garlic, dried sage, thyme, and red pepper flakes (if using) and cook for 30 seconds until fragrant.
  5. Stir in diced apple and chicken broth. Cook for 2-3 minutes, scraping up browned bits. If using Parmesan, stir it in. Taste and adjust seasoning.
  6. Remove par-roasted squash from oven. Spoon sausage-apple filling into each squash half, dividing evenly. Return to oven and roast for 18-22 minutes until squash is tender and filling is heated through and slightly browned.
  7. Let stuffed squash rest for 5 minutes before serving. Garnish with fresh parsley or thyme and extra Parmesan if desired. Serve warm.

Notes

Don’t skip the par-roast step—it ensures the squash is tender. Use a mix of sausage for best flavor. Dice apple into 1/2-inch cubes for even cooking. Do not overfill the squash. Check doneness with a fork. Can be made ahead by prepping filling and roasting squash a day in advance.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, weeknight dinner, easy dinner, gluten-free

Find it online: https://ariaappetite.com/easy-sausage-stuffed-acorn-squash-with-apple/