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Cozy Stuffed Acorn Squash with Sausage and Apple

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A hearty and comforting fall dish featuring roasted acorn squash halves filled with a savory mixture of Italian sausage, crisp apples, onions, and herbs. This recipe balances sweet and savory flavors for a perfect weeknight or entertaining meal.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound mild or hot Italian ground sausage
  • 2 large Granny Smith apples, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried sage
  • 0.5 teaspoon dried thyme
  • 1 cup panko or standard dry breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash acorn squash and cut in half lengthwise. Scoop out seeds and pulp.
  3. Drizzle cut sides with olive oil and season with salt and pepper. Place cut-side down on baking sheet.
  4. Roast squash for 45-50 minutes until tender when pierced with a fork. Remove from oven and flip cut-side up. Reduce oven temperature to 375°F (190°C).
  5. While squash roasts, heat a large skillet over medium-high heat. Add sausage and cook until browned, about 8-10 minutes. Drain excess grease if necessary and set aside.
  6. In the same skillet, melt butter. Add diced onion and cook until softened, about 5 minutes. Add garlic, sage, and thyme; cook for 1 minute until fragrant.
  7. Add diced apples to the skillet and cook for 3-4 minutes until slightly softened. Return sausage to the skillet.
  8. Stir in breadcrumbs and Parmesan cheese. Mix thoroughly and season with salt and pepper to taste.
  9. Spoon stuffing mixture generously into each roasted squash half.
  10. Place stuffed squash back in the oven, cut-side up, and bake for 15-20 minutes until cheese is golden and squash is tender.
  11. Remove from oven and let cool for 5 minutes before serving.

Notes

If the squash is hard to cut, microwave it for 2-3 minutes to soften the skin. Ensure sausage is well-drained to prevent soggy stuffing. For a gluten-free version, use gluten-free breadcrumbs. For a dairy-free version, omit Parmesan and use olive oil instead of butter.

Nutrition

Keywords: acorn squash, stuffed squash, fall recipes, sausage and apple, comfort food, vegetarian option, gluten-free option, easy dinner

Find it online: https://bakebeam.com/cozy-stuffed-acorn-squash-easy-and-perfect-for-fall/