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Cozy Stuffed Acorn Squash with Sausage and Apple

cozy stuffed acorn squash with sausage and apple - featured image
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A warm, satisfying fall dinner featuring roasted acorn squash filled with savory sausage, sweet apples, and crunchy pecans. This easy recipe comes together in under an hour with simple ingredients.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound ground sausage (sweet Italian recommended)
  • 1 medium apple, diced (Honeycrisp or Granny Smith)
  • 1/2 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup cooked rice or quinoa
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup shredded Parmesan cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil; season with salt and pepper. Place cut-side down on baking sheet.
  3. Roast squash for 30-35 minutes until tender when pierced with a fork.
  4. While squash roasts, heat a large skillet over medium-high heat. Cook sausage, breaking it up, until browned (6-8 minutes). Transfer to a bowl, leaving 1 tablespoon drippings in pan.
  5. Reduce heat to medium. Add onion and cook 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  6. Add diced apple and cook 2 minutes until just softened.
  7. Return sausage to pan. Add cooked rice or quinoa, dried cranberries, chopped pecans, thyme, salt, pepper, and broth. Stir and cook 2-3 minutes until broth is mostly absorbed and filling is heated through.
  8. Remove roasted squash from oven. Flip halves cut-side up. Spoon out any liquid from cavities. Divide filling evenly among squash halves, mounding slightly.
  9. Sprinkle Parmesan cheese over tops. Return to oven and bake 10-15 minutes until filling is hot and cheese is melted and golden. For extra browning, broil last 2 minutes.
  10. Let rest 5 minutes. Garnish with fresh parsley and serve warm.

Notes

For easier cutting, microwave whole squash for 2 minutes to soften skin. Toast nuts in a dry pan for 2-3 minutes for extra flavor. Don’t skip the broth—it keeps filling moist. Make extra filling for larger cavities or as a side dish.

Nutrition

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

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