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Perfect Sausage and Apple Stuffed Acorn Squash

Close-up of two halves of baked stuffed acorn squash filled with sausage, quinoa, and dried cranberries.
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Learn how to make this perfect sausage and apple stuffed acorn squash. It is hearty, flavorful, and simple to prepare for cozy fall dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 pound bulk sweet Italian sausage
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large apple, peeled, cored, and diced (like Honeycrisp or Fuji)
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup chicken or vegetable broth

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the center of each half.
  3. Brush the cut sides and edges of the squash with olive oil. Sprinkle lightly with salt and pepper. Place the squash halves cut-side up on the prepared baking sheet.
  4. Bake the squash for 30 to 40 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and set aside to cool slightly. Keep the oven on.
  5. While the squash bakes, prepare the filling. In a large skillet over medium heat, cook the bulk sweet Italian sausage, breaking it up with a spoon, until it is browned completely. Drain off any excess grease.
  6. Add the chopped onion to the skillet with the sausage and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  7. Stir in the diced apple, dried cranberries, chopped pecans, dried sage, salt, and pepper. Cook for 3 to 5 minutes, allowing the apple to soften slightly.
  8. Pour in the broth and stir well, letting the liquid cook down slightly until the mixture is moist but not watery.
  9. Spoon the sausage and apple filling evenly into the cavities of the partially roasted acorn squash halves. Press the filling down gently.
  10. Return the stuffed squash halves to the oven and bake for an additional 10 to 15 minutes, or until the filling is heated through and the squash edges are slightly caramelized.
  11. Serve immediately as a hearty fall dinner or Thanksgiving side dish.

Notes

  • To make this a vegetarian stuffed squash filling, substitute the sausage with 1 pound of cooked brown or wild rice and add 1/2 cup of cooked lentils.
  • If you want a sweeter flavor, add 1 tablespoon of maple syrup to the filling mixture.
  • For easier cutting, pierce the squash several times with a fork before baking it whole for 20 minutes, then halve it.

Nutrition

Find it online: https://tastetaught.com/stuffed-acorn-squash-sausage-apple-recipe/