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Cozy Stuffed Acorn Squash with Sausage and Apple (Easy Dinner)

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A comforting fall dinner featuring roasted acorn squash stuffed with savory sausage, sweet apples, dried cranberries, and quinoa, topped with crunchy pecans and Parmesan. Ready in about 45 minutes, this easy recipe is perfect for cozy nights and is sure to become a family favorite.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound ground pork sausage (breakfast or mild Italian)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple, diced (Honeycrisp or Granny Smith)
  • ½ cup dried cranberries
  • ½ cup cooked quinoa (or cooked rice, optional)
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon cinnamon
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • ¼ cup chopped pecans (or walnuts)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a large spoon.
  3. In a small bowl, whisk together the olive oil and maple syrup. Brush this mixture all over the cut sides and insides of the squash halves. Sprinkle with salt and pepper. Place them cut-side down on the prepared baking sheet.
  4. Roast the squash for 25-30 minutes, until fork-tender but still holding their shape.
  5. While the squash roasts, heat a large skillet over medium-high heat. Add the ground sausage and break it up with a wooden spoon. Cook for 5-7 minutes, until browned and cooked through. Leave about a tablespoon of fat in the pan.
  6. Add the diced onion to the skillet with the sausage. Cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Stir in the diced apple, dried cranberries, sage, thyme, cinnamon, and red pepper flakes (if using). Cook for 2-3 minutes, until the apple starts to soften.
  8. If using cooked quinoa or rice, stir it in now. Season with salt and pepper to taste.
  9. Once the squash halves are done roasting, carefully flip them over using tongs. Divide the filling evenly among the four halves, mounding it slightly in the center.
  10. Sprinkle the chopped pecans and Parmesan cheese over the stuffed squash. Return to the oven and bake for another 10-12 minutes, until the filling is heated through and the tops are golden.
  11. Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving. Serve warm.

Notes

For best results, roast the squash cut-side down to keep them tender. Toast the pecans in a dry skillet for 2-3 minutes before using for extra crunch. The filling can be made a day ahead and stored in the fridge. To make it vegetarian, swap the sausage with cooked lentils or crumbled tempeh and add an extra apple.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall dinner, cozy dinner, easy dinner, gluten-free, healthy comfort food

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