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Cozy Stuffed Acorn Squash with Sausage and Apple

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This cozy stuffed acorn squash with sausage and apple is a fall favorite that converts even the biggest squash skeptics. Tender roasted squash halves are filled with a savory-sweet mixture of Italian sausage, apples, dried cranberries, and warming herbs for a comforting and impressive meal.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound mild or sweet Italian sausage (casings removed)
  • 1 small yellow onion (diced, about 1 cup)
  • 2 cloves garlic (minced)
  • 1 medium apple (such as Honeycrisp, Fuji, or Gala, diced into 1/2-inch pieces)
  • 1/2 cup dried cranberries
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 cup chicken or vegetable broth (low-sodium)
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle.
  2. Prepare the squash: Carefully cut each acorn squash in half from stem to root end. Scoop out the seeds and stringy pulp. Place the squash halves cut-side up on a lined baking sheet. Drizzle each half with about 1/2 teaspoon of olive oil, then season with a pinch of salt and pepper.
  3. Roast the squash: Place the baking sheet in the oven and roast for 25-30 minutes, until the flesh is fork-tender but still holds its shape.
  4. While the squash roasts, make the filling: Heat a large skillet over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up, until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving about 1 tablespoon of drippings in the pan.
  5. Sauté the aromatics: Reduce the heat to medium. Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Add the apple and cranberries: Stir in the diced apple and dried cranberries. Cook for 2-3 minutes, just until the apple begins to soften.
  7. Combine the filling: Return the cooked sausage to the skillet. Add the dried sage, dried thyme, and chicken broth. Stir together, scraping up any browned bits. Let it simmer for 1-2 minutes until the broth is mostly absorbed. Taste and adjust seasoning with salt and pepper.
  8. Stuff the squash: Once the squash halves are roasted and slightly cooled, divide the filling evenly among them, mounding it slightly. If using Parmesan, sprinkle a tablespoon over each filled squash half.
  9. Final bake: Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through and the tops are slightly golden. If desired, switch to the broiler for the last 1-2 minutes.
  10. Rest and serve: Let the stuffed squash rest on the baking sheet for 5 minutes. Garnish with fresh parsley and serve warm.

Notes

For a gluten-free option, ensure your sausage is gluten-free. Use dairy-free Parmesan or skip it for a dairy-free version. If you can’t find Italian sausage, ground pork with an extra pinch of fennel seeds and red pepper flakes works. In summer, swap the apple for a firm pear and the cranberries for fresh cherries. To make cutting acorn squash easier, microwave the whole squash for 2 minutes to soften the skin. Don’t skip the pre-roast of the squash to ensure it’s perfectly tender without drying out the filling.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, cozy dinner, Thanksgiving side dish, gluten-free

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