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Savory Sausage and Apple Stuffed Acorn Squash

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A warm and comforting fall dinner featuring roasted acorn squash filled with savory sweet Italian sausage, tart apples, aromatic sage, and crunchy pecans. Ready in about an hour with only 20 minutes of active prep, this crowd-pleasing recipe is perfect for a cozy weeknight meal or special occasion.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound sweet Italian sausage (casings removed)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 large Honeycrisp or Gala apple, cored and diced into ½-inch cubes (about 1 cup)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • ½ cup chopped pecans
  • ¼ cup dried cranberries
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • ¼ cup grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the acorn squash: Using a sharp chef’s knife, carefully cut each squash in half from stem to root end. Scoop out the seeds and stringy pulp with a spoon.
  3. Brush the squash with oil and season: Place the squash halves cut-side up on a baking dish or sheet. Brush the cut sides and inside cavities with 2 tablespoons olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Flip them cut-side down on the baking sheet.
  4. Roast the squash: Place the baking sheet in the preheated oven and roast for 25-30 minutes, until the squash is just tender when pierced with a fork. While the squash roasts, make the filling.
  5. Cook the sausage: While the squash is in the oven, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook for 5-7 minutes, until browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the pan.
  6. Sauté the aromatics: Reduce the heat to medium. Add the diced onion to the pan with the sausage drippings. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  7. Add the apple and seasonings: Stir in the diced apple, chopped sage, and red pepper flakes (if using). Cook for 2-3 minutes, just until the apple starts to soften but still has some bite.
  8. Combine the filling: Return the cooked sausage to the pan. Add the chopped pecans and dried cranberries. Stir everything together until well combined. Taste and adjust seasoning with salt and pepper.
  9. Stuff the squash: Carefully flip the squash halves cut-side up using tongs or a spatula. Divide the filling evenly among the four squash halves, mounding it slightly on top. If using Parmesan, sprinkle it over the filling now.
  10. Finish baking: Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through and the Parmesan (if using) is melted and golden. For extra crispiness, switch the oven to broil for the last 1-2 minutes.
  11. Rest and garnish: Let the stuffed squash rest for 5 minutes before serving. Sprinkle with fresh parsley just before serving.

Notes

For best results, toast the pecans in a dry skillet for 2-3 minutes before using. Let the squash rest for 5 minutes after baking to allow the filling to set. The filling can be made up to 2 days ahead and stored in the refrigerator.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall dinner, easy recipe, acorn squash recipe, savory squash

Find it online: https://twinkletaste.com/savory-sausage-and-apple-stuffed-acorn-squash-easy-fall-dinner/