Sausage and Apple Stuffed Acorn Squash: A Cozy Fall Classic

Sausage and Apple Stuffed Acorn Squash Recipe

Few dishes capture the essence of fall like sausage and apple stuffed acorn squash. The combination of tender, sweet roasted squash filled with a savory, herby sausage and apple blend creates a meal that is both hearty and elegant, making it a star attraction for cozy weeknight dinners or festive holiday gatherings.

Why You’ll Love This Recipe

• Full of autumn flavor: Warm sausage, crisp apples, fresh herbs, and roasted squash make each bite taste like fall in a bowl.
• All-in-one meal: With protein, vegetables, and a touch of starch, each stuffed squash half is a complete meal—no side dish needed.
• Visually stunning: Acorn squash halves make for a beautiful, rustic presentation worthy of any fall occasion.
• Comforting and satisfying: The blend of textures and flavors creates a cozy, satisfying meal.
• Flexible and customizable: Swap in your favorite sausage or add extra ingredients for a personal twist.

Ingredients

For a perfectly balanced stuffed acorn squash, gather the following:

• Acorn squash: Choose medium-sized squash, firm to the touch with deep green and orange hues.
• Olive oil or neutral oil: For brushing on the squash before roasting.
• Ground sausage: Pork breakfast sausage is classic, but chicken, turkey, or Italian sausage work well.
• Apple: Firm baking varieties like Honeycrisp, Granny Smith, or Braeburn hold up best.
• Onion: Yellow or sweet onion adds depth of flavor.
• Celery: Offers aromatic crunch.
• Garlic: For a savory punch.
• Herbs and spices: Sage, thyme, salt, and pepper complement the autumn flavors.
• Bread crumbs: Panko or regular for a tender, structured filling.
• Parmesan cheese: Adds richness and a golden crust. Omit or swap for dairy-free if desired.
• Butter (optional): A pat atop each filled squash makes it extra decadent.

Ingredient Table

Step-by-Step Instructions

1. Prep the Acorn Squash
   • Preheat the oven to 400°F (205°C).
   • Carefully slice a thin piece off each end of the acorn squash so it sits flat, then halve lengthwise.
   • Scoop out the seeds and fibers.
   • Brush the cut sides and cavity with olive oil. Season with salt and pepper.
   • Place squash halves cut side down on a baking sheet lined with parchment or foil.
   • Roast for 40-60 minutes, until the flesh is fork-tender but the squash holds its shape.
2. Prepare the Sausage Filling
   • While squash is roasting, heat a large skillet over medium heat.
   • Add sausage and cook, breaking up with a spoon, until browned and cooked through (about 5-7 minutes).
   • Transfer sausage to a plate; drain excess grease, leaving a little in the pan.
   • Add onion and celery to the pan; sauté until softened and beginning to brown (2-3 minutes).
   • Add garlic and cook for 30 seconds until fragrant.
   • Stir in diced apples; cook until just softened (1-2 minutes).
   • Return the sausage to the pan. Mix in sage, salt, pepper, and bread crumbs. Stir to combine.
   • Mix in ¾ cup parmesan cheese until it starts to melt and the mixture holds together.
3. Fill and Bake
   • When squash is ready, turn cut side up. Spoon the sausage and apple mixture generously into each cavity, mounding slightly.
   • If desired, place a pat of butter on top of each stuffed squash for extra richness.
   • Return stuffed squash to the oven and bake for 15-20 minutes until the tops are golden and bubbling.
   • Sprinkle with the remaining parmesan cheese just before serving.

Tips for the Best Stuffed Acorn Squash

• Choose the right squash: Look for squash that feels heavy for its size and has consistent, unblemished skin.
• Don’t overbake: The squash should be tender but not collapsing, so it holds the filling neatly.
• Balance flavors: Use tart apples for a nice contrast or add a pinch of red pepper flakes for gentle heat.
• Go gluten-free: Swap in gluten-free bread crumbs or omit for a grain-free version.
• Vary the cheese: Try sharp cheddar, gruyère, or a dairy-free alternative.

Recipe Variations and Additions

• Protein swaps: Try ground turkey, chicken, or plant-based sausage for different flavors.
• Veggie boost: Add mushrooms or spinach to the filling for extra nutrition.
• Nuts and seeds: Stir in toasted pecans, walnuts, or pumpkin seeds for crunch.
• Dried fruit: A handful of dried cranberries or cherries adds a sweet pop.
• Herbs: Fresh parsley, thyme, or rosemary sprinkled on top adds color and aroma.

Serving Suggestions

• Serve each stuffed squash half as a complete entrée—just add a green salad or warm bread if desired.
• Make it festive by serving on a platter garnished with extra herbs and pomegranate seeds.
• Ideal for Thanksgiving, Friendsgiving, or any cozy autumn dinner.

Make Ahead and Storage

• Prep in advance: Roast the squash and cook the filling up to a day ahead. Stuff and bake just before serving.
• Store leftovers: Keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until hot.
• Freeze: Stuffed squash (unbaked) can be frozen for up to 2 months. Thaw in the fridge, then bake as directed.

Nutritional Information

This dish offers a balance of protein from sausage, fiber from squash, and nutrients from apples and celery. For a lighter version, opt for chicken or turkey sausage, and reduce the cheese.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of squash?

A: Yes, butternut, delicata, or kabocha squash all work as delicious alternatives—just adjust roasting time as needed.

Q: What type of apples are best?

A: Baking apples with a crisp texture and slightly tart flavor, such as Honeycrisp, Granny Smith, or Braeburn, hold up best during cooking.

Q: How do I make it vegetarian?

A: Substitute the sausage with a plant-based sausage or a mix of cooked lentils, mushrooms, and extra veggies for a hearty vegetarian version.

Q: Can I make it ahead of time?

A: Absolutely! Roast the squash and prep the filling a day ahead, store separately, then stuff and bake just before serving for the best texture.

Q: Is this recipe gluten-free?

A: Using gluten-free bread crumbs or omitting them altogether will make the recipe gluten-free. Always check sausage labels for hidden gluten.

Conclusion

With its blend of sweet and savory flavors, crisp apples, and aromatic herbs, sausage and apple stuffed acorn squash is the ultimate comfort dish for fall. Whether served as a main course or a festive side, its beautiful presentation and heartwarming taste are sure to impress at any meal. So embrace the season, gather your ingredients, and enjoy a dish that encapsulates the best flavors of autumn—straight from your oven to your table.

Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

Read full bio of Srija Burman