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Cozy Stuffed Acorn Squash with Sausage and Apples

stuffed acorn squash with sausage and apples - featured image
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Tender roasted acorn squash filled with savory sausage, sweet apples, dried cranberries, and crunchy pecans. A perfect fall dinner that’s both comforting and impressive.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb sweet Italian sausage, casings removed
  • 1 medium apple (Honeycrisp or Fuji), diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/3 cup dried cranberries
  • 1/4 cup chopped pecans
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Rub cut sides and cavities with 1 tablespoon olive oil, then season with salt and pepper. Place cut-side down on a baking dish. Roast for 30 minutes.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking it up with a spoon. Cook 5-7 minutes until browned. Transfer sausage to a plate, leaving drippings in the pan.
  4. Reduce heat to medium. Add diced onion to the skillet and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  5. Stir in diced apple, dried sage, dried thyme, and cinnamon (if using). Cook 2-3 minutes until apple softens slightly.
  6. Return cooked sausage to the skillet. Add dried cranberries and chopped pecans. Stir to combine. Season with salt and pepper to taste.
  7. Remove squash from oven. Carefully flip cut-side up. Divide filling evenly among the four squash halves, mounding slightly.
  8. Return stuffed squash to oven and bake 20-25 minutes until squash is fork-tender and filling is heated through. Optional: broil 2 minutes for color.
  9. Let rest 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best results, choose squash of similar size for even cooking. Brown the sausage well for maximum flavor. Do not overcook the apples—they should still have some bite. Roasting the squash before stuffing prevents the filling from drying out. The filling can be made a day ahead. To reheat leftovers, use the oven at 350°F for 10-15 minutes. To freeze, wrap each stuffed half tightly and freeze up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, comfort food, gluten-free, dairy-free

Find it online: https://breezybake.com/cozy-stuffed-acorn-squash-with-sausage-and-apples-2/