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Cozy Stuffed Acorn Squash with Sausage & Apples

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Savory sausage, sweet apples, nutty pecans, and tender roasted acorn squash come together in this cozy, one-dish fall meal. It’s impressive enough for holidays yet simple enough for a weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 lbs each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 lb sweet Italian sausage (casings removed)
  • 1 medium apple (Honeycrisp or Granny Smith), diced into ¼-inch pieces
  • ½ cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • ½ cup cooked wild rice or quinoa
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans
  • 2 tablespoons fresh sage, chopped
  • ¼ cup chicken or vegetable broth (low-sodium if desired)
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides with olive oil and season generously with salt and pepper. Place cut-side down on prepared baking sheet.
  3. Roast squash for 25-30 minutes until fork-tender but still holding its shape. Do not over-roast.
  4. While squash roasts, heat a large skillet over medium-high heat. Add sausage (casings removed) and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a bowl, leaving about 1 tablespoon of rendered fat in the pan.
  5. Add diced onion to the same skillet and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  6. In a large mixing bowl, combine cooked sausage, sautéed onion and garlic, diced apple, cooked wild rice (or quinoa), dried cranberries, chopped pecans, and fresh sage. Add broth and stir to combine. If using Parmesan, fold it in. Season with salt and pepper to taste.
  7. Once squash halves are done roasting, flip them over. Divide filling evenly among the four halves, mounding slightly. Do not pack too tight.
  8. Return stuffed squash to the oven (cut-side up) and bake for 15-20 minutes until filling is heated through and top is lightly golden. For a crispier top, broil for the last 2 minutes, watching closely.
  9. Let squash rest for 5 minutes before serving. Serve warm directly in the squash halves.

Notes

Pre-roasting the squash ensures it is perfectly cooked without scorching the filling. Toast pecans before adding for extra flavor. Start with ¼ cup broth and add more only if filling looks dry. Filling can be made up to 24 hours in advance. Leftovers keep in the refrigerator for up to 4 days. Freezer-friendly: assemble completely but do not bake; wrap tightly and freeze for up to 3 months.

Nutrition

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

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