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Cozy Stuffed Acorn Squash with Sausage and Apple

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Savory sausage, sweet apple, and tender roasted acorn squash come together in this cozy fall dish that’s perfect for weeknight dinners or holiday gatherings. The filling stays moist thanks to a splash of apple cider, and the squash roasts face-down for perfect texture every time.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb (450g) ground pork sausage (mild breakfast or hot Italian)
  • 1 medium apple (Honeycrisp, Fuji, or Granny Smith), diced
  • 1 small yellow onion, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • ¼ cup (60ml) apple cider (or chicken broth)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • ¼ cup (40g) dried cranberries (optional)
  • ¼ cup (30g) toasted pecans, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits.
  3. Brush cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on baking sheet. Roast for 25 minutes.
  4. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned (6-8 minutes). Transfer to a bowl with a slotted spoon, leaving 2 tablespoons drippings in pan.
  5. Reduce heat to medium. Add onion and celery to skillet; cook 4-5 minutes until softened. Add garlic, sage, and thyme; cook 1 minute until fragrant.
  6. Add diced apple (and cranberries if using); cook 2-3 minutes until slightly softened.
  7. Pour in apple cider, scraping up browned bits. Simmer 1 minute until slightly reduced.
  8. Return sausage to skillet; stir to combine. Season with salt and pepper.
  9. Remove squash from oven; flip halves over. Divide filling evenly among the four halves, mounding slightly.
  10. Return to oven; bake 15-20 minutes until filling is heated through and squash is fork-tender. If adding cheese, sprinkle on during last 5 minutes.
  11. Let rest 5 minutes before serving. Garnish with toasted pecans or fresh sage if desired.

Notes

Don’t skip the face-down roast—it steams the squash and keeps it moist. Dice apple into ¼-inch cubes so they hold their shape. Season the squash before roasting and taste the filling before stuffing. Let squash rest 5 minutes after baking for easier handling. For make-ahead, roast squash and prepare filling up to 2 days in advance; store separately and bake when ready.

Nutrition

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

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