Print

Cozy Stuffed Acorn Squash with Sausage and Apple: Easy Fall Dinner

stuffed acorn squash with sausage and apple - featured image
Print Recipe

This cozy stuffed acorn squash with sausage and apple is a warm, savory-sweet fall dinner that comes together in about 55 minutes. It’s forgiving enough for a tired Tuesday and impressive enough for a holiday table.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 lbs each)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 lb bulk breakfast sausage
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple, diced (about 1 cup) (Honeycrisp or Granny Smith recommended)
  • 1/2 cup dried cranberries
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup apple cider or chicken broth
  • 1/4 cup chopped pecans (optional)
  • 1/4 cup grated Parmesan cheese or crumbled feta (optional)
  • Fresh parsley or thyme, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavity with olive oil, season lightly with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
  2. Roast squash for 30-35 minutes until fork-tender.
  3. While squash roasts, heat a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a plate, leaving about 1 tablespoon drippings in the pan.
  4. Reduce heat to medium. Add diced onion to the pan and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  5. Stir in diced apple, dried cranberries, dried sage, thyme, and cinnamon. Cook 1-2 minutes.
  6. Pour in apple cider or chicken broth, scraping up browned bits. Simmer 1 minute until slightly reduced. Return sausage to the pan. Stir together. Season with salt and pepper to taste. Stir in pecans if using.
  7. When squash is tender, carefully flip halves over. Divide filling evenly among the four squash halves. Sprinkle with cheese if using.
  8. Return to oven and bake 10-15 minutes until filling is heated through and cheese is melted and bubbly.
  9. Let rest 5 minutes. Garnish with fresh parsley or thyme. Serve warm.

Notes

Choose squash that sit flat when halved. Don’t overcook squash in first roast; it should be tender but still hold its shape. Brown sausage well for best flavor. Toast pecans before adding for extra crunch. Can be made ahead: roast squash and make filling up to 2 days in advance; assemble and bake when ready.

Nutrition

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

Find it online: https://noshbelle.com/cozy-stuffed-acorn-squash-with-sausage-and-apple-easy-fall-dinner/