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Guest-Favorite Stuffed Acorn Squash Best Easy Sausage Apple Recipe

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This stuffed acorn squash features savory sausage, sweet apples, and tender squash, making it a perfect fall dish that impresses guests with minimal effort.

Ingredients

Scale
  • 4 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound ground sausage (mild Italian or breakfast sausage)
  • 1 medium yellow onion, diced small (about 1 cup)
  • 2 celery stalks, diced small
  • 2 cloves garlic, minced
  • 2 medium apples (Honeycrisp or Granny Smith), diced
  • 1 cup cooked wild rice or brown rice
  • 1/2 cup dried cranberries (optional)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1/4 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 1/4 cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • 1/4 cup grated Parmesan cheese (optional topping)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half. Place each squash on its side and carefully cut through the stem end to the bottom. Scoop out the seeds and stringy bits with a spoon.
  3. Brush the cut sides with olive oil and season with salt and pepper. Place them cut-side down on your baking dish or sheet. Add about 1/4 cup of water to the bottom of the dish. Cover tightly with foil. Bake for 25 minutes.
  4. While the squash bakes, make the filling. Heat your large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through—about 6-8 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving about 1 tablespoon of drippings in the pan.
  5. Add the onion and celery to the skillet with the drippings. Cook over medium heat until softened, about 5 minutes. Add the garlic and cook for 30 seconds more until fragrant.
  6. Add the diced apples to the skillet and cook for 2-3 minutes, just until they start to soften.
  7. Return the sausage to the skillet. Add the cooked rice, dried cranberries (if using), sage, thyme, cinnamon, and chicken broth. Stir everything together. Let it cook for 2-3 minutes until the broth is mostly absorbed. Season with salt and pepper to taste. Remove from heat and stir in the fresh parsley.
  8. Remove the squash from the oven and carefully flip them over using tongs. Let them cool for about 5 minutes.
  9. Stuff the squash halves. Divide the filling evenly among the eight halves, mounding it slightly.
  10. Make the topping (if using). In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this over the stuffed squash.
  11. Return the squash to the oven uncovered. Bake for 20-25 minutes, until the filling is heated through and the topping is golden brown. The squash should be fork-tender.
  12. Let them rest for 5 minutes before serving.

Notes

Don’t overcook the squash in the first bake; it should be tender but still firm. Use a mix of tart and sweet apples for best flavor. Toast breadcrumbs first for extra crunch. Make filling a day ahead for better flavor. Season the squash itself with salt and pepper.

Nutrition

Keywords: stuffed acorn squash, sausage apple recipe, fall dinner, easy stuffed squash, holiday side dish

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