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Best Cozy Stuffed Acorn Squash with Sausage & Apple

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Sweet roasted acorn squash filled with savory sausage, apple, and herb stuffing. A perfect fall dish that’s quick, easy, and a crowd-pleaser for any autumn gathering.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • 1 pound bulk breakfast sausage (e.g., Jimmy Dean sage sausage)
  • 1 medium apple, diced (Honeycrisp or Gala)
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup panko breadcrumbs
  • 1/4 cup dried cranberries (optional)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1/4 cup shredded Parmesan cheese (optional)
  • 2 tablespoons chopped fresh parsley (for garnish)

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 olive oil, then brush or drizzle with maple syrup. Season with salt and pepper.
  3. Place squash halves cut-side down on a baking sheet. Roast for 25-30 minutes until tender but still holds shape.
  4. While squash roasts, heat a large skillet over medium heat. Cook sausage, breaking it up, until browned and cooked through (5-7 minutes). Transfer sausage to a bowl, leaving about 1 tablespoon drippings in pan.
  5. Add diced onion to the same skillet. Cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds more.
  6. Combine cooked onion and garlic with sausage. Stir in diced apple, panko breadcrumbs, dried cranberries (if using), sage, thyme, cinnamon, and a pinch of salt and pepper. Mix well.
  7. When squash halves are done, carefully flip them over. Divide filling evenly among the four cavities. Sprinkle Parmesan on top if using.
  8. Return stuffed squash to oven and bake 15-20 minutes until filling is heated through and tops are golden brown. Tent with foil if browning too quickly.
  9. Let rest 5 minutes. Garnish with fresh parsley and serve warm.

Notes

Don’t over-roast the squash initially; aim for tender but firm. Use a sharp knife to cut the squash. Drain excess fat from sausage. Toast panko for extra crunch if desired. Filling can be made up to 2 days ahead. Maple syrup is key for caramelization.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, Friendsgiving, comfort food, easy dinner

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