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Easy Stuffed Acorn Squash with Sausage and Apples

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A quick and easy weeknight dinner featuring tender acorn squash stuffed with savory sausage, sweet apples, and aromatic herbs. This balanced, one-dish meal comes together in about 45 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound sweet Italian sausage (casings removed if using links)
  • 1 medium apple (Honeycrisp or Gala), diced into 1/4-inch cubes
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup cooked quinoa or rice
  • 1/4 cup dried cranberries (optional)
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon cinnamon
  • 1/4 cup chicken broth (or vegetable broth)
  • 1/3 cup shredded Parmesan cheese (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
  3. Roast the squash for 25-30 minutes until fork-tender but still holding shape.
  4. While squash roasts, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned (about 5-6 minutes). Transfer to a plate using a slotted spoon, leaving about 1 tablespoon drippings in the pan.
  5. Add diced onion to the skillet and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  6. Add diced apple to the skillet and cook for 2-3 minutes until slightly softened. Add a splash of chicken broth if it starts to stick.
  7. Return the cooked sausage to the skillet. Add cooked quinoa or rice, dried cranberries (if using), dried sage, and cinnamon. Stir to combine. Pour in chicken broth and let simmer for 1-2 minutes until mostly absorbed. Season with salt and pepper to taste.
  8. Flip the roasted squash halves cut-side up on the baking sheet. Divide the filling evenly among the four halves. Sprinkle with Parmesan cheese if using.
  9. Return to the oven and bake for another 10-12 minutes. If using cheese, switch to broil for the last 2 minutes until golden and bubbly.
  10. Let the squash rest for 5 minutes before serving.

Notes

Don’t overcook the squash in the first round; it should be tender but still firm enough to hold the filling. Brown the sausage well for maximum flavor. For a vegetarian version, use plant-based sausage and vegetable broth. Leftovers keep in the fridge for up to 4 days and taste even better the next day.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, easy weeknight dinner, fall recipe, gluten-free option

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