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Best Stuffed Acorn Squash with Sausage and Apples

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Sweet roasted acorn squash meets savory Italian sausage and tart apples in this gluten-free, make-ahead friendly fall dish. Perfect for hosting or a cozy weeknight dinner.

Ingredients

Scale
  • 3 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound sweet Italian sausage, casings removed
  • 2 medium Honeycrisp apples (about 1 pound), diced into ½-inch cubes
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • ¼ cup dried cranberries
  • 2 tablespoons pure maple syrup
  • ½ cup low-sodium chicken broth
  • ¼ cup chopped pecans (optional, toasted)
  • Salt and pepper to taste
  • Fresh parsley or additional sage leaves for garnish (optional)
  • Pomegranate arils for garnish (optional)
  • Balsamic glaze for drizzling (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash acorn squash, cut in half from stem to root end, and scoop out seeds and stringy pulp.
  2. Place squash halves cut-side up on a lined baking sheet. Brush with olive oil, season with salt and pepper. Roast for 25-30 minutes until fork-tender but still holding shape.
  3. While squash roasts, heat a large skillet over medium-high heat. Add sausage (casings removed) and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a bowl, leaving about 1 tablespoon fat in the pan.
  4. Reduce heat to medium. Add diced onion to the same pan and cook 4-5 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
  5. Add diced apples, sage, and thyme to the pan. Cook 3-4 minutes until apples soften slightly. Stir in dried cranberries, maple syrup, and chicken broth. Bring to a simmer and cook 2 minutes until liquid reduces slightly.
  6. Return cooked sausage to the pan. Stir to combine. Taste and adjust seasoning. If using pecans, stir them in now.
  7. Remove roasted squash from oven. Spoon filling into each half, mounding slightly. Return to oven and bake 15-20 minutes until filling is heated through and tops are caramelized. Tent with foil if browning too quickly.
  8. Let rest 5 minutes before serving. Garnish with parsley, pomegranate arils, or balsamic glaze if desired. Serve warm.

Notes

Give the squash a head start by roasting before stuffing. Don’t overcrowd the pan when browning sausage. Toast nuts for best flavor. Make extra filling for leftovers. Adjust liquid levels if apples release too much moisture. Use a melon baller for easier seed removal.

Nutrition

Keywords: stuffed acorn squash, sausage and apples, fall recipe, gluten-free, make-ahead, Thanksgiving side dish

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