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Quick Stuffed Acorn Squash with Sausage and Apple

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A quick and easy stuffed acorn squash recipe with savory sausage, sweet apple, and warm fall spices. Perfect for busy weeknights or last-minute potlucks, this dish comes together in about 45 minutes and looks impressively special.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb ground breakfast sausage
  • 1 medium apple, diced (Honeycrisp or Fuji)
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup chopped pecans or walnuts
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut the acorn squash in half. Scoop out the seeds and stringy bits with a spoon.
  3. Brush the squash halves with olive oil (about 1/2 tablespoon per half). Sprinkle with a pinch of salt and pepper. Place them cut-side down on the baking sheet.
  4. Roast the squash for 25 minutes, until fork-tender but still holding their shape. Set aside to cool slightly.
  5. While the squash roasts, cook the sausage in a large skillet over medium-high heat for 5-7 minutes, until browned and crumbly. Leave about a tablespoon of fat in the pan.
  6. Add the onion and apple to the skillet. Cook for 3-4 minutes until the onion is translucent and the apple has softened. Stir in the garlic, dried sage, and cinnamon (if using). Cook for 30 seconds until fragrant.
  7. Remove the skillet from heat. Stir in the dried cranberries and chopped nuts. Taste and adjust salt and pepper as needed.
  8. Flip the squash halves cut-side up. Divide the filling evenly among the four halves, mounding it slightly.
  9. Return the stuffed squash to the oven. Bake for another 10-12 minutes, until the filling is heated through and the tops are slightly golden. For a browner top, broil for the last 1-2 minutes.
  10. Let them rest for 5 minutes before serving. Serve warm, garnished with extra cranberries or fresh parsley if desired.

Notes

Don’t overstuff the squash; a generous, even mound is just right. For make-ahead, roast the squash and cook the filling up to a day in advance, then stuff and bake when ready. To freeze, assemble before baking, wrap tightly in foil, and freeze for up to 2 months. Bake from frozen at 375°F for about 40 minutes, uncovering for the last 10.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, quick dinner, weeknight meal, potluck dish

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