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Cozy Stuffed Acorn Squash with Sausage and Apple

stuffed acorn squash with sausage and apple - featured image
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A comforting fall dinner featuring tender roasted acorn squash filled with savory sausage, sweet apple, and crunchy walnuts. Ready in about 45 minutes, this dish is perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 to 2 pounds)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • ½ pound bulk breakfast sausage (mild or maple preferred)
  • 1 medium apple (Honeycrisp, Fuji, or Gala), diced into ¼-inch pieces
  • ½ medium yellow onion, finely diced (about ¾ cup)
  • 2 cloves garlic, minced
  • ½ cup cooked quinoa or brown rice
  • ¼ cup dried cranberries (optional)
  • ¼ cup chopped walnuts
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried thyme
  • ¼ cup shredded sharp cheddar or crumbled goat cheese (optional)
  • Fresh parsley or thyme, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavity with olive oil; season with salt and pepper. Place cut-side down on baking sheet. Roast for 25 minutes until fork-tender but still holding shape.
  3. While squash roasts, heat a large skillet over medium-high heat. Cook sausage, breaking it up, until browned (5-7 minutes). Transfer to a plate, leaving 1 tablespoon fat in pan.
  4. Reduce heat to medium. Add onion and cook until softened (about 4 minutes). Add garlic and cook 30 seconds until fragrant.
  5. Return sausage to skillet. Add apple, quinoa or rice, cranberries, walnuts, sage, and thyme. Stir and cook 2-3 minutes. Season with salt and pepper to taste. If dry, add a splash of broth or apple cider.
  6. Remove squash from oven. Flip halves over. Spoon filling into each cavity, mounding slightly. Top with cheese if using.
  7. Return to oven and bake 15-20 minutes until filling is heated through and squash is completely tender. Tent with foil if tops brown too quickly.
  8. Let rest 5 minutes. Garnish with fresh parsley or thyme. Serve warm.

Notes

Par-roasting the squash first ensures it is tender without overcooking the filling. Toast walnuts in a dry skillet for extra flavor. For a vegetarian version, omit sausage and double the quinoa or rice, adding chickpeas or lentils. Leftovers keep in the fridge for up to 4 days; reheat in the oven at 350°F for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall dinner, cozy, weeknight meal, holiday side

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