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Cozy Stuffed Acorn Squash: Best Easy Sausage & Apple Recipe

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A rustic and comforting one-pan meal featuring acorn squash stuffed with a savory mixture of ground sausage, apples, and onions. This recipe simplifies the process by stuffing raw ingredients directly into the squash for a moist, flavorful result.

Ingredients

Scale
  • 2 medium acorn squash, halved lengthwise and seeded
  • 1 pound ground pork sausage (sage or fennel preferred)
  • 2 medium apples (Honeycrisp, Fuji, or Granny Smith), peeled and diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried sage
  • Salt and pepper, to taste
  • 1/4 cup panko or regular breadcrumbs (optional)
  • 1/4 cup water (for baking dish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a 9×13 inch baking dish with parchment paper.
  2. Cut acorn squash in half lengthwise. Scoop out seeds and stringy pulp with a spoon to create hollowed-out boats.
  3. Drizzle the inside of each squash half with a little olive oil and sprinkle lightly with salt and pepper. Set aside.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground sausage and break it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Remove from heat and drain excess grease if necessary.
  5. In the same skillet, melt 2 tablespoons of butter. Add diced onions and cook for 3-4 minutes until translucent.
  6. Add minced garlic and cook for 30 seconds until fragrant.
  7. Add diced apples to the skillet and cook for 2-3 minutes until they begin to soften.
  8. Stir in the cooked sausage, dried sage, salt, and pepper. If using breadcrumbs, add them now and mix well. Let the filling cool slightly.
  9. Generously spoon the sausage and apple mixture into each squash half, packing it down gently to form a mound.
  10. Place stuffed squash halves in the prepared baking dish. Pour 1/4 cup of water into the bottom of the dish to create steam.
  11. Roast for 35-45 minutes, or until a fork easily pierces the thickest part of the squash flesh.
  12. Optional: Switch oven to broil for the last 2-3 minutes to golden the top. Watch closely to prevent burning.
  13. Remove from oven and let cool for 5 minutes before serving.

Notes

Do not skip adding water to the bottom of the baking dish; the steam is crucial for cooking the squash evenly and preventing dry edges. If the squash browns too quickly but is still hard, cover loosely with foil. For a spicy kick, use hot Italian sausage or add red pepper flakes. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: acorn squash, stuffed squash, sausage recipe, apple recipe, fall dinner, comfort food, one-pan meal, gluten-free option, vegetarian option

Find it online: https://cooksyla.com/cozy-stuffed-acorn-squash-best-easy-sausage-and-apple-recipe/