Print

Cozy Stuffed Acorn Squash with Sausage and Apple

stuffed acorn squash with sausage and apple - featured image
Print Recipe

A hearty fall dish featuring tender roasted acorn squash filled with savory sausage, sweet apples, and toasted bread cubes, finished with a maple glaze. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound bulk sweet Italian sausage
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium apples, diced (about 2 cups; Honeycrisp or Jonagold recommended)
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups day-old bread cubes (from a crusty loaf like sourdough or French bread)
  • 1/4 cup chicken broth (or vegetable broth)
  • 2 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons maple syrup (pure maple syrup)
  • 1 tablespoon melted butter (or olive oil for dairy-free)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle.
  2. Cut each acorn squash in half crosswise (through the equator). Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on a baking sheet or in a baking dish.
  3. Roast squash for 25-30 minutes until fork-tender but still holds its shape. Remove from oven and flip over.
  4. While squash roasts, spread bread cubes on a baking sheet and toast in the oven for the last 8-10 minutes until golden and crisp. Set aside.
  5. Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a bowl, leaving about 1 tablespoon drippings in the pan.
  6. Reduce heat to medium. Add butter to the skillet. Once melted, add diced onion and cook until softened (about 4 minutes). Add diced apples and cook 2 more minutes. Stir in garlic, sage, thyme, and red pepper flakes (if using). Cook 1 minute until fragrant.
  7. Return cooked sausage to the skillet. Add toasted bread cubes and chicken broth. Stir until bread cubes are moistened but not soggy. Season with salt and pepper. Remove from heat and stir in Parmesan cheese if using.
  8. Place roasted squash halves cut-side up in the baking dish. Divide filling evenly among the four cavities, mounding slightly.
  9. In a small bowl, whisk together maple syrup and melted butter. Drizzle or brush over filling and edges of squash. Return to oven and bake for 15-20 minutes until filling is heated through and tops are lightly golden. If tops brown too quickly, tent loosely with foil.
  10. Let squash rest for 5 minutes before serving. Serve warm, with extra maple syrup drizzled on top if desired.

Notes

Toast bread cubes to prevent soggy filling. Use a mix of sweet and hot Italian sausage for more depth. Don’t skip the maple glaze—it caramelizes and adds a sticky-sweet crust. Make ahead: roast squash and prepare filling up to a day in advance; store separately in fridge.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, comfort food, Thanksgiving side

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