Sausage Stuffed Acorn Squash

This sausage stuffed acorn squash offers a cozy and flavorful way to celebrate fall’s bounty. The natural sweetness of the acorn squash pairs beautifully with the savory sausage and the crisp hint of apple, making it a fulfilling dish that works perfectly for weeknight dinners or special gatherings. Its blend of textures and tastes feels both comforting and sophisticated, all without requiring hours in the kitchen.

I first made this one autumn evening when I wanted something special but quick. It instantly became a favorite for its warmth and slightly unexpected combination. Now it’s a requested dish every time squash season rolls around.

Ingredients

• Two small acorn squash: about one and a half pounds each choose squash that feels heavy for its size and has a firm skin to ensure the flesh will cook tender and sweet
• Unsalted softened butter: adds richness and helps the squash caramelize during baking
• Salt and pepper: to taste these essentials enhance all the natural flavors
• Half a pound of sweet Italian sausage: the foundation of savory flavor remove casings if using links for better texture
• One medium apple: diced small opt for a crisp variety like Honeycrisp or Gala to add sweetness and moisture
• Half a small sweet onion: diced small gives a gentle mellow flavor that supports the sausage and apple
• One stalk celery: diced small adds a subtle crunch and a hint of freshness
• Quarter teaspoon dried oregano: brings herbal warmth without overpowering
• Quarter cup shaved Parmesan: melts lightly on top for a nutty finish

Instructions

Preheat oven:

Preheat oven to 400 degrees Fahrenheit. Lightly grease a baking sheet with nonstick spray to prevent sticking.

Prepare squash:

Cut a small slice from the top and bottom ends of each acorn squash to create a stable base. Then carefully slice each squash horizontally so you end up with four halves resembling flowers. With a spoon scoop out all seeds and pulp discarding them.

Butter and season:

Rub softened butter all over the inside and edges of each squash half. Season generously with salt and pepper. Place the squash halves cut side up on the prepared baking sheet.

Bake squash:

Bake the squash for about 50 minutes. You are looking for tender flesh that yields easily to a fork but still holds a firm shape so it can be stuffed.

Cook filling:

While the squash roasts melt the remaining half tablespoon of butter in a large skillet over medium high heat. Add the sausage breaking it up with a spoon. Stir in the diced apple onion and celery. Cook for about five minutes until the sausage is no longer pink and the vegetables become tender. Drain excess fat if needed.

Season mixture:

Season the sausage mixture with oregano and add salt and pepper to taste.

Stuff and top:

Once the squash is baked fill each half generously with the sausage and apple mixture. Top with shaved Parmesan cheese to add a savory melty finish.

Serve:

Serve warm and enjoy the blend of hearty and sweet flavors.

One of my favorite parts of this dish is the sweet crispness the apple adds amid the savory sausage. It reminds me of cozy family dinners when the house smells like fall and everyone is ready to gather around the table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat cover with foil and warm in a 350 degrees Fahrenheit oven until heated through to preserve the squash’s texture. Avoid microwaving for prolonged periods as it can make the squash mushy.

Ingredient Substitutions

Try using ground turkey or chicken sausage if you prefer a lighter meat option. If you want a vegetarian version substitute the sausage with cooked lentils or crumbled tempeh seasoned with smoked paprika and thyme for depth. Pear can be swapped for apple for a slightly different sweet profile.

Serving Suggestions

Serve with a crisp green salad dressed with a simple vinaigrette to balance the richness. A glass of lightly chilled white wine such as Sauvignon Blanc complements the flavors nicely. Adding toasted pecans on top just before serving adds a lovely crunch.

Enjoy this warm and satisfying sausage stuffed acorn squash for cozy fall meals. It’s simple to prepare and makes an impressive seasonal centerpiece.

Common Questions About Recipes

→ How do I prepare the acorn squash for stuffing?

Begin by cutting the squash in half horizontally and removing seeds and pulp. Rub softened butter inside and season with salt and pepper before baking until tender.

→ What type of sausage works best for this dish?

Sweet Italian sausage, with casings removed if in links, provides a flavorful and slightly sweet base that complements the apple and squash.

→ Can I prepare the sausage filling ahead of time?

Yes, the sausage and apple mixture can be sautéed in advance and stored refrigerated, then warmed before stuffing the squash halves.

→ What is the best way to ensure the squash halves stay stable while baking?

Simply cut a small portion off each end of the squash halves so they can sit flat on the baking sheet without tipping over.

→ Is there a recommended cheese topping?

Shaved Parmesan adds a savory, nutty finish that melts slightly over the warm filling, enhancing overall flavor and texture.