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Four golden Stuffed Acorn Squash halves, filled with grains, cranberries, and cashews, baked in a dark metal pan.
Reda

Savory Sausage & Apple Stuffed Acorn Squash

This comforting dish features tender acorn squash halves generously filled with a flavorful mixture of savory Italian sausage, sweet apple, aromatic herbs, and crunchy pecans, baked until golden perfection.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Acorn Squash
  • 2 medium Acorn squash
  • 2 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For the Savory Filling
  • 1 tbsp Olive oil
  • 1 lb Ground Italian sausage mild or hot
  • 1 small Onion finely chopped
  • 1 Celery stalk finely chopped
  • 1 Apple Honeycrisp or Granny Smith, cored and diced small
  • 1/2 cup Chicken or vegetable broth
  • 1/2 cup Breadcrumbs panko or regular
  • 1/4 cup Chopped pecans lightly toasted, optional
  • 2 tbsp Fresh sage chopped
  • 1 tbsp Fresh thyme chopped
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 cup Shredded Parmesan cheese optional, for topping

Equipment

  • Large Baking Sheet
  • Parchment Paper
  • Large skillet
  • Large Mixing Bowl
  • Sharp knife
  • Spoon

Method
 

Prepare the Acorn Squash
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Carefully cut each acorn squash in half lengthwise from stem to base. Use a spoon to scoop out the seeds and any stringy bits from the center of each half.
  3. Brush the cut sides and the cavities of the squash halves generously with 2 tablespoons of olive oil. Season the oiled surfaces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
  4. Place the seasoned squash halves cut-side down on the prepared baking sheet. Bake for 30-35 minutes, or until the squash is fork-tender. The exact time will depend on the size of your squash.
Prepare the Savory Filling
  1. While the squash is baking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until it's browned and cooked through, about 7-8 minutes. Drain any excess fat from the skillet and set the cooked sausage aside.
  2. In the same skillet (add a touch more olive oil if needed), add the chopped onion and celery. Sauté over medium heat until the vegetables are softened, about 5-7 minutes.
  3. Stir in the diced apple, chopped fresh sage, and chopped fresh thyme. Cook for another 3-4 minutes, allowing the apple to just begin to soften and the herbs to become fragrant.
  4. Return the cooked sausage to the skillet with the vegetables and apple. Stir in the chicken broth, breadcrumbs, chopped pecans (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 2-3 minutes, allowing the broth to be mostly absorbed and the flavors to meld together. Remove the skillet from the heat.
Assemble and Bake
  1. Once the squash is tender, remove the baking sheet from the oven. Carefully flip each squash half so it is cut-side up.
  2. Evenly spoon the savory sausage and apple filling into each squash cavity, mounding it slightly.
  3. If desired, sprinkle the shredded Parmesan cheese over the top of the filling in each squash half.
  4. Return the stuffed acorn squash to the oven and bake for another 20-25 minutes, or until the filling is heated through and the top is lightly golden brown.
Serve
  1. Let the stuffed squash cool for a few minutes before serving. Serve warm as a hearty main course.

Notes

For a vegetarian option, substitute ground plant-based 'sausage' or a mixture of sautéed mushrooms and cooked lentils for the Italian sausage. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Experiment with other herbs like rosemary or marjoram for a different flavor profile. To make cutting the squash easier, carefully microwave the whole squash for 2-3 minutes before slicing.