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Guest-Favorite Stuffed Acorn Squash with Sausage and Apple

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A savory-sweet stuffed acorn squash with sausage, apple, and herbs, perfect for fall entertaining or a cozy weeknight dinner. This dish is a reliable showstopper that fills your home with the cozy aromas of autumn.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound ground sweet or mild Italian sausage
  • 1 large Honeycrisp or Granny Smith apple, cored and diced small (¼-inch pieces)
  • 1 medium yellow onion, finely diced
  • 2 ribs celery, diced
  • ½ cup panko breadcrumbs
  • ¼ cup chicken broth
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: dried cranberries, toasted pecans, fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking dish.
  2. Roast squash for 25 minutes, until just fork-tender with a little resistance.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground sausage, breaking it up, and cook until browned and cooked through, about 6-8 minutes. Transfer sausage to a bowl, leaving about 1 tablespoon drippings in the pan.
  4. Add diced onion and celery to the same skillet. Cook over medium heat, stirring occasionally, until onion is translucent, about 4-5 minutes. Add diced apple and cook 1 minute more.
  5. Return cooked sausage to the skillet. Add panko breadcrumbs, chopped sage, and thyme. Pour in chicken broth and stir until well combined. Season with salt and pepper to taste.
  6. Remove partially roasted squash from oven. Flip cavities up. Divide stuffing evenly among the four squash halves, mounding slightly.
  7. Return stuffed squash to oven and roast for 20-25 minutes, until squash is completely tender and stuffing is golden brown and crispy on top. For extra crispiness, broil for the last 2 minutes, watching carefully.
  8. Let rest 5 minutes before serving. Garnish with dried cranberries, toasted pecans, or fresh parsley if desired.

Notes

For a vegetarian version, swap sausage for plant-based ground meat or cooked lentils and mushrooms. To make ahead, roast squash and prepare stuffing up to 1 day in advance; store separately in the fridge, then stuff and bake, adding 5-10 minutes to final bake time. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, dinner party, comfort food, acorn squash recipe

Find it online: https://cravemila.com/guest-favorite-stuffed-acorn-squash-with-sausage-and-apple/