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Cozy Stuffed Acorn Squash with Sausage and Apples

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This cozy stuffed acorn squash with sausage and apples is a savory-sweet fall dish that’s hearty enough to be a main course. Tender roasted squash halves are filled with a flavorful mixture of Italian sausage, apples, dried cranberries, and Parmesan cheese.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 to 2 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound sweet Italian sausage (casings removed)
  • 1 medium apple, diced (about 1 cup), such as Honeycrisp or Fuji
  • 1/2 medium yellow onion, diced (about 3/4 cup)
  • 2 cloves garlic, minced
  • 1/3 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon (optional)
  • 1/3 cup grated Parmesan cheese (or Pecorino Romano)
  • Salt and pepper to taste
  • Fresh parsley or sage leaves for garnish (optional)
  • Extra Parmesan for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Cut the acorn squash in half. Place each squash on a stable cutting board. Using a sharp chef’s knife, carefully cut from the stem end down through the tip. Scoop out the seeds and stringy pulp with a spoon.
  3. Brush the cut sides with olive oil. Season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast for 25 to 30 minutes, until the flesh is fork-tender but still holds its shape.
  4. While the squash roasts, make the filling. Heat a large skillet over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until browned and cooked through — about 6 to 8 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving about 1 tablespoon of rendered fat in the pan.
  5. Cook the aromatics. Add the diced onion to the same skillet with the rendered fat. Cook over medium heat for 4 to 5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Add the apples and seasonings. Stir in the diced apple, dried cranberries, chopped sage, thyme, and cinnamon (if using). Cook for 2 to 3 minutes, just until the apples start to soften slightly.
  7. Combine the filling. Return the cooked sausage to the skillet. Add the chopped pecans or walnuts (if using) and the grated Parmesan cheese. Stir everything together until well combined. Taste and adjust seasoning with salt and pepper.
  8. Stuff the squash. Once the squash halves are tender, carefully flip them over using tongs. Divide the filling evenly among the four halves, mounding it slightly in the center. Sprinkle a little extra Parmesan on top of each one.
  9. Finish roasting. Return the stuffed squash to the oven and bake for another 10 to 15 minutes, until the filling is heated through and the cheese is melted and golden. If the tops are browning too quickly, tent loosely with aluminum foil for the last 5 minutes.
  10. Rest and serve. Let the squash rest for 5 minutes before serving. Garnish with fresh parsley or sage leaves and an extra sprinkle of Parmesan if desired.

Notes

The squash halves can be wobbly on the plate. If they won’t sit flat, trim a thin slice off the bottom of each half before roasting. You can roast the squash and prepare the filling up to 2 days in advance. Store separately in the fridge. When ready to eat, stuff and bake at 375°F for 15-20 minutes. For a vegetarian version, swap sausage for cooked lentils or plant-based sausage crumble.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, Thanksgiving side, cozy dinner

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