Stuffed Acorn Squash with Sausage and Apple

by Katelyn | With Sweet Honey
stuffed acorn squash on a baking sheet

Delicious Stuffed Acorn Squash with Sausage and Apple filling. This sweet and savory stuffed acorn squash is perfect for a healthy side dish or stunning main dish. It is also gluten free and dairy free!

When I think of fall foods, I automatically think of stuffed squash and pumpkin pie. This stuffed acorn squash recipe is a Thanksgiving season staple. It has all the right flavors, stuffed with savory sausage, sweet brown sugar and apples, and spices! I highly recommend a taste, you won’t want to put the fork down. Enjoy!

stuffed acorn squash on a baking sheet

Ingredients in Stuffed Acorn Squash

This stuffed acorn squash with sausage and apple is made with simple ingredients that come together in an irresistible dish. Check out the what you’ll need below:

Acorn squash: There are many varieties of squash but acorn squash has a delicious sweet, nutty flavor that lends well to the flavor profiles in this dish.

Brown sugar: The first step in this recipe is to roast the acorn squash with the brown sugar and olive oil to get that yummy sweet squash.

Ground pork sausage or turkey breakfast sausage: Make sure to break the sausage up into small chunks when cooking it. This will make it easy to stuff inside the acorn squash.

Shallot: shallots are perfect for this dish because of their delicate sweet flavor when cooked. If you don’t have shallots, you can use a ¼ cup chopped onions instead.

Apple: I prefer using a pink lady apple but you can try other sweet varieties if you prefer.

Seasoning mix: Dried rosemary, thyme, paprika, salt, and pepper.

whole acorn squash on a white background

How to make stuffed acorn squash

Step 1: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Step 2: Drizzled the inside of the acorn squash with about 2 tbsp of olive oil. Then sprinkle the brown sugar on top. Bake with the cut side up for 45 minutes or until the squash is soft and tender. Note: baking time may vary depending on the size of your squash.

half of a stuffed acorn squash with brown sugar and olive oil

Step 3: Meanwhile, cook the sausage in a large skillet with the chopped shallot. Once the sausage is browned, add the diced apple, rosemary, thyme, paprika, salt and pepper. Mix and cook until the apple has softened, about 2 minutes.

diced shallots, apples, and sausage in a skillet
acorn squash filling in a skillet

Step 4: Remove from heat and wait until the squash is ready. Once the squash is out of the oven, preheat your broiler. Stuff the squash with the sausage apple filling, dividing evenly between the four halves. Broil for about 5-10 minutes until the squash is lightly browned around the edges. Enjoy!

stuffed acorn squash on a baking sheet

How to cut acorn squash

Make sure to use a sharp knife and a large cutting board. I find that acorn squash are a little easier to cut than butternut squash because of their smaller size. For this recipe you’ll just need to cut the acorn squash in half and then scoop out the seeds.

Why use acorn squash?

Acorn squash has a sweet and nutty flavor that tastes great in this recipe. It is also the perfect size for stuffing!

Do you eat the skin of the acorn squash?

Nope! You leave the skin on when you roast the acorn squash. Once the acorn squash is roasted and broiled, you’ll be able to easily scoop out and eat the flesh of the squash and the sausage filling. The halves of the acorn squash make the perfect bowl for your meal!

stuffed acorn squash on a baking sheet

How to store stuffed acorn squash

Once the acorn squash is cooled, it can be stored in an airtight container in the refrigerator for up to 4 days. It can be reheated in the oven or microwave.

stuffed acorn squash on a baking sheet

More comfort food recipes:

Lets Connect!

If you enjoyed this stuffed acorn squash recipe, please consider leaving a rating and review below! This helps me a lot to know what types of recipes readers like you are enjoying. Also feel free to follow along on Instagram and Pinterest for more behind the scenes and gluten free recipes!

This post contains affiliate links. Thank you for supporting With Sweet Honey!

stuffed acorn squash on a baking sheet

Stuffed Acorn Squash with Sausage and Apple

This sweet and savory stuffed acorn squash with sausage and apple filling is perfect for a healthy side dish or stunning main dish. It is also gluten free and dairy free!
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Keyword: acorn squash recipe, fall recipes, stuffed squash, thanksgiving recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Katelyn | With Sweet Honey

Equipment

  • Chef's knife
  • Baking sheet

Ingredients

  • 2 acorn squash halved and seeded
  • 4 tbsp brown sugar
  • 2 tbsp extra virgin olive oil
  • 1 lb ground pork sausage or turkey breakfast sausage
  • 1 shallot chopped
  • 1 apple diced (I used pink lady)
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • Drizzle the insides of the acorn squash with about 2 tbsp of olive oil. Then sprinkle the brown sugar on top. Bake with the cut side up for 45 minutes or until the squash is soft and tender. Note: baking time may vary depending on the size of your squash.
  • Meanwhile, cook the sausage in a large skillet with the chopped shallot. Once the sausage is browned, add the diced apple, rosemary, thyme, paprika, salt and pepper. Mix and cook until the apple has softened, about 2 minutes.
  • Remove from heat and wait until the squash is ready. Once the squash is out of the oven, preheat your broiler. Stuff the squash with the sausage apple filling, dividing evenly between the four halves. Broil for about 5-10 minutes until the squash is lightly browned around the edges. Enjoy!
Tried this recipe?Tag @withsweethoney on Instagram!

You may also like

Leave a Comment

Recipe Rating




This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy