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!
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.
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.
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.
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!
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!
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.
More comfort food recipes:
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Stuffed Acorn Squash with Sausage and Apple
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!
