Delicious Stuffed Acorn Squash with Sausage and Apple filling. This sweet and savory stuffed acorn squash is the perfect fall and winter side dish or stunning main course. It is also made with gluten free and dairy free ingredients so everyone can enjoy it!
Stuffed Acorn Squash
When I think of fall foods, I automatically think of squash and pumpkin pie. So I wanted to feature one of my favorite squash varieties in this recipe. Acorn squash usually comes after butternut and spaghetti squash but it’s not one that should be overlooked. It offers a nutty, almost buttery taste that pairs well with fall flavors.
This stuffed acorn squash recipe is a Thanksgiving season staple and one that I go back to time and again. 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.
Ingredients For 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: We roast the acorn squash with brown sugar and olive oil. The result is a delicious caramelized squash that is sweet and then stuffed with savory sausage.
- 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 Pink Lady apples but you can try other sweet varieties if you prefer.
- Seasoning: Dried rosemary, thyme, paprika, salt, and pepper are the spices in this stuffed acorn squash recipe.
How To Make Stuffed Squash with Sausage and Apple
Step 1: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Step 2: Drizzle 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!
Tips For Making Stuffed Acorn Squash With Sausage And Apple
- Make ahead the sausage and apple filling up to one day in advance to save on some time. Store the cooked filling in the fridge in an airtight container before ready to use.
- Remember to scoop out the seeds before you bake and stuff the acorn squash. You’ll want to make a space for the filling to sit in but don’t scrape out the flesh of the squash.
- If you want to add cheese to this recipe, you could add shredded parmesan or mozzarella on top before broiling the squash.
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 but they still have a hard outer skin. For this recipe, cut the acorn squash in half and then scoop out the seeds.
Frequently Asked Questions:
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 On 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 Squash
To Store: 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 Fall Favorite Recipes:
- Whole Roasted Cauliflower with Almond-Herb Sauce
- Healing Slow Cooker Carrot Soup (Dairy Free)
- Baked Tuscan Chicken (Paleo, Dairy Free)
- Broccoli Alfredo Pasta (Vegan, Gluten Free)
- Roasted Tomato Basil Soup
- Slow Cooker Creamy Turkey Chowder
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!
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Stuffed Acorn Squash with Sausage and Apple
- Chef's knife
- 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!