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Cozy Sausage and Apple Stuffed Acorn Squash

Sausage and Apple Stuffed Acorn Squash - featured image
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A comforting fall dinner featuring roasted acorn squash filled with a savory mixture of Italian sausage, sweet apples, sage, and pecans. This dish balances savory and sweet flavors for a hearty, weeknight-friendly meal.

Ingredients

Scale
  • 2 medium acorn squash, washed and dried
  • 1 lb Italian sausage (sweet or hot), casings removed
  • 2 medium apples (Honeycrisp or Gala), peeled and diced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp fresh sage leaves, chopped
  • 1/2 cup chopped pecans, toasted
  • 1 tbsp pure maple syrup
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Wash acorn squash and cut in half lengthwise. Scrape out seeds and pulp with a spoon. If squash is hard, microwave for 2-3 minutes to soften slightly.
  3. Brush cut sides of squash with olive oil and sprinkle with salt and pepper. Place cut-side down on the baking sheet and roast for 30 minutes.
  4. While squash roasts, heat a large skillet over medium heat. Add sausage and break apart with a wooden spoon. Cook until browned and cooked through (8-10 minutes). Drain excess grease if necessary.
  5. Push sausage to one side of the pan. Add butter to the empty space. Once melted, add onion and diced apples. Cook for 5-7 minutes until onions are translucent and apples are slightly softened.
  6. Add minced garlic and chopped sage to the pan. Cook for 1 minute until fragrant.
  7. Stir sausage back into the apple mixture. Add maple syrup and toss to coat. Remove from heat and stir in toasted pecans.
  8. Remove squash from oven and flip cut-side up. Spoon the sausage and apple mixture into the hollowed-out centers, packing it in gently.
  9. Return pan to oven and roast for 15-20 minutes until filling is hot and squash edges are caramelized.
  10. Let cool for 5 minutes before serving.

Notes

Microwave the whole squash for 3 minutes before cutting to soften the skin and make it safer to cut. Toast pecans in a dry pan for 2-3 minutes before adding to enhance flavor. Do not overcook apples to prevent watery filling. This recipe does not freeze well as the squash becomes watery upon thawing.

Nutrition

Keywords: acorn squash, stuffed squash, fall dinner, sausage and apple, comfort food, vegetarian option, gluten-free, easy weeknight meal

Find it online: https://lirafood.com/cozy-sausage-and-apple-stuffed-acorn-squash-5-easy-fall-dinners/