Sausage and Apple Stuffed Acorn Squash
This Sausage and Apple Stuffed Acorn Squash is a cozy, hearty fall dinner made with tender roasted squash and a savory sausage-and-apple stuffing. The apples add a delicious crunch, while parmesan cheese brings everything together. Perfect for a satisfying autumn meal or a fun addition to your Thanksgiving table. Plus, you can prepare the squash and stuffing ahead of time for easy entertaining!
Ingredients
- 3 acorn squash halved & seeds removed
- 1 tablespoon olive oil
- kosher salt and ground black pepper
- 1 pound Italian sausage sweet or spicy
- ¼ cup yellow onion
- 1 celery stalk thinly sliced
- 1 teaspoon garlic minced
- 1 honey crisp apple diced fairly small (sub any sweet red apple)
- 2 slices sourdough bread diced
- 2 tablespoons chicken broth more, if needed
- ½ teaspoon kosher salt
- ¼ teaspoon Italian seasoning
- ½ cup parmesan cheese shredded (sub dairy-free alternative)
Instructions
- Prep: Preheat oven to 400℉.
- Bake Squash: Place the acorn squash halves on a large baking sheet with the cut-side up. Rub 1 tablespoon olive oil over the inside flesh of the squash and season with kosher salt and ground black pepper. Move to the oven to bake for 30 minutes, check to see if it is done by piercing with a fork. It should be soft enough to easily insert the fork. If not, continue baking in 5-10 minute increments until it is ready.
- Brown + Sauté: While the squash is baking, bring a large skillet to a medium-high heat. Add 1 pound Italian sausage, break apart and move around the pan to brown. Once fully cooked, drain any excess grease (if needed), and add the diced onion, sliced celery, and 1 teaspoon garlic. Move around the pan to soften for 1-2 minutes.
- Finish Stuffing: Add the diced apple, diced sourdough bread, 2 tablespoons chicken broth, ½ teaspoon kosher salt, and ¼ teaspoon Italian seasoning to the pan. Stir to combine and soften the bread for 1–2 minutes. If you prefer a more mushy stuffing mixture, feel free to add 1-2 more tablespoons of chicken broth.
- Fill Squash: Remove the squash from the oven when it is ready. Divide the stuffing mixture into all of the roasted acorn squash halves. Sprinkle shredded parmesan cheese on top.
- Bake: Return the stuffed squash to the oven for 5-10 minutes or until the cheese has melted.
- Serve: Enjoy immediately!
Notes
- Acorn Squash Prep: the bottoms of the acorn squash halves might need to be cut for them to sit flat on the baking sheet.
- Gluten-Free: use a gluten-free bread in the stuffing mixture.
- Dairy-Free: omit the parmesan cheese or use a dairy-free alternative.
- Prep Ahead: option to roast the squash, prep the stuffing, and wait on the final bake until just before serving. This would be a great option for the holidays when the kitchen gets so busy. Just remember if you put the stuffed squash in the oven cold, they will need to bake longer to fully warm through.
- Storage: leftover stuffed squash can be stored in an airtight container or wrapped in aluminum foil. Store in the fridge for 24-48 hours and highly recommend reheating in an oven at 400°F until warmed all the way through.
Nutrition
Calories: 479kcal | Carbohydrates: 39g | Protein: 18g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 63mg | Sodium: 1035mg | Potassium: 1020mg | Fiber: 5g | Sugar: 5g | Vitamin A: 877IU | Vitamin C: 27mg | Calcium: 201mg | Iron: 3mg
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