Sausage and Apple Stuffed Acorn Squash

Sausage and apple stuffed acorn squash is the perfect fall meal. Acorn squash is filled with apples, onions, celery, flavorful sausage, and topped with parmesan cheese. The combination of the sweetness from the apples and squash mixed with spices in the sausage makes a warm, comforting, and hearty meal.

I’m still refusing to give up summer, but fall is slowly creeping in, pumpkin spice lattes are coming back, and the mornings are brisk before the sunshine and heat trail in by the afternoon.

Fall foods are coming into the kitchen, partly because you have to be a little ahead as a blogger (learn to start a blog here), but also because the farmers markets are starting to be stocked with squashes and pumpkins and all the fall bounty. 

Winter squashes, like butternut and acorn, can actually last up to a year in a cool, dry place. It’s the perfect veggie to stock up on in the fall and enjoy through the winter.

Winter squash is one of our favorite fall foods. They are sweet, nutritious, and versatile. Squash is easy to add to just about anything. Add it to smoothies, pastas, nachos, soups, and even desserts.

This mouthwatering meal has all the perfect fall flavors. The sweetness from apples and squash pairs oh so well with the fennel and sage in the sausage. Topped with the nuttiness from the fresh parmesan cheese, it just works together and is so delicious.

Tips for making stuffed acorn squash:

• While this recipe uses acorn squash, you could substitute it with butternut squash if that is all you have. It will have a slightly different flavor. 
• Save the seeds, clean, toss with oil and salt, and bake until toasted. Squash seeds make a healthy and yummy snack.
• I like the nutty flavor and saltiness of fresh parmesan cheese, but you could also substitute it with mozzarella, another cheese, or just skip it altogether.

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Tools you may need:

Baking dish

Knife

Cutting board

Cast iron skillet

Parchment paper

Do you eat acorn squash skin?

Yes, you can. Once it has been cooked, it is tender enough to eat. Many people don’t, but if you are so inclined you can.

Can I make this dairy free?

Yes, just omit the parmesan cheese. You could substitute it with a dairy free cheese that you like.

Ingredients you will need:

Acorn squash: Pick a medium-sized squash that is firm, heavy for its size, and has a combination of orange and green coloring.

Olive oil: Extra virgin is my go-to because it is unrefined and has retained most of that olive flavor.

Sausage: Breakfast sausage made from pasture raised pigs is the best option, but I’m a believer in buying the best quality you can afford. 

Onion, Celery, Garlic: These three veggies add so much subtle flavor to the dish.

Apple: Pick an apple variety that is good for baking, such as: Honey Crisp, Granny Smith, Braeburn, Jonagold, etc.

Seasoning: Pepper, salt, and fresh sage.

Parmesan: Freshly grated parmesan is so delicious and has a totally different flavor than the bottle of parmesan-like substance that you find in the dairy aisle of the grocery store. It may be a little splurge, but a small wedge of fresh Parmesan you find in the speciality cheese section is worth it.

How To Make Sausage and Apple Stuffed Acorn Squash:

Preheat oven to 400 degrees.

Cut squash in half and scoop out seeds with a large spoon. Place in the compost or give it to your goats or chickens. They’ll love it. Or, you can clean the flesh off the seeds and make a delicious snack of roasted squash seeds.

Place on a parchment lined baking sheet, cut side up. 

Drizzle with olive oil and sprinkle with salt and pepper. 

Bake for 40 minutes.

While the squash cooks, add sausage into a cast iron skillet over medium heat and brown for about 5 minutes, breaking it up into small chunks.

Add in the onion, celery, garlic, salt, and pepper.

Cook for a few more minutes, until cooked through and onions and celery have softened.

Add in apples and sage. When finished baking, remove the baking sheet with acorn squash from the oven, and set on a heat resistant surface like a stove top or trivet.

When the squash is cool enough to handle, scoop out the soft squash and add it to the skillet with the sausage and veggie mixture.

Add half of the parmesan.

Scoop the squash, sausage, and veggie mixture back to the hollowed out squash.

Top with the remaining parmesan cheese and bake an additional 15 minutes until the cheese has started melting and the filling is starting to turn golden.

Find More Squash And Pumpkin Recipes:

• Roasted Butternut Squash Soup
• Pumpkin Chipotle Spaghetti Squash with Homemade Meatballs
• Sourdough Pumpkin Roll
• Creamy Pumpkin Pasta Sauce- Cozy Fall Recipes
• Pumpkin Chili Recipe With Ground Beef
• Sourdough Pumpkin Cobbler Recipe

If you try this recipe and love it, I would love if you could come back and give it 5 stars!