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two stuffed acorn squashes topped with cheese on a wood cutting board
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4.58 from 75 votes

Stuffed Acorn Squash with Sausage and Apple

Sausage and apple stuffed acorn squash is the perfect fall meal. The combination of the sweetness from the apples and squash mixed with spices in the sausage make a warm, comforting, and hearty meal.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: sausage and apple stuffed acorn squash, stuffed acorn squash
Servings: 4
Author: Lisa Bass

Ingredients

  • 2 small acorn squash
  • 1 tablespoon olive oil

For the filling

  • 1 pound sausage
  • 1 onion diced
  • 1 apple diced
  • 1 stalk celery minced
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • several grindings black pepper
  • 1 tablespoon fresh sage chopped (or 1/2 tsp dried)
  • 1/2 cup fresh parmesan shredded

Instructions

  • Preheat oven to 400 degrees.
  • Cut squash in half and scoop out seeds with a large spoon.
  • 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 into 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.

Video

Notes

  • 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 them, toss with oil and salt, and bake until toasted. Squash seeds make a healthy and yummy snack.

Nutrition

Calories: 553kcal | Carbohydrates: 33g | Protein: 23g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 1247mg | Potassium: 1173mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1054IU | Vitamin C: 29mg | Calcium: 215mg | Iron: 3mg