Stuffed Acorn Squash with Sausage and Apples

4.59 from 78 votes

Stuffed Acorn Squash with Sausage and Apples

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

Cook Time55

Total Time1 15

Course: Main Course

Cuisine: American

Keyword: sausage and apple stuffed acorn squash, stuffed acorn squash

Servings:

Author: Lisa Bass

Equipment

1 12 inch Cast Iron Skillet

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 Fahrenheit.
Using a sharp knife, cut the 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 roasts, add diced onion and minced celery into a cast iron skillet over medium heat. Sauté for a couple minutes.
Add the garlic and sauté until the onions and celery are cooked through and have softened.
Add the sausage into a cast iron skillet with the other ingredients and brown for about 5 minutes, breaking it up into small chunks.
Add in the salt, pepper, apples, and sage.
When finished baking, remove the sheet pan with roasted 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 flesh from the bottom and lower sides, leaving a nice rim around the top for a pretty presentation, then add the squash to the skillet with the vegetable and sausage mixture.
Add in half of the parmesan.
Scoop the squash, sausage, and veggie mixture back into the hollowed out squash.
Top with the remaining parmesan cheese.
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, toss with oil and salt, and bake until toasted. Squash seeds (not just pumpkin seeds) make a healthy and yummy snack. You can even use them in my sourdough granola recipe or homemade granola recipe.
I like the nutty flavor and saltiness of fresh parmesan cheese, but you could also substitute it with mozzarella (Learn how to make homemade mozzarella here.), goat cheese, or just skip it altogether.
If you want to add a few more carbs to the dish, you could also add some cooked wild rice, too.

Nutrition