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Cozy Stuffed Acorn Squash with Sausage and Apple

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A cozy fall recipe featuring roasted acorn squash stuffed with savory sausage, sweet apple, and aromatic herbs. Perfect for weeknight dinners or potluck gatherings, this dish is naturally gluten-free and can be made dairy-free.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb ground pork sausage (mild Italian or breakfast sausage)
  • 1 medium apple, diced (Granny Smith or Honeycrisp)
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup cooked quinoa or rice
  • 1/4 cup dried cranberries or chopped dried apricots (optional)
  • 1 tsp fresh sage, chopped (or 1/2 tsp dried)
  • 1/2 tsp dried thyme
  • 1/4 tsp ground cinnamon
  • Pinch of nutmeg
  • Salt and black pepper to taste
  • 1/4 cup chicken or vegetable broth
  • 1/3 cup shredded cheese (sharp white cheddar or Gruyère, optional)
  • 2 tbsp olive oil or melted butter
  • Fresh parsley or more sage for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits.
  2. Brush the cut sides and cavities of the squash with olive oil or melted butter. Season with a pinch of salt and pepper. Place cut-side down on a baking dish or sheet. Roast for 25-30 minutes, until fork-tender but still holding shape.
  3. While the squash roasts, make the filling. Heat a large skillet over medium heat. Add the ground sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Use a slotted spoon to transfer sausage to a mixing bowl, leaving about 1 tablespoon of drippings in the pan.
  4. In the same skillet, add the diced onion. Cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds. Add diced apple and cook for 2 minutes until slightly softened.
  5. Add the cooked onion, garlic, and apple to the bowl with the sausage. Stir in cooked quinoa or rice, dried cranberries (if using), sage, thyme, cinnamon, nutmeg, salt, pepper, and broth. Mix well and adjust seasoning.
  6. When squash is done, carefully flip halves over. Spoon filling generously into each cavity, mounding slightly. If using cheese, sprinkle on top.
  7. Return stuffed squash to the oven and bake for another 15-20 minutes, until filling is heated through and cheese is melted and golden. Tent with foil if browning too fast.
  8. Let squash rest for 5 minutes before serving. Garnish with fresh parsley or sage. Serve warm.

Notes

For a lighter option, use turkey or chicken sausage. Swap apple for pear if desired. For grain-free, omit quinoa and add extra diced mushrooms or walnuts. To make dairy-free, skip the cheese or use a plant-based alternative. The squash can be roasted and filling prepared up to 2 days in advance; store separately and stuff before baking.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, gluten-free, potluck, cozy dinner

Find it online: https://oracooks.com/cozy-stuffed-acorn-squash-with-sausage-and-apple/