Print

Easy Stuffed Acorn Squash with Sausage and Apples

stuffed acorn squash with sausage and apples - featured image
Print Recipe

This cozy stuffed acorn squash with sausage and apples is a quick and easy fall dinner that combines sweet roasted squash with savory sausage and tart apples, all tied together with maple and warming spices. It’s a comforting, crowd-pleasing meal that comes together in about an hour with minimal fuss.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound ground pork sausage (mild or sage variety)
  • 1 medium apple, diced (Honeycrisp or Granny Smith)
  • 1/2 cup diced yellow onion (about 1 small onion)
  • 2 cloves garlic, minced
  • 1/2 cup cooked wild rice or brown rice
  • 1/4 cup dried cranberries or chopped dried cherries
  • 2 tablespoons pure maple syrup
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1/4 cup chopped pecans or walnuts (optional)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides with olive oil and season with salt and pepper. Place the halves cut-side up in a 9×13-inch baking dish. If they wobble, slice a tiny bit off the bottom to create a flat surface.
  3. Heat a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving about 1 tablespoon of drippings in the pan.
  4. Reduce heat to medium. Add the diced onion to the skillet with the reserved drippings. Cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the diced apple and cook for 2 to 3 minutes, just until it starts to soften.
  6. Return the cooked sausage to the skillet. Add the cooked rice, dried cranberries, maple syrup, thyme, cinnamon, nutmeg, and a pinch of salt and pepper. Stir everything together until well combined. Taste and adjust seasoning.
  7. Divide the filling evenly among the four squash halves, mounding it slightly in the center. Drizzle any remaining maple syrup from the pan over the tops.
  8. Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 15 to 20 minutes, until the squash is tender when pierced with a fork and the filling is golden on top.
  9. During the last 5 minutes of baking, sprinkle the chopped pecans over the tops if using.
  10. Let the stuffed squash rest for 5 minutes after coming out of the oven. Sprinkle with fresh parsley before serving.

Notes

For best results, choose acorn squash that feel heavy for their size with some orange patches. Don’t skip the foil tent—it helps the squash cook evenly. You can prepare the filling up to two days ahead. Leftovers taste even better the next day. For a vegetarian version, use plant-based sausage crumbles or cooked lentils.

Nutrition

Keywords: stuffed acorn squash, sausage and apples, fall dinner, comfort food, easy recipe, acorn squash recipe

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