Sausage and Apple Stuffed Acorn Squash Recipe | Sweet & Savory

I recently tried making sausage and apple stuffed acorn squash, and all I can say is, wow! It’s not just a recipe; it’s an experience that fills your kitchen with the warm, comforting aromas of autumn. Seeing those beautiful golden-brown squash halves stuffed with a savory-sweet mixture got me so excited to share this. You can also enjoy similar fall-inspired meals like pear prosciutto and gorgonzola pizza recipe.

Trust me, every bite is like tasting fall in its purest form. Whether I was scooping up the tender squash or enjoying the burst of sweetness from the apples and cranberries, this dish was a total winner. It’s hearty, flavorful, and surprisingly easy to make.

If you’re looking for something special yet simple for a cozy dinner or even a small fall gathering, this recipe is one you’ll absolutely love. Now, let’s talk about why this recipe deserves a spot in your seasonal recipe rotation!

Why You’ll Love This Recipe?

Before we get to the details, I want to share a few reasons why this sausage and apple stuffed acorn squash recipe will quickly become one of your go-to meals.

Easy to Prepare

You don’t have to be a professional chef to nail this recipe. With some simple prep work, you’ll have a dish that looks like it took hours to pull together. The oven does most of the heavy lifting, so you can sit back and relax as the magic happens! For more elegant yet simple dinner inspiration, the classic steak diane recipe is another great option.

Perfect for Fall

From the earthy flavors of acorn squash to the sweetness of apples and the savory touch of sausage, this dish brings all the familiar tastes of autumn to your table. It’s not just a meal; it’s the essence of fall on a plate!

Versatile Ingredients

One of the best things about this recipe is how adaptable it is. You can swap the sausage for chicken, plant-based options, or even tofu if you prefer. Customize the spice level, sweetness, and texture to suit your preferences.

Nutrient-Rich and Filling

Stuffed acorn squash isn’t just flavorful; it’s packed with vitamins, fiber, and protein. You can enjoy a deliciously satisfying meal without any guilt. Balanced flavors and balanced nutrition? Yes, please!

Cooking Time

This recipe doesn’t take too long to make! Here’s a breakdown of the time you’ll need for this dish:

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: About 1 hour 10 minutes

Ingredients

Acorn squash (halved and deseeded)
Olive oil
Ground sausage (pork or turkey)
Onion (finely chopped)
Garlic cloves (minced)
Sweet apples (e.g., Gala or Fuji, diced)
Dried cranberries
Chopped pecans
Fresh sage (chopped)
Salt and pepper
Maple syrup
Butter
Ground cinnamon

Variations

If you’d like to tweak this recipe to suit your dietary needs or mix up the flavors, here are some ideas:

Dairy-Free: Swap out the butter in the maple glaze for a plant-based alternative like coconut oil.
Sugar-Free: Use sugar-free maple syrup or omit the glaze entirely if you want to cut back on sweetness.
Nut-Free: Substitute pecans with sunflower seeds for a similar crunch.
Herb Alternatives: No sage? Thyme or rosemary work beautifully.

Equipment You’ll Need

Sharp knife – for cutting the squash.
Baking sheet – to roast the squash.
Large skillet – for preparing the stuffing.
Small saucepan – to make the glaze.
Spoon – to scoop seeds from the squash.

How to Make Sausage and Apple Stuffed Acorn Squash?

Making this dish is as easy as 1-2-3! Here’s the step-by-step guide to crafting this autumnal delight.

Prep the Acorn Squash

Preheat your oven to 375°F (190°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the squash with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Roast them for about 30-35 minutes, or until the flesh is tender when pierced with a fork.

Prepare the Filling

Heat a large skillet over medium heat and cook the ground sausage until crumbly and browned. Remove it from the pan and set it aside. Using the same skillet, sauté the chopped onion in olive oil until soft and translucent.

Add garlic and cook for another minute. Toss in the apples, letting them soften slightly. Return the cooked sausage to the skillet and stir in dried cranberries, pecans, and sage. Season with salt and pepper, then mix everything thoroughly.

Stuff the Squash

Flip the roasted squash halves over so they’re cut-side up. Scoop the flavorful sausage-and-apple filling into each half generously. Place them back in the oven and bake for another 15-20 minutes, allowing the filling to brown slightly on top.

Make the Maple Glaze

While the stuffed squash is in the oven, melt butter in a small saucepan over low heat. Stir in maple syrup and cinnamon until smooth. Remove from heat.

Serve and Enjoy

Once the squash is done, drizzle the warm maple glaze over the tops. Serve immediately and watch everyone devour this incredible dish!

Tips for Making the Recipe

Choose the Right Squash: Pick acorn squash that’s firm and heavy for its size. The darker the skin, the sweeter the flavor.
Avoid Overcooking: Check your squash at the 30-minute mark to prevent it from becoming too soft.
Balance the Sweetness: Adjust the amount of cranberries and maple syrup if you prefer less sweetness.

How to Serve Sausage and Apple Stuffed Acorn Squash?

Serve this dish fresh from the oven while it’s still warm. I like to plate each squash half individually, topping it with a drizzle of extra glaze for added flavor and gloss. Accompany it with a simple green salad, roasted vegetables, or crusty bread for a complete meal. For garnish, sprinkle freshly chopped sage or crushed pecans on top for a pop of color and crunch.

Nutritional Information

Here’s what you get when you enjoy one of these flavorful stuffed squashes:

Calories: 320
Protein: 15g
Carbohydrates: 32g
Fat: 14g

Make Ahead and Storage

This dish is a perfect make-ahead option for busy nights. You can prepare the filling and roast the squash the day before. Store each component separately in airtight containers in the fridge. When it’s time to serve, assemble and bake the stuffed squash as instructed.

If you have leftovers, refrigerate them in an airtight container for up to 3-4 days. Reheat in the oven for the best results. You can also freeze the stuffed squash for up to a month. Thaw overnight in the fridge and pop it in the oven until heated through.

And there you have it! A warm, satisfying recipe that captures the essence of fall, straight to your plate. Enjoy!

Ash Tyrrell