Print

Best Quick Stuffed Acorn Squash with Sausage and Apple

quick stuffed acorn squash with sausage and apple - featured image
Print Recipe

A quick and easy weeknight dinner featuring tender acorn squash halves stuffed with savory sausage, sweet apple, dried cranberries, and pecans. Ready in about 35 minutes, this comforting dish is perfect for busy fall evenings.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb ground pork sausage
  • 1 medium apple, diced (Honeycrisp or Fuji recommended)
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/3 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup chicken broth or water
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle.
  2. Cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  3. Brush the cut sides and cavities with 1 tablespoon of olive oil. Season lightly with salt and pepper. Place the squash halves cut-side down on your baking dish. Roast for 15 minutes.
  4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in 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 5-7 minutes.
  5. Add the diced onion to the skillet and cook for 2-3 minutes until it starts to soften. Then add the minced garlic and cook for 30 seconds until fragrant.
  6. Stir in the diced apple, dried cranberries, pecans, sage, thyme, and cinnamon. Cook for another 2 minutes, letting the apple soften slightly but still hold its shape. Season with a pinch of salt and pepper. Remove from heat and set aside.
  7. Remove the squash from the oven. Carefully flip them over using tongs.
  8. Divide the filling evenly among the four squash halves. Mound it up a bit.
  9. Pour the chicken broth into the bottom of the baking dish around the squash, not over them.
  10. Return the dish to the oven and roast for another 15-18 minutes, until the squash is fork-tender and the filling is heated through and slightly browned on top. If the filling is browning too fast, tent loosely with foil for the last 5 minutes.
  11. Let them rest for 5 minutes before serving. Garnish with fresh parsley or chives if desired.

Notes

Don’t skip the cut-side-down roast for even cooking. Toast pecans for extra depth. Use a mix of sausage and apple for balance. Check doneness with a fork; squash should offer little resistance. For a vegetarian version, swap sausage for plant-based crumble or cooked lentils and mushrooms.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, quick weeknight dinner, fall recipe, gluten-free, dairy-free

Find it online: https://rowanrecipes.com/best-quick-stuffed-acorn-squash-with-sausage-and-apple/