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Best Stuffed Acorn Squash with Sausage and Apples

stuffed acorn squash with sausage and apples - featured image
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Tender roasted acorn squash halves filled with a savory-sweet mixture of Italian sausage, apples, dried cranberries, and aromatic herbs. This impressive yet easy dish is perfect for fall entertaining and weeknight dinners alike.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound ground Italian sausage (mild or spicy)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium apple (Honeycrisp or Granny Smith), chopped
  • 1/2 cup dried cranberries
  • 1/2 cup panko breadcrumbs
  • 1/4 cup chopped fresh parsley (or 1 tablespoon dried)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 cup maple syrup (plus more for drizzling)
  • 1/4 cup chicken or vegetable broth
  • Optional toppings: extra maple syrup, fresh parsley, chopped pecans or walnuts

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp.
  3. Place squash halves cut-side up on a baking sheet. Brush with olive oil, season with salt and pepper, and drizzle with about 1/2 teaspoon maple syrup per half.
  4. Pre-roast squash for 20-25 minutes until slightly tender but not fully cooked.
  5. While squash roasts, heat a large skillet over medium-high heat. Cook Italian sausage, breaking it up, until browned (5-7 minutes).
  6. Add chopped onion to skillet; cook 3-4 minutes until softened. Add minced garlic; cook 30 seconds.
  7. Stir in chopped apple and dried cranberries; cook 2-3 minutes until apple softens slightly.
  8. Remove skillet from heat. Stir in panko breadcrumbs, parsley, sage, thyme, remaining maple syrup, and chicken broth. Mix until moist but not soggy. Adjust seasoning.
  9. Remove pre-roasted squash from oven. Spoon filling evenly into each squash half, mounding slightly.
  10. Return to oven and roast 20-25 minutes until squash is fork-tender and filling is golden brown. Tent with foil if tops brown too quickly.
  11. Let rest 5 minutes before serving. Drizzle with extra maple syrup and garnish with fresh parsley if desired.

Notes

Pre-roast squash just until tender to avoid mushiness. Use a mix of sweet and tart apples for best flavor. Toast panko breadcrumbs for extra crunch. Filling can be made up to 2 days ahead. For a vegetarian version, swap sausage for plant-based sausage or chickpeas. For gluten-free, use gluten-free panko or cooked rice/quinoa.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, dinner party, comfort food

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