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Best Easy Sausage Stuffed Acorn Squash Recipe

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This sausage stuffed acorn squash is the perfect fall dish that impresses without the stress. It’s a crowd-pleaser that converts even the most stubborn squash skeptics, with a savory-sweet filling of Italian sausage, apple, and sage.

Ingredients

Scale
  • 4 small to medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound ground Italian sausage (mild or sweet)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium apple, peeled and diced (Honeycrisp or Granny Smith)
  • 1/2 cup dried breadcrumbs (plain or Panko)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 large egg, lightly beaten
  • Salt and black pepper to taste
  • Extra Parmesan cheese for topping (optional)
  • Fresh parsley or extra sage for garnish (optional)
  • Balsamic glaze for drizzling (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp.
  3. Brush cut sides and cavities with olive oil. Season lightly with salt and pepper. Place cut-side down on prepared baking sheet.
  4. Roast for 25-30 minutes until fork-tender but still holding shape.
  5. While squash roasts, heat a large skillet over medium-high heat. Cook sausage, breaking it up, until browned and cooked through (6-8 minutes). Leave about 1 tablespoon of fat in the pan.
  6. Add chopped onion to skillet. Cook 3-4 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Add diced apple and cook 2 minutes until slightly softened.
  7. Remove skillet from heat and let cool about 5 minutes.
  8. Transfer sausage mixture to a medium mixing bowl. Add breadcrumbs, Parmesan, sage, thyme, and red pepper flakes (if using). Stir to combine.
  9. In a small bowl, beat the egg lightly. Pour over sausage mixture and stir until evenly moistened. Adjust seasoning as needed.
  10. Once squash halves are done, remove from oven (keep oven on). Carefully flip squash halves over using tongs.
  11. Spoon filling into each squash cavity, mounding slightly (about 1/2 cup per half). Sprinkle extra Parmesan on top if desired.
  12. Return stuffed squash to oven and bake 15-20 minutes until filling is heated through and tops are lightly golden.
  13. Let rest 5 minutes before serving. Garnish with fresh parsley or sage and drizzle with balsamic glaze if desired.

Notes

Roast squash until fork-tender but still firm in the first roast to avoid mushiness. Let filling cool before adding egg to prevent scrambling. For a make-ahead option, roast squash and make filling up to 24 hours in advance; stuff and bake when ready. Extra filling can be frozen for up to 3 months.

Nutrition

Keywords: sausage stuffed acorn squash, stuffed acorn squash, fall recipe, acorn squash recipe, sausage and apple, easy dinner, holiday side dish

Find it online: https://cookluma.com/best-easy-sausage-stuffed-acorn-squash-recipe/