Description
A cozy fall dinner featuring roasted acorn squash stuffed with a savory mixture of Italian sausage, crisp apples, and herbs. This recipe is simple, comforting, and perfect for busy weeknights.
Ingredients
- 2 medium acorn squash (about 2 pounds / 900g total)
- 1 pound Italian sausage (sweet or mild, casings removed)
- 1 large apple, diced (about 200g) – preferably Honeycrisp or Granny Smith
- 1 small yellow onion, diced (about 100g)
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme
- ½ cup breadcrumbs (50g) – use gluten-free if needed
- ¼ cup grated Parmesan cheese (25g)
- 2 tablespoons olive oil (30ml)
- Salt and freshly ground black pepper to taste
- Optional: ¼ cup chopped walnuts or pecans (30g), toasted
Instructions
- Preheat oven to 400°F (200°C). Cut acorn squash in half from stem to tip and scoop out seeds.
- Brush each squash half with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut side down on a parchment-lined baking sheet.
- Roast squash for 30-35 minutes until tender and golden but not mushy.
- While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add sausage, breaking it up with a spatula, and cook about 5 minutes until browned and mostly cooked through.
- Add diced onion and cook 3-4 minutes until softened and translucent.
- Add minced garlic, diced apple, sage, and thyme; cook 2-3 minutes until apples soften but retain some crunch.
- Remove skillet from heat and stir in breadcrumbs, grated Parmesan, and nuts if using. Season with salt and pepper to taste.
- Turn roasted squash halves cut side up and evenly fill cavities with sausage and apple mixture.
- Return stuffed squash to oven and bake for 15 minutes at 400°F (200°C) to meld flavors and create a slight golden crust.
- Remove from oven and let rest for 5 minutes before serving.
Notes
[‘Do not skip roasting the squash first to soften the flesh and add caramelized flavor.’, ‘Use crisp apples like Honeycrisp or Granny Smith to maintain texture.’, ‘Toast nuts before adding for enhanced flavor.’, ‘Make filling ahead and refrigerate for easy meal prep.’, ‘Swap sausage for plant-based alternatives or sautéed mushrooms and lentils for vegetarian version.’, ‘Freeze filling separately if meal prepping; avoid freezing stuffed squash to prevent mushy texture.’, ‘Reheat leftovers gently in oven or microwave with a splash of water to avoid drying out.’]
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/2 stuffed acorn sq
- Calories: 430
- Sugar: 8
- Sodium: 650
- Fat: 23
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 6
- Protein: 22
Keywords: fall recipe, stuffed acorn squash, sausage and apple, autumn dinner, easy weeknight meal, cozy dinner, roasted squash