Stuffed Acorn Squash with Sausage, Apple, and Sage Recipe
This Stuffed Acorn Squash recipe combines sweet roasted acorn squash halves filled with a savory mixture of mild Italian sausage, sautéed apples, onions, celery, fresh herbs, and a crispy parmesan breadcrumb topping. Baked to perfection, this dish is a comforting and elegant fall or winter meal perfect for family dinners or holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Acorn Squash
- 3 acorn squash
- 6 tablespoons olive oil (divided)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Stuffing
- 1 pound mild Italian sausage
- 1 small yellow onion, diced (about 1/2 cup)
- 1 apple, peeled, cored, and diced (about 1 1/2 cups)
- 4 cloves garlic, minced
- 3 ribs celery, diced (about 1 cup)
- 1 tablespoon fresh sage, chopped
- 2 teaspoons fresh thyme leaves
- 1/3 cup Italian panko breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
Instructions
- Preheat and prepare squash: Preheat your oven to 400 degrees Fahrenheit. Cut each acorn squash in half lengthwise and carefully scoop out and discard the seeds. Brush the cut sides of the squash with half of the olive oil, then season generously with kosher salt and freshly ground black pepper.
- Roast the acorn squash: Place the squash halves cut-side up on a baking sheet and roast in the preheated oven for 30 minutes, or until the flesh is tender and starting to caramelize.
- Cook the sausage: While the squash roasts, heat a Dutch oven or heavy skillet over medium heat. Add the mild Italian sausage and cook, breaking it up with a spoon until fully browned and cooked through, about 5–7 minutes. Remove the cooked sausage from the pot and set aside, leaving some fat in the pan.
- Sauté the vegetables and apple: In the same pot, add the remaining olive oil if needed. Sauté the diced onion, celery, and garlic over medium heat until soft and translucent, about 4–5 minutes. Add the diced apple, fresh sage, and thyme leaves, cooking for another 3 minutes until the apple softens slightly.
- Combine stuffing ingredients: Return the cooked sausage to the pot and mix well with the sautéed vegetables and apple. Season with freshly ground black pepper and red pepper flakes to taste. Remove from heat.
- Stuff the squash halves: Spoon the sausage mixture evenly into each roasted acorn squash half. Sprinkle the tops with Italian panko breadcrumbs and freshly grated Parmesan cheese for a crunchy, savory topping.
- Bake the stuffed squash: Return the stuffed squash halves to the oven and bake for an additional 15 minutes until the cheese melts and the topping is golden and crispy.
- Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy this dish warm as a hearty fall or winter meal.
Notes
- Choose a mild Italian sausage to keep the flavor balanced and family-friendly. Spicy sausage can be used for more heat.
- If you prefer, substitute bread crumbs with crushed crackers or omit for a gluten-free version.
- Feel free to add chopped nuts like walnuts or pecans to the stuffing for extra texture.
- This recipe is easily doubled to serve larger gatherings.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
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