Go Back
–+ servings
Close-up of roasted acorn squash filled with sausage, apples, onions, and breadcrumbs, topped with shredded Parmesan cheese before baking.
Print

Sausage and Apple Stuffed Acorn Squash

Make sausage apple stuffed acorn squash with simple ingredients for a hearty fall meal that's perfect for Thanksgiving or weeknight dinners.
Course Main Dish
Cuisine American
Keyword Squash, Stuffed
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 495kcal

Equipment

Ingredients

  • 3 Acorn Squash halved and seeds removed
  • 2 tablespoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • Salt & Pepper to taste
  • 1 lb Ground Sausage
  • 1 Small Onion finely chopped
  • 2 Large Celery Stalks finely chopped
  • 2 Apples diced
  • ½ teaspoon sage
  • 1 cup Panko Bread Crumbs
  • 1 cup Parmasean Cheese divided

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
  • Cut a small slice from the top and bottom of each acorn squash so they sit flat. Slice each squash in half lengthwise and scoop out the seeds.
  • Brush the cut sides of each squash with olive oil and season generously with salt and pepper. Place the squash cut-side up on the prepared baking sheet.
    Roasted acorn squash halves seasoned with salt and pepper on a baking sheet, ready to be filled with sausage and apple stuffing.
  • Bake for 40 to 60 minutes, depending on the size of the squash, until fork tender but still holding its shape.
  • While the squash bakes, cook the ground sausage in a large skillet over medium heat for about 5 minutes or until browned. Transfer the sausage to a paper towel-lined plate to drain, leaving about 1 tablespoon of the drippings in the skillet. If needed, add a little olive oil.
  • Add the chopped onion and celery to the skillet and cook for 2 to 3 minutes, until they begin to soften.
  • Stir in the diced apples and cook for another 2 minutes, until slightly softened.
  • Add the balsamic vinegar, dried sage, panko breadcrumbs, and ¾ cup of the Parmesan cheese. Stir until everything is well combined and the cheese begins to melt.
    Skillet filled with cooked sausage, diced apples, onions, breadcrumbs, and Parmesan cheese for stuffing roasted acorn squash.
  • Remove the squash from the oven and fill each half generously with the sausage mixture.
  • Return the stuffed squash to the oven and bake for an additional 15 to 20 minutes, until heated through.
    Stuffed acorn squash halves filled with sausage and apple stuffing baking on a sheet pan inside the oven until golden and heated through.
  • Sprinkle the remaining Parmesan cheese over the tops and serve warm.
    Stuffed acorn squash halves filled with sausage and apples, topped with Parmesan cheese, and arranged on a baking sheet before baking.

Notes

  • The baking time will vary depending on the size of your acorn squash. It should be tender enough to pierce easily with a fork while still holding its shape.
  • If the stuffing seems dry, add a splash of chicken broth before filling the squash.

Nutrition

Serving: 1 half squash | Calories: 495kcal | Carbohydrates: 34g | Protein: 24g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 760mg | Potassium: 950mg | Fiber: 6g | Sugar: 12g | Vitamin D: 0.3µg | Calcium: 265mg | Iron: 3mg
QR Code linking back to recipe