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Best Savory Stuffed Acorn Squash with Sausage & Apples

savory stuffed acorn squash with sausage and apples - featured image
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A cozy, fall-inspired dish featuring tender roasted acorn squash filled with savory sausage, sweet apples, and a hint of sage. Ready in about 45 minutes, it’s perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb ground pork sausage (breakfast-style with sage and fennel)
  • 1 medium apple (Honeycrisp or Fuji), diced into 1/4-inch cubes
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup panko breadcrumbs (regular or gluten-free)
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

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 bits. Rub cut sides and cavities with 1 tablespoon olive oil; season with salt and pepper. Place cut-side down on a baking sheet. Roast for 25 minutes.
  3. While squash roasts, heat a large skillet over medium-high heat. Add ground sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Leave about 1 tablespoon of fat in the pan. Transfer sausage to a mixing bowl using a slotted spoon.
  4. In the same skillet, add diced onion. Cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  5. Add diced apple to the skillet. Cook 2-3 minutes, stirring occasionally, until slightly softened.
  6. Add cooked onion, garlic, and apple to the bowl with sausage. Stir in panko breadcrumbs, Parmesan, dried sage, and dried thyme. Mix well. Taste and adjust seasoning (add more black pepper if desired).
  7. Flip roasted squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly. Do not pack too tightly.
  8. Return stuffed squash to oven and bake 15-20 minutes until filling is heated through and tops are golden brown. Tent with foil if browning too quickly.
  9. Let rest 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For a vegetarian version, substitute sausage with cooked lentils or plant-based sausage. To make gluten-free, use gluten-free panko or crushed pork rinds. For extra flavor, toast panko in a dry skillet before adding. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10-15 minutes.

Nutrition

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

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