This Stuffed Acorn Squash is filled with a delicious sausage and apple mixture. It’s wonderful as a side dish or a complete meal!
At any given time there’s usually an acorn squash sitting on my counter. But during the Fall season, there are at least three. Because all the acorn squash recipes will not be denied!
Only recently did I discover from Better Homes and Gardens how lovely it is to cut it in half horizontally, instead of vertically. Flower shape for the win!
If you’re just getting your feet wet with this particular winter squash, you simply can’t go wrong with roasted acorn squash that has a little butter, brown sugar, and cayenne pepper. It is so easy and wonderful!
Stuffed Acorn Squash Recipes
If you have more time, then stuffed acorn squash is a must!
There are so many possibilities, but I’m particularly fond of this recipe for Stuffed Acorn Squash, which incorporates wild rice, dried cranberries, and pecans.
And also this recipe for Stuffed Acorn Squash, which has roasted grapes and onions. It might sound like a weird combination, but trust me – it’s an amazing flavor explosion in every bite.
Last, but definitely not least is this Stuffed Acorn Squash with sausage and apples, which has graced my dinner table for years. The salty pork and sweet apples pair so well with the buttery baked squash.
Half a squash can be served as a side or two halves served to someone is substantial enough for an entire meal.
This recipe can easily be doubled even even tripled, making it a great acorn squash recipe for Thanksgiving or a small dinner party!
Stuffed Acorn Squash with Sausage and Apple
- 2 small acorn squash (1 1/2 pounds each)
- 1 tablespoon unsalted softened butter , divided
- salt and pepper , to taste
- 1/2 pound sweet Italian sausage (casings removed if purchasing links)
- 1 medium apple , diced small (1 1/2 cups)
- 1/2 small sweet onion , diced small (1/2 cup)
- 1 stalk celery , diced small (1/2 cup)
- 1/4 teaspoon dried oregano
- 1/4 cup shaved Parmesan , for topping
- Preheat oven to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray.
- Using a heavy, sharp Chefs knife, carefully cut off a small portion from each end of both squash (this will help stabilize them and sit flat on the baking sheet.) Then carefully (but with some muscle!), slice each acorn squash in half horizontally, so you you end up with 4 halves that look like flowers.
- Rub the butter inside and on the tops of each squash half. Season with salt and pepper, to taste.
- Transfer the squash to the prepared baking sheet; place in the oven and cook for approximately 50 minutes (depending on the size of your squash.) You want it tender when pierced with a fork, but still holding its shape.
- About 10 minutes before the squash is done baking, make your sausage and apple mixture. In a large skillet, warm remaining 1/2 tablespoon butter over medium-high heat. Add in the sausage, apple, onion, and celery; saute for about 5 minutes until pork is no longer pink and vegetables are tender. Drain off any fat. Season with the oregano and a touch of salt and pepper, to taste, if necessary.
- Fill the baked acorn squash with the sausage and apple mixture; top with some shaved Parmesan cheese. Serve and enjoy!