This Stuffed Acorn Squash is filled with a delicious sausage and apple mixture. Every bite will make your taste buds soar! Easy to make and wonderful as a side dish or a complete meal all in one.
Acorn Squash – A Delicious Blank Canvas
Acorn squash is part of the winter squash family, with a subtly sweet, nutty flavor. It’s low in calories and loaded with vitamins and nutrients, plus easier to prepare than most of its cousins. It’s got a pretty mild taste, making it a wonderful blank canvas to stuff with other ingredients. If you like butternut squash and pumpkin, you should definitely give acorn squash a try.
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! 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 Wild Rice Stuffed Acorn Squash, which incorporates wild rice, dried cranberries, and pecans. Another winner is this Roasted Grape Stuffed Acorn Squash, which has roasted grapes, onions, and couscous. 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 Sausage Stuffed Acorn Squash that we’re highlighting today, which has graced my dinner table for years. The salty pork and sweet apples pair so well with the buttery baked squash.
Sausage and Apple Stuffed Acorn Squash
Ingredients needed to make this stuffed squash recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Acorn squash: Purchase squash that has a smooth, dry rind, a deep color, is free from cracks and soft spots, and about 1 1/2 pounds.
- Italian sausage: Italian sausage provides a wonderful contrast to the tart apples and sweet squash and makes the dish more hearty. Use either sweet or hot, depending on your tolerance for spicy.
- Apple: Apples pair so well with sausage and acorn squash, providing complex flavors. The apples are sautéed until tender, before being stuffed in the squash. A sweet or tart variety both work, so choose your favorite.
- Onion and Celery: Adding aromatics and flavor.
- Parmesan cheese: Use freshly grated for best flavor and results.
- Butter: Providing richness and moisture.
- Seasoning: Dried oregano, salt, and pepper.
How to Cut Acorn Squash
Using a heavy, sharp Chefs knife, carefully cut off a small portion from each end of the squash (this will help stabilize them and sit flat on the baking sheet.) Then score the flesh in half horizontally (using the sharp tip, make several incisions in a dotted line.) Carefully (but with some muscle!), slice the acorn squash through that line, so you you end up with 2 halves that look like flowers. If it feels like your knife is resisting or getting stuck, carefully pull it out and start your cut again. Continue slicing on that same line, repositioning your squash as needed, until you’ve cut all the way through.
How to make Stuffed Acorn Squash
Get ready to fall in love! This stuffed squash recipe is so incredibly delicious and easy to make. Once you’ve cut your squash, scrape out the seeds and pulp, then rub the insides and tops with some butter and season to taste. Transfer to a greased baking sheet and roast at 400 degrees F until tender, about 50 minutes (depending on the size of your squash.) About 10 minutes before the squash is done baking, sauté your sausage and apple mixture. Then fill the baked acorn squash and top with some shaved Parmesan cheese. SO GOOD. To make this stuffed acorn squash recipe, scroll down to the printable recipe card for all the details and don’t miss the video below.
To Store. Allow to cool, then place in an airtight container in the refrigerator for up to 3 days.
To Freeze. Cool to room temperature, then place one half of stuffed squash into a quart size freezer bag and remove as much air as possible. Chill in the fridge and then transfer to the freezer for up to 2 months. Thaw overnight in the fridge.
To Reheat. Place stuffed acorn squash in a baking dish with a small amount of water or broth in the bottom. Loosely tent with foil, then rewarm in the oven for about 15 minutes at 350 degrees F.
What to Serve with Stuffed Acorn Squash
Half a squash can be served as a side or two halves served to someone is substantial enough for an entire meal. If you want to pair it with something, it goes great with vegetables, like roasted carrots or roasted broccoli. Or a simple side salad is delicious.
This recipe can easily be doubled or even tripled, making it a great acorn squash recipe for Thanksgiving or a small dinner party!
More Squash Recipes:
- Roasted Spaghetti Squash
- Roasted Butternut Squash
- Butternut Squash and Potato Mash
- Roasted Butternut Squash Soup
- Roasted Fall Vegetables
Sausage Stuffed Acorn Squash
- 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.
- With a spoon, scrape the seeds and pulp from each piece; discard. Then 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!