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Cozy Stuffed Acorn Squash with Sausage and Apples

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A warm and satisfying fall dish featuring roasted acorn squash halves stuffed with savory sausage, sweet apples, and aromatic herbs. Ready in under an hour, this gluten-free recipe is perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound bulk pork sausage (mild or breakfast-style)
  • 1 medium apple, diced (Honeycrisp or Fuji recommended)
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Optional: 1/4 cup dried cranberries or chopped pecans

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides and cavities with olive oil, then season lightly with salt and pepper. Place cut-side down on a baking dish or sheet pan.
  3. Roast the squash for 25 minutes.
  4. While the squash roasts, heat a large skillet over medium-high heat. Add the 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 bowl with a slotted spoon.
  5. Reduce heat to medium. Add diced onion to the skillet and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  6. Stir in diced apple, dried sage, dried thyme, and cinnamon. Cook for 2-3 minutes until apple starts to soften but still holds its shape.
  7. Return cooked sausage to the skillet and stir to combine. Taste and adjust salt and pepper. If using dried cranberries or pecans, stir them in now.
  8. Remove squash from the oven and carefully flip each half over so the cut side faces up. Divide the filling evenly among the four cavities, mounding slightly.
  9. Return stuffed squash to the oven and roast for another 15-20 minutes until squash is fork-tender and filling is heated through. If tops brown too fast, tent loosely with foil for the last 10 minutes.
  10. Let squash rest for 5 minutes before serving. Serve each half as a complete meal or with a simple green salad.

Notes

Don’t overcook the squash in the first round; it should be tender but still firm. Let the sausage get good color for maximum flavor. Cut apple and onion the same size (1/4-inch dice) for even cooking. Make extra filling on purpose for leftovers. The skin of acorn squash is edible once roasted.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, gluten-free dinner, roasted squash, comfort food

Find it online: https://merrymorsel.com/cozy-stuffed-acorn-squash-with-sausage-and-apples/