I just love how this sausage and apple stuffed acorn squash recipe turned out! It’s a warm and cozy dish that screams fall with every bite. The moment I took it out of the oven and saw those golden squash halves filled with sweet and savory goodness, I knew I had to share this little gem with you. The flavors of the sausage, apples, and cranberries fused perfectly, and honestly, it’s way easier to make than it looks. Trust me, your kitchen will smell amazing while you whip this up! You can also explore this similar Sausage Stuffed Acorn Squash Recipe for a unique twist on this autumn favorite!
Ingredients
- Acorn squash (2, halved and deseeded)
- Olive oil (2 tbsp)
- Ground sausage (1 lb, pork or turkey)
- Onion (1, finely chopped)
- Garlic cloves (2, minced)
- Sweet apples (2, diced)
- Dried cranberries (¼ cup)
- Chopped pecans (¼ cup)
- Fresh sage (2 tbsp, chopped)
- Salt and pepper (to taste)
- Maple syrup (2 tbsp)
- Butter (2 tbsp)
- Ground cinnamon (¼ tsp)
Note: This recipe serves 4 people.
Variations
Want to mix things up? Here are some ideas to make this recipe just right for you!
- Dairy-Free: Use coconut oil instead of butter for the maple glaze.
- Sugar-Free: Skip the maple syrup, or use a sugar-free version.
- Nut-Free: Swap pecans for sunflower seeds or just omit them.
- Herb Swap: No sage? Thyme or rosemary works beautifully as well.
For added inspiration, consider this delightful Stuffed Baked Acorn Squash Recipe that brings a delicious twist to classic baked squash.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
Equipment You Need
- Sharp knife – To slice the squash in half and chop ingredients.
- Baking sheet – For roasting the squash.
- Large skillet – For cooking the sausage and filling.
- Small saucepan – To prepare the maple glaze.
- Spoon – To scoop out seeds and add filling.
How to Make Sausage and Apple Stuffed Acorn Squash?
Making this dish is so much fun, and the results are just mouthwatering! Let’s break it down step by step.
Roast the Squash
Start by preheating your oven to 375°F (190°C). Carefully cut each squash in half lengthwise and scoop out the seeds with a spoon. Brush the inside of each squash half with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for about 30-35 minutes. You’ll know they’re ready when the flesh is fork-tender.
Prepare the Filling
While the squash is roasting, grab your large skillet and cook the ground sausage over medium heat until browned and crumbly. Take it out of the skillet and set it aside. Using the same skillet, sauté the onion in a bit of olive oil until soft. Add minced garlic and stir for a minute to release its aroma. Toss in the diced apples and let them soften for a few minutes. Then, mix in the cooked sausage, cranberries, pecans, and sage. Sprinkle with salt and pepper, then give everything a good stir.
Assemble and Bake
Once the squash is roasted, flip them over so the cut side is facing up. Generously stuff each half with the sausage and apple mixture. Return the squash to the oven and bake for another 15-20 minutes, allowing the filling to get lightly browned and warm throughout.
Make the Maple Glaze
While the stuffed squash is baking, prepare the glaze. Melt the butter in a small saucepan over low heat, then stir in the maple syrup and cinnamon until smooth. Remove from heat.
Serve and Enjoy
Take the squash out of the oven and drizzle that warm, buttery maple glaze over each one. Serve hot and get ready to take in all the compliments!
Why You’ll Love This Recipe?
Here’s why I’m sure this recipe will be a winner at your table!
- Simple to make: It’s easy, and the oven does most of the work for you.
- Perfect fall flavors: Think squash, apples, sage, and cinnamon. It’s all here!
- Customizable: You can tweak the ingredients to suit your preferences or dietary needs.
- Nutritious and filling: Packed with protein, fiber, and vitamins while still being delicious!
You can also enjoy this Sausage Stuffed Butternut Squash With Spinach Pecans And Cranberries for an equally delightful fall-inspired dish.
How to Serve Sausage and Apple Stuffed Acorn Squash?
Serve this dish warm for maximum flavor. I like to plate each squash half individually and drizzle extra maple glaze on top for a polished look. Garnish with chopped sage or pecans for some added flair. Pair it with a crisp green salad, crusty bread, or roasted veggies for a complete meal that looks just as amazing as it tastes.
Nutritional Information
Here’s a quick breakdown of what one serving offers:
- Calories: 320
- Protein: 15g
- Carbohydrates: 32g
- Fat: 14g
Make Ahead and Storage
This recipe works beautifully for meal prep! You can roast the squash and prepare the filling ahead of time. Store them separately in airtight containers in the fridge. When you’re ready to serve, stuff the squash, bake, and drizzle the glaze.
Leftovers? No problem! Refrigerate in an airtight container for up to 3-4 days. For longer storage, freeze the stuffed squash for up to a month. Just thaw overnight in the fridge and reheat in the oven.
Tips for Making the Recipe
Here are some tricks I picked up while making this dish!
- Choose the best squash: Look for ones that feel heavy and firm, with deep green skin.
- Check doneness early: Be sure to check your squash after 30 minutes of roasting to avoid overcooking.
- Balance the flavors: Adjust the cranberries and maple syrup to match your sweet-to-savory preference.
- Use fresh herbs: Fresh sage makes all the difference in flavor, but you can substitute dried if needed.
This sausage and apple stuffed acorn squash is a true celebration of fall flavors. Give it a try, and maybe it’ll find a permanent spot on your table!
Sausage And Apple Stuffed Acorn Squash Recipe
Ingredients
- Acorn squash 2, halved and deseeded
- Olive oil 2 tbsp
- Ground sausage 1 lb, pork or turkey
- Onion 1, finely chopped
- Garlic cloves 2, minced
- Sweet apples 2, diced
- Dried cranberries ¼ cup
- Chopped pecans ¼ cup
- Fresh sage 2 tbsp, chopped
- Salt and pepper to taste
- Maple syrup 2 tbsp
- Butter 2 tbsp
- Ground cinnamon ¼ tsp
Instructions
- Start by preheating your oven to 375°F (190°C). Carefully cut each squash in half lengthwise and scoop out the seeds with a spoon. Brush the inside of each squash half with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for about 30-35 minutes. You’ll know they’re ready when the flesh is fork-tender.
- While the squash is roasting, grab your large skillet and cook the ground sausage over medium heat until browned and crumbly. Take it out of the skillet and set it aside. Using the same skillet, sauté the onion in a bit of olive oil until soft. Add minced garlic and stir for a minute to release its aroma. Toss in the diced apples and let them soften for a few minutes. Then, mix in the cooked sausage, cranberries, pecans, and sage. Sprinkle with salt and pepper, then give everything a good stir.
- Once the squash is roasted, flip them over so the cut side is facing up. Generously stuff each half with the sausage and apple mixture. Return the squash to the oven and bake for another 15-20 minutes, allowing the filling to get lightly browned and warm throughout.
- While the stuffed squash is baking, prepare the glaze. Melt the butter in a small saucepan over low heat, then stir in the maple syrup and cinnamon until smooth. Remove from heat.
- Take the squash out of the oven and drizzle that warm, buttery maple glaze over each one. Serve hot and get ready to take in all the compliments!
Notes
- Choose the best squash: Look for ones that feel heavy and firm, with deep green skin.
- Check doneness early: Be sure to check your squash after 30 minutes of roasting to avoid overcooking.
- Balance the flavors: Adjust the cranberries and maple syrup to match your sweet-to-savory preference.
- Use fresh herbs: Fresh sage makes all the difference in flavor, but you can substitute dried if needed.
