Ultimate Sausage Stuffed Acorn Squash
This Sausage-Stuffed Acorn Squash recipe is the perfect balance of sweet and savory, ideal for fall gatherings or cozy weeknight meals. The tender roasted acorn squash is filled with a flavorful sausage, apple, and cranberry stuffing, creating a comforting and satisfying dish.
Equipment
- Oven
- Baking Sheet
- Large skillet
- Spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Fork
Ingredients
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound Italian sausage, sweet or hot
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 medium apple, peeled, cored, and diced
- ½ cup dried cranberries
- ½ cup pecans or walnuts, chopped
- 2 tablespoons fresh sage, chopped
- ½ cup chicken broth
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 400°F (200°C).
- Cut the acorn squash in half from stem to stern and scoop out the seeds.
- Drizzle the cut sides of the squash with 1 tablespoon of olive oil, season with salt and pepper, and place them cut-side up on a baking sheet.
- Roast the squash for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Add the diced onion and celery to the skillet with the sausage. Cook until softened, about 5-7 minutes, until the onions are translucent and the celery is slightly tender.
- Stir in the diced apple and dried cranberries. Cook for another 3-5 minutes, until the apple is slightly softened and the cranberries are starting to plump up.
- Remove the skillet from the heat. Stir in the chopped pecans or walnuts, fresh sage, and chicken broth. Season with salt and pepper to taste. Mix well to combine.
- Once the squash is cool enough to handle, use a spoon to scoop out a little bit of the flesh, creating a small well in the center of each half. Add the scooped-out squash to the sausage mixture.
- Spoon the sausage mixture into the cavities of the roasted acorn squash, mounding it slightly.
- Drizzle each stuffed squash half with maple syrup.
- Return the baking sheet to the oven and bake for another 15-20 minutes, or until the filling is heated through and the maple syrup has caramelized slightly. The top should be golden brown and bubbly.
- Remove the Sausage-Stuffed Acorn Squash from the oven and let it rest for a few minutes before serving.
Notes
For best results, don't overcook the squash in the initial roasting. The squash should be tender but still hold its shape. Taste and adjust seasoning as needed, depending on the saltiness of your sausage. Feel free to customize the filling with other vegetables, nuts, or dried fruits. To store leftovers, place in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350F until warmed through.