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Cozy Stuffed Acorn Squash with Sausage and Apples

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Tender roasted acorn squash filled with savory sausage, sweet apples, and dried cranberries, all topped with crunchy pecans. A cozy fall dinner that’s quick, easy, and perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squashes (about 1 ½ to 2 pounds each)
  • 1 tablespoon olive oil, plus more for brushing the squash
  • 1 pound ground mild Italian sausage
  • 1 medium apple, diced (about 1 cup)
  • ½ cup finely diced yellow onion (about 1 small onion)
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • ¼ cup chopped fresh sage
  • 2 tablespoons pure maple syrup
  • ¼ cup chopped pecans or walnuts (optional, for topping)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the squashes in half from stem to tip. Scoop out the seeds and stringy pulp.
  3. Brush the squash halves with olive oil. Sprinkle lightly with salt and pepper. Place them cut-side down on a baking sheet. Roast for 25 minutes.
  4. While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it up, until browned and cooked through—about 6 to 8 minutes. Transfer the sausage to a bowl, leaving about 1 tablespoon of drippings in the pan.
  5. Reduce the heat to medium. Add the diced onion to the pan and cook until softened—about 3 to 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Stir in the diced apple and dried cranberries. Cook for 2 minutes, letting the apple soften slightly.
  7. Return the cooked sausage to the pan. Add the chopped fresh sage and maple syrup. Stir together and cook for 1 minute. Taste and adjust seasoning with salt and pepper.
  8. Remove the squash halves from the oven. Carefully flip them over. Spoon the filling evenly into each cavity, mounding it slightly.
  9. Return the baking sheet to the oven and bake for 15 to 20 minutes, until the squash is tender when pierced with a fork and the filling is heated through. If the tops brown too quickly, tent loosely with foil.
  10. In the last 5 minutes of baking, sprinkle the chopped pecans or walnuts over the tops if using. Remove from the oven and let rest for 5 minutes before serving.

Notes

Don’t skip the pre-roast of the squash cut-side down—it ensures tenderness. Use a meat thermometer for the sausage (160°F). Make the filling ahead up to 2 days in advance. For a vegetarian version, swap sausage for cooked lentils or plant-based crumbles.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall dinner, easy weeknight meal, gluten-free, dairy-free

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