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Crowd-Pleasing Stuffed Acorn Squash with Sausage and Apple

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A stunning and delicious stuffed acorn squash recipe with savory sausage, sweet apples, and crunchy pecans, perfect for potlucks, holidays, or weeknight dinners. This gluten-free dish is easy to make ahead and always impresses a crowd.

Ingredients

Scale
  • 4 medium acorn squash (about 1.5 pounds each, halved and seeded)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound sweet Italian sausage (casings removed)
  • 2 medium apples (such as Honeycrisp, Fuji, or Gala), diced into 1/2-inch pieces
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans, toasted if desired
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1/4 cup chicken broth (or vegetable broth)
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • 1/3 cup grated Parmesan cheese (optional topping)
  • 2 tablespoons panko breadcrumbs (optional topping, omit for gluten-free)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Prepare the squash: Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Brush the cut sides and cavities with olive oil, then season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast for 25 minutes.
  3. While the squash roasts, make the filling: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving about 1 tablespoon of rendered fat in the pan.
  4. Cook the aromatics: Reduce the heat to medium. Add the butter to the pan with the reserved fat. Once it melts, add the diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the diced apples and cook another 3 minutes until they start to soften. Add the minced garlic and cook until fragrant, about 30 seconds.
  5. Combine the filling: Return the cooked sausage to the pan. Add the dried cranberries, chopped pecans, fresh sage, and thyme. Stir everything together. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
  6. Stuff the squash: Remove the par-baked squash from the oven. Carefully flip each half over so the cut side is facing up. Use a spoon to divide the filling evenly among the 8 squash halves, mounding it slightly in the center.
  7. Add the topping (if using): In a small bowl, mix the grated Parmesan and panko breadcrumbs. Sprinkle this mixture over the stuffed squash halves.
  8. Finish baking: Return the stuffed squash to the oven and bake for another 20-25 minutes, until the squash is fork-tender and the filling is hot and bubbly. If the topping is browning too quickly, tent loosely with foil.
  9. Rest and serve: Let the squash rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

For best results, choose acorn squash of similar size with orange patches for sweetness. Par-roasting the squash is essential to prevent dry filling. Toast nuts for extra flavor. Make filling up to 2 days ahead and refrigerate. For a vegetarian version, substitute sausage with cooked lentils or mushrooms. Leftovers keep in the fridge for up to 4 days and can be reheated in a 350°F oven.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, gluten-free, potluck, holiday side dish, easy dinner

Find it online: https://coracooks.com/crowd-pleasing-stuffed-acorn-squash-with-sausage-and-apple/