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Wholesome Stuffed Acorn Squash with Sausage and Apples

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A cozy, savory-sweet stuffed acorn squash with Italian sausage, apple, and a crunchy breadcrumb topping. Perfect for fall gatherings or a comforting weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb sweet Italian sausage (casings removed)
  • 1 large apple (Granny Smith or Honeycrisp), diced
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh sage, chopped (or 1 tsp dried)
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Drizzle cut sides with 1 tbsp olive oil and maple syrup. Season with salt and pepper. Place cut-side down on a baking sheet. Roast for 25-30 minutes until just tender.
  3. While squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a plate with a slotted spoon.
  4. In the same skillet, add onion and celery. Cook 4-5 minutes until softened. Add garlic and cook 30 seconds. Add diced apple and cook 2 minutes.
  5. Return sausage to skillet. Add sage and thyme. Stir and cook 1 minute. Season with salt and pepper to taste.
  6. In a small bowl, mix panko breadcrumbs with Parmesan cheese. Drizzle with 1 tsp olive oil and stir until coated.
  7. Remove pre-roasted squash from oven. Flip cut-side up. Spoon sausage mixture evenly into each half. Top with breadcrumb mixture.
  8. Return to oven and bake 15-20 minutes until topping is golden and squash is tender.
  9. Let rest 5 minutes before serving. Garnish with fresh sage if desired.

Notes

Don’t overcook the squash in the first roast; it should be just tender. For extra crunch, toast panko in a dry skillet before mixing. Make ahead: prep filling and roast squash up to 24 hours in advance. Freeze unbaked stuffed squash for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, comfort food, easy dinner

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