Print

Cozy Sausage-Stuffed Acorn Squash with Apple

cozy sausage-stuffed acorn squash with apple - featured image
Print Recipe

A comforting fall dish featuring tender roasted acorn squash filled with a savory-sweet mixture of spicy Italian sausage, tart apple, dried cranberries, and crunchy pecans. Perfect for cozy nights when you need a warm, satisfying meal.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 lb ground spicy Italian sausage
  • 1 medium apple, diced (Granny Smith recommended)
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup chicken broth or water

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the acorn squash: Cut each squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon.
  3. Season and roast the squash: Brush the cut sides and cavities with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper. Place cut-side down on a baking dish or rimmed baking sheet. Roast for 25-30 minutes until just tender when pierced with a fork.
  4. Cook the sausage filling: While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a plate with a slotted spoon, leaving about 1 tablespoon drippings in the pan.
  5. Sauté the aromatics: Reduce heat to medium. Add diced onion to the skillet and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  6. Add the apple and seasonings: Add diced apple, dried sage, salt, and pepper. Cook for 2-3 minutes until apple softens slightly.
  7. Combine the filling: Return cooked sausage to the skillet. Add dried cranberries and chopped pecans. Stir to combine. If dry, add chicken broth or water. Taste and adjust seasoning.
  8. Stuff the squash: Remove pre-roasted squash from oven. Flip cut-side up. Divide filling evenly among the four halves, mounding slightly.
  9. Bake the stuffed squash: Return to oven and bake for 15-20 minutes until filling is heated through and squash is completely tender. Tent with foil if tops brown too quickly.
  10. Rest and serve: Let rest for 5 minutes before serving. Serve warm.

Notes

Pre-roasting the squash ensures even cooking. Toast pecans at 350°F for 5-7 minutes for extra flavor. For a vegetarian version, substitute plant-based ground meat and add 1/2 teaspoon smoked paprika. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, cozy dinner, gluten-free, dairy-free, comfort food

Find it online: https://evabake.com/cozy-sausage-stuffed-acorn-squash-with-apple/