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Wholesome Stuffed Acorn Squash with Sausage and Apple

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A comforting fall dish featuring tender acorn squash halves stuffed with a savory-sweet filling of ground sausage, apple, dried cranberries, and pecans. Ready in about 45 minutes, it’s perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound ground sausage (mild or spicy)
  • 1 medium apple, diced (Honeycrisp, Fuji, or Granny Smith)
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1/4 cup finely diced onion (yellow or sweet)
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • Fresh parsley, chopped (for garnish, optional)
  • Grated Parmesan cheese (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Position a rack in the middle.
  2. Cut acorn squash in half from stem to tip. Scoop out seeds and stringy pulp.
  3. Brush squash halves with olive oil, season with salt and pepper. Place cut-side down in a baking dish. Add 1/4 cup water to the dish.
  4. Cover with foil and bake for 20 minutes.
  5. While squash bakes, cook sausage in a large skillet over medium-high heat until browned (6-8 minutes). Transfer to a bowl using a slotted spoon, leaving 1 tablespoon drippings.
  6. Add diced onion to the skillet and cook over medium heat for 3-4 minutes until softened. Add garlic and cook 30 seconds.
  7. Combine cooked onion and garlic with sausage. Add diced apple, dried cranberries, pecans, sage, thyme, and cinnamon. Mix gently. Season with salt and pepper to taste.
  8. After 20 minutes, remove squash from oven. Flip halves cut-side up. Divide filling evenly among the four halves, mounding slightly.
  9. Bake uncovered for 20-25 minutes until squash is tender and filling is heated through and slightly browned.
  10. Let rest 5 minutes. Garnish with parsley and Parmesan if desired. Serve warm.

Notes

Toast pecans at 350°F for 5-7 minutes for deeper flavor. Don’t skip the cinnamon—it adds warmth without sweetness. For vegetarian version, substitute sausage with cooked lentils or crumbled tempeh. Leftovers keep in the fridge for up to 4 days and taste even better the next day.

Nutrition

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

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