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Savory Sausage Stuffed Acorn Squash with Apples: The Best Fall Dinner

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Sweet roasted acorn squash, savory sausage, and caramelized apples come together in this cozy, gluten-free fall dinner. It’s a complete meal in one dish that’s impressive enough for company but simple enough for a weeknight.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound ground pork sausage (mild Italian or breakfast sage)
  • 1 medium apple, diced (Honeycrisp, Fuji, or Gala)
  • ½ cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon cinnamon
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • ¼ cup chicken broth or apple cider
  • ¼ cup chopped fresh parsley (for garnish)
  • ¼ cup toasted pecans or walnuts (optional)
  • Drizzle of maple syrup or balsamic glaze (optional)
  • Fresh thyme sprigs (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil; season with salt and pepper.
  3. Place squash cut-side down on the prepared baking sheet. Roast for 25-30 minutes until fork-tender but still holding shape.
  4. While squash roasts, heat a large skillet over medium-high heat. Cook ground sausage, breaking it up, until browned (6-8 minutes). Transfer to a bowl, leaving 1 tablespoon fat in the pan.
  5. Reduce heat to medium. Add onion to the pan and cook 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  6. Add diced apple, dried sage, dried thyme, cinnamon, and red pepper flakes (if using). Cook 3-4 minutes until apple softens slightly.
  7. Return sausage to the pan. Pour in chicken broth or apple cider, scraping up browned bits. Simmer 1-2 minutes until liquid mostly evaporates. Season with salt and pepper to taste.
  8. Remove roasted squash from oven. Carefully flip them over. Spoon sausage-apple filling generously into each squash half, mounding slightly.
  9. Return stuffed squash to oven and bake 10-12 minutes until filling is hot and top is slightly crispy. Optionally broil for 2 minutes for extra color.
  10. Remove from oven, let rest 5 minutes. Garnish with fresh parsley and toasted pecans if using. Serve warm.

Notes

Roast squash cut-side down to prevent mushiness. Dice apple into uniform ¼-inch cubes for even texture. Deglaze the pan with broth or cider to capture browned bits. Make ahead: roast squash and make filling up to 2 days in advance; stuff and bake before serving. Leftovers keep 4 days in the fridge; reheat in oven at 350°F for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall dinner, gluten-free dinner, whole30 dinner, savory squash recipe

Find it online: https://spoonmira.com/savory-sausage-stuffed-acorn-squash-with-apples-the-best-fall-dinner/