Introduction
Our Acorn Squash Stuffed with Sausage and Apple is the perfect way to embrace the cozy flavors of fall. This dish combines savory sausage, sweet apples, and warm spices, all roasted inside a tender acorn squash. Each bite captures the comfort and warmth of the season, making it a fantastic choice for chilly evenings or festive gatherings.
Why Make This Recipe
This stuffed acorn squash recipe is easy to prepare, yet delivers a beautiful presentation and rich flavors that make it feel special. It’s ideal for holiday dinners, family meals, or any time you want a satisfying dish that feels like a warm hug. Plus, the ingredients are all seasonal and readily available, making it a great way to use fresh fall produce.
How to Make Acorn Squash Stuffed with Sausage and Apple
Making this stuffed acorn squash is simple. You’ll roast the squash, cook up the sausage and apple filling, then combine and bake everything to perfection.
Ingredients:
- 2 medium acorn squashes, halved and seeds removed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ lb (225 g) ground sausage (any variety you like)
- 1 apple, diced (choose a firm, sweet-tart variety like Honeycrisp or Granny Smith)
- 1 small onion, finely chopped
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
- ½ teaspoon ground cinnamon
- ¼ cup breadcrumbs or panko (optional for added texture)
- ¼ cup grated Parmesan cheese (optional)
Directions:
- Prepare the Squash: Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
- Cook the Filling: In a skillet over medium heat, cook the sausage until browned and cooked through. Add the onion, apple, sage, and cinnamon, cooking for another 3-5 minutes until the onion is soft and the mixture is fragrant.
- Combine and Fill: Turn the roasted squash halves cut-side up and fill each with the sausage mixture. Sprinkle breadcrumbs and Parmesan on top, if desired.
- Bake Again: Place the stuffed squash back in the oven for 10-15 minutes, until everything is heated through and the tops are golden.
How to Serve Acorn Squash Stuffed with Sausage and Apple
Serve this dish warm, directly in the squash halves for a beautiful presentation. It pairs well with a simple green salad or roasted root vegetables for a complete meal. Each squash half makes a lovely individual portion.
How to Store Acorn Squash Stuffed with Sausage and Apple
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in 1-minute intervals until hot.
Tips to Make Acorn Squash Stuffed with Sausage and Apple
- Use a sharp knife to carefully cut the acorn squash; microwaving the whole squash for 1-2 minutes can soften it, making cutting easier.
- Add a few cranberries to the filling for extra color and flavor.
- Try using different sausage varieties (like Italian, sage, or apple sausage) to customize the taste.
Variation
For a vegetarian version, replace sausage with a mixture of quinoa or rice and chopped mushrooms, adding spices as desired for a hearty meatless option.
FAQs
1. Can I prepare the squash ahead of time?
Yes, you can roast the squash ahead of time and store it in the fridge. When ready to serve, simply add the filling and bake until hot.
2. What other types of squash can I use?
Butternut or delicata squash work well with this recipe if acorn squash isn’t available. Adjust baking time as needed, as different squash varieties vary in size and density.
3. Can I freeze stuffed acorn squash?
Yes, you can freeze it! Let the squash cool completely, then wrap each half in plastic wrap and freeze. Reheat in the oven from frozen at 350°F (175°C) for about 30 minutes.
Cozy, delicious, and full of autumn flavor, this Acorn Squash Stuffed with Sausage and Apple recipe is a perfect addition to your fall meals. Enjoy the season with this satisfying dish