Description

This sausage stuffed acorn squash recipe is the perfect fall meal! Each beautiful squash half is a beautiful, individual serving that looks straight from a restaurant, with the natural sweetness of acorn squash balancing perfectly with the savory richness of the Italian sausage.

Ingredients

Scale

For the Squash Base:

2 large acorn squash (about 2 pounds each), halved and seeded
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Sausage Filling:

1 pound Italian sausage (sweet or spicy), casings removed
1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1 medium apple, cored and diced (Honeycrisp or Granny Smith work beautifully)
1/2 cup dried cranberries
1/3 cup chopped pecans or walnuts
1 cup cooked wild rice or quinoa for a nuttier texture
1/4 cup fresh sage leaves, chopped (or 1 tablespoon dried sage)
2 tablespoons fresh thyme leaves
1/2 cup chicken or vegetable broth
1/2 cup grated Parmesan cheese, plus extra for serving

Substitution Notes:

Swap Italian sausage for ground turkey or plant-based sausage for lighter options
Use gluten-free breadcrumbs instead of rice for a different texture
Replace cranberries with chopped dried apricots or golden raisins
Nutritional yeast can substitute Parmesan for dairy-free versions

Instructions

1. Prepare the Acorn Squash

Preheat your oven to 400°F. Cut each acorn squash in half lengthwise and scoop out all seeds and stringy pulp using a spoon or ice cream scoop. Brush the cut surfaces and cavity with olive oil, then season generously with salt and pepper. Place cut-side down on a rimmed baking sheet and roast for 30 minutes until the flesh is tender when pierced with a fork.

2. Cook the Sausage Base

While the squash roasts, heat a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Cook for 6-8 minutes until browned and cooked through. The sausage should develop some nice caramelized bits – these add incredible depth to the final dish.

3. Build the Flavor Base

Add the diced onion to the sausage and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. The kitchen should smell absolutely amazing at this point!

4. Add the Seasonal Elements

Stir in the diced apple, dried cranberries, and chopped nuts. Cook for 2-3 minutes until the apple begins to soften slightly. Add the cooked rice, fresh herbs, and pour in the broth. Let everything simmer together for 3-4 minutes until the liquid is mostly absorbed and the flavors meld beautifully.

5. Stuff and Final Roast

Remove the squash from the oven and carefully flip each half cut-side up. Divide the sausage mixture evenly among the four squash halves, mounding it slightly. Sprinkle each with Parmesan cheese. Return to the oven for 20-25 minutes until the tops are golden brown and the squash is fork-tender.

6. Rest and Serve

Let the stuffed squash rest for 5 minutes before serving. This allows the flavors to settle and makes them easier to handle. Garnish with additional fresh herbs and a final sprinkle of Parmesan if desired.

Nutrition

Calories: 420-450 per stuffed half
Fat: 24-28 grams
Carbohydrates: 35-40 grams
Fiber: 6-8 grams
Protein: 18-22 grams