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Cozy Stuffed Acorn Squash with Sausage and Apples

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A comforting fall dish featuring roasted acorn squash halves filled with savory sweet Italian sausage, sweet-tart apples, dried cranberries, and crunchy pecans, finished with a maple-butter glaze. 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 sweet Italian sausage, casings removed
  • 1 medium apple (Honeycrisp or Gala), diced
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/3 cup pecans, chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 1 tablespoon pure maple syrup

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil; season with salt and pepper. Place cut-side down on baking sheet.
  3. Roast squash for 25-30 minutes until tender when pierced with a fork. Remove from oven, let cool slightly, then flip cut-side up.
  4. While squash roasts, heat a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a plate with a slotted spoon, leaving about 1 tablespoon drippings in pan.
  5. Reduce heat to medium. Add onion to skillet and cook 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  6. Stir in diced apple, dried cranberries, sage, thyme, and cinnamon. Cook 2-3 minutes until apple starts to soften.
  7. Return sausage to skillet. Add chopped pecans and stir to combine. Season with salt and pepper to taste.
  8. Divide filling evenly among the four squash halves, mounding slightly.
  9. In a small bowl, whisk together melted butter and maple syrup. Brush mixture over exposed squash edges and a little over filling.
  10. Return stuffed squash to oven and bake 10-15 minutes until filling is heated through and squash edges are caramelized. Optional: broil last 2 minutes for extra browning.
  11. Let rest 5 minutes before serving. Garnish with extra chopped pecans or fresh parsley if desired.

Notes

For easier cutting, microwave whole squash for 2-3 minutes to soften. Don’t over-roast the squash initially—aim for just-tender. Toast pecans in a dry skillet for 2-3 minutes for extra flavor. Use a slotted spoon for sausage to reserve drippings. Watch broiler closely to avoid burning. Can be made ahead: roast squash and cook filling up to 2 days in advance, then assemble and bake when ready.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, Thanksgiving side, gluten-free, cozy dinner

Find it online: https://cookdella.com/cozy-stuffed-acorn-squash-with-sausage-and-apples/