Sausage Stuffed Acorn Squash

This Sausage Stuffed Acorn Squash features seasonal vegetables, Italian Sausage, and sweet apples. It’s comforting, nutritious, and the perfect recipe to enjoy the abundance of fall.

If you’re looking for more fall favorites to add to your dinner rotation, try my Taco Stuffed Acorn Squash, Sausage and Kale Stuffed Acorn Squash, and Easy Roasted Acorn Squash Recipe.

 

Acorn squash is a great base for healthy meals because it’s low-calorie and you can easily adapt it to fit your dietary preferences. Not only is this Sausage Stuffed Acorn Squash cozy and delicious.

How To Make Sausage Stuffed Acorn Squash

Ingredients

• Acorn squash — 2 small acorn squash cut in half with the seeds set aside.
• Olive oil — I prefer extra virgin olive oil; you could also use avocado oil.
• Italian sausage — For Whole30, opt for sugar and nitrate-free sausage.  If you don’t have pork sausage, you can use turkey sausage too.
• Onion — Chopped red onion or yellow onions adds flavor and color to the dish.
• Bell pepper — I use green bell peppers but you can use any color you prefer.
• Garlic — You can either mince fresh cloves garlic or use a jar of garlic.
• Apple — I use Honey Crisp apples, but any variety of red apple will work.
• Thyme — Fresh thyme adds a light, fragrant element.
• Kale — 1 cup of kale thoroughly washed and chopped.
• Dried cranberries — For Whole30, use dried cranberries fruit-sweetened.
• Seasoning — Sea salt or kosher salt and freshly ground black pepper to taste.
• Parsley — Finish the dish with a garnish of fresh parsley or any other fresh herbs you prefer.

Instructions

Prepare the acorn squash:

• Before you begin, preheat the oven to 425° F and line a baking sheet with parchment paper.
• Cut each acorn squash in half and scoop out the seeds using a metal spoon.

Roast the acorn squash:

• Coat the acorn squash with olive oil and season with salt and pepper.
• Place on a baking sheet, skin side down, and bake for 50-60 minutes until they’re fork tender. The roasting time will vary depending on the size of your acorn squash.

Cook the sausage and aromatics:

• While the squash cooks, heat 1 tablespoon of olive oil in a skillet over medium-high heat.
• Add the sausage and cook for 5-6 minutes until brown. As it cooks, use a wooden spoon to break apart any large pieces. 
• Remove the sausage from the pan and set it aside, leaving the fat in the skillet.
• Add the onions and bell pepper to the same skillet and cook for 3-5 minutes until they’re soft. Then, add garlic and cook for 30 seconds.

Prepare the filling:

• To the same skillet, add the diced apple and thyme. Season with salt and pepper and cook for 1 minute.
• Add the chopped kale and cranberry and cook for 2-3 minutes, stirring occasionally.
• Return the sausage to the skillet and stir well to combine. Then, cook the sausage mixture for 1-2 minutes, allowing the flavors to blend.

Stuff and broil the acorn squash:

• Preheat your oven’s broiler.
• Then, evenly stuff each squash half with the sausage-apple filling.
• Place the squash on a baking sheet and broil for about 5 minutes.
• Garnish with a sprinkle of fresh parsley and enjoy!

How To Store Leftovers

• To Store: Once your leftover acorn squash has cooled, store it in an airtight container in the refrigerator for up to 4 days.
• To Reheat: Reheat in a microwave or in the oven at 350°F until heated through.

What To Serve with Sausage Stuffed Acorn Squash

• Tender chicken or pork: This dish is a full meal on its own, but it also pairs wonderfully with my grilled chicken thighs or easy oven pork chops.
• A seasonal salad: A fresh, fall-inspired salad, like my shaved Brussels sprouts salad is the perfect side dish to serve with sausage stuffed acorn squash.
• Roasted vegetables: Savory roasted vegetables, such as roasted cauliflower or cabbage steaks provide a nice balance to the sweetness in this recipe.

Recipe Variations

• Add grains: To make this dish even more satisfying, add a whole grain to the filling, such as wild rice or quinoa.
• Top with cheese: A salty, melty cheese would be so yummy on top. Try a sprinkle of freshly grated parmesan cheese or crumbled goat cheese.
• Switch up the squash: Enjoy all the winter squash while it’s in season and make a variation of this recipe with your favorite squash variety such as delicata squash. See my stuffed butternut squash with Italian sausage recipe for inspiration!
• Nut: top this recipe with your favorite nut such as pecans, almonds or walnut.

Want more seasonal recipes? Try these 40 Easy Fall Dinner Recipes!