Go Back
+ servings
Close up of Stuffed Acorn Squash
Print

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 for fall.
Course dinner, Main Course
Cuisine American
Keyword Roasted Acorn, Stuffed Acorn
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 422kcal

Ingredients

For Acorn

  • 2 small acorn squash cut in half and set seeds aside
  • 1 tbsp olive oil plus sea salt and black pepper, for roasting
  • salt and black pepper to taste

For the Stuffing

  • 1 tbsp olive oil
  • ½ lb Italian sausage
  • 1 cup red onion chopped
  • 1 cup green bell pepper chopped
  • 1 clove garlic minced
  • 1 medium apple diced I used Honey Crispy apple.
  • 1 tbsp fresh thyme leaves chopped
  • 1 cup kale chopped
  • ¼ cup dried cranberries fruit
  • sea salt and pepper to taste
  • fresh parsley

Instructions

  • Preheat oven to 425F and line a baking sheet with parchment paper and set aside.
  • Pour olive oil over the acorn squash and sprinkle with salt and pepper.
  • Bake in oven for 50-60 minutes, until skin is soft and fork-tender (Roasting time will vary depending on the size of your squash).
  • While squash roasts, heat 1 tablespoon olive oil in a skillet over medium-high heat.
  • Add sausage and cook for 5-6 minutes until brown, using a wooden spoon to break apart coarse pieces. Then, set the sausage aside, but leave the fat in the skillet.
  • In the same skillet, add onions and green bell pepper. Cook until they’re soft, 3-5 minutes. Add garlic and cook for 30 seconds.
  • Add diced apple, thyme and salt and pepper to taste. Cook for 1 minute. Add chopped kale and cranberry. Cook for 2-3 minutes, stirring occasionally.
  • Bring back the sausage and stir well to combine. Cook for 1-2 minutes to blend flavors.
  • Preheat your broiler and divide apple-sausage filling among squashes.
  • Once filled, place the baking sheet under the broiler and broil for 5 minutes or so. Garnish with fresh minced parsley and enjoy!

Notes

  • If you are having trouble cutting the acorn squash, you can microwave the squash for a bit to help soften it.
  • Save the seeds from the acorn squash and roast them like pumpkin seeds.
  • Easily multiply this recipe and plan ½ of an acorn squash per person.
  • Add flavor with a little caramelization on the roasted squash.
  • To store: Place leftover stuffed acorn squash in the fridge in an airtight container for up to 4 days.
  • To reheat: Reheat in the microwave or oven at 350°F until heated through.

Nutrition

Serving: 1/4 | Calories: 422kcal | Carbohydrates: 48g | Protein: 12g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 43mg | Sodium: 1014mg | Potassium: 1193mg | Fiber: 8g | Sugar: 14g