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