Sausage And Apple Stuffed Acorn Squash

Ready to welcome the start of fall and apple season with these sausage & apple stuffed acorn squash! If you love stuffing, or even if you don’t (myself included until now), this fall themed dish will have you thinking of Thanksgiving. This dish has flavor in every bite from the pairing of sausage and apple, with hints of sage and the natural flavors of the squash.

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Servings: 6

Prep Time: 00:20

Cook Time: 01:20

Main Ingredients

3 acorn squash, halved

olive oil

salt & pepper

1 lb ground sausage

1 small onion, finely chopped

1 yellow squash, finely chopped

2 apples, diced

1/2 tsp sage or 1/4 tsp rosemary

1 cup panko bread crumbs

1 cup parmasean cheese (optional)


1Preheat oven to 400 degrees.

2Cut the tops & bottoms of the acorn squash, removing as little as possible, then halve 3 acorn squash. The squash may be tough to cut, if so poke with a fork all around and microwave for 2-3 minutes.

3Scoop out the seeds. (You can save and roast these: boil for 10 minutes, drain and pat dry, mix with 2TBSP olive oil, salt & pepper, or other fun seasoning combinations like cinnamon and chili powder, then roast for 15 minutes at 400F while periodically mixing them to prevent burning.)

4Brush the insides of the squash with olive oil and and sprinkle with salt and pepper.

5Cook for 40-60 min until fork tender.

6While the squash is baking, sauté 1lb ground pork for 5 min, remove and pat dry to remove grease, but save the grease that is left in the pan.

7Using the grease from the sausage, add the diced onion and yellow squash 2-3 min until they begin to brown.

8Add 2 diced apples until softened, another 2 min.

9Add the sausage back in with the sage and Panko bread crumbs.

10Add Parmesan if desired and mix in.

11Stuff squash and bake for another 15 minutes

Additional Notes

This recipe can be made gluten free by using gluten free bread crumbs, and dairy free by substituting vegan cheese or removing it all together. This recipe was adapted from

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