Sausage-Stuffed Acorn Squash
This sausage-stuffed acorn squash combines savory Italian sausage with sweet apple, tart cranberries, and earthy nuts in roasted squash halves for a complete autumn meal. The maple-glazed squash provides the perfect vessel for the flavorful filling, creating a dish that's as beautiful as it is delicious—ideal for weeknight dinners or fall entertaining.
Ingredients
- 2 medium acorn squash halved lengthwise and seeds removed
- 2 tablespoons olive oil divided
- 1 pound Italian sausage casings removed (sweet or hot, your preference)
- 1 medium onion diced
- 2 celery stalks diced
- 1 apple cored and diced (Honeycrisp or Granny Smith work well)
- 2 cloves garlic minced
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- ½ cup dried cranberries
- ⅓ cup chopped pecans or walnuts
- 2 cups fresh spinach roughly chopped
- ½ cup breadcrumbs regular or gluten-free
- ½ cup grated Parmesan cheese divided
- ¼ cup chicken broth
- Salt and freshly ground black pepper
- 2 tablespoons maple syrup
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easier cleanup.
- Prepare the acorn squash by cutting each one in half lengthwise and scooping out the seeds. Brush the cut sides and cavity with 1 tablespoon of olive oil, then sprinkle with salt and pepper.
- Place the squash halves cut-side down on the prepared baking sheet. Roast for about 30 minutes until they're just tender when pierced with a fork. They'll continue cooking later, so don't let them get too soft.
- While the squash roasts, prepare the filling. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into crumbles as it cooks, until browned and no longer pink, about 5-7 minutes.
- Add the diced onion and celery to the skillet. Cook until softened, about 3-4 minutes.
- Stir in the diced apple, garlic, sage, and thyme. Cook for another 2 minutes until the apple begins to soften slightly and the garlic is fragrant.
- Add the dried cranberries, chopped nuts, and spinach to the skillet. Cook until the spinach wilts, about 1-2 minutes.
- Remove the skillet from heat and stir in the breadcrumbs, ¼ cup of the Parmesan cheese, and chicken broth. The mixture should be moist but not soggy. Season with salt and pepper to taste.
- When the squash is ready, flip them over so the cut side is facing up. Brush the inside of each squash half with maple syrup.
- Divide the sausage filling evenly among the four squash halves, mounding it slightly.
- Sprinkle the remaining Parmesan cheese over the top of each stuffed squash.
- Return to the oven and bake for an additional 15-20 minutes, until the filling is heated through and the tops are golden brown.
- Garnish with fresh parsley before serving.
Notes
- For a more colorful presentation, look for "carnival" or "jester" squash, which are similar to acorn squash but with vibrant patterns.
- The filling can be made a day ahead and refrigerated. Let it come to room temperature before stuffing the squash.
- If your squash wobbles on the baking sheet, cut a small slice from the bottom to create a flat surface so it sits steady.
- For a vegetarian version, substitute the sausage with a plant-based alternative or 1½ cups of cooked lentils or quinoa.
- This recipe works equally well with other winter squash varieties like delicata or small sugar pumpkins. Cooking times may vary slightly.