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Cozy Stuffed Acorn Squash with Sausage and Apple

stuffed acorn squash with sausage and apple - featured image
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Tender roasted acorn squash filled with a savory-sweet mixture of sausage, apple, quinoa, and herbs. This cozy fall dinner is simple enough for a weeknight but impressive enough for company.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound bulk breakfast sausage (mild or sweet Italian recommended)
  • 1 medium apple, finely diced (about 1 cup; Honeycrisp or Gala recommended)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup cooked quinoa
  • 1/4 cup dried breadcrumbs (panko recommended)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chicken or vegetable broth (low-sodium)
  • Fresh parsley or sage leaves for garnish (optional)
  • Extra Parmesan for topping (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Rub cut sides and cavities with olive oil; season with salt and pepper. Place cut-side down on prepared baking sheet. Roast for 15 minutes.
  3. While squash roasts, heat a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a plate, leaving about 1 tablespoon drippings in pan.
  4. Reduce heat to medium. Add diced onion to skillet and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  5. Return sausage to skillet. Add diced apple and cook 2-3 minutes until slightly softened. Remove from heat.
  6. Stir in cooked quinoa, breadcrumbs, Parmesan (if using), sage, thyme, cinnamon, and a pinch of salt and pepper. Pour in broth and stir until well combined. Adjust seasoning to taste.
  7. Remove pre-roasted squash from oven. Carefully flip each half over. Spoon filling generously into each cavity, mounding slightly without packing too tightly.
  8. Return stuffed squash to oven and bake 25-30 minutes until squash is tender when pierced with a fork and filling is heated through and lightly golden on top.
  9. Let rest 5 minutes before serving. Garnish with fresh parsley or sage and extra Parmesan if desired. Serve warm.

Notes

Pre-roasting the squash for 15 minutes firms up the flesh and prevents sogginess. The combination of quinoa and breadcrumbs in the filling absorbs juices without becoming gluey. Let the stuffed squash rest for 5 minutes after baking to allow the filling to set. Leftovers keep in the refrigerator for up to 4 days and can be reheated in a 350°F oven for 10-15 minutes. The squash can be frozen before or after baking for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall dinner, cozy squash recipe, Thanksgiving side dish, stuffed squash with quinoa

Find it online: https://eliplate.com/cozy-stuffed-acorn-squash-with-sausage-and-apple/