Hearty Savory Sausage Stuffed Acorn Squash Bake (Print Version)

Warm up with hearty sausage stuffed acorn squash. A comforting fall meal with savory sausage, sweet apple, and aromatic sage. Easy and satisfying!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Gluten-Free Option

# Ingredients:

→ Squash Essentials

01 - 2 medium acorn squash (1-1.5 lbs each)
02 - 1 tbsp olive oil
03 - Salt and black pepper to taste

→ Hearty Filling

04 - 1 lb ground Italian sausage (mild or hot)
05 - 1 yellow onion, finely diced
06 - 3 cloves garlic, minced
07 - 1 medium apple (Granny Smith or Honeycrisp), cored and diced
08 - 1/4 cup panko breadcrumbs
09 - 1/4 cup chicken broth

→ Flavor Boosters

10 - 2 tbsp fresh sage, chopped
11 - 1/2 cup grated Parmesan cheese (plus more for topping)

→ Optional Extras

12 - 1/4 cup dried cranberries
13 - 1/4 cup chopped pecans

# Instructions:

01 - First things first, grab those beautiful acorn squashes. Carefully cut each one in half lengthwise. This can be a bit tricky, so go slow! Scoop out all the seeds and those stringy bits—honestly, they're not tasty. Lightly brush the cut sides with a little olive oil, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet. Roast them in a 400°F (200°C) oven for about 20-25 minutes, until they're fork-tender but still hold their shape. This is where I learned my lesson; don't skip this step!
02 - While the squash is doing its thing, heat a large skillet over medium heat. Add your ground sausage and break it up with a spoon. Cook until it's nicely browned and no pink remains, about 5-7 minutes. Drain any excess grease; nobody wants a greasy filling, right? Transfer the cooked sausage to a bowl, leaving a tiny bit of fat in the pan for the veggies. This is where the kitchen starts to smell amazing, I swear!
03 - In the same skillet, add the diced onion and cook until it softens, about 5 minutes. Then, toss in the minced garlic and chopped apple. Cook for another 3-4 minutes, until the apple starts to soften slightly but still has a bit of bite. The smell of the onions, garlic, and apple together? Oh, it's just pure magic, making your whole kitchen smell like autumn. Don't let the garlic burn, though; that's a mistake I've definitely made before!
04 - Return the cooked sausage to the skillet with the onion, garlic, and apple. Stir in the fresh sage, breadcrumbs, and chicken broth. Mix it all up until everything is well combined. Season with a little extra salt and pepper to taste. Give it a quick taste test here! This is your chance to adjust the flavors. I usually add a tiny pinch more sage because I just love it.
05 - Once your roasted acorn squash halves are cool enough to handle, flip them over. Divide the savory sausage filling evenly among the squash cavities, mounding it up nicely. Sprinkle a generous amount of Parmesan cheese over the top of each stuffed half. Place them back on the baking sheet. Bake for another 15-20 minutes, or until the filling is heated through and the cheese is bubbly and golden brown. Honestly, this part always makes my kitchen smell like a fancy restaurant!
06 - Carefully remove the stuffed acorn squash from the oven. Let them cool for just a few minutes before serving—they'll be super hot! I usually garnish with a tiny bit more fresh sage, just for pretty. The outside of the squash should be tender, and the filling should be juicy and flavorful. It’s a complete meal, honestly, and one that always gets rave reviews whenever I make it. Enjoy your hard work!

# Notes:

01 - Always pre-roast your acorn squash first; it makes a huge difference in texture.
02 - For a quicker weeknight meal, you can cook the filling a day ahead and store it in the fridge.
03 - Swap out pork sausage for ground turkey or chicken, just add more seasoning for flavor.
04 - A sprinkle of toasted pecans or dried cranberries on top adds a lovely crunch and sweetness.

# Equipment Needed:

01 - Large baking sheet
02 - large skillet
03 - mixing bowl
04 - sharp knife
05 - spoon for scooping

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 25g

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