Sausage and Apple Stuffed Acorn Squash
As you can tell, I am relishing this cooler weather and cooking up some of my Fall favorites. Matt actually requested that we make this last night. He loves it because to him it reminds him of stuffing. I guess, it does kind of taste like a yummy stuffing, but better, in my opinion 😉
The fun thing about this meal is you can adjust it in so many ways to your liking. We like the pow of fresh rosemary, but you might like to use fresh sage instead. We also prefer hot italian chicken sausage, but you may prefer mild. You can do whatever you’d like! Plus, it is pretty simple with minimal ingredients that you probably already have on hand.
First, find yourself a nice big acorn squash and slice it in half. (That’s always Matt’s job!) Place in a baking dish and brush a little olive oil all around the inside of the squash.
While the squash is baking, you can cook up your filling. Saute the onion and celery until almost translucent, about 5-6 minutes. Add the fresh rosemary and garlic and cook another minute. At this point, push those ingredients aside in the pan and add in you sausage.
Once the sausage is mostly cooked, add in the apple, bread crumbs and parmesan. Cook just until all combined.
Finally, fill squash (pushing it down as you fill to get the most filling in it you can). Bake for another 20 minutes and it is done!
Sausage and Apple Stuffed Acorn Squash
This is a perfect Fall meal that you can customize to your liking. It’s like Fall on a plate.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 2 large servings 1x
Ingredients
- 1 TBL olive oil
- 1 acorn squash
- 1/2 onion, diced
- 2 celery stalks, diced
- 1 TBL fresh rosemary, chopped fine
- 2 garlic cloves, minced
- 1/2 lb spicy chicken sausage (we bought one hot italian chicken sausage and that was perfect)
- 1/2 apple, diced (we used Honeycrisp, because those are our favorite)
- 3/4 cup whole wheat bread crumbs
- 1/4 cup freshly shredded parmesan cheese
Instructions
Preheat oven to 400 degrees. Cut acorn squash in half, clean out the insides and place in a baking dish. Brush inside with olive oil and bake for 40 minutes.
Meanwhile, saute onion and celery over medium heat, approximately 5-6 minutes. Add rosemary and garlic and cook for another minute. Push those ingredients to the side of the pan and add in the sausage. Cook the sausage until its almost done and then add in the apple, bread crumbs and parmesan cheese. Continue cooking until all is combined. Fill squash with as much filling as you can, pushing it down as you fill. Bake for 20 more minutes and then serve.
Notes
Like I said, you can use a different herb, like sage if you’d like. Also, use mild sausage if you don’t like the spicy. You can also omit the cheese to lighten it up. This is very versatile! The servings are big and we often have leftovers for lunch the next day. It just depends on the size of your squash.
