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Cozy Sausage and Apple Stuffed Acorn Squash (Easy 30-Minute Dinner)

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A quick and easy 30-minute dinner featuring tender roasted acorn squash stuffed with savory sausage, tart apple, and crunchy pecans, all drizzled with maple syrup. Perfect for cozy fall evenings or a stunning holiday side dish.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 pound ground pork sausage (mild or sweet Italian)
  • 1 small yellow onion, diced (about 1 cup)
  • 1 medium apple (Granny Smith or Honeycrisp), diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup chopped pecans or walnuts
  • 2 tablespoons maple syrup
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  3. Place squash halves cut-side down on a large baking sheet. Roast for 15 minutes.
  4. While squash roasts, heat a large skillet over medium-high heat. Add ground sausage and cook, breaking it up, until browned and cooked through (5-7 minutes). Transfer sausage to a plate, leaving about 1 tablespoon drippings in the pan.
  5. Reduce heat to medium. Add diced onion to the skillet and cook until softened (about 3 minutes). Add diced apple and minced garlic; cook 1 minute until fragrant.
  6. Return sausage to the skillet. Add dried sage, dried thyme, dried cranberries (if using), remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir and cook 1-2 minutes. Remove from heat and stir in chopped pecans or walnuts.
  7. Flip roasted squash halves over on the baking sheet. Divide filling evenly among the four halves, mounding slightly.
  8. Return stuffed squash to the oven and roast for another 10 minutes, until filling is heated through and squash is fork-tender. (Optional: broil last 1-2 minutes for a crispy top.)
  9. Remove from oven. Drizzle each stuffed squash half with about 1/2 tablespoon maple syrup. Garnish with fresh parsley and serve immediately.

Notes

For a vegetarian version, swap sausage for 1 can lentils or 1 1/2 cups cooked quinoa and add extra mushrooms. For a spicy kick, use hot Italian sausage and red pepper flakes. For a cheesy version, top with goat cheese or cheddar in the last 5 minutes. Make ahead: roast squash and prepare filling up to 1 day in advance; stuff and bake at 375°F for 15-20 minutes before serving.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall dinner, 30-minute meal, easy weeknight dinner, holiday side dish

Find it online: https://recipebelle.com/cozy-sausage-and-apple-stuffed-acorn-squash-easy-30-minute-dinner/