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Home » Stuffed Acorn Squash Recipe with Sausage & Apples

Stuffed Acorn Squash Recipe with Sausage & Apples

November 14, 2019 by Nicole Crocker 1 Comment

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The perfect Fall dish that works both as a Side Dish or Main Course. This Sausage & Apple Stuffed Acorn Squash Recipe is super easy to make. Serve it as a weeknight main course or a special side dish on Thanksgiving Day.

Long image with graphics perfect for Pinning on a pinterest board. Top image is of cooked Stuffed Acorn Squash Recipe. Below is is the title of the recipe and below the title is an image of all of the ingredients on a cutting board and another image of a fork with acorn squash and stuffing on it.

How to Stuff an Acorn Squash

Making this Stuffed Acorn Squash Recipe is actually quite simple. The first thing you want to do is cut your Acorn Squash in half. To do this you need to make sure you have a large, heavy duty SHARP knife. Acorn Squash can be pretty tough but once your knife makes it into the hollow cavity you should be able to slice straight through pretty easily.

Once you have your Acorn Squash halved use a spoon to scoop out the seeds and pulp from the hollow cavity. You can view this video for help here.

Coat the insides with oil, season with salt and pepper then place cavity side down on a lined baking sheet and bake in your preheated oven for 45 minutes.

While the Squash is roasting, prepare your stuffing.

Once the Acorn Squash is ready remove it from the oven, carefully turn them over so the cavity side is facing up then fill each with your stuffing. Finally, return them to the oven and bake for another 10 minutes.

Baked Acorn Squash on a white plate

What’s in the Sausage &
Apple Stuffing

This Acorn Squash Stuffing has a little bit of everything. The great thing about it is you can alter it quite easily to fit your taste.

If you want to keep it as a Vegetarian Stuffing just omit the sausage. Or you can also just sub in a different type of ground meat if you’re not into sausage.

Here’s the list of ingredients that I added to my stuffing:

  • Hot Italian Sausage
  • Apple
  • Dried Cranberries
  • Pecans
  • Red Quinoa
  • Onion
  • Celery
  • Sage
  • Thyme
  • Salt & Pepper
  • Parmesan Cheese
Ingredients for stuffing on a cutting board with labels for each ingredient.

Try More of our Favorite Squash Recipes

  • Autumn Harvest Butternut Squash Noodle Recipe
  • Skillet Butternut Squash Casserole with Apples
  • Roasted Spaghetti Squash with Pancetta, Apples & Goat Cheese

overhead view of Stuffed Acorn Squash on a white plate with a fork on it.
Print

Stuffed Acorn Squash with Sausage & Apples

The perfect Fall dish that can be served as either a side dish or main dish. This Roasted Stuffed Acorn Squash Recipe features a Sausage and Apple Quinoa Stuffing that's versatile and simple to make.
Course Main Course, Side Dish
Cuisine American
Keyword acorn squash,sausage,apple,quinoa,Thanksgiving side dish,Fall Recipe
Prep Time 15 minutes minutes
Cook Time 1 hour hour 5 minutes minutes
Servings 6 Acorn halves
Calories 632kcal
Author Nicole Crocker

Ingredients

  • 3 Acorn Squash ,cut in half and seeds and guts scooped from the cavity
  • 1 Pound Ground Hot Italian Sausage ,Optional
  • 1 Cup Red Quinoa ,Cooked according to package directions
  • 2 Apples peeled, cored and diced
  • 1 Cup Onion ,diced
  • 1/2 Cup Celery ,diced
  • 1 Cup Pecans ,chopped
  • 1/4 teaspoon Ground Sage
  • 1/4 teaspoon Dried Thyme
  • Salt & Pepper ,to taste
  • 3 Tablespoons Olive Oil ,for sauteeing and coating squash
  • 1/4 Cup Parmesan Cheese ,shredded

Instructions

  • Preheat oven to 400 Degrees F. Line a large baking sheet with aluminum foil.
    Set aside.
  • Cut 3 acorn squash in half and scoop out seeds and pulp with a spoon.
  • Coat the cavity of each squash with olive oil then season with salt and pepper to taste.
  • Place cavity side down on baking sheet and place in preheated oven on the middle rack. Bake for 45 minutes.
  • While squash is baking prepare stuffing.
  • Heat a tablespoon of oil in a large skillet over medium high heat.
  • Add chopped onions and celery and sautee for 3-5 minutes.
  • Add sausage. Cook and mix together with a wooden spoon, breaking up the sausage as it cooks. Cook for about 5-7 minutes.
  • Add apples, craisins, pecans, thyme and sage. Toss to combine with the sausage and cook for 2-3 more minutes.
  • Add cooked quinoa and toss to combine.
  • Remove skillet from heat and set aside until squash are finished cooking.
  • Once the squash is ready remove them from the oven. Carefully turn each over so that the cavity side is facing up. Fill each cavity with apple, sausage stuffing then top with shredded parmesan cheese.
  • Place back in oven for 10 minutes.
  • Remove from oven and serve.

Video

Notes

**Amount of servings depend on if its being served as a side dish or main course. As a main course you should get about 6 servings but you will get much more if you serve as a side dish. I estimate that each squash half can serve 2 people for a total servings of 12 as a side dish.
Other options for the stuffing mixture
  • Ground turkey or other ground meat
  • Rice or any other of your favorite grains
  • Diced pears
**Any extra stuffing mixture can be saved to be used as a side dish of it’s own with another meal.
 

Nutrition

Serving: 1half | Calories: 632kcal | Carbohydrates: 55g | Protein: 20g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 698mg | Potassium: 1292mg | Fiber: 9g | Sugar: 8g | Vitamin A: 919IU | Vitamin C: 30mg | Calcium: 174mg | Iron: 4mg
Close up of Acorn Squash Stuffing on a fork

Filed Under: Gluten free, Main Dishes, Pork, Side Dishes, Vegetables Tagged With: Thanksgiving recipes

Comments

  1. Diane Lavoie says

    November 15, 2019 at 1:45 pm

    5 stars
    I’ve had other versions but this one exceeds them. Can’ wait to have it again!

    Reply
5 from 1 vote

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