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Sausage-Stuffed Acorn Squash for a Cozy Meal

Sausage-Stuffed Acorn Squash for a Cozy Meal

Roasted acorn squash halves are filled with Italian sausage, apple, cranberries, herbs, breadcrumbs, and Parmesan for a warm, satisfying meal. The recipe serves four and is ideal for autumn and winter dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Roasted Squash
  • 2 about 1 1/2 pounds each Medium acorn squash
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Sausage Filling
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 pound Bulk Italian sausage, sweet or mild
  • 1 about 1 cup Small yellow onion, finely chopped
  • 2 about 3/4 cup Celery ribs, finely chopped
  • 2 cloves Garlic cloves, minced
  • 1 about 1 cup Small apple, peeled and diced
  • 1/2 cup Dried cranberries
  • 1/2 cup Plain or seasoned breadcrumbs
  • 1/4 cup Grated Parmesan cheese
  • 1 teaspoon Dried rubbed sage
  • 1/2 teaspoon Dried thyme
  • 1/4 cup Chicken broth, as needed
Garnish
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the acorn squash in half lengthwise and scrape out the seeds and stringy pulp. Brush the cut sides with 1 tablespoon olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  3. Place the squash cut-side down on the prepared baking sheet. Roast for 25–30 minutes, until the flesh begins to soften but the halves still hold their shape.
  4. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook for 5–7 minutes, breaking it into small crumbles, until browned and cooked through.
  5. Add the onion and celery to the skillet and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
  6. Add the diced apple, dried cranberries, sage, and thyme. Cook for 2–3 minutes, then remove the skillet from the heat.
  7. Stir the breadcrumbs and Parmesan into the sausage mixture. Add chicken broth 1 tablespoon at a time if the mixture seems dry, then taste and adjust the seasoning with the remaining salt and pepper.
  8. Turn the partially roasted squash cut-side up and divide the filling among the four halves. Pack it lightly into the cavities so the mixture stays in place without becoming dense.
  9. Return the stuffed squash to the oven and bake for 15–20 minutes, until the filling is hot and lightly browned and the squash is tender when pierced with a fork.
  10. Garnish with chopped fresh parsley and serve warm. For a more deeply browned top, broil the squash for 1–2 minutes while watching carefully.

Notes

Do not fully cook the squash before stuffing; it should be soft enough to eat but firm enough to hold the filling. If using very lean sausage, add an extra teaspoon of olive oil or a splash of broth. Refrigerate leftovers in a covered container and reheat until hot.