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stuffed acorn squash with sausage - featured image

Cozy Fall Stuffed Acorn Squash with Sausage

  • Author: Saly
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Description

A hearty, savory one-dish meal featuring roasted acorn squash filled with spicy Italian sausage, apples, onions, and panko breadcrumbs. Perfect for meal prep and autumn entertaining.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 lbs each)
  • 1 lb Italian sausage (hot or mild)
  • 1 large Granny Smith apple, diced (about 1 cup)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup panko breadcrumbs
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (plus 2 tsp for drizzling)
  • 1/4 cup apple cider

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash squashes and cut in half lengthwise. Remove seeds and pulp with a spoon or ice cream scoop.
  3. Prick the flesh of each squash half 10-15 times with a knife tip to allow steam to escape.
  4. Place squash halves cut-side up on the baking sheet. Drizzle with 1 tsp olive oil per half and sprinkle with salt.
  5. Par-roast for 25 minutes until tender but holding shape. Reduce oven temperature to 375°F (190°C).
  6. While squash roasts, cook sausage in a large skillet over medium-high heat until browned. Drain excess grease if necessary.
  7. Add diced onion to the pan and cook until translucent (3-4 minutes). Add garlic, apple, thyme, sage, salt, and pepper. Cook for 2 more minutes.
  8. Remove from heat and toss the sausage mixture with panko breadcrumbs.
  9. Spoon the filling generously into each squash half, packing it down slightly.
  10. Place stuffed squashes in a 9×13 inch baking dish. Pour apple cider into the bottom of the dish around the squash.
  11. Cover tightly with aluminum foil and bake for 20 minutes.
  12. Remove foil and bake for another 5-10 minutes until the topping is golden and crunchy.
  13. Serve warm, garnished with fresh parsley or chives.

Notes

Piercing the squash skin is non-negotiable to prevent exploding. Par-roasting ensures the squash is tender before adding the filling. For extra crunch, toast panko breadcrumbs in a dry pan before mixing. Do not freeze leftovers as the squash texture becomes watery.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed squash hal
  • Calories: 450
  • Sugar: 12
  • Sodium: 650
  • Fat: 24
  • Saturated Fat: 7
  • Carbohydrates: 35
  • Fiber: 8
  • Protein: 22

Keywords: acorn squash, stuffed squash, sausage recipe, fall dinner, meal prep, healthy dinner, one-dish meal, gluten-free option

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Find it online: https://warmdinnerrecipes.com/cozy-fall-stuffed-acorn-squash-easy-sausage-meal-prep/