Hearty Sausage Stuffed Acorn Squash Recipe for Fall Nights (Print Version)

This Sausage Stuffed Acorn Squash Recipe brings warmth and comfort. Learn my personal tips, tricks, and a few kitchen oops moments for a truly delicious meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Hearty Base

01 - 2 medium acorn squash
02 - 1 lb mild or sweet Italian sausage, casing removed
03 - 1 yellow onion, finely diced
04 - 1 medium apple (Granny Smith or Honeycrisp), finely diced
05 - 1/2 cup panko breadcrumbs
06 - 1/4 cup chicken broth

→ Flavor Boosters

07 - 2 cloves garlic, minced (or more, honestly)
08 - 2 tbsp fresh sage, chopped
09 - 1 tbsp fresh thyme, chopped
10 - 2 tbsp olive oil, divided
11 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

12 - 1/4 cup grated Parmesan cheese

→ Optional Extras

13 - Pinch of red pepper flakes (for a little heat)
14 - 2 tbsp chopped pecans (for crunch)

# Instructions:

01 - First things first, preheat your oven to 400°F (200°C). Then, grab your acorn squashes. This is where I always get a little nervous cutting them, honestly! Carefully slice each squash in half lengthwise and scoop out those stringy bits and seeds. A spoon works perfectly, but sometimes I use an ice cream scoop for a cleaner job. Drizzle the cut sides with a little olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. I roast them like this for about 20-25 minutes to get them tender, but not fully cooked. It makes them easier to stuff, and they won't feel raw when the filling is done.
02 - While the squash is doing its thing, heat a large skillet over medium-high heat. Add a splash of olive oil, then crumble in your Italian sausage. Break it up with a spoon and cook until it's browned all over, about 5-7 minutes. This is where your kitchen starts to smell amazing, I promise! Drain off any excess grease – I once forgot this step and the stuffing was way too oily, oops. Add the diced onion and apple to the skillet with the sausage. Sauté for another 5-7 minutes, until the onion is softened and the apple starts to get tender. Keep stirring so nothing sticks, you want those flavors to meld.
03 - Now for the good stuff! Stir in the minced garlic, fresh sage, and fresh thyme. Oh, the smell at this point! Cook for just about a minute until the garlic is fragrant. You don't want it to burn, that's a mistake I only made once, and, well, it was not good. Then, take the skillet off the heat and stir in the breadcrumbs and chicken broth. This is going to help bind everything together and keep the stuffing moist. Give it a good mix, making sure all those savory, sweet, and herby flavors are evenly distributed. Taste it here, and adjust salt and pepper if you need to!
04 - Carefully flip the par-baked squash halves over. They should be just tender enough to hold their shape, but not falling apart. Spoon the sausage and apple mixture generously into each squash cavity. Don't be shy, really pack it in there! I always try to get a little mound on top, because who doesn't love extra stuffing? Sometimes I overfill them and a little spills out, but honestly, that just makes for delicious crispy bits on the baking sheet later. Drizzle a tiny bit more olive oil over the top if you like, just for extra golden goodness.
05 - Return the stuffed acorn squashes to the oven. Bake for another 20-25 minutes, or until the squash is completely tender when pierced with a fork, and the stuffing is heated through and lightly browned on top. This is where the magic happens, and all those flavors really get to know each other. I usually peek in a few times, just to make sure the tops aren't getting too dark. If they are, a loose piece of foil can save the day. The aroma filling your kitchen will be incredible, trust me!
06 - Carefully remove the baking sheet from the oven. Let the stuffed squashes rest for a few minutes before serving; they'll be super hot! I usually sprinkle a generous amount of freshly grated Parmesan cheese over each one right before bringing them to the table. The cheese melts just slightly from the heat, adding a lovely savory finish. This Sausage Stuffed Acorn Squash Recipe looks impressive but is so simple, and honestly, every bite is pure fall comfort. Enjoy your cozy, flavorful meal!

# Notes:

01 - Pre-roast your squash cut-side down first for better texture and easier stuffing.
02 - Leftovers keep well in the fridge for 3-4 days in an airtight container.
03 - Ground turkey or chicken can be swapped for Italian sausage, just add extra seasoning.
04 - Serve with a crisp green salad or roasted Brussels sprouts for a complete meal.

# Equipment Needed:

01 - Large baking sheet
02 - large skillet
03 - sharp knife
04 - spoon or ice cream scoop

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 20g

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