Description

This Stuffed Acorn Squash is a delightful blend of sausage, crispy apples, and cranberries. Perfect for a quick, savory dinner or healthy meal, this recipe is hearty and full of flavor with easy preparation steps.

Ingredients

Scale

2 medium acorn squash
1 tablespoon olive oil or avocado oil, divided
Sea salt and black pepper to taste
1 lb bulk pork sausage
1 small yellow onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1 small crisp apple, diced
1 tablespoon chopped fresh sage
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1/3 cup dried cranberries
1/3 cup chopped raw pecans
Fresh chopped parsley for garnish, optional

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Instructions

Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Cut each acorn squash in half lengthwise and remove seeds and stringy center.
Brush cut sides of the squash lightly with about 2 teaspoons of oil and season with sea salt and black pepper. Place cut-side down on the prepared baking sheet.
Roast for 25–35 minutes, or until the flesh is tender when pierced with a fork.
While the squash roasts, prepare the filling by heating a large skillet over medium-high heat. Add the sausage and brown, breaking it into crumbles as it cooks.
Once the sausage is mostly browned, add the onion and celery to the skillet. Cook for 3–4 minutes until the vegetables soften, adding more oil if needed.
Add garlic, diced apple, sage, thyme, and rosemary. Season with black pepper and sea salt as needed. Cook for an additional 2–3 minutes until the apple softens but retains its shape.
Stir in dried cranberries and pecans, cooking for about 1 minute before removing from heat.
Turn roasted squash cut-side up and divide the sausage mixture among the halves, filling generously.
Return the stuffed squash to the oven for about 5 minutes to heat through; broil for an additional 1–2 minutes if a browned top is desired, watching closely.
Garnish with fresh parsley if desired and serve warm.

Notes

To get the perfect balance of flavors, choose a sweet variety of apple like Honeycrisp or Granny Smith.
Ensure that the squash is tender before adding the filling to avoid undercooked squash.
Feel free to substitute sausage with turkey or chicken sausage for a lighter option.

Nutrition

Serving Size: 1 stuffed acorn squash half
Calories: 410
Sugar: 9g
Sodium: 600mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: N/A
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 16g
Cholesterol: 70mg