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Cozy Stuffed Acorn Squash with Sausage and Apple

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A warm and comforting fall dish featuring tender acorn squash halves stuffed with a savory-sweet filling of Italian sausage, apple, wild rice, cranberries, and pecans. Perfect for cozy nights when you need a meal that feels like a hug.

Ingredients

Scale
  • 2 medium acorn squashes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound mild Italian sausage (casings removed)
  • 1 medium apple (Honeycrisp or Gala), diced into small cubes
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup cooked wild rice or brown rice
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans, toasted
  • 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1/4 cup crumbled goat cheese or feta (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits with a large spoon.
  2. Brush cut sides and cavities of squash halves with olive oil. Season generously with salt and pepper. Place cut-side down on a baking dish or sheet pan. Roast for 25 minutes.
  3. While squash roasts, heat a large skillet over medium-high heat. Add sausage (casings removed) and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a bowl with a slotted spoon, leaving about 1 tablespoon drippings in the pan.
  4. In the same skillet, cook diced onion over medium heat for 3-4 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in diced apple and cook 2 minutes until softened but not mushy.
  5. Return cooked sausage to the skillet. Stir in cooked rice, dried cranberries, pecans, sage, thyme, and cinnamon. Mix well. Season with salt and pepper to taste. Cook 2-3 minutes to meld flavors.
  6. Remove squash from oven. Carefully flip each half cut-side up. Divide filling evenly among the four squash halves, mounding slightly.
  7. Return stuffed squash to oven. Roast 20-25 minutes until squash is tender when pierced with a fork and filling is heated through. Tent with foil if tops brown too quickly.
  8. Optional: In the last 5 minutes, sprinkle crumbled goat cheese or feta over tops. Let melt slightly. Remove and garnish with fresh parsley.
  9. Let squash rest 5 minutes before serving. Serve warm.

Notes

For easier cutting, microwave whole squash for 2 minutes to soften. Toast pecans in a dry skillet for 2-3 minutes for deeper flavor. Make extra filling for leftovers. Save squash seeds, rinse, toss with oil and salt, and roast at 350°F for 10-12 minutes for a snack. Don’t skip initial roasting of squash before stuffing to ensure tenderness.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, comfort food, gluten-free, healthy dinner

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