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Stuffed Acorn Squash

Savory Stuffed Acorn Squash: Heartwarming Fall Flavor

This Savory Stuffed Acorn Squash is a comforting dish packed with Italian sausage and sweet apples, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 whole Acorn Squash Look for ones that are firm and shiny.
  • 2 tablespoons Olive Oil Avocado oil is a great substitute.
For the Stuffing
  • 1 pound Mild Italian Sausage Substitute with ground turkey or vegetarian sausage if desired.
  • 1 medium Yellow Onion Shallots can work well in its place.
  • 1 medium Apple Honeycrisp or Fuji is recommended.
  • 2 cloves Garlic Use fresh minced garlic for best results.
  • 1 cup Celery Feel free to omit if you prefer a simpler filling.
  • 2 teaspoons Fresh Sage Dried sage can be used if reduced by half.
  • 1 teaspoon Thyme Fresh thyme is best, but dried is okay.
For Topping
  • 1 cup Italian Panko Breadcrumbs Regular breadcrumbs are a substitute but will alter texture slightly.
  • 1/2 cup Parmesan Cheese Dairy-free cheese can be used for a vegan option.
Seasonings
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • 1/2 teaspoon Black Pepper Adjust according to taste.
  • 1/4 teaspoon Red Pepper Flakes Optional for those who enjoy a little heat.

Equipment

  • oven
  • Dutch oven
  • Baking sheet
  • Parchment paper
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Slice the acorn squash in half from stem to bottom, and scoop out the seeds and fibrous strings.
  2. Brush the insides of the acorn squash halves generously with olive oil and sprinkle with kosher salt and black pepper. Place cut-side down on a parchment-lined baking sheet and roast for about 30 minutes.
  3. Heat a Dutch oven over medium heat, add olive oil, and brown the mild Italian sausage for 5-7 minutes.
  4. Add the diced yellow onion and celery; sauté for about 3-4 minutes until softened.
  5. Stir in diced apple, minced garlic, fresh sage, fresh thyme, kosher salt, and black pepper, cooking for an additional 2-3 minutes.
  6. Remove from heat to drain excess fat and combine sausage and vegetables in a bowl, mixing well.
  7. Spoon the stuffing mixture generously into each cavity of the roasted acorn squash.
  8. Sprinkle with Italian panko breadcrumbs and grated parmesan cheese. Bake for an additional 15 minutes until golden and crispy.

Nutrition

Serving: 1stuffed squash halfCalories: 450kcalCarbohydrates: 30gProtein: 22gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 900mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 1200IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Stable squash by trimming the bottom if needed. Always taste the mixture before filling the squashes to adjust seasoning.

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