Apple Sausage Stuffed Acorn Squash

Why This Acorn Squash Recipe Belongs on Your Fall Menu

Here are all the reasons I can’t get enough of this sausage stuffed acorn squash.

• The perfect cozy fall meal. Everything about this stuffed acorn squash is cozy and comforting, not to mention filling and satisfying. It’s everything you want in a fall dinner.
• A flavor bomb. The acorn squash is sweet and the perfect complement to the filling. The apple sausage stuffing has tart Granny Smith apples that are sautéed with onions, zesty sausage, and spinach. Fresh herbs, salty Parmesan, and juicy pomegranate arils finish it off create a BOMB of a bite! 
• Versatile. This dish would be great as a main dish on a weeknight or as a side served during the holidays. Either way, it’s a MUST make! 

What You’ll Need

With so much big flavor, you’ll be surprised by how short the ingredient list is! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Acorn squash – Buttercup and carnival squash are similar if you happen to see those at the market, so feel free to swap them in!
• Sausage – Any kind you like; you can use spicy sausage for a kick, or mild.
• Yellow onion – This infuses flavor into the filling.
• Granny Smith apple – Peel and dice the apple. 
• Baby spinach – This wilts right into the filling.
• Fresh thyme – Rosemary or sage also work well if you prefer them.
• Grated Parmesan – I like to grate my own, but if you don’t have time, store-bought will work.
• Garnish – Chopped parsley and pomegranate arils are the finishing touch.

How to Make Stuffed Acorn Squash With Sausage

• Roast the squash. Preheat your oven to 375ºF. Cut the squash in half, scoop out the seeds, rub with oil and salt, then place it cut-side down on a baking sheet. Bake until tender, about 30 to 40 minutes.
• Brown the sausage. Cook the sausage in a large skillet, breaking it up with a wooden spoon. 
• Add the onion and apple. Once the sausage is browned, stir in the onion and apple and cook for 3 to 4 minutes.
• Finish the filling. Stir in the spinach and thyme, then once the spinach wilts, add the Parmesan cheese.
• Stuff the squash. Divide the filling mixture into the squash. 
• Broil and serve. Broil on high for 5 minutes, then garnish with parsley and pomegranate arils before serving.

Tips and Variations

These additional pointers will help you make the perfect sausage stuffed acorn squash!

• Bake until the squash is tender. This usually takes 30 to 45 minutes, but it can depend on the thickness of the squash. If 45 minutes have elapsed and it’s not fork tender, just keep cooking until it is! 
• About the skin. Acorn squash skin is edible, but I find it waxy and honestly not very good. I usually just scoop out the flesh and leave the “shell” behind. If you do want to eat the skin, it can help to rub it with oil before roasting, which makes it crispy.
• Try other stuffing options. Swap ground turkey for the sausage, make it vegetarian with quinoa or rice instead of sausage, fold in some roasted fall vegetables, etc. 

What to Serve With Stuffed Acorn Squash

Here are some fall dishes to pair with this recipe:

• Herb Crusted Beef Tenderloin with Creamy Horseradish Sauce
• Harvest Apple Bourbon Cocktail in a Pitcher
• Easy Cheesy Scalloped Potatoes 
• Healthy Cranberry Apple Brussels Sprouts Salad

How to Store and Reheat Leftovers

• Refrigerator: Transfer leftover sausage stuffed acorn squash to an airtight container and refrigerate for up to 4 days.
• Freezer: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat: Warm leftovers in a 350ºF oven; I like to put it in a roasting pan and cover it with foil to keep the filling from drying out. If you reheat stuffed squash in the microwave, I recommend cutting it into pieces first for more even reheating.

More Winter Squash Recipes

• Stuffed Butternut Squash
• Beef Bolognese Spaghetti Squash
• Butternut Squash & Sweet Potato Hash
• Roasted Butternut Squash Quinoa Salad