Stuffed acorn squash recipe with savory sausage Our easy technique makes a delicious hearty meal Perfect for a savory comforting dinner
Ingredients
Scale
2 medium acorn squash
1 lb Italian sausage (sweet or hot), removed from casing
1 tbsp olive oil
1 medium onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1 Granny Smith apple, diced
2 cups bread cubes
1 tbsp fresh sage, chopped
1 tsp fresh thyme, chopped
1/2 cup chicken or vegetable broth
Salt and pepper to taste
Maple syrup for brushing (optional)
Instructions
Preheat oven to 400°F (200°C). Carefully cut the acorn squash in half and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until just tender.
While squash roasts, cook sausage in a large skillet over medium heat, breaking it up, until browned. Remove sausage, leaving drippings in the pan.
In the same skillet, sauté onion and celery until soft. Add garlic and apple, cooking for another minute until fragrant.
Return cooked sausage to the skillet. Add bread cubes, fresh herbs, and broth. Stir to combine into a cohesive stuffing mixture.
Flip the par-baked squash halves so the cavities face up. Generously mound the sausage stuffing into each half.
Return the stuffed squash to the oven and bake for another 20-25 minutes, until the stuffing is golden and the squash is fork-tender. Optionally, brush the squash edges with maple syrup halfway through for extra caramelization.
