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      Sausage & Apple Stuffed Acorn Squash

      Sausage & Apple Stuffed Acorn Squash

      Even though you can find zucchini and yellow squash in grocery stores year-round, we’re phasing out our summer faves to make room for some cold-weather varieties in our kitchen.  Acorn, butternut, spaghetti - there’s no shortage of squash to meal plan around this time of year.

      Sausage & Apple Stuffed Acorn Squash

      Sausage & Apple Stuffed Acorn Squash

      Slow cooker spaghetti squash and butternut squash risotto are two of our favorite winter squash recipes, but this fall we’re giving acorn squash the attention it deserves.

      Sausage & Apple Stuffed Acorn Squash

      Acorn squash is forest green with pops of orange (a delicious ingredient but also perfect in a fall centerpiece or cornucopia). When you cut the squash in half, you’ll find it’s bowl-shaped center, which makes it ideal for stuffing. And that’s exactly what we did.

      Sausage & Apple Stuffed Acorn Squash

      We stuffed acorn squash halves with a mixture of acorn squash (that’s right, stuff your squash with more squash), sausage, apples (another fall favorite), sage, and spices.

      Sausage & Apple Stuffed Acorn Squash

      The slightly sweet squash and apples paired with the salty sausage make for a fall-flavor packed meal. And the best part? The squash functions as its own serving dish so no need to transfer to a plate or a bowl. The presentation and the simple, seasonal flavors speak for themselves. The next time you’re at the store, grab and acorn squash and get stuffing.

      Sausage & Apple Stuffed Acorn Squash

      Author: Hamilton Beach Test Kitchen


      • 3 large acorn squash, halved and seeds removed
      • 1 tablespoon vegetable oil
      • 1 pound hot bulk pork sausage
      • 1 medium sweet onion, chopped
      • 1 rib celery, sliced
      • 1 clove garlic, minced
      • 1 large Macintosh apple, cored and chopped
      • 1 teaspoon ground sage
      • 1 teaspoon salt
      • ½ teaspoon dried thyme
      • ½ teaspoon coarse black pepper


      1. Heat oven to 400°F. Line a shallow baking pan with aluminum foil. Spray with nonstick cooking spray.
      2. Place squash halves skin-side up in foil-lined pan. Bake 30 to 35 minutes or until squash is fork-tender. Cool 15 minutes.
      3. Peel 1 squash half and cut into ½-inch pieces.
      4. In a large skillet over medium-high, heat the oil. Add sausage and cook, stirring frequently, for 5 minutes or until browned. Add onion, celery and garlic. Cook cooking, stirring frequently, 4 minutes or until celery is a lighter color green.
      5. Add chopped squash, apples, sage, salt, thyme, and black pepper to sausage mixture and stir until combined.
      6. Turn squash skin-side down. Divide sausage mixture between squash halves, filling centers of each half.
      7. Bake 25 to 30 minutes or until sausage mixture is heated through.


      Serves 6-8

      sausage and apple stuffed acorn squash

      Other fall recipes:

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