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.
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.
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.
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.