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.
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.
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.
Sausage & Apple Stuffed Acorn Squash
- 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
- Heat oven to 400°F. Line a shallow baking pan with aluminum foil. Spray with nonstick cooking spray.
- Place squash halves skin-side up in foil-lined pan. Bake 30 to 35 minutes or until squash is fork-tender. Cool 15 minutes.
- Peel 1 squash half and cut into ½-inch pieces.
- 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.
- Add chopped squash, apples, sage, salt, thyme, and black pepper to sausage mixture and stir until combined.
- Turn squash skin-side down. Divide sausage mixture between squash halves, filling centers of each half.
- Bake 25 to 30 minutes or until sausage mixture is heated through.
Other fall recipes:
Looks like a great recipe, I’ll make it tonight. How does this recipe serve 6-8? Do you cut them up? Also, what else could you serve with this for dinner?
Super yummy!! Although my husband and I ate this whole thing So not sure about serving 6-8 if it’s going to be your full meal. Made it last week and I’m making it again tonight!! Definitely a keeper!
Looks scrumptious. Could you provide nutritional info? I am trying to fit this into my weight watchers program.
I’ve made this and it is really good. You’d have to have really big squash for it to feed 6 people. I’m making it again tonight and it will be our whole meal with may be a salad. I buy rather small to medium ones so we can each have a half.