Stuffed Acorn Squash with Sausage and Apples Recipe
Delicious and hearty stuffed acorn squash filled with a savory mixture of Italian sausage, apples, celery, onions, and herbs, topped with Parmesan cheese and baked to perfection. This gluten-free recipe balances sweet and savory flavors, making it an ideal meal for fall or winter gatherings.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings (2 stuffed acorn squashes halved into 4 pieces) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Acorn Squash
- 2 medium acorn squashes, halved and seeds removed
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Sausage Filling
- 1 lb ground Italian sausage (mild or spicy)
- 1 small yellow onion, finely diced
- 2 stalks celery, chopped
- 1 large tart apple (like Granny Smith), diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage or thyme
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat and prepare the squash: Preheat your oven to 400°F (200°C). Cut the acorn squashes in half from stem to tip and scoop out the seeds. Brush the flesh with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast for about 30 to 35 minutes until the flesh is tender when pierced with a fork.
- Cook the sausage: While the squash is roasting, heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Use a slotted spoon to remove the sausage from the pan and set aside, leaving the rendered fat in the skillet.
- Sauté vegetables and apples: In the same skillet with the sausage fat, add the diced onion and celery. Sauté for about 5 minutes until softened. Then stir in the diced apples, minced garlic, and dried sage or thyme. Continue cooking for another 3 to 4 minutes until the apples are slightly tender but still firm.
- Combine filling ingredients: Return the cooked sausage to the skillet. Stir in the panko breadcrumbs and half of the grated Parmesan cheese. Taste the mixture and add additional salt or black pepper as needed. Remove the skillet from heat.
- Stuff the squash and bake: Flip the roasted acorn squash halves so the cut sides are facing up. Spoon the sausage mixture generously into each hollowed squash half. Sprinkle the remaining Parmesan cheese over the tops. Return the stuffed squashes to the oven and bake for another 10 to 15 minutes, until the filling is warmed through and the cheese is golden brown.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- You can substitute the Italian sausage with a plant-based sausage to make the dish vegetarian, but note that it will no longer be vegetarian if using traditional sausage.
- Using panko breadcrumbs adds a nice texture, but gluten-free breadcrumbs can be used to keep the recipe gluten free.
- For extra flavor, try adding chopped walnuts or pecans to the filling.
- To prepare ahead, assemble the stuffed squash and refrigerate ready to bake, then bake just before serving.
Keywords: stuffed acorn squash, Italian sausage, autumn recipe, gluten free, baked acorn squash, savory stuffed squash, sausage and apple stuffing
