Healthy Sausage Acorn Squash

This sausage stuffed acorn squash is a cozy dish that combines sweet and savory flavors in a way that’s perfect for a comforting dinner. The tender roasted squash acts as a natural bowl for a hearty filling made with sausage, apples, onion, and celery, making it a great option whether you serve it as a main course or alongside your favorite sides.

I first made this on a chilly fall evening when I wanted something filling but not too heavy. Since then, it’s become a family favorite and a staple whenever acorn squash is in season.

Ingredients

• Two small acorn squash: about one and a half pounds each for a tender yet firm base
• One tablespoon unsalted softened butter: divided to enhance the squash’s richness
• Salt and pepper: to taste to balance and bring out the flavors
• Half a pound sweet Italian sausage: casings removed makes the filling juicy and savory
• One medium apple: diced small about one and a half cups adds natural sweetness and texture
• Half a small sweet onion: diced small about half a cup contributes mild pungency and moisture
• One stalk celery: diced small equal to half a cup for a touch of crunch and freshness
• Quarter teaspoon dried oregano: for an herbal note that ties everything together
• Quarter cup shaved Parmesan cheese: for a salty, nutty topping that melts beautifully

Instructions

Slicing and Preparing the Squash:

Carefully trim a small portion off each end of each acorn squash with a heavy, sharp chef’s knife to create a stable base. Then slice each squash in half horizontally to get four halves that look like flower cups. Use caution and take your time as the squash can be tough to cut.

Removing Seeds and Seasoning:

Spoon out and discard the seeds and stringy pulp from each half. Rub softened butter both inside and on top of each squash bowl. Season generously with salt and pepper to enhance the natural flavors before baking.

Roasting the Squash:

Place the prepared squash halves on a baking sheet lightly coated with nonstick spray to prevent sticking. Roast in a preheated oven at four hundred degrees Fahrenheit for approximately fifty minutes until the squash is tender when pierced with a fork but still holds its shape well.

Making the Sausage Filling:

About ten minutes before the squash is done, melt the remaining half tablespoon of butter in a large skillet over medium high heat. Add the sausage, diced apple, onion, and celery. Sauté for about five minutes until the sausage is no longer pink and the vegetables soften. Drain any excess fat from the pan, then season with oregano along with salt and pepper if needed.

Assembling and Serving:

Fill each roasted acorn squash half with the warmed sausage and apple mixture. Top with shaved Parmesan cheese just before serving so the cheese softens slightly but remains distinct. Serve warm and enjoy the mix of flavors and textures.

My favorite part of this dish is definitely the way the sweetness of the apple complements the savory sausage so well. One year at Thanksgiving, I brought this instead of traditional stuffing, and it quickly became the star of the table with family asking for the recipe.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to preserve the squash’s texture instead of microwaving for best results.

Ingredient Substitutions

Swap the sweet Italian sausage for spicy sausage if you prefer a kick of heat. Use pears instead of apples to vary the sweetness and add a slightly different texture.

Serving Suggestions

This stuffed acorn squash pairs beautifully with a crisp green salad or roasted green beans. For a heartier meal, serve alongside creamy mashed potatoes or a warm grain like quinoa.

This sausage stuffed acorn squash is a warm, satisfying meal that highlights sweet and savory flavors. It reheats well and makes a great make ahead option.

Common Questions About Recipes

→ How do you prepare acorn squash for baking?

Cut off the ends carefully, slice the squash in half horizontally, then scoop out seeds and pulp before seasoning with butter, salt, and pepper.

→ Can I use a different type of sausage in this dish?

Yes, you can substitute sweet Italian sausage with other varieties like spicy or breakfast sausage depending on your flavor preference.

→ What is the best way to prevent the squash from tipping over while baking?

Trimming a small portion from each end helps stabilize the squash halves to sit flat on the baking sheet.

→ How long should I sauté the sausage and apple mixture?

Sauté the sausage, apple, onion, and celery for about 5 minutes until the pork is cooked and vegetables soften.

→ What can I use as a topping for extra flavor?

Shaved Parmesan cheese adds a savory and slightly nutty flavor, enhancing the dish's richness.

→ Is this dish suitable as a main course or only a side?

With its hearty sausage filling and flavorful squash, it can be enjoyed as a complete meal or as a side dish.