Baked Stuffed Acorn Squash with Sausage and Apples
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Baked stuffed acorn squash with sausage and apples is sweet, savory and has all of the flavors of fall. It’s perfect for a family meal or a holiday side-dish that everyone will enjoy. It’s gluten-free, and an easy dinner to prepare ahead of time.
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It’s Winter Squash Season
Stuffing winter squash is one of the tastiest and easiest ways to enjoy them. No peeling and chopping of the squash is required and the subtle sweetness of squash combined with a savory stuffing, so good!
You can stuff acorn squash or any winter squash for that matter with anything you like. You can go for the Southwestern flavors like this recipe for Tex-Mex Ground Turkey Stuffed Acorn Squash or come up with your own blend of stuffing. The possibilities are endless.
Stuffed acorn squash can be served as a side dish during the holidays, or as a main course with a big side salad.
Baked Stuffed Acorn Squash Ingredient List
This is a brief summary of the ingredients needed to make Stuffed Acorn Squash with Sausage and Apples and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Acorn Squash
- Good Quality Breakfast Sausage
- Apples
- Onion
- Wild Rice
- Fresh Sage
🥄Equipment
Baked Stuffed Acorn Squash Recipe Steps
- Cook the rice
- Cut the squash in half and scoop out the seeds
- Line a baking sheet with parchment paper and place the squash halves face down
- Bake the squash
- While the squash is baking, prepare the stuffing ingredients
- Brown the sausage and onions
- Chop the apples and sage
- Combine the Stuffing Ingredients
- Stuff the cavity of each baked squash half with the stuffing mixture
- Bake the stuffed squash until they are heated through
Baked Stuffed Acorn Squash Recipe Variations
- Replace the breakfast sausage with one pound of mild or hot Italian Sausage
- Replace the pork sausage one pound of turkey or chicken sausage
- Toss 2 cups of roughly chopped kale or spinach to the pan with the onions until it wilts and combine it with the stuffing mixture
- Substitute the wild rice with brown rice, quinoa, farro or barley
- For a low-carb version omit the rice and add chopped kale or spinach
- Sprinkle with a few tablespoons of your favorite shredded cheese before baking
Tips
- Cutting the acorn squash is the most difficult part of making this recipe. To cut the squash, use a large heavy knife and slice through it vertically. If the knife does not slice all the way through, carefully remove the knife and pull the squash apart with your hands.
- Meal Prep Tip – Make baked stuffed acorn squash ahead of time, and pop it in the oven just before serving; cook until it is heated through.
- Save the Seeds of the squash. Separate the seeds from the pulp, rinse and dry them. Place them on a baking sheet, sprinkle them with olive oil and a sprinkle of sea salt. Roast them at 325 for about 30 minutes.
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Baked Stuffed Acorn Squash with Sausage and ApplesIngredients
- 3 medium butternut squash
- 1 pound of breakfast sausage
- 1/2 cup cooked rice
- 2 apples
- 1 tablespoon chopped fresh sage
- 2 tablespoons diced onion about a 1/4 of an onion
Instructions
Prepare The Ingredeints
- Preheat the oven to 375
- Prepare the squash but cutting it in half vertically and scooping out the seeds
- Chop 2 apples into 1/4 to 1/2 inch pieces
- Dice the onion
- Chop the sage
Make The Recipe
- Cook the rice according to the package instructions
- Line a baking sheet with parchment paper and place the squash halves onto the baking sheet pulp side down.
- Bake the squash for 30 to 40 minutes (40 minutes for larger sized squash) until is softens
- While the squash is cooking, brown the sausage in a skillet, remove it from heat and the extra fat
- Add the apples and onion to the pan and cook until they begin to soften
- Combine the apples, onions, sausage, 1/2 cup cooked rice in a mixing bowl
- Once the squash halves are cooked, remove them from the oven and lower the temperature to 325
- Fill each half of squash with the stuffing mixture and place back into the oven for 10 to 15 minutes until they are heated through.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Now this is my idea of a perfect Fall meal. YUM
What an inspiring flavour combination! I would have never thought of adding apples, squash and sausage together, yet it makes perfect sense now that I think about it!
Pumpkin is the only flavor that I associate with fall, but there are several foods that we generally only eat this time of year, oatmeal scotchie cookies being one of them. Those butterscotch chips are my favorite fall flavor, If I can put them into that category.
I agree Tim, there are so many foods that are associated with fall. I’m not a sweet eater, but I would think oatmeal scotchies would fall into into fall flavors category.