Sausage Stuffed Acorn Squash – Easy, Healthy Dinner
As an Amazon Associate, I earn from qualifying purchases.
Sausage stuffed acorn squash is the kind of dish that hits all the right notes; sweet and nutty squash, rich sausage, hearty grains, and juicy apples all baked together for an easy, healthy meal. You will love this recipe for its blend of comfort, flavor, and nutrition. With only a handful of seasonal ingredients and minimal prep, you can have this wholesome dinner on the table even on your busiest nights.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
What you’ll love about this recipe
Here’s what you will need
Ingredient List
- Acorn Squash – Butternut, delicata and even zucchini will work.
- Breakfast Sausage – Pork, turkey or chicken will all work. You can also try Italian sausage too.
- Apples – Any variety we like Granny Smith, Fuji, or Honey Crisp.
- Onion
- Cooked Wild Rice – Or your favorite cooked whole grain.
- Sage – Fresh is best, but dried can be used too.
- Olive Oil or Avocado Oil
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Sausage Stuffed Acorn Squash
- Preheat the oven to 400°F (200°C) cute each squash in half through the stem then scoop out the seeds.
- Brush the inside and edges with oil. Sprinkle with salt and pepper and place cut-side down on a parchment-lined baking sheet. Roast for 30 to 35 minutes until the flesh is fork tender but not mushy.
- While the squash is cooking, chop the apples into bite-sized pieces; set aside. Heat a large skillet and add the sausage. Cook until browned and cooked through. Then add the onion and cook for a minute or two longer.
- Place the cooked sausage, apple chunks and cooked rice to mixing bowl and combine all of the stuffing ingredients together.
- Once the squash has baked and cooled, turn the halves over and fill each cavity with the stuffing mixture. Return to the oven and bake for 15 minutes longer.
Tips
- To soften the squash for cutting, microwave the whole squash for 2 minutes and then cut it.
- Don’t overcook the squash; pull it when it’s just fork tender.
- Drain sausage fat if needed to avoid an oily filling.
- Stabilize wobbly halves and trim a thin slice off of the bottom of each squash half so it sits flat in the pan.
Serving Suggestions, Storage and Leftover Ideas
Serve sausage-stuffed acorn squash hot with a fresh green salad. Roasted brussels sprouts will also round out this meal.
How to Store Leftovers
- Refrigerate: Let stuffed halves cool, then store in an airtight container for up to four days.
- Freeze: Wrap cooled halves in an airtight container and freeze for up to 3 months.
- Reheat: For best results, reheat in teh oven at at 350°F until warmed through (about 20 minutes).
Leftover Ideas
Got leftovers? Try reinventing them with these suggestions:
- Chop and toss into a grain salad for lunch.
- Dice and add to soup for a protein boost.
- Mash with extra veggies for a rustic hash.
- Stuff bell peppers or hollowed out tomatoes for another healthy meal.
Variations
Meat – Use any variety of sausage ground meat for a different flavor.
Squash – Replace acorn squash with butternut, zucchini, mushrooms, or sweet potato.
Fruit – Swap out the apples with pears, or cranberries.
Cheese – Sprinkle the sausage with grated cheddar or mozzarella cheese.
Recipe FAQs
Yes, you can assemble the squash and filling up to two days in advance. Store in individual containers. Just before serving, stuff the squash halves and bake.
Yes, most kids love mild, sweet squash and a savory filling. Try adding a little cheese and use mild sausage for less spice.
You Might Also Like These Easy Dinner Ideas
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Click on serving size to scale this recipe
Baked Stuffed Acorn Squash with Sausage and Apples
Ingredients
- 2 medium acorn
- 3/4 pound of breakfast sausage or italian sausage
- 1/2 cup cooked rice
- 2 apples
- 1 tablespoon chopped fresh sage
- 2 tablespoons diced onion about a 1/4 of an onion
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375
- Prepare the squash but cutting it in half vertically and scooping out the seeds. Use a pastry brush to coat the squash halves with olive oil
- Chop 2 apples into 1/4 to 1/2 inch pieces, dice the onion, chop the sage and cook the rice according to 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.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Sign up for recipes in your inbox every week!
Sign Up for Easy Recipes Straight in Your In-Box!
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.