Easy Sausage and Apple Stuffed Acorn Squash
Tender roasted acorn squash filled with savory pork sausage, diced apple, onion, and sage, finished with Parmesan. A fall dinner with four individual servings.
Equipment
- Rimmed baking sheet
- Large skillet
- Cutting board
- Sharp knife
- Spoon
- Pastry Brush
- Food thermometer
Ingredients
- For the Squash
- 2 medium acorn squash about 1–1½ pounds each
- 1 tablespoon olive oil
- ¼ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- For the Sausage and Apple Filling
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 pound raw mild pork sausage casings removed
- 1 medium Honeycrisp or Pink Lady apple cored and cut into ½-inch cubes
- 2 garlic cloves minced
- 1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
- 2 –4 tablespoons low-sodium chicken broth only if needed
- ¼ cup finely grated Parmesan cheese
- Sausage: Use mild pork sausage rather than sweet maple sausage to keep the filling savory. Sausage seasoning varies so taste the cooked filling before adding extra salt.
- Apple: Choose a firm apple that holds its shape. Leave the peel on for color and texture or peel it if you prefer.
- Parmesan: A small amount adds a savory finish. You can omit it for a dairy-free version checking the other ingredient labels.
Instructions
- Prepare the SquashHeat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment rated for that temperature, or lightly oil the sheet.Wash and dry the squash. Place each one securely on a cutting board, halve it through the stem end, and scoop out the seeds and stringy center.Brush the cut surfaces with 1 tablespoon olive oil and season with salt and pepper. Place the halves cut-side down on the baking sheet.
- Roast Until TenderRoast for 35–45 minutes, until a small knife slides easily into the flesh. Larger squash may take longer.Turn the halves cut-side up carefully. If the flesh is still firm, continue roasting before adding the filling.
- Cook the Sausage and Apple FillingWhile the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat.Add the onion and cook for about 5 minutes, stirring occasionally, until softened.Add the sausage and break it into small pieces. Cook for about 7–10 minutes, until fully cooked. Use a food thermometer to check that the ground pork reaches 160°F (71°C), following the USDA safe-temperature chart. Spoon off excess fat if needed. www.fsis.usda.gov
- Stir in the diced apple and cook for 4–6 minutes, until it softens but still holds its shape. Add the garlic and sage and stir for another 30–60 seconds.
- If the filling seems dry, add broth one tablespoon at a time. It should be moist without liquid pooling in the skillet.
- Fill and Finish BakingDivide the cooked filling among the four tender squash halves. Sprinkle the Parmesan evenly over the top.Bake cut-side up for another 8–10 minutes, until the filling is hot and the cheese has melted. Let stand briefly before serving.