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Sausage And Apple Stuffed Acorn Squash

Fall comfort food at its best!  This sausage and apple stuffed acorn squash recipe checks off all the right boxes with a buttery sage and pecorino cheese stuffing.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 863kcal
Author James

Ingredients

  • 2 medium acorn squash
  • 1 pound Sweet Italian sausage
  • 3 medium Granny Smith apples
  • 3/4 cup grated pecorino
  • 1/4 cup olive oil
  • 6 tbsp unsalted butter
  • 3/4 cup Italian seasoned breadcrumbs
  • 2 cups low sodium chicken stock
  • 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp chopped fresh sage

Instructions

  • Turn oven on to 400f and place rack in middle.  Cut acorn squash in half and scoop out seeds with a metal spoon.  Season squash with 2 Tbsp of olive oil 1/2 tsp of salt and 1/4 tsp of pepper.  Turn squash cut side down on sheet pan and bake in oven for 35-40 minutes until tender.
  • Rough chop 2 cups of Granny Smith apples.  Chop the sage leaves coarsely. 
  • Remove sausage from its casing and saute in large pan with 2 tablespoons of olive oil on medium heat for 10-15 minutes until browned and cooked through.
  • Add the chopped sage, 3/4 tsp of black pepper and the 2 cups of chicken stock to the pan.  Scrape off brown bits on bottom of pan with a wooden spoon and cook for 1 minute.
  • Add the 2 cups of chopped apples and 2 Tbsp of butter to the pan.  Cook for 3 minutes to coat the apples and melt the butter.
  • Add 1/2 cup of pecorino and 3/4 cup of breadcrumbs to the pan and thoroughly mix to incorporate.
  • Remove the acorn squash from the oven and turn them cup side up for stuffing.  Stuff the squash, mounding it higher than the edge.  Place 1 Tbsp of butter on each squash half.  Cover lightly with foil and return to oven 35-40 minutes more of baking.  Any remaining stuffing can be placed in a baking pan and cooked along side the squash.
  • Remove and test that the squash is tender.  If not, return to the oven for 10 more minutes.  When tender, sprinkle the last 1/4 cup of pecorino onto the 4 halves and serve.  Enjoy!

Video

Notes

The acorn squash cook quicker cut-side down because of the steaming action.
 

Nutrition

Calories: 863kcal | Carbohydrates: 60g | Protein: 27g | Fat: 61g | Sodium: 750mg