Sausage and apple stuffed acorn squash featured image.

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


  • 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


  • 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!



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


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