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5 from 7 votes

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.
Prep Time5 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: James Delmage and Tara

Ingredients

  • 2 medium acorn squash
  • 1 pound sweet Italian sausage casing removed
  • 3 medium Granny Smith apples chopped
  • 3/4 cup Pecorino Romano grated
  • 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 fresh sage chopped

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 the oven for 35-40 minutes until tender.
  • Remove sausage from its casing and saute in a 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 from the bottom of the 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 alongside the squash.
  • Remove and test that the squash is fork-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 cooks quicker cut-side down because of the steaming action.
  • Acorn Squash skin is fully edible.

Nutrition

Calories: 1071kcal | Carbohydrates: 60.7g | Protein: 38.6g | Fat: 77.2g | Saturated Fat: 32.2g | Cholesterol: 186mg | Sodium: 1350mg | Potassium: 1305mg | Fiber: 8.2g | Sugar: 18.7g | Calcium: 504mg | Iron: 5mg