Description
Enjoy this warm and rustic Sausage and Apple Stuffed Acorn Squash, perfect for a cozy winter dinner. This dish brings together savory sausage and sweet apples inside tender squash for a comforting meal.
Ingredients
Scale
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 pound breakfast sausage (bulk or casings removed)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 large apple (like Honeycrisp or Fuji), cored and diced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup chicken broth
- 1/4 cup dried cranberries (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy bits.
- Brush the cut surfaces of the squash lightly with olive oil. Season with a pinch of salt and pepper.
- Place the squash halves cut-side down on a baking sheet. Roast for 30 to 40 minutes, or until tender when pierced with a fork.
- While the squash roasts, cook the sausage in a large skillet over medium heat, breaking it up as it cooks. Drain off any excess fat.
- Add the chopped onion to the skillet with the sausage. Cook until the onion softens, about 5 minutes.
- Stir in the diced apple, minced garlic, sage, thyme, salt, and pepper. Cook for 3 to 5 minutes until the apple softens slightly.
- Pour in the chicken broth and add the dried cranberries, if using. Let the mixture simmer until most of the liquid evaporates.
- Remove the squash from the oven and flip the halves cut-side up.
- Spoon the sausage and apple stuffing generously into the cavity of each squash half.
- Return the stuffed squash to the oven and bake for another 10 to 15 minutes, allowing the filling to heat through and the flavors to meld.
- Serve warm and enjoy your creation.
Notes
- Feel free to use different types of firm apples for varying levels of sweetness.
- For an added layer of flavor, add 1/4 cup of chopped pecans or walnuts to the stuffing mixture.
- If you prefer a slightly sweeter dish, drizzle a small amount of maple syrup over the filling before the final bake.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
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