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Cozy Sausage and Apple Stuffed Acorn Squash: Easy Fall Dinner

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A cozy fall dinner featuring tender acorn squash stuffed with savory sausage, sweet apples, and a crispy breadcrumb topping. Ready in about 45 minutes, this gluten-free dish is perfect for weeknights or entertaining.

Ingredients

Scale
  • 3 medium acorn squashes
  • 2 tablespoons olive oil (for brushing squash)
  • Salt and black pepper to taste
  • 1 pound bulk pork sausage (mild or sweet Italian preferred)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium apples (Honeycrisp or Fuji), diced into 1/2-inch cubes
  • 1/2 cup dried cranberries (optional)
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/3 cup panko breadcrumbs (gluten-free if needed)
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1 tablespoon olive oil (for topping)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on baking sheet. Roast for 25-30 minutes until fork-tender.
  3. While squash roasts, heat a large skillet over medium-high heat. Cook sausage, breaking it up, until browned and cooked through (5-7 minutes). Transfer to a bowl, leaving about 1 tablespoon drippings in pan.
  4. Reduce heat to medium. Add diced onion to skillet and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  5. Add diced apples to skillet. Cook 2-3 minutes until they start to soften.
  6. Return sausage to skillet. Add dried cranberries (if using), sage, thyme, cinnamon, and red pepper flakes. Stir and cook 1-2 minutes. Season with salt and pepper to taste.
  7. In a small bowl, combine panko breadcrumbs, Parmesan cheese, and 1 tablespoon olive oil. Mix until evenly coated.
  8. Remove squash from oven. Carefully flip halves over. Divide filling evenly among the 6 squash halves, mounding slightly. Sprinkle breadcrumb topping over each.
  9. Return stuffed squash to oven and bake 10-15 minutes until filling is heated through and topping is golden brown. For extra crunch, broil 1-2 minutes at the end.
  10. Remove from oven, let rest 5 minutes. Garnish with fresh parsley and serve warm.

Notes

For a dairy-free version, skip the Parmesan or use a dairy-free alternative. To prevent watery squash, roast cut-side down and don’t overcook. If squash halves are wobbly, trim a thin slice off the bottom to create a flat surface. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10-15 minutes. Freeze assembled but unbaked squash for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall dinner, gluten-free, easy weeknight dinner, cozy meal

Find it online: https://evabakery.com/cozy-sausage-and-apple-stuffed-acorn-squash-easy-fall-dinner/