Sausage Apple Acorn Squash

This sausage stuffed acorn squash transforms simple ingredients into a cozy, flavorful dish perfect for autumn dinners or holiday meals. The sweet and savory filling pairs beautifully with the tender, roasted squash making it a satisfying meal on its own or an impressive side dish.

I first made this recipe when I wanted something hearty yet not too heavy for dinner. It became a favorite for its ease and the way the sweetness of the apple complements the savory sausage just right.

Ingredients

• Acorn squash: Two small acorn squash weighing about one and a half pounds each to ensure tender but firm flesh
• Unsalted butter: One tablespoon of unsalted butter divided for richness without overwhelming the flavors
• Salt and pepper: To season perfectly and enhance natural tastes
• Sweet Italian sausage: Half a pound of sweet Italian sausage, casings removed if needed, for savory meaty filling
• Apple: One medium apple diced small adding a subtle sweet crunch— choose a firm variety like Honeycrisp or Fuji for best texture
• Sweet onion: Half a small sweet onion diced small to build aromatic sweetness
• Celery: One stalk celery diced small giving a slight herbal freshness and crunch
• Dried oregano: Quarter teaspoon dried oregano for a touch of earthiness that brightens the stuffing
• Shaved Parmesan: Quarter cup shaved Parmesan for a salty, nutty topping to finish

Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet with nonstick cooking spray to prevent sticking and make cleanup easier.

Prepare the Squash:

With a heavy sharp chef’s knife, carefully cut off a small portion from both ends of the acorn squash to create flat surfaces. This helps them sit stable on the baking sheet. Cut each squash in half horizontally with some effort to expose the cavity and create four halves that resemble flower shapes.

Clean and Season:

Use a spoon to scoop out the seeds and stringy pulp from each squash half then discard. Rub softened butter inside and over the tops of the squash halves to promote caramelization and add richness. Season generously with salt and freshly cracked pepper.

Roast the Squash:

Arrange the squash halves cut side up on your prepared baking sheet. Roast in the preheated oven for about 50 minutes until the squash is fork tender but still holds its shape nicely.

Make the Filling:

About 10 minutes before the squash finishes roasting, heat the remaining half tablespoon of butter in a large skillet over medium—high heat. Add the sausage, diced apple, onion, and celery. Sauté for approximately five minutes until the sausage is fully cooked (no pink) and the vegetables are tender. Carefully drain excess fat. Season with dried oregano, and a light sprinkle of salt and pepper if needed.

Stuff and Serve:

Spoon the warm sausage and apple mixture into each roasted squash half. Top with shaved Parmesan cheese for a beautiful finish. Serve immediately and enjoy the lovely contrast of sweet, savory, soft, and slightly crisp textures.

One of my favorite ingredients in this dish is the apple which brings both moisture and a subtle sweetness that complements the sausage perfectly. I remember making this for a cozy family gathering and watching everyone eagerly return for seconds. It’s a dish that feels like home every time.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, cover with foil and warm in a 350—degree oven until heated through to preserve the squash’s texture.

Ingredient substitutions

If you prefer, you can swap the sweet Italian sausage for turkey or chicken sausage to reduce fat content. Pears can replace apples for an alternative fruity note though they soften more quickly. Fresh sage can be used instead of dried oregano for a more aromatic herb flavor.

Serving suggestions

This dish goes beautifully alongside a crisp green salad or roasted Brussels sprouts for a complete fall meal. Drizzle a little balsamic reduction on top for added richness and tang.

Serve warm to highlight the contrast of sweet roasted squash and savory sausage. Leftovers reheat well and make a cozy weeknight dinner.

Your Recipe Questions Answered

→ What type of squash is used?

Small acorn squash is used for its tender texture and slightly sweet flavor.

→ Can I use a different sausage?

Yes, mild or spicy Italian sausage works well, but sweet Italian sausage complements the apple best.

→ How do I prepare the squash for filling?

Slice the squash in half horizontally, remove seeds and pulp, then bake until tender before adding the filling.

→ What cheese is best for topping?

Shaved Parmesan adds a nutty, salty finish that enhances the sausage and apple flavors.

→ Is the apple cooked in the filling?

Yes, diced apple is sautéed with sausage and vegetables to soften and blend the flavors.