This Acorn Squash Stuffed with Apples and Sausage is a fall favorite and Whole30 and Paleo-friendly! The filling consists of delicious ingredients like Italian sausage, apples, and dried cherries.
When Fall is knocking on the door, I see assorted squashes enter the market. I get excited! Butternut, acorn, spaghetti, and kabocha squash are a few of my favorites.
If you're looking for some great fall recipes, try our Venison Ragu Recipe, Beetroot and Butternut Squash Salad, and Air Fryer Parsnips.
This stuffed acorn squash is creamy, savory, hearty, and delicious! You can serve it as a main dish or a side for Thanksgiving!
The beauty of this dish is that we don't have to peel or cube it. Just cut the acorn squash straight in half.
We chose a filling consisting of Italian sausage and apples, but there are no rules here because squash is just a vehicle for flavor!
Meal-prepping acorn squash is great, and it reheats beautifully. Serve squash with a mixed green salad or grilled asparagus.
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🎥 Stuffed Acorn Squash: Recipe Video
⭐️ Why You'll Love This Recipe
- Enjoy a healthy dinner of stuffed acorn squash that is low-carb, paleo, and Whole30-approved.
- Stuffed acorn squash is easily customizable and can be filled with turkey, ground beef, or be made vegetarian.
- Stuffed acorn squash halves are filled with cozy fall ingredients like Italian sausage, kale, apples, and dried cherries.
📝 Ingredient Notes
Here is a visual overview of the stuffed acorn squash ingredients in this recipe. Scroll to the recipe at the bottom for quantities.
- Italian Sausage - To make this recipe Whole30 and Paleo-approved, choose a sugar-free Italian sausage. Use a good-quality one like I do in my Sausage Potato & Kale Soup.
- Acorn Squash - This green-skinned squash is shaped like an acorn and has an orange-colored flesh like a pumpkin.
- Apples - I like Fuji apples because they are crisp and juicy! I peel the skins for an enjoyable texture. (For another apple recipe, check out this Air Fryer Apple Crisp.)
- Onions & Garlic - For a really nice aromatic base.
- Kale - This winter green is hearty and holds its shape better than spinach.
- Dried Cherries - Dried cherries are tart and sweet, perfect for this fall dish!
- Pistachios - Adds a nutty texture to the stuffing and pairs well with dried cherries.
- Thyme - A traditional fall herb that takes this stuffing to another level.
See recipe card for quantities.
🥘 Substitutions + Variations
- Squash: Swap out the acorn squash for butternut squash. Follow the same recipe but adjust the cooking time. Butternut squash will add an extra 10-15 minutes to roast in the oven.
- Italian Sausage: Try other proteins like ground turkey and ground beef, or make it vegetarian with the use of black beans.
- Grains: Add in grains like wild rice, farro, and quinoa for a filling and satisfying stuffed acorn squash. (Not Whole30 and Paleo-friendly)
- Cooking Method: We roasted the acorn squash in the oven, but you can do the same thing in an air fryer. Cook at 400°F/204°C for 20-25 minutes. (For more air fryer recipes, check out these Air Fryer Dinner Rolls.)
- Herbs + Spices: Swap out fresh thyme for a fall herb like sage and add in a warming spice, like curry powder.
🔪 Step-By-Step Instructions
Learn how to make stuffed acorn squash with these easy-to-follow instructions.
Step 1. Preparing acorn squash. So, the first thing you need to do is to pick out an acorn squash. Make sure they are uniform in size so they will cook evenly.
Cut a squash in half crosswise and also cut a very small amount from top and bottom so they will sit flat. Scoop out the seeds with a spoon.
Step 2. Roasting acorn squash. Preheat the oven to 400°F/204°C. Place squash cut-side up and season with olive oil, salt, and pepper. Roast in the oven for 35-45 minutes, depending on the size of your squash.
Step 3. Onions. In a large skillet, heat 1 tablespoon of olive oil. Add in the diced onions and cook over medium heat for 5 minutes.
Step 4. Italian Sausage. In the same pan, add Italian sausage and chopped garlic. Cook for 5-7 minutes or until sausage is browned and almost cooked through.
Steps 5 + 6. Add in the apples, kale, thyme, dried cherries, and pistachios. Cook until the apples are soft and the kale is wilted.
Step 7. Filling the squash. Using a spoon, fill each roasted acorn squash halve with the Sausage and apple stuffing. Really pack the stuffing in and pile it high.
Step 8. Baking the stuffed squash. Place the stuffed squash back into the oven and cook for 5 minutes or until the squash is hot. Enjoy!
👨🏻🍳 Chef Tips
- Cutting the acorn squash. We cut the acorn squash crosswise because it's visually more appealing. You can place the whole squash in the microwave for 2-3 minutes to soften the skin.
- Use a big pan. Equals more surface area! More surface area helps brown the Italian sausage and not steam it.
- Choose a medium-sized acorn squash. The larger the squash, the longer it will take to roast. It's important to buy squash that is uniform in size for consistency.
- Massage the kale. It's always nice to give kale a quick massage with your hands to soften them up.
- Don't overcook the acorn squash. The squash is a vessel for the stuffing. If we overcook it, the stuffing will fall straight through.
🫙 Storage Tips
- How to Store: Let stuffed acorn squash cool down until room temperature. Place into a glass-airtight container for up to 4 days in the refrigerator.
- How to Freeze: Let acorn squash cool down to room temperature. Place squash into large ziplock freezer bags and suck out as much air as possible. Place zip-lock bags into the freezer for up to 3 months.
- Reheat: Place stuffed acorn squash onto a baking tray or casserole dish. Cover with aluminum foil and bake at 300 degrees for 20 minutes or until hot.
- Reheat from Frozen: Place frozen acorn squash halves onto a baking tray or casserole dish. Cover with aluminum foil and bake at 300 degrees for 1 hour or until hot. You can also microwave for 5-6 minutes on high. Tip - Place a damp paper towel over the acorn squash in the microwave. It will prevent the sausage from drying out.
❓Recipe FAQ's
Acorn squash is just a vehicle for flavor. You can stuff it with quinoa, farro, beans, vegetables, ground turkey, ground venison, or ground beef.
Serving stuffed acorn squash with vegetables like Air Fryer Smashed Brussels Sprouts would be delicious, or serving it with bread like these Air Fryer Dinner Rolls would be great to!
No, that's the beauty of stuffed acorn squash. Leaving the skin on creates a bowl or serving vessel for the stuffed squash. You eat the flesh of the squash and the stuffing but not the skin.
🍽 More Winter Squash Recipes
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!
📖 Recipe
Acorn Squash Stuffed with Apples and Sausage
Ingredients
Acorn Squash
- 2 acorn squash cut in half crosswise and seeds scooped out
- 1 tablespoon olive oil
- kosher salt and black pepper
Filling
- 1 tablespoon olive oil
- 1 pound sugar-free Italian sausage
- 1 large onion diced
- 2 cloves garlic minced
- 1 apple peeled and diced
- 2 cups fresh kale chopped
- ¼ cup cherries dried
- ¼ cup pistachios shelled
- 1 tablespoon fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Roasting the squash. Preheat oven to 400°F/204°C. Brush squash with olive oil, salt, and pepper.
- On a parchment-lined baking tray, place acorn squash cut side up. Bake for 30-45 minutes (depending on the size of the squash). The visual appearance of the flesh should be brown and caramelized.
- While squash is roasting, make the stuffing. In a large skillet add olive oil and onions and cook for 5 minutes over medium-low heat.
- In the same pan, add Italian sausage and garlic and cook until browned. This should take 5-7 minutes.
- Add in apples, kale, dried cherries, pistachios, and fresh thyme. Cook until the apples are soft and the kale is wilted. Adjust the seasoning with salt and pepper if needed.
- Spoon the Italian sausage and apple mixture into 4 acorn squash halves. Place stuffed squash back in the oven for 5 minutes or until hot.
Notes
- Squash: Swap out the acorn squash for butternut squash. Follow the same recipe but adjust the cooking time. Butternut squash will take and extra 10-15 minutes to roast in the oven.
- Italian Sausage: Try other proteins like ground turkey, and ground beef, or make it vegetarian with the use of black beans.
- Grains: Add in grains like wild rice, farro, and quinoa for a filling and satisfying stuffed acorn squash. (Not Whole30 and Paleo-friendly)
- Cooking Method: We roasted the acorn squash in the oven but you can do the same thing in an air fryer. Cook at 400°F/204°C for 20-25 minutes. (For more air fryer recipes, check out these Air Fryer Dinner Rolls.)
- Herbs + Spices: Swap out fresh thyme for a fall herb like sage and add in a warming spice, like curry powder.
mikecleavenger says
This recipe is an awesome addition to your fall rotation! The combination of apples, sausage, and squash are not only filling but healthy.