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Sausage, apple, and kale stuffed acorn squash halves on a round plate.
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5 from 1 vote

Acorn Squash Stuffed with Apples and Sausage

This sausage and apple stufffed acorn squash is a fall favorite! The combination of sausage, apples, and acorn squash warms the soul.  
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Fall, Main Course, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 676kcal

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.

Nutrition

Calories: 676kcal | Carbohydrates: 38g | Protein: 21g | Fat: 51g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 115mg | Sodium: 855mg | Potassium: 1355mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4283IU | Vitamin C: 66mg | Calcium: 205mg | Iron: 4mg