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 mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Fall, Main Course, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 676kcal
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
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.
- 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.
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