Get ready for an easy, flavor-packed fall dinner! This sausage stuffed acorn squash is the perfect balance of sweet from the squash and apples an savory from the sausage, caramelized onion, and herbs.
I don’t think squash should be a thing we only eat in the fall. It’s a year-round ingredient in our home. We make spaghetti squash chicken alfredo all the time and my new obsession is acorn squash casserole for the holidays.
The caramelized onion as the base of the stuffed squash filling is worth every second of cook time. Just like in french onion chicken, it deepens the flavors and balances out the sweet apples and crispy pork.
Ingredients You Need
Here are the simple ingredients for this easy stuffed acorn squash. Jump to the recipe card for exact measurements.
- Acorn squash They’re in the grocery store all year, but you can get them at a local farm too.
- Onion: caramelizing it adds depth and sweetness like in these cheesy scalloped potatoes.
- Apples: Cube them small and use Pink Lady or Honeycrisp apples. I love to cook with them and use them in this sheet pan butternut squash, sausage, and apples recipe.
- Sausage: pork or chicken sausage works and you can buy it or make your own (see recipe notes).
- Spinach: swap for kale if needed, it wilts just as well, like in this whole30 zuppa toscana.
- Fresh herbs: sage, rosemary and thyme make all the difference.
Recipe Variations
- Butternut squash halves: stuff the filling inside butternut squash halves. Bake the squash for 50 minutes instead of 35 for acorn squash.
- Add rice or quinoa: use leftover rice, quinoa, or farro to mix with the filling.
- Add cheese: sprinkle parmesan cheese after you fill the acorn squash and melt in the last few minutes of roasting.
- Nuts and cranberries: stir toasted pecans and dried cranberries into the filling for added texture.
- Vegetarian stuffed acorn squash: Swap the ground pork for white beans or vegan sausage.
How to Make Sausage Stuffed Acorn Squash
Here are the simple steps, with photos, for this stuffed acorn squash with sausage. Skip to the recipe card for the printable recipe.
Step 1. Prep the Acorn Squash. Slice the acorn squash in half from stem to end and scoop out the seeds.
Step 2. Roast Squash. Place the squash on a sheet pan skin-side-down for 30 minutes.
Step 3. Caramelize Onion. Add thinly sliced onion and cook over medium-low for 20 minutes.
Step 4. Brown the Sausage. Add the sausage and brown until no pink remains.
Step 5. Finish Filling. Stir in the apples, spinach, and fresh herbs and cook until the spinach wilts.
Step 6. Stuff and Roast. Divide the filling between the roasted acorn squash and roast again for 3-5 minutes to crisp.
Recipe Tip
Be patient when caramelizing the onions and keep an eye on it so they don’t burn. The thinner you slice the onion, the faster it will caramelize.
Serving Suggestions
Vegetables: add a vegetable side dish to increase the nutritional variety and fiber. Roasted root vegetables, roasted broccoli and carrots, or air fryer asparagus are great options.
Salad: A big, fresh salad like brussels sprout salad or kale apple salad have fall flavors to balance the stuffed squash.
Soup: serve the squash as a side with a savory soup like lentil sausage soup, healthy chicken soup, panera autumn squash soup, or white bean vegetarian chili.
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Sausage Stuffed Acorn Squash
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Ingredients
- 3 large acorn squash cut in half lengthwise
- 2 Tablespoons olive oil or coconut oil
- 1 large yellow onion thinly sliced
- 3 cloves garlic minced
- 1 lb Italian sausage or ground pork
- 1 large apple peeled and diced
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- 2 teaspoons fresh chopped thyme
- 2 cups spinach roughly chopped
- Kosher salt and black pepper to taste
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the acorn squash in half lengthwise from stem to bottom and use a spoon to scoop out the seeds/strings in the center. Place the 6 halves open-side up on a baking sheet. Roast for 35 minutes, or until the squash is tender to the touch.3 large acorn squash
- While the squash is roasting, make the filling. Heat the oil in a large skillet over medium-low heat. Add the sliced onion and cook for 20 minutes to caramelize the onions, stirring every 2-3 minutes. When the onions are caramelized, add the garlic and cook for 1-2 more minutes.2 Tablespoons olive oil or coconut oil, 1 large yellow onion, 3 cloves garlic
- Add the sausage to the onions and turn the heat up to medium. Season with salt and pepper to taste then cook the sausage for 6-8 minutes, stirring often to break it up until no pink remails.1 lb Italian sausage, Kosher salt and black pepper to taste
- Add the chopped apple, spinach, and fresh herbs and stir to cook until the spinach wilts, 2-3 minutes.1 large apple, 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped sage, 2 teaspoons fresh chopped thyme, 2 cups spinach
- When the squash is done, remove it from the oven. Divide the filling evenly between the 6 halves.
- Switch the oven to broil and place the stuffed acorn squash back in the oven for 3-5 minutes until the tops get browned and crispy. Enjoy with more fresh herbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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Delicious! Will definitely make again.
Love to hear that, Nancy!