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.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
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!