Sausage Stuffed Acorn Squash

5 from 3 votes

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.

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Prep Time10

Cook Time25

Total Time35

Servings: servings

Author: Molly Thompson

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

Caramelized onion: thinly sliced onion will cook faster. Keep a close eye on it as you're cooking so they don't burn.

Chopping and prep: I like to chop and prep the garlic, apples, and spinach while the onions are caramelizing to save time.

Storage: Store leftovers in an airtight container for up to 3 days.

Reheat: add a bit of water in the bottom of a baking dish, tent with foil, and bake at 350 until heated through, 15-20 minutes.

Freeze: store leftover and cooled squash in a freezer bag and remove as much air as possible. Store in the freezer for up to 3 months. Thaw overnight and reheat.

Meal prep: make the filling up to 3 days in advance. Follow the instructions to roast the squash, stuff, and serve.

Nutrition

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