Description
Savory sausage, sweet apples, and aromatic herbs all baked into tender roasted acorn squash halves—this cozy meal is as beautiful as it is satisfying.
Ingredients
Scale
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- 1 pound Italian sausage, casing removed
- 1 small yellow onion, finely chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 medium apple, diced
- 1 tablespoon fresh sage, chopped
- 1/2 cup breadcrumbs
- 1/3 cup grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a large skillet over medium heat, cook the sausage until browned. Add onion, celery, and garlic. Sauté until soft. Stir in apple and sage, cooking just until tender. Remove from heat and mix in breadcrumbs, parmesan, salt, and pepper.
- Brush cut sides of squash with olive oil. Place them cut-side down on the baking sheet and roast for 25 minutes until tender.
- Flip the squash halves over and stuff each cavity with the sausage mixture.
- Bake again for 15 minutes until tops are golden and heated through.
- Sprinkle with extra parmesan or herbs if desired. Serve warm.
Notes
- Use gluten-free breadcrumbs or grains like quinoa for a gluten-free version.
- Prep squash and filling ahead to save time on busy nights.
- Add a sprinkle of nuts or dried cranberries for festive flair.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 420
- Sugar: 8g
- Sodium: 670mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 55mg
Keywords: stuffed acorn squash, roasted squash, sausage stuffing, fall dinner, gluten-free comfort food