Sausage and Apple Stuffed Acorn Squash

Name: Sausage and Apple Stuffed Acorn Squash
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 acorn squash (halved through stem to base and seeds removed); 1 tbsp cooking oil (plus more for acorn squash); 2 links chicken sausage (diced); ¼ onion (chopped; about ½ cup); 1-2 stalks celery (diced; about ½ cup); 1 small apple (diced; about 1 cup); 2-3 cloves garlic (minced); 1 tbsp fresh thyme; ¼ cup crumbled feta cheese; ¼ cup chopped walnuts; Salt and pepper (to taste)

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This easy Sausage and Apple Stuffed Acorn Squash highlights the best of fall flavors! Sweet and nutty acorn squash is stuffed with flavorful chicken sausage, sweet apple, salty feta cheese, and crunchy walnuts. It's the best dinner for a hearty yet nutritious autumn meal.

Four Sausage and Apple Stuffed Acorn Squash in a casserole dish.

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🍎 The Ultimate Stuffed Squash
🧂 Ingredients
👩🏻‍🍳 How To Make Sausage and Apple Stuffed Acorn Squash
💭 Top Tips
🥡 Storing & Freezing
📖 Recipe FAQs
🍽 Looking For More Cozy Dishes?
📋 Recipe
💬 Reviews

🍎 The Ultimate Stuffed Squash

Once leaves begin to fall and winter squash start popping up at markets, it's non-stop comfort food for us. Dishes like Cavatappi Mac and Cheese, Vietnamese Flat Rice Noodles with Beef, and BBQ Chicken Drumsticks are on repeat. But sometimes you want a meal that's hearty and filling yet also nutritious. Well, I got just the meal for you!

This Sausage and Apple Stuffed Acorn Squash checks all the boxes. It's festive, packed with protein and vegetables, easy to make, and absolutely cozy. Fall-essential acorn squash are oven roasted until they're caramelized, soft, and deliciously tender. Then they're stuffed with the most amazing blend of sausage, onion, celery, apples, and herbs for all the flavor and freshness. And for fun, sprinkle in feta cheese and walnuts for richness and texture.

This baked Stuffed Acorn Squash with Sausage and Apples is great for weeknights because it's easy to whip up in a flash. Double the recipe for a healthy and filling meal prepped entree throughout the week. But this beautiful squash should also make an appearance at the holiday table, especially on Thanksgiving! It's a flavorful and unique side dish that'll make your guests ooh and ahh.

Why You'll Love It

Quick and easy: Sausage and Apple Stuffed Acorn Squash is very simple to make! The active cooking time is less than 10 minutes, and the remaining time is just waiting for the squash to bake.
Healthy: Acorn squash is a great source of fiber, vitamin C, potassium, and more. Stuff it with sausage, vegetables, and fruit for a well-balanced complete meal. This recipe is also gluten-free!
Customizable: Feel free to adapt this Stuffed Acorn Squash to your taste! Any protein, grain, vegetable, fruit, or nut would work with this mild and versatile squash.

🧂 Ingredients

Acorn squash: Acorn squash is a delicious winter squash with a mildly nutty and sweet orange flesh. Choose a squash that is heavy for its size with a dull dark green rind and minimal blemishes. Store in a cool, dark location until ready to use.
Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F). Make sure to get unrefined!
Chicken sausage: I like to use chicken or turkey sausage in most of my recipes for a leaner option (see Sausage and Kale Pasta, Shrimp and Grits with Andouille Sausage, or One-Pot Sausage and Couscous). Feel free to use any flavor you like. I usually do sweet (mild) or spicy Italian.
Onion, celery, and garlic: Classic stuffing vegetables that add savoriness.
Apple: They're plentiful in the fall and pair so well with squash! You can use virtually any kind of apple, but I tend to go for a crispy apple that'll hold its shape well after cooked. My favorites are Honeycrisp, Fuji, or Granny Smith apples for tartness.
Fresh thyme: You can sub with dried thyme (halve the amount). But the aroma of fresh herbs screams fall. This is a great recipe for leftover herbs from the holidays.
Feta cheese: For a little richness, creaminess, and saltiness.
Walnuts: Adds delicious crunch.

Substitutions & Variations

You can use this recipe to stuff any winter squash, including butternut, delicata, or kabocha squash. Butternut squash has a sweet and more intense flavor profile. Due to the difference in size, you would need to roast the butternut squash for longer.
Although I prefer chicken sausage, you could use turkey pork, Jimmy Dean, or chorizo sausage instead. Remove the casing if present and crumble into bite-sized pieces. Or substitute with ¼ lb ground turkey, beef, pork, or chicken.
Add any herbs or spices you have on hand. Sage, rosemary, or tarragon are classic. For spices, try a pinch of nutmeg, allspice, or even pumpkin pie spice.
Substitute feta cheese with grated Parmesan cheese, crumbled goat cheese, or small mozzarella pearls.
Want to add grains into this Sausage and Apple Stuffed Acorn Squash? Quinoa, farro, wild rice, or couscous would be delicious!
You can't go wrong when it comes to more vegetables. Kale, mushroom, corn, and carrots are popular pairings with squash. You can also add more sweetness to the filling by adding in dried cranberries, raisins, or pomegranate seeds.
Got Thanksgiving leftovers like Sausage, Apple, and Cranberry Stuffing? Stuff them into an acorn squash!
To make this vegetarian, skip the sausage or replace it with chickpeas, lentils, or tofu.
To make this nut-free, replace the walnuts with pumpkin or sunflower seeds.
To make this dairy-free or Paleo-friendly, omit the feta cheese.

👩🏻‍🍳 How To Make Sausage and Apple Stuffed Acorn Squash

⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.

Cut acorn squash halves oiled and seasoned, then placed on baking sheet.

STEP ONE: First, preheat your oven to 350ºF and leave the baking sheet inside to let it got hot. Cut your acorn squash in half and remove the seeds (preparation details below). Then brush with oil and season generously with salt and pepper.

Place the squash cut-side down on the hot baking sheet and roast for 25-35 minutes.

Prepped vegetables and diced sausage in a pan.

STEP TWO: Meanwhile, prepare your remaining fresh ingredients.

STEP THREE: Next, heat a splash of oil in a skillet over medium-high heat. Add the chicken sausage and let sear for 2-3 minutes.

Apple, onion, celery, thyme, and garlic added to the skillet.

STEP FOUR: Add the onion, celery, and apple along with a pinch of salt and pepper. Sweat for 2-3 minutes or until the edges of the onion starts to get translucent.

Then add the garlic and thyme. Stir for 30 seconds until it becomes fragrant.

Adding cheese and walnuts to the filling and stuffing the squash.

STEP FIVE: Turn off the heat. Add the walnuts and feta cheese and stir well. Season to taste.

STEP SIX: Take the roasted acorn squash out and test doneness with a fork or toothpick. There should be little to no resistance. Option to transfer the squash to a baking or casserole dish cut-side up.

Then generously stuff each cavity with the sausage mixture. Return to the oven and let bake for another 15-20 minutes or until the squash is completely soft. Serve warm and enjoy!

The Easiest Way To Cut Acorn Squash

First, cut a thin sliver off on one side of the squash to make a flat base. Alternatively, you can place the acorn squash on top of a towel to prevent it from rolling.
Place your knife in one of the ridge and place pressure until you reach the hollow center. Watch your fingers! Cut circumferentially around the cavity (like you would with an avocado) or just cut all the way through to the other side.
Use a spoon to remove the pulp and seeds. Now your acorn squash is ready to be stuffed!

Removing the seeds and pulp in acorn squash.

💭 Top Tips

When choosing an acorn squash, choose one that’s uniform in color. I recommend the dark green ones as they'll be milder and sweeter in flavor. The orange ones can have a more rigid texture.
While the oven is preheating, leave the sheet pan in the oven. This will allow the sheet pan to get hot and jump-start the caramelization process. When you place the acorn squash onto the sheet pan, you should hear immediate sizzling.
Generously season the acorn squash. It has a very mild flavor so you want to aggressively season it to bring out its flavor. If your squash is on the thicker side, it'll need more seasoning as well.
Roast the acorn squash cut-side down on the sheet pan. Any moisture that develops will steam the underside, helping the squash "meat" to cook faster. And direct heat with the metal allows the edges to caramelize better.
The roasting time for the acorn squash will depend on its size. After the first roast, an inserted fork should be able to pierce the flesh easily. If there's a little resistance, it's ok since the squash will be twice-baked.
To make stuffed acorn squash in the air fryer, oil and season the acorn squash halves as directed. Preheat the air fryer to 325ºF and roast cut-side up for 20-30 minutes or until fork tender. Then stuff and air fry again at 375ºF for 8-10 minutes.

Close up of a stuffed acorn squash with sausage and apple in a casserole dish.

🥡 Storing & Freezing

Storing: Let the Sausage and Apple Stuffed Acorn Squash cool completely, then store in an air-tight container in the fridge for up to 3 days.

Freezing: Let cool completely, then place into a freezer-safe container or zip-top bag with as much air removed as possible. Store in the freezer for up to 3 months.

Reheating: Reheat in the microwave at 1 minute intervals or until warmed through. You could also bake or air fry them: tent the stuffed squash, then cook at 350°F for 10-15 minutes or until warm.
To reheat from frozen, bake at 350°F for about 45 minutes covered with foil.

Make Ahead: Stuffed Acorn Squash is great to make ahead and leftovers taste just as delicious. Follow the recipe as directed, up until the acorn squash are stuffed. Do not bake them for the second time yet. Instead, place them in a baking dish, cover tightly with plastic wrap, and store in the refrigerator for 1-2 days. The day-of, bake at 350ºF for 25-35 minutes or until hot.

Stuffed acorn squash on a plate with a fnife, thyme, and a bowl of feta cheese beside it.

📖 Recipe FAQs

Can you eat the skin of acorn squash?

It might not look like it is edible because of how tough it is when raw. But once the squash is roasted, the skin becomes soft and 100% edible.

How do I know when an acorn squash is ripe?

Acorn squash is ripe when it has a deep green color and tough rind. You can also tell by checking on the stem attached to it. It should be dried and wilted instead of green and sturdy.

Can you eat acorn squash seeds?

You sure can! Just treat them like pumpkin seeds and roast them for a quick and easy snack.