This Sausage and Apple Stuffed Acorn Squash highlights the best of fall flavors. Sweet and nutty acorn squash is stuffed with chicken sausage, fresh apple, salty feta cheese, and crunchy walnuts. This dish is full of flavor, texture, and coziness.
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The Best Stuffed Winter Squash
If you're in search of a cozy and autumnal recipe, this Sausage and Apple Stuffed Acorn Squash is for you. It has the perfect blend of savory, cheesy, and nutty flavors in each bite! Hearty chicken sausage, fresh apples and celery, salty feta cheese, and crunchy walnuts make the perfect stuffing. Combine it with the sweet, caramelized flavors of roasted acorn squash and you've got yourself the perfect pairing.
This stuffed acorn recipe is a great weeknight dish because it's healthy and easy to whip up. It's also a beautiful holiday dish with the vibrant orange of the squash and cozy flavors of fresh herbs. Either way, it's a great seasonal dish that has to make an appearance once fall hits!
Why You'll Love it
- This savory stuffed acorn squash recipe is very time efficient. While the acorn squash is roasting, prep the remaining ingredients and cook the stuffing. Then it's just another 15-20 minutes until dinner's ready!
- It's a versatile recipe - add any leftover herbs or vegetables that you need to use up.
- Acorn squash is seasonal so it's a fun way to celebrate fall flavors and produce.
- This acorn squash with sausage is hearty enough on its own but is also great to serve as a side with large roasts or main dishes.
Ingredients
- Acorn squash: Acorn squash is a winter squash with a mild, nutty, and sweet orange flesh. Choose a large squash with a dull and even dark green rind. 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: You can use any sausage you'd like but I like chicken to keep it on the lighter side. If using pork, remove the casing and crumble when cooking.
- Onion, celery, and garlic: Classic veggies for crunch and flavor.
- Apple: They're so delicious in the fall and pair so well with squash! My favorites to cook with are Honeycrisp (sweet and crunchy), Granny Smith (extra tart), or Pink Lady (very sweet and crispy).
- Fresh thyme: You can sub with dried thyme or but the aroma of fresh herbs evokes all kinds of coziness. This is a great recipe for leftover herbs from the holidays - try fresh sage, rosemary, or tarragon.
- Feta cheese: An unexpected ingredient but it adds great creaminess and saltiness.
- Walnuts: Adds delicious crunch.
How To Make It
- Roast the acorn squash. Carefully cut the squash in half and remove the seeds. Season liberally and brush the cut sides with oil. Then place on a baking sheet cut-side down to let it caramelize.
- Sear the sausage. If you're using chicken sausage, it'll most likely be cooked through already. Giving it a quick sear will provide more flavor.
- Sauté the vegetables. Add in the onion, celery, and apple. Cook until softened.
- Add garlic and fresh herbs. Stir in the aromatics and lightly cook for just 1 minute until fragrant. Then turn off the heat.
- Stir in cheese and walnuts. The residual heat will lightly toast the walnuts and allow the feta to soften. Season to taste.
- Stuff the squash. Transfer the squash to a small vessel to help hold them up. Stuff the cavity with the sausage and vegetable mixture, and then roast for 15-20 more minutes until heated through.
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.
- Use a good cooking apple that retains its shape and firmness even after it's been cooked. My favorites are Granny Smith (for a more tart flavor), Honeycrisp (very sweet and crisp), Fuji (firm and crisp), and Golden Delicious (mildly sweet with firm texture).
- The roasting time for the squash will depend on its size. After the first roast, they should be soft and tender. Test the areas close to the skin to determine its doneness.
How To Cut Acorn Squash
Raw squash can be very tough, making it difficult to cut in half. Their odd shape also makes them a little slippery! Make sure to use a sharp and sturdy knife for the job.
Start on one side of the stem and place your knife in one of the furrows. Make a longitudinal cut near the stem and push all the way down until you reach the hollow center - this will take some muscle strength. Go slow and be careful!
Then slowly go around, like you would for an avocado, until the stem is on the bottom. Use your strength to cut through the stem until you have two halves. I also like to cut a thin slice off the bottom to create a base for each half so they aren't rolling everywhere.
Another alternative is to pierce the squash all over with a fork and microwave for 3-4 minutes. This will soften it slightly to make cutting the acorn squash easier.
Substitutions & Variations
- I sliced my acorn squash lengthwise; however, feel free to also cut them crosswise for a pretty flower-shaped design.
- This recipe also works with butternut squash, which has a sweet and more intense flavor profile. Due to the difference in size, you would need to roast the butternut squash for longer.
- Try a different protein besides chicken sausage. Ground turkey, shredded rotisserie chicken, or tofu would be great.
- You can never go wrong when it comes to vegetables in the filling. Use up whatever leftover veggies you have - broccoli, corn, bell peppers, mushrooms, kale, carrots, etc. You can also add more sweetness to the filling by adding dried cranberries, raisins, or pomegranate seeds.
- Aside from thyme, you can also add more flavors by using rosemary, allspice, nutmeg, sage, or even pumpkin pie spice. A dash of cayenne pepper will add a subtle kick to the dish.
- For a heartier meal, add in more carbs. Quinoa, wild rice, or couscous would be great additions.
- To make this vegetarian, replace the chicken sausage with tofu or leave it out.
- 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.
Storing & Freezing
Storing: Let the acorn squash cool completely, then store in an air-tight container in the fridge for up to 3 days.
Freezing: This would be a great freezer meal as well! 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 with a "Reheat By" date. To reheat from frozen, bake at 350°F for 45 minutes or until warm. Alternatively, you could thaw overnight in the fridge and follow reheating instructions below.
Reheating: Reheat using the microwave for 2 minutes or until warmed through. You can also bake at 350°F for 10-15 minutes in a baking dish covered with foil or air fry at 300°F for 10-15 minutes.
FAQ
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.
This winter squash goes well with any type of meat, especially holiday specials like roasted turkey, ham, or meatloaf.
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.
You can use them to make soups, salads or simply roast them with other vegetables for a tasty side dish. You can also try making a Squash and Mushroom Empanada for a healthy snack.
What To Serve With Acorn Squash
I love this Sausage and Apple Stuffed Acorn Squash but it'd also be a great side dish to some meatier main dishes or as a delicious option in a buffet setting. Here are some recipes it'd go great with:
- Mexican Meatballs
- Instant Pot Pork Adobo
- Roasted Brussels Sprouts with Pancetta, Almonds, and Balsamic Glaze
- Winter Citrus Salad
- Pumpkin Cream Cheese Crescent Rolls
Recipe
Sausage and Apple Stuffed Acorn Squash
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 ⅔ cup
- 2-3 stalks celery sliced; 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
Instructions
- Preheat the oven to 350°F with baking sheet inside.
- Spray or brush the cut flesh of the squash with oil and season generously with salt and pepper. Place cut side down on baking sheet and roast for 45 minutes until tender.
- While the squash is roasting, heat the oil in a large skillet. Add sausage and cook 2-3 minutes until seared. Then add onion, celery, apple, ½ tsp salt, and ¼ tsp pepper. Sauté for 2-3 minutes, then add garlic and thyme. Cook for another 30 seconds until fragrant.
- Remove skillet from heat. Stir in feta and walnuts and season to taste.
- Carefully remove squash from oven. If the acorn squash won't stand on its own, you can transfer them to a smaller casserole dish that will hold them up. Spoon sausage mixture into the cavity of each acorn squash.
- Return to oven and bake for an additional 15-20 minutes. Serve warm.
Notes
- Storing Leftovers: Let 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 with a "Reheat By" date.
- Reheating: To reheat from frozen, bake at 350°F for 45 minutes or until warm. To reheat from the fridge, microwave for a couple minutes until heated through. You could also air fry them at 300°F or bake at 350°F covered with foil until warm.
Nutrition
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