Best Baked Stuffed Acorn Squash (Savory & Sweet Fall Dinner)
Yield: 4 Serving
Savory Roasted Stuffed Acorn Squash
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This Baked Stuffed Acorn Squash is the ultimate fall comfort food! Tender, caramelized acorn squash bowls are packed with a flavorful stuffing of savory sausage, crisp apples, tart dried cranberries, crunchy pecans, and fresh herbs. It’s warm, colorful, and perfect as a hearty weeknight dinner or an impressive holiday side.
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Ingredients
For the Roasted Squash:
- 2 medium Acorn squash, halved and seeds scooped out
- 1 tbsp Olive oil
- ½ tsp Kosher salt
- ¼ tsp Black pepper
For the Savory Filling:
- 1 tbsp Olive oil (or unsalted butter)
- ½ lb (225g) Italian pork or turkey sausage (casing removed)
- ½ cup Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 2 celery stalks, diced
- 1 medium Crisp apple (e.g., Honeycrisp or Gala), diced
- ¼ cup Dried cranberries
- ¼ cup Pecans or walnuts, chopped
- 1 tsp Fresh sage, chopped
- 1 tsp Fresh thyme, chopped
- ¼ cup Parmesan cheese, freshly grated (optional, for topping)
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Prep & Roast the Squash:
- Cut a small slice off the bottom of each squash half if necessary so they sit flat.
- Brush the cut sides and flesh of the squash with 1 tbsp olive oil and season evenly with salt and pepper.
- Place squash cut-side down on the prepared baking sheet.
- Roast for 30 to 35 minutes, until tender when pierced with a fork.
Make the Filling:
- While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the ground sausage and cook for 5–7 minutes, breaking it up with a spoon, until fully browned. Transfer sausage to a plate and leave the drippings in the pan.
- Add the onion, garlic, and celery to the skillet. Saute for 4–5 minutes until soft.
- Stir in the diced apple, dried cranberries, chopped pecans, fresh sage, and thyme. Cook for another 3 minutes until the apples slightly soften.
- Return the cooked sausage to the pan, toss everything together, and remove from heat.
Stuff and Bake:
- Remove the squash from the oven and flip them cut-side up.
- Generously spoon the filling mixture into the cavity of each roasted squash half, mounding it on top.
- Top each with Parmesan cheese if desired.
Final Bake:
- Return the stuffed squashes to the oven and bake for another 10 to 12 minutes, or until the filling is heated through and the top is lightly golden brown.
Serve:
- Garnish with additional fresh thyme or parsley before serving warm.
Notes
- Vegetarian / Vegan Option: Omit the sausage and substitute with 1.5 cups cooked quinoa, wild rice, or chickpeas, and use vegan parmesan or nutritional yeast.
- Make Ahead: You can roast the squash and prepare the filling up to 1 day in advance. Assemble and bake for 20 minutes at 375°F (190°C) until thoroughly warm.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 443Total Fat: 28gSaturated Fat: 4gUnsaturated Fat: 23gCholesterol: 58mgSodium: 852mgCarbohydrates: 33gFiber: 8gSugar: 8gProtein: 20g
