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Best Savory Stuffed Acorn Squash with Sausage and Apples

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This savory baked stuffed acorn squash with sausage and apples is tender, juicy, and packed with fall flavors. A forgiving recipe that looks beautiful on a plate without any fuss.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 pound sweet Italian sausage, casings removed
  • 1 large Granny Smith apple, diced small
  • 1 medium yellow onion, diced
  • 1 tablespoon fresh sage, chopped
  • 3 cloves garlic, minced
  • 1/3 cup dried cranberries
  • 1/2 cup panko breadcrumbs
  • 1/4 cup chicken broth
  • 2 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional for topping)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the squash: Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with 1 tablespoon olive oil, then season lightly with salt and pepper.
  3. Start the pre-roast: Place squash halves cut-side down on a baking dish. Roast for 20 minutes.
  4. While squash roasts, make the filling: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking it up, and cook until browned and cooked through, about 6-8 minutes.
  5. Reduce heat to medium. Add diced onion to skillet and cook for 3-4 minutes until softened. Add minced garlic and chopped sage, cook for 1 minute until fragrant.
  6. Stir in diced apple and dried cranberries. Cook for 2 minutes until apple starts to soften.
  7. Remove skillet from heat. Stir in panko breadcrumbs and chicken broth. Season with salt and pepper to taste. Let cool slightly.
  8. After 20 minutes, carefully flip squash halves cut-side up. Let cool for a couple of minutes.
  9. Divide filling evenly among the four squash halves. Press down gently. If using Parmesan, sprinkle over tops.
  10. Return stuffed squash to oven and bake for another 20-25 minutes until squash is fork-tender and filling is golden brown. Tent with foil if browning too quickly.
  11. Let squash rest for 5 minutes before serving.

Notes

Don’t skip the pre-roast—it ensures tender squash. Use room temperature ingredients for better browning. Watch oven temperature and adjust timing as needed. Let squash rest after cutting for easier handling.

Nutrition

Keywords: stuffed acorn squash, sausage and apples, fall dinner, savory squash, baked squash

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