Stuffed Acorn Squash
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the squash:
  • 2 medium-to-large acorn squashes, cut in half and seeded
  • 1 tablespoons unsalted butter, melted
  • Salt and pepper to taste
  • For the filling:
  • 1 pound sweet Italian sausage
  • 2 teaspoons olive oil
  • ½ cup onion, finely diced
  • 1 celery rib, finely diced
  • 3-4 sprigs fresh thyme
  • 2 apples (I like gala or granny smith), finely chopped
  • 1 cup seasoned breadcrumbs
  • 1 egg, beaten
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees. Line the bottom of a high-sided roasting pan with a silicon baking mat or with some parchment paper.
  2. For the squash: When the oven is at temperature, place the squash halves in the pan, cut side up. Brush the cut sides of the squash with the melted butter and season them with salt and pepper. Place the pan into the oven and roast the squash for about 1 hour or until the squash just become fork tender.
  3. For the filling:
  4. In a high-sided skillet set over medium-high heat, toss in the sausage and cook until crumbled and browned, about 5 minutes. Remove from the heat and drain the sausage in a colander. Place the sausage on a plate and set aside. Drain the grease from the skillet.
  5. Place the skillet back onto a burner set to medium heat and add in the olive oil. When the oil become hot, add in the onion, celery, and thyme. Cook the veggies for about 2-3 minutes until they are soft and turning slightly golden brown.
  6. Add in the chopped apples and continue to cook for about 2-3 additional minutes until everything is soft and tender. Remove the skillet from the heat.
  7. Add in the sausage and the breadcrumbs. Stir to combine – taste for seasoning, adding in salt and pepper to taste. Stir in the beaten egg. Set aside until the squash is finished roasting.
  8. Assembly:
  9. Remove the squash from the oven. Fill the cavity of the squash with the stuffing. Place the pan back into the oven and bake for about 20 minutes until the filling is golden brown and cooked through.
  10. Serve immediately to hungry family and friends!
Nutrition Information
Serving size: 1 squash half Calories: 522 Fat: 28 Saturated fat: 10 Carbohydrates: 58 Sodium: 1281 Fiber: 7 Protein: 22 Cholesterol: 101
Recipe by Simply A (RD) Foodie at