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Easy Stuffed Acorn Squash with Sausage and Apples: Best Fall Recipe

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This easy stuffed acorn squash with sausage and apples is a quick, forgiving weeknight dinner that feels special. Tender roasted squash halves are filled with a savory-sweet mixture of sausage, apple, cranberries, and grains, then baked to perfection.

Ingredients

Scale
  • 2 medium acorn squash (about 1 to 1.5 pounds each)
  • 1 tablespoon olive oil (for brushing squash)
  • Salt and black pepper (for seasoning squash)
  • 1 tablespoon olive oil (for sautéing)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound ground pork sausage (sweet Italian recommended)
  • 1 medium apple, diced (about 1 cup; Honeycrisp or Fuji recommended)
  • 1/2 cup cooked grains (quinoa, farro, or rice)
  • 1/4 cup dried cranberries
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (optional, for topping)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides with 1 tablespoon olive oil and season with salt and pepper. Place halves cut-side down on a baking sheet.
  3. Roast squash for 20 minutes until just tender (fork meets some resistance).
  4. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes until softened and translucent.
  5. Add minced garlic and cook 30 seconds until fragrant.
  6. Add ground sausage, breaking it up, and cook 5-7 minutes until browned and cooked through. Drain excess fat if desired.
  7. Stir in diced apple and dried cranberries; cook 2 minutes until apple softens slightly.
  8. Stir in cooked grains, chopped sage, apple cider vinegar, salt, and pepper. Cook 1 minute until combined and heated through. Taste and adjust seasoning.
  9. Flip roasted squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly.
  10. Sprinkle with Parmesan cheese if using.
  11. Return to oven and roast 15-20 minutes until squash is completely tender and filling is hot and slightly browned. Tent with foil if cheese browns too fast.
  12. Let rest 5 minutes. Sprinkle with fresh parsley and serve warm.

Notes

Pre-cook the squash just enough to soften before stuffing to prevent filling from drying out. Add a splash of apple cider vinegar to the filling to brighten flavors. For a vegetarian version, use plant-based sausage crumbles or cooked lentils. For a dairy-free version, skip the Parmesan topping. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, weeknight dinner, easy dinner, acorn squash recipe

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