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Cozy Stuffed Acorn Squash with Sausage & Apples

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A hearty and flavorful fall dish featuring roasted acorn squash stuffed with a savory-sweet filling of Italian sausage, apples, rice, and panko breadcrumbs. Perfect for a cozy weeknight dinner or holiday gathering.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 pound Italian sausage, casings removed
  • 1 large apple (Honeycrisp, Fuji, or Gala), diced into ½-inch pieces
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • ½ cup panko breadcrumbs
  • 1 cup cooked rice (white or brown)
  • ¼ cup chicken broth, plus more if needed
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Pinch of cinnamon
  • Optional garnishes: fresh parsley, dried cranberries, balsamic glaze

Instructions

  1. Preheat oven to 400°F (200°C). Cut acorn squash in half from stem to tip, scoop out seeds and stringy bits. Brush cut sides and cavities with melted butter, season lightly with salt and pepper. Place cut-side down on a baking sheet or in a baking dish. Roast for 25-30 minutes until just fork-tender.
  2. While squash roasts, heat olive oil in a large skillet over medium-high heat. Add crumbled Italian sausage, cook until browned and cooked through (6-8 minutes), breaking it up with a spoon. Transfer sausage to a plate with a slotted spoon, leaving some rendered fat in the pan.
  3. Add diced onion and celery to the same skillet. Cook over medium heat for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in diced apple and cook for 2-3 minutes until it starts to soften and get golden on the edges.
  5. Return cooked sausage to the skillet. Add cooked rice, panko breadcrumbs, chopped sage, thyme, and a pinch of cinnamon. Pour in ¼ cup chicken broth. Stir until well combined. The mixture should be moist but not soggy; add more broth if needed. Season with salt and pepper to taste.
  6. Flip pre-roasted squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly in the center.
  7. Return stuffed squash to the oven and bake for another 20-25 minutes until filling is heated through and tops are golden brown and crispy. If tops brown too quickly, loosely tent with aluminum foil for the last 10 minutes.
  8. Let rest for 5 minutes before serving. Garnish with fresh parsley, dried cranberries, or a drizzle of balsamic glaze if desired. Serve warm.

Notes

Don’t overcook the squash in the first roast; it should be fork-tender but still hold its shape. Toasting the panko breadcrumbs in a dry skillet before adding to the filling adds extra nutty flavor and crispiness. The filling can be made up to 2 days in advance and stored in the fridge.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, fall recipe, Thanksgiving side, cozy dinner, easy weeknight meal

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