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Kid-Approved Sausage-Stuffed Acorn Squash Easy Fall Dinner

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A savory and sweet stuffed acorn squash with herby sausage and apple filling, perfect for family dinners. This easy fall recipe turns even squash skeptics into fans.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound ground pork sausage (mild breakfast or sweet Italian, casings removed)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium apple (Honeycrisp or Fuji), diced small
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1/4 cup chicken broth (low-sodium preferred)
  • 2 tablespoons olive oil
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits.
  3. Brush cut sides and cavities with olive oil. Sprinkle lightly with salt and pepper. Place squash halves cut-side down on a baking dish. Roast for 20 minutes.
  4. While squash roasts, heat a large skillet over medium heat with a splash of olive oil. Add ground sausage and cook until browned, about 6-8 minutes, breaking it up with a spoon.
  5. Add diced onion to the skillet and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds.
  6. Stir in diced apple and cook for 2 minutes until slightly softened.
  7. Transfer sausage mixture to a mixing bowl. Add panko breadcrumbs, dried sage, dried thyme, and chicken broth. Stir to combine. Season with salt and pepper to taste.
  8. Remove squash from oven. Carefully flip each half cut-side up. Let cool for a couple minutes.
  9. Divide filling evenly among the four squash halves, mounding slightly.
  10. Return to oven and bake for 20 minutes until squash is tender and filling is hot and slightly browned.
  11. If using cheese, sprinkle over tops and bake for another 5-10 minutes until melted and bubbly.
  12. Let squash rest for 5 minutes before serving.

Notes

Don’t overcook the squash; 20 minutes cut-side down then 20 minutes stuffed is ideal. Use room temperature ingredients if possible. Make extra filling for larger squash or leftovers. Line baking dish for easy cleanup. Let squash rest 5 minutes before serving to allow filling to set.

Nutrition

Keywords: sausage stuffed acorn squash, fall dinner, kid-friendly, easy weeknight meal, stuffed squash

Find it online: https://tinastirs.com/kid-approved-sausage-stuffed-acorn-squash-easy-fall-dinner/