Celebrate fall with comforting Sausage Stuffed Acorn Squash. Tender roasted acorn squash cups are filled with savory Italian sausage, tart Granny Smith apples, and fragrant fresh sage for a simple, satisfying meal that highlights seasonal flavors.
Editor’s Note: Originally published on November 11, 2018. Updated with clearer instructions and new photos.
When autumn arrives, squash becomes a go-to ingredient. Acorn squash is especially rewarding: its flesh is sweet with a slightly nutty note and the skins are edible after roasting.
This sausage and apple stuffed acorn squash is one of my favorite ways to use the season’s bounty. The recipe is straightforward, full of autumnal flavor from the sausage, apples, and sage, and makes a complete, comforting meal.
Serve each stuffed squash with a simple green salad or a side of roasted vegetables for a balanced plate.
Recipe Ingredients
The main ingredients are shown in the photo below. Notes and substitutions are included to help you customize the recipe.
- Acorn squash. Use 2 medium acorn squash to yield four stuffed halves. The skin is edible—wash well if you plan to eat it.
- Italian sausage. Mild bulk Italian sausage works well. If you only find links, remove the casings. Ground beef or turkey can be substituted if preferred.
- Apples. Tart Granny Smith apples add bright contrast; any firm apple will work.
- Sage. Fresh sage provides the best aroma and pairs nicely with sausage and apples.
- Chicken stock. Low-sodium or homemade chicken stock deepens the stuffing’s flavor.
- Breadcrumbs. Store-bought Italian seasoned breadcrumbs save time, or make your own.
- Pecorino Romano (optional). A salty, tangy cheese like Pecorino or Parmigiano Reggiano boosts the stuffing’s flavor.
See the recipe card below for exact quantities and full details.
How to make it
Follow these steps for roasted squash and a flavorful stuffing.
- Preheat the oven to 400°F and position the rack in the middle. Trim a small slice from the top and bottom of each squash so they sit flat. Halve each squash lengthwise and scoop out the seeds.
- Place squash halves cut side down on a parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Roast for 40 minutes.
- While the squash roasts, prepare the stuffing: dice 1 medium onion, chop the apples (about 3 medium Granny Smith), and chop 1 tablespoon fresh sage. Heat a large pan over medium heat with 2 tablespoons olive oil and cook 1 pound bulk Italian sausage, breaking it into small pieces, until browned (5–7 minutes).
- Add the diced onion and 2 tablespoons butter to the pan; cook until softened, about 5–7 minutes.
- Add the chopped apples and sage and cook for another 2–3 minutes, stirring to combine.
- Pour in 2 cups low-sodium chicken stock and bring the mixture to a boil, scraping the pan bottom to release any browned bits. Reduce to a simmer and cook 5 minutes, then remove from heat.
- Stir in 3/4 cup Italian seasoned breadcrumbs and 1/2 cup grated Pecorino Romano (or Parmigiano Reggiano). Taste and adjust salt and pepper as needed.
- Remove the roasted squash from the oven and flip them so the cut side is up.
- Spoon the sausage and apple mixture into each squash cup, mounding slightly above the rim. Top each half with 1 tablespoon butter and return to the oven for 30 minutes.
- Check that the squash is fork-tender; if needed, roast an additional 10 minutes. Let cool slightly before serving. Enjoy warm.
Top tips
- Cutting the squash. Use a sharp, sturdy knife. If the squash is hard to cut, microwave whole squash for 3–4 minutes to soften slightly before slicing.
- Roasting method. Roast squash cut side down so the flesh steams and cooks evenly.
- Use good stock. Homemade stock enhances flavor and lets you control the sodium. Low-sodium store-bought stock also works well.
More Fall-flavored recipes
If you love fall produce, try other seasonal favorites like roasted butternut squash soup, baked butternut squash pasta, sweet potato gnocchi, cinnamon roasted butternut squash, or parmesan roasted acorn squash with hazelnuts and honey.
If you enjoyed this Sausage Stuffed Acorn Squash recipe, please leave a rating and a comment to let us know how it turned out.
Sausage Stuffed Acorn Squash
Ingredients
For the roasted acorn squash
- 2 medium acorn squash halved, seeds removed
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the stuffing
- 2 tablespoons olive oil
- 1 pound bulk mild Italian sausage
- 1 medium onion diced
- 3 Granny Smith apples chopped
- 1 tablespoon fresh sage chopped
- 6 tablespoons unsalted butter divided
- 3/4 cup Italian seasoned breadcrumbs
- 2 cups low-sodium chicken stock
- 1/2 cup Pecorino Romano grated
- salt and pepper to taste
Instructions
Roast the acorn squash
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Preheat oven to 400°F and set the rack to the middle level. Drizzle 2 tablespoons olive oil onto the flesh side of the halved squash and season with salt and pepper. Place cut side down on a parchment-lined baking sheet and bake 40 minutes.
For the stuffing
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Heat a large pan over medium heat with 2 tablespoons olive oil. Brown the sausage, breaking it into small pieces (5–7 minutes).
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Add the diced onion and 2 tablespoons butter; cook until softened (5–7 minutes). Stir in the apples and sage and cook 2–3 minutes more.
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Add the chicken stock and bring to a boil, scraping up browned bits. Reduce to a simmer and cook 5 minutes, then remove from heat.
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Stir in breadcrumbs and Pecorino Romano. Taste and adjust seasoning with salt and pepper.
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Turn roasted squash cut side up. Fill each cup with the stuffing, top with 1 tablespoon butter, and bake 30 minutes.
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Check that squash is fork-tender; if needed, bake 10 more minutes. Serve warm.
Notes
- Acorn squash skin becomes tender and tasty after roasting and is safe to eat.
- Trim the pointed end so each half sits upright for stuffing. If the squash resists cutting, microwave for a few minutes to soften the exterior.
- Store leftovers in an airtight container for up to 3 days and reheat in the oven or microwave.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was originally published on November 11, 2018 and was updated October 20, 2023.