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Perfect Stuffed Acorn Squash: Easy Fall Dinner Recipe

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Caramelized acorn squash halves are filled with a savory-sweet mixture of sausage, apples, pecans, and dried cranberries, then roasted until tender. This easy fall dinner is perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 lb ground sausage (sweet and spicy Italian sausage recommended)
  • 1 medium apple (Honeycrisp or Granny Smith), diced
  • 1/2 cup chopped pecans
  • 1/4 cup dried cranberries (optional)
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon cinnamon (optional)
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut acorn squashes in half from stem to tip. Scoop out seeds and stringy pulp.
  3. Brush cut sides and cavities with olive oil. Season with salt and pepper. Place cut-side down on baking sheet. Roast for 20 minutes.
  4. While squash roasts, cook sausage in a large skillet over medium-high heat until browned, about 6-8 minutes. Transfer to a mixing bowl, leaving 1 tablespoon drippings in pan.
  5. In the same skillet, cook diced apple, minced garlic, and dried sage for 2-3 minutes until apple softens slightly. Add to bowl with sausage.
  6. Add chopped pecans, dried cranberries (if using), cinnamon, and chicken broth to the sausage mixture. Stir to combine. Adjust seasoning.
  7. Remove partially roasted squash from oven. Flip cut-side up. Divide filling evenly among the four halves, mounding slightly.
  8. Drizzle about 1/2 tablespoon maple syrup over each filled squash half.
  9. Return to oven and roast for 20-25 minutes until squash is fork-tender and filling is heated through. Optionally broil 1-2 minutes for extra browning.
  10. Let rest 5 minutes before serving. Garnish with fresh parsley or extra pecans if desired.

Notes

For a vegetarian version, substitute sausage with 1 cup cooked lentils or crumbled tempeh seasoned with fennel and sage. To make ahead, prepare filling up to 2 days in advance and refrigerate. For best results, assemble and bake within 24 hours. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

Keywords: stuffed acorn squash, fall dinner, sausage and apple, easy weeknight meal, holiday side dish

Find it online: https://junomeals.com/perfect-stuffed-acorn-squash-easy-fall-dinner-recipe/