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Hearty Sausage and Apple Stuffed Acorn Squash

A close-up of a baked stuffed acorn squash filled with a savory quinoa mixture and topped with fresh parsley.
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Make this comforting stuffed acorn squash for a simple yet impressive fall dinner. We use accessible ingredients to create a savory filling that pairs perfectly with the sweet roasted squash.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 pound bulk pork sausage
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1 medium apple, finely diced (like Honeycrisp or Gala)
  • 1/2 cup dried cranberries
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth or vegetable broth

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Cut the acorn squash in half lengthwise. Scoop out the seeds and stringy pulp from the center of each half.
  3. Brush the cut surfaces of the squash lightly with olive oil and sprinkle with a pinch of salt. Place the squash halves cut-side down on the prepared baking sheet.
  4. Roast the squash for 30 to 35 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and carefully flip the halves cut-side up.
  5. While the squash roasts, prepare the filling. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until it is browned. Drain off excess grease.
  6. Add the chopped onion to the skillet with the sausage and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  7. Stir in the cooked quinoa, diced apple, dried cranberries, sage, salt, and pepper. Pour in the broth and cook, stirring occasionally, until the liquid has mostly evaporated and the mixture is heated through, about 3 to 5 minutes.
  8. Spoon the sausage filling evenly into the hollowed-out centers of the roasted acorn squash halves.
  9. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, or until the filling is hot throughout and the edges of the squash are slightly caramelized.
  10. Serve immediately as a hearty autumn meal or Thanksgiving side dish.

Notes

  • If you prefer a vegetarian stuffed squash, substitute the sausage with 1 pound of crumbled firm tofu or an extra cup of cooked quinoa and mushrooms.
  • For a touch of sweetness, drizzle a small amount of maple syrup over the filling before the final bake.
  • You can cook the quinoa ahead of time to save time on a weeknight.

Nutrition

Find it online: https://tastethisplate.com/stuffed-acorn-squash-recipe-easy-bake/