This sausage and apple stuffed acorn squash is a perfect fall/winter recipe when you want something healthy, cheap, and comforting. It's really easy to make and super filling too!
This stuffed acorn squash recipe is actually my younger brother's recipe. He has been making it for a few years now and I can still remember the first time he had me try it.
Sooo good, and unbelievably filling. You get about halfway through the squash thinking you can finish it, only to feel completely full a moment later.
This acorn squash dinner is something that I look forward to every fall/winter when the squash goes on sale, and the weather gets chilly at night.
For more squash favorites be sure to check out our Grilled Spaghetti Squash with Bolognese Sauce, Microwave Yellow Squash, and 20 Delicious Summer Squash Recipes.
Why This Recipe Works
- It's pretty frugal. The cost of acorn squash is always pretty low, especially when they're in season, and sausage is pretty cheap when compared to other meats as well.
- It's a great bite of fall flavors. Grab a forkful of sausage and acorn in the same bite, and it's a perfect blend of seasonings, salty and sweet, all coming together in harmony.
- It's versatile. You can adjust this recipe to suit your tastes or what you have on hand. Swap out a few ingredients using the notes listed below, and enjoy this recipe all season long.
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🥘 Ingredients
Ground Sausage- Use ground sausage for the meat in these acorn halves. See notes below on differently flavored ground sausage.
Granny Smith Apple- Adding granny smith apples will help to add a nice crunch and flavor contrast.
Seasonings- You'll need a blend of Italian seasoning, salt, black pepper, and garlic powder for maximum flavor.
Olive Oil- This will help us to evenly cook the squash and to get the seasonings to hold on well.
Acorn Squash- You will need acorn squash that has been cut in half and the seeds discarded. You can cut them in half vertically or horizontally, depending on your preference.
Italian Bread Crumbs- These will be used to thicken the meat mixture so that it holds a meatball shape well.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to Make Sausage and Apple Stuffed Acorn Squash with these simple step-by-step instructions:
Preheat the oven to 425 degrees F.
Slice 2 acorn squash in half and place them cut side up on a baking sheet.
Remove and discard seeds with a spoon.
Brush the inside of the squash pieces with olive oil.
Sprinkles your salt, pepper, and garlic salt inside each one.
Then flip them cut side down onto the baking sheet and bake in the oven for about 30-40. You want to be able to press on the green skin with the back of a fork and see that it can be pressed down.
Flip the squash over to confirm that it can the "meat" of the squash can be pierced easily with a fork. The inside should appear a darker shade of color as well.
While the acorn squash is baking, prepare the meat filling. Combine the sausage, apple chunks, and Italian bread crumbs in a mixing bowl until well mixed.
Mixed with a whole chopped green apple. About a cup of Italian breed crumbs.
Divide into 4 pieces and roll each one into a ball like a large meatball.
Once the squash has been baked, take your ball of sausage and place it into the open cavity of the squash.
Return to oven for another 30-40 minutes or until the meat registers 165 degrees F on an instant read thermometer.
If desired, you can top it with some shredded parmesan cheese for a nice finished look.
🧾 Substitutions
This apple and sausage stuffed acorn squash recipe is very versatile.
I've watched my brother make this recipe several times over the past few years, and he always modifies it one way or another because he never actually measures anything. It's all eye balling and adjusting based on what he has on hand.
Adding in more apples, swapping out the breadcrumbs for panko, using pork sausage instead of turkey. (Sage flavored pork sausage is incredible in this recipe!)
🍴 Recipe Tips
Keep your turkey stuffed acorn squash in an airtight container in the fridge for up to 4 days. This is a dish that tastes really good as a leftover. In fact, my brother often makes more this dish with the intent of having leftovers as lunch throughout the week.
🥗 Side Dishes
This sausage stuffed squash can go well with other side dishes like a simple pasta or side salad but it's a very filling meal on its own without need for side dishes.
🍳 Reheating
Reheat your stuffed squash on a baking sheet in the oven at 350 degrees F until heated through (about 15-25 minutes) or microwave it for a faster reheat.
💭 FAQs
I like to choose the ground breakfast sausages as they come with more flavor options. Sage flavored is my favorite but this dish also tastes great with plain turkey or maple flavored sausage.
Yes, you can cook the ground turkey mixture in a skillet on the stove until browned, breaking up the chunks as you go. Drain grease and set aside. Divide the filling between the squash and then bake for 15 minutes.
It is! It's packed with antioxidants and other great nutrients that your body needs to protect against several different ailments like arthritis, high blood pressure, and even certain cancers. The skin is also fibrous and good for you if you choose to eat it although most people tended to just peel it off or ignore the skin of their winter squash.
More great Fall recipes to check out soon
📖 Recipe
Sausage and Apple Stuffed Acorn Squash
Ingredients
- 16 ounce Ground Sausage ($2.98)
- 1 large Granny Smith Apple, peeled and diced ($1.06)
- 1 ½ teaspoon Italian Seasoning ($0.15)
- ⅛ teaspoon Salt ($0.02)
- ⅛ teaspoon Black Pepper ($0.02)
- ⅛ teaspoon Garlic Powder ($0.02)
- 2 Tablespoon Olive Oil ($0.13)
- 2 Acorn Squash ($2.40)
- 1 cup Italian Bread Crumbs ($0.30)
Instructions
- Preheat the oven to 425 degrees F.
- Slice 2 acorn squash in half and place them cut side up on a baking sheet.
- Remove and discard seeds with a spoon.
- Brush the inside of the squash pieces with olive oil.
- Sprinkles your salt, pepper, and garlic salt inside each one. Then flip cut side down onto the baking sheet and bake in the oven for about 30-40. You want to be able to press on the green skin with the back of a fork and see that it can be pressed down.
- Flip the squash over to confirm that it can the "meat" of the squash can be pierced easily with a fork. The inside should appear a darker shade of color as well.
- While the acorn squash is baking, prepare the meat filling. Combine the sausage, apple chunks and Italian bread crumbs in a mixing bowl until well mixed.
- Mixed with a whole chopped green apple. About a cup of Italian breed crumbs.
- Divide into 4 pieces and roll each one into a ball like a large meatball.
- Once the squash has been baked, take your ball of sausage and place it into the open cavity of the squash.
- Return to oven for another 30-40 minutes or until the meat registers 165 degrees F on an instant read thermometer.
- If desired you can top with some shredded parmesan cheese for a nice finished look.
Notes
Recipe Tips
- I like to choose the ground breakfast sausages as they come with more flavor options. Sage flavored is my favorite but this dish also tastes great with plain turkey or maple flavored sausage.
- You can cook the ground turkey mixture in a skillet on the stove until browned, breaking up the chunks as you go. Drain grease and set aside. Divide the filling between the squash and then bake for 15 minutes. Make sure to cook the squash as directed first.
Storage
- Keep your turkey stuffed acorn squash in an airtight container in the fridge for up to 4 days. This is a dish that tastes really good as a leftover. In fact, my brother often makes more this dish with the intent of having leftovers as lunch throughout the week.
Reheating
- Reheat your stuffed squash on a baking sheet in the oven at 350 degrees F until heated through (about 15-25 minutes) or microwave it for a faster reheat.
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