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Sausage, Apple, and Pecan Stuffed Acorn Squash

A close-up of a baked stuffed acorn squash half filled with a savory stuffing, pecans, and dried cranberries.
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This recipe for stuffed acorn squash combines savory sausage with sweet apple and crunchy pecans for a hearty, flavorful fall dinner. It is simple to prepare and makes an impressive main course.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 pound bulk pork sausage (or ground turkey)
  • 1 small yellow onion, chopped
  • 1 large apple, peeled, cored, and diced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup chicken broth

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy pulp.
  3. Brush the cut sides of the squash lightly with olive oil and place them cut-side down on the prepared baking sheet.
  4. Roast the squash halves for 30 to 35 minutes, or until they are tender when pierced with a fork. Remove from the oven and set aside, leaving the oven on.
  5. While the squash roasts, prepare the filling. Heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  6. Add the chopped onion to the skillet with the sausage and cook until softened, about 5 minutes.
  7. Stir in the diced apple, dried cranberries, pecans, sage, salt, and pepper. Cook for 3 to 4 minutes until the apple begins to soften slightly.
  8. Pour in the chicken broth and stir well, allowing the liquid to absorb slightly, about 1 minute. Remove the skillet from the heat.
  9. Flip the roasted squash halves cut-side up. Spoon the sausage filling evenly into the cavities of the squash halves.
  10. Return the stuffed acorn squash to the oven and bake for an additional 10 to 15 minutes, until the filling is heated through.
  11. Serve immediately as a comforting fall dinner or a hearty Thanksgiving side dish.

Notes

  • For a vegetarian option, substitute the sausage with 1 cup of cooked quinoa and 1/2 cup of chopped mushrooms.
  • You can prepare the filling up to one day ahead and store it in the refrigerator. Stuff the squash just before the final baking step.
  • If you want a sweeter flavor profile, use a sweeter apple variety like Fuji or Gala.

Nutrition

Find it online: https://frostedfancies.com/stuffed-acorn-squash-sausage-apple-pecan-recipe/