Sausage and Apple Stuffed Acorn Squash
Prep Time
10 mins
Cook Time
40 mins
Serves
2-4
Ingredients
- 1 apple, chopped
- 1/2 white onion, chopped
- 3 stalks celery, sliced thinly (reserve leaves for garnish)
- 1 lb sage breakfast sausage
- 1/4 cup grated Parmigiano Reggiano, plus more for garnish
- 1 large acorn squash
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 2 tablespoons chicken or vegetable broth
- 1/2 teaspoon olive oil
- Fresh ground black pepper
Steps
1
Preheat the oven to 350F. Cut the acorn squash in half lengthwise and scoop out the seeds and membrane. Spray the flesh with olive oil and season with salt, pepper and cinnamon. Place cut side down on a sheet tray and roast in the oven for 20 mins.
2
Meanwhile, heat a pan on medium high heat and add sausage. Cook the sausage until it’s fully cooked, but not crispy. Add in the onions, apples, and celery. Continue to cook until the apples start to soften. Deglaze the pan with broth to scrape up the fond and add in parmesan. Stir to combine and remove from the heat.
3
Stuff the inside of the acorn squash with the sausage and apple filling and return to the oven for an additional 15-20 mins or until the sausage starts to brown on top .
4
Plate and top with more grated Parmigiano Reggiano and celery leaves, if you have them!
The longest running seasonal dish.
When I was little, I remember my mom making acorn squash all the time. She would usually roast it with butter and cinnamon and I would be so excited when I smelled it baking in the oven. It takes me back to early fall afternoons crafting our homemade Halloween costumes at the kitchen table while Mom made dinner. I have always loved fall. The decorations, the shortening days, the hope for cooler air, and all the exciting things to come in the next few months of holidays.
Another very nostalgic thing about this dish is the sage breakfast sausage. As soon as the mornings started getting cooler, we would always have sausage biscuits for breakfast. A little melted cheese and mustard. So good!
While the acorn squash and sausage are delightful, the addition of fresh seasonal apples really makes this dish. Definitely use a tart variety like honeycrisp, as the acidity is much needed to balance the savory sausage and sweet squash. I really think you’re going to love this quick and easy seasonal meal. There’s not too many ingredients and it’s even better than it looks!
It’s the cross section view for me. All the lovely filling held together by only a gentle hug from Parmigiano Reggiano.