Sausage and Apple Stuffed Acorn Squash

Sausage & Apple Stuffed Acorn Squash is one of our favorite autumnal dishes. The saltiness of the sausage mixed with the sweet apple and buttery squash comes together to create the epitome of harvest flavors.  I’ve tried several similar recipes but can attest that this one is by far the most flavorful. 

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Sausage & Apple Stuffed Acorn Squash

20 min prep-time
25 min bake-time
Serves 4


2 acorn squash cut in half lengthwise and cleaned
1 lb bulk Italian pork sausage
1 large onion, sliced thin
5 tbsp coconut oil or butter, divided
2 cloves garlic, minced
1 large apple, cored and diced
2 cups fresh spinach roughly chopped
1 TB fresh rosemary, chopped
2 tsp fresh thyme, chopped
1/2 cup Parmesan cheese, shredded
Sea salt and black pepper to taste

How to Make:

1.) Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. Remove squash from the oven and set aside.

2.) While the squash is in the oven, make the sausage filling.  In a medium skillet, heat the 3 TB coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes ago to prevent burning. Once the onions have cooked for around 20-25 minutes and have caramelized, remove from heat and set aside. The onions should be golden brown. Drain excess oil.

3.) While the onions cook, heat a large saucepan over medium low heat and add the remaining 2 tsp coconut oil. Add the garlic and cook until just tender over low heat, using caution not to burn. Next, add all the sausage and increase the heat to medium.
Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and salt and pepper, and cook, tossing mixture until the spinach wilts.

4.) Add the caramelized onions to the sausage mixture. Preheat your broiler, and fill all 4 halves of the squash with the sausage mixture. If any sausage mixture remains, we usually add it to a ramekin and bake it separately. Sprinkle with Parmesan cheese, about 2 TB per squash half.

5.) Set the squash halves on the baking sheet and broil for 5-10 minutes until the tops become golden brown. Remove from the oven, serve, and enjoy!

Try  some of our other recipes

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