This sausage and apple stuffed acorn squash is the ultimate comfort food for chilly days. It’s rich, colorful, and bursting with savory and slightly sweet flavors that make every bite feel warm and satisfying.
With its beautiful presentation and cozy taste, this stuffed squash is perfect for a hearty dinner or a festive addition to your seasonal menu. It’s the kind of dish that makes cold weather feel just a little bit cozier.
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
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2 small acorn squash, cut in half lengthwise and seeds cleaned
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3 tablespoon butter
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1 onion
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2 cloves garlic, minced
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1 lb pork sausage , loose
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1 apple, cored and diced
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2 cups fresh spinach, chopped
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1 tablespoon fresh rosemary, chopped
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2 teaspoon fresh thyme, chopped
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salt and black pepper to taste
Instructions
- Roasting squash halves: Preheat your oven to 375 degrees and place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet or skillet. Roast for about 20-30 minutes, or until the top of your squash feels tender when pierced with a fork. Set aside open side up after removing from oven to avoid over*steaming.
- Caramelizing Onions: Begin by caramelizing the onions in a medium skillet. Set heat to medium high, add 1 tablespoon butter and cook stirring until deep golden brown, about 10 minutes. Add a little bit of water whenever onions start sticking to the pan to much. Remove onions onto a separate plate.
- Sausage mixture: To the now empty skillet add 1 more tablespoon butter and minced garlic and cook until just tender, then add all the sausage and increase the heat to medium. Cook the sausage and stir to break up lumps, about 5-8 minutes until browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and cook, stirring, until the spinach wilts. Salt and pepper the mixture, taste it and adjust seasoning.
- Broiling: Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler and fill four halves of the squash with the stuffing mixture. Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5 minutes until the tops get browned and crispy. Be careful not to over-burn. 5 minutes should be enough, but some broilers can be unpredictable.
Alternative to broiling: If unsure how to use the broiler, just put it in the oven at 400 F for 10 minutes to reheat.
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