Sausage Apple Acorn Squash

This stuffed acorn squash brings together all the comforting flavors of fall in one beautiful dish. Roasted acorn squash halves get packed with a savory and slightly sweet medley of Italian sausage, chopped apple, kale, fragrant herbs, tangy feta, and crunchy nuts. The result is a cozy and festive recipe that always impresses both family and guests at the table.

I first made this at a friend’s cozy holiday gathering and everyone raved about the buttery squash paired with the bold stuffing. It has become a Thanksgiving tradition in our home.

Ingredients

• Acorn squash: Look for smaller squash that feel heavy for their size with deep green skin and no soft spots. They roast up tender and slightly sweet
• Italian sausage: Opt for sweet or spicy Italian sausage. Make sure it is fresh with visible flecks of herbs and minimal fillers
• Kale: Choose crisp dark green leaves and strip away any tough stems. Fresh kale keeps its texture after sautéing
• Olive oil: Use extra virgin for rich flavor and a hint of fruitiness
• Onion: Any variety works here but sweet or yellow onions caramelize beautifully while cooking
• Garlic: Freshly minced garlic gives a more pronounced flavor than pre chopped or powdered
• Celery: Go for firm stalks with no brown spots for the best crunch
• Apple: Firm sweet tart apples like Honeycrisp or Granny Smith hold their shape when cooked. Avoid soft mealy apples
• Herbs: Thyme sage and rosemary, all fresh or dried, add a classic fall aroma and depth
• Salt and pepper: Season to highlight all the savory flavors
• Chopped nuts: Pecans and walnuts are both delicious for crunch and richness. Choose unsalted and toast briefly for more flavor
• Feta: Choose creamy feta, either crumbled or in a block you crumble yourself, for a tangy finish

Step-by-Step Instructions

Roast the Squash:

Preheat your oven to four hundred degrees Fahrenheit and line a baking sheet with parchment. Cut off the squash stems then halve each squash lengthwise and scoop out the seeds using a sturdy metal spoon. Arrange the halves cut side down and bake for about twenty minutes until fork tender

Brown the Sausage:

In a large skillet over medium heat cook the Italian sausage breaking it into bite sized crumbles as it browns. Once cooked through transfer sausage to a bowl

Sauté the Aromatics:

Return the skillet to the heat and add a bit of olive oil. Add chopped onion and cook slowly until translucent and softened. This builds a sweet savory base

Add the Vegetables and Apple:

Stir in garlic celery chopped apple and prepared kale. Sauté for four to five minutes until everything is just tender and the kale is a vibrant green. Sprinkle in thyme sage and rosemary to release their oils and fragrance

Combine the Filling:

Add the cooked sausage back to the skillet with the vegetables. Mix until evenly combined. Taste and adjust the salt and pepper as needed

Prepare the Squash Bowls:

Remove roasted squash from the oven and gently scoop a little extra flesh from the center to make roomy bowls. Chop up the scooped squash and fold into the filling

Stuff and Bake:

Heap the sausage mixture generously into each squash half. Set them upright on your baking sheet. Bake for fifteen minutes to meld the flavors

Finish and Serve:

Top each hot squash with a sprinkle of crumbled feta and chopped nuts. Return to the oven for five more minutes so the cheese softens. Serve hot and enjoy

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I love the magic that happens when tart apple softens into the sausage-flecked mixture The hint of sweet fruit makes the dish pop My kids love sprinkling the nuts on top and always ask for seconds

Storage Tips

Store stuffed squash halves in airtight containers in the refrigerator for up to five days For best results reheat in a moderate oven until warmed through This keeps the squash from going mushy If short on time microwave in short bursts covering loosely with a paper towel

Ingredient Substitutions

Swap kale for spinach or even Swiss chard if you have those on hand Ground turkey or chicken sausage can stand in for pork sausage For a vegetarian version leave out the sausage and add sauteed mushrooms plus cooked wild rice or lentils as a hearty base

Serving Suggestions

Serve these beautiful squash as a main course with a crisp green salad and crusty bread For special occasions plate alongside roast meats or holiday classics like mashed sweet potatoes and rosemary roasted carrots

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Cultural and Holiday Context

Stuffed vegetables have long been part of harvest and holiday kitchens across many cultures The mix of squash sausage apples and autumn herbs captures the heart of American fall flavors Acorn squash itself is native to North America and was one of the first foods cultivated by indigenous peoples

Commonly Asked Questions

→ What type of apples are best for this dish?

Firm varieties like Granny Smith, Honeycrisp, Lady Alice, or Pink Lady work well, offering both texture and a sweet-tart flavor.

→ Can I use another type of sausage?

Absolutely. Sweet or spicy Italian sausage both suit this filling, or substitute with your favorite mild sausage blend.

→ How do I safely cut an acorn squash?

Use a sharp knife to remove the stem, stabilize the squash on the cut side, and carefully saw through the center for even halves.

→ Is there a vegetarian alternative?

Substitute sausage with a grain like quinoa, rice, or cooked chickpeas. Consider adding mushrooms for extra umami.

→ Can the filling be made ahead?

Yes, prepare and freeze the sausage-vegetable filling up to 3 months in advance, then fill fresh squash halves when ready to bake.

→ How should leftovers be stored?

Keep stuffed squash halves in airtight containers in the fridge for up to 5 days. Reheat in the oven or microwave.