There’s no better dish to celebrate autumn than Sausage Stuffed Acorn Squash. Savory Italian sausage, tart Granny Smith apples, and fresh sage form an easy, flavor-packed stuffing nestled into roasted acorn squash halves. These stuffed squash are pure comfort—warm, filling, and perfect as a one-pan meal or a hearty side.
Editor’s Note: Originally published November 11, 2018. Updated with clearer instructions and new photos.
When the weather turns cool, I reach for squash and apples—their sweet, slightly nutty flavors pair beautifully with savory sausage and aromatic herbs. Acorn squash is one of my favorites because it roasts quickly, holds a filling well, and the skin is edible after baking, which makes serving and cleanup simple.
This apple and sausage stuffed acorn squash recipe is straightforward, versatile, and deeply satisfying. It works as an all-in-one main for a casual dinner or an elegant side for holiday meals. Serve with a crisp green salad or lightly dressed greens to balance the richness.
Recipe Ingredients
Below are the ingredients and helpful notes to choose the best components for flavor and texture.
- Acorn squash. Use 2 medium acorn squash (4 halves). Wash and trim; the skin is edible after roasting.
- Italian sausage. Mild bulk Italian sausage is recommended. If you only find links, remove the casings. Ground turkey or beef can substitute if preferred.
- Apples. Tart varieties like Granny Smith balance the sausage; use any apple you like.
- Sage. Fresh sage brightens the stuffing and pairs well with pork sausage.
- Chicken stock. Low-sodium stock helps control salt while adding depth; homemade is best if available.
- Breadcrumbs. Italian seasoned breadcrumbs add texture and bind the stuffing. Store-bought or homemade both work.
- Pecorino Romano. A salty, sharp cheese folded into the stuffing. Parmesan is an acceptable substitute.
See the recipe card below for precise ingredient amounts and serving information.
How to make it
Follow these clear steps to roast the squash and prepare the stuffing.
- Preheat oven to 400°F and position the rack in the middle. Trim a small slice from the top and bottom of each squash so they sit flat. Halve the squash lengthwise and scoop out seeds.
- Place squash cut side down on a parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Bake for 40 minutes.
- While squash roasts, dice 1 medium onion, chop 3 Granny Smith apples, and finely chop 1 tablespoon fresh sage. Grate 1/2 cup Pecorino Romano. In a large skillet over medium heat, add 2 tablespoons olive oil and 1 pound bulk Italian sausage. Brown the sausage, breaking it into small pieces, about 5–7 minutes.
- Add the diced onion and 2 tablespoons butter to the pan and cook until softened, about 5–7 minutes.
- Stir in the chopped apples and sage and cook another 3 minutes, coating the fruit and herbs in the pan flavors.
- Pour in 2 cups low-sodium chicken stock and bring the mixture to a boil, scraping up browned bits from the pan for extra flavor. Reduce to a simmer and cook 5 minutes, then remove from heat.
- Stir in 3/4 cup Italian seasoned breadcrumbs and the grated Pecorino Romano. Mix thoroughly, taste, and adjust salt and pepper if needed.
- Remove squash from the oven and flip each half so the cut side is up. Spoon the warm sausage-apple stuffing into each squash, mounding it slightly above the rim.
- Top each stuffed squash with 1 tablespoon butter and return to the oven. Bake 30 minutes more, or until the squash are tender and the stuffing is hot and golden.
- Test for doneness with a fork. If the squash needs more time, bake an additional 10 minutes. Let cool slightly before serving. Enjoy warm.
Top tips
- Cutting squash. Use a sharp chef’s knife and a stable cutting surface. If the squash is hard to cut, microwave whole for 3–4 minutes to soften slightly.
- Roasting method. Roast cut side down to steam the flesh and speed cooking, giving a tender interior that’s easy to scoop and stuff.
- Use good stock. Homemade stock enhances flavor and lets you control sodium. Low-sodium store-bought stock is a good alternative.
More Fall-flavored recipes
If you love fall flavors, try other seasonal favorites to pair with stuffed squash.
- Roasted butternut squash soup
- Baked butternut squash pasta
- Sweet potato gnocchi
- Cinnamon roasted butternut squash
- Parmesan roasted acorn squash with hazelnuts, honey, and sage
If you enjoyed this Sausage Stuffed Acorn Squash recipe, please rate it and leave a comment with your tweaks or questions. Your feedback helps others discover and improve the dish.
Sausage Stuffed Acorn Squash
Ingredients
For the roasted acorn squash
- 2 medium acorn squash, halved, seeds removed
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the stuffing
- 2 tablespoons olive oil
- 1 pound bulk mild Italian sausage
- 1 medium onion, diced
- 3 Granny Smith apples, chopped
- 1 tablespoon fresh sage, chopped
- 6 tablespoons unsalted butter, divided
- 3/4 cup Italian seasoned breadcrumbs
- 2 cups low-sodium chicken stock
- 1/2 cup Pecorino Romano, grated
- Salt and pepper, to taste
Instructions
Roast the acorn squash
- Preheat oven to 400°F. Drizzle 2 tablespoons olive oil over the cut squash halves, season with salt and pepper, place cut side down on a parchment-lined baking sheet, and bake 40 minutes.
For the stuffing
- Heat 2 tablespoons olive oil in a large pan over medium heat. Brown the sausage, breaking it into pieces (5–7 minutes).
- Add the diced onion and 2 tablespoons butter and cook until softened (5–7 minutes). Stir in the chopped apples and sage and cook 3 more minutes.
- Add the chicken stock and bring to a boil, scraping the pan to release browned bits. Reduce to a simmer for 5 minutes, then remove from heat.
- Stir in the breadcrumbs and Pecorino Romano. Taste and season with salt and pepper as needed.
- Turn roasted squash cut side up and fill with the sausage-apple mixture, mounding slightly above the rim. Top each half with 1 tablespoon butter and bake 30 minutes more.
- Check that squash is fork-tender. If needed, bake an additional 10 minutes. Let cool slightly and serve warm.
Notes
- Acorn squash skin is edible and becomes tender after roasting.
- Trim the pointed end so squash halves sit upright when stuffed. If cutting is difficult, microwave the whole squash 3–4 minutes to soften the exterior.
- Store leftovers in the refrigerator up to 3 days; reheat in the oven or microwave.
Nutrition
Carbs: 60.7 g |
Protein: 38.6 g |
Fat: 77.2 g
Nutrition information is an estimate and should be used as a guideline.
This recipe was originally published on November 11, 2018 and updated October 20, 2023.