Stuffed Acorn Squash with Sausage, Apple, and Herbs
A hearty, impressive fall dinner featuring sweet roasted acorn squash filled with a savory sausage, apple, and herb stuffing, finished with a maple butter glaze.
Equipment
- Rimmed Baking Sheet - Large, heavy-gauge for even roasting
- Sharp chef's knife
- Cutting board
- Large skillet - Or cast iron skillet
- Wooden spoon - Or spatula
- Mixing bowl
- Aluminum foil
- Pastry brush - Or spoon for applying butter glaze
- Measuring cups and spoons
- Oven mitts
Ingredients
- 2 acorn squash - medium (about 1.5 lbs / 680g each), halved and seeds removed
- 2 tablespoons olive oil - 30ml, divided
- 2 tablespoons unsalted butter - 30g
- 1 tablespoon maple syrup - 15ml, pure
- 1 lb Italian sausage - 450g, mild, casings removed
- 1 yellow onion - medium, finely diced (about 1 cup / 150g)
- 3 cloves garlic - minced
- 2 celery stalks - finely diced (about ½ cup / 75g)
- 1 apple - medium, such as Honeycrisp or Granny Smith, peeled, cored, and diced small
- 1 cup cooked long-grain white rice - 180g, or wild rice
- 0.25 cup dried cranberries - 30g
- 1 teaspoon dried sage - 2g
- 1 teaspoon dried thyme - 2g
- 0.5 teaspoon smoked paprika - 1g
- salt and black pepper - to taste
- 0.25 cup Parmesan cheese - 25g, grated, plus more for topping
- 2 tablespoons fresh parsley - chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil. Cut each acorn squash in half from stem to tip, scoop out seeds, and score the flesh in a crosshatch pattern. Place cut-side up on the baking sheet.
- Melt butter with maple syrup. Brush generously over the cut surface and cavity of each squash half. Season with salt and pepper. Drizzle with 1 tablespoon olive oil.
- Roast the squash at 400°F for 25 minutes until partially tender and golden around the edges. Remove from oven and set aside.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking into crumbles, and cook 6-8 minutes until browned. Transfer to a paper towel-lined plate, leaving drippings in the pan.
- Reduce heat to medium. Add onion and celery to the skillet and cook 4-5 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Add apple to the skillet and cook 2-3 minutes until slightly softened. Return sausage to the pan. Stir in cooked rice, dried cranberries, sage, thyme, smoked paprika, salt, and pepper. Remove from heat and stir in Parmesan cheese.
- Divide the filling evenly among the four par-roasted squash halves, mounding it generously. Sprinkle with additional Parmesan cheese if desired.
- Return to the oven and bake 20-25 minutes until squash is fork-tender and filling is golden. Broil for 2-3 minutes for extra browning if desired.
- Remove from oven, let rest 5 minutes, then garnish with fresh parsley before serving.
Notes
- Choose squash that are similar in size so they roast evenly. Medium squash (about 1.5 lbs / 680g each) are ideal.
- Don't skip the first bake before filling. Par-roasting ensures the squash is fully cooked and the cavity is dry enough to prevent sogginess.
- Brown the sausage properly by giving it space in the pan and not stirring it too frequently.
- Use day-old or cold cooked rice if possible. Freshly cooked rice is too moist and can make the filling dense.
- To make this vegetarian, substitute the sausage with 1 can of drained white beans or cooked lentils.
- For a vegan version, use vegan butter or olive oil and omit the Parmesan or use nutritional yeast.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, wrap cooked squash halves tightly in plastic wrap and foil for up to 2 months. Thaw overnight before reheating.
- For best reheating, place on a baking sheet, cover with foil, and heat at 350°F (175°C) for 20-25 minutes.
- Serve with maple-glazed carrots, roasted Brussels sprouts, or a simple green salad with apple cider vinaigrette.