This apple and sausage stuffed acorn squash is a new healthy addition to any Fall menu! This is a seriously delicious Holiday season recipe and honestly the best stuffed squash recipe I’ve ever had! Great Thanksgiving side dish or any festivity filling appetizer!
Look at all these festive colors and flavors stuffed into a simple stuffed acorn squash! It’s perfect for when you want to warm yourself up with a hearty and healthy meal.
Stuffed acorn squash easy to make, so healthy and full of flavor.
I used bulk Italian sausage in this stuffed acorn squash recipe and rosemary & dried thyme as my fresh herbs.
This Whole30 squash recipe has high quality protein, anti-inflammatory olive oil, and tons of nutrients from spinach, apple, squash and caramelized onions.
The final product is extremely delicious dinner and honestly the best stuffed squash I have ever had! It stores and heat up beautifully, by the way. We made it while traveling, and even after 2 days in the fridge and 1 full day of travel – stuffed acorn squash was as tasty as before!
This stuffed acorn squash recipe uses a hearty winter squash, that is so abundant in the stores during the winter months, but also available year around as far as the squashes go. And if you love spinach – yes, there is spinach here which brings a nice contrast to the sweetness of apples.
This stuffed acorn squash recipe is flexible and can be made ahead completely or you can roast your squash a day ahead and stuff it on the day you are planning to eat it or serve it.
However it’s very tasty stuffed squash if you make EVERYTHING the same day. It’s easy enough – you can roast the squash while cooking sausage, apples, spinach and caramelized onions. This stuffed squash is a real time saver as far as cooking goes!
How to roast acorn squash
Roasting acorn 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: Start 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: Add 1 tablespoon butter and minced garlic to the now empty skillet 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.
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.
More delicious recipes:
Grand Marnier Cranberry Sauce
Sausage Stuffed Parmesan Spaghetti Squash
Chicken and Vegetables Stir Fry
Sausage Stuffed Squash with Apples, Spinach and Caramelized Onions
Ingredients
- 2 small acorn squash, cut in half lengthwise and seeds cleaned
- 3 tablespoon butter
- 1 onion
- 2 cloves garlic, minced
- 1 lb pork sausage , loose
- 1 apple, cored and diced
- 2 cups fresh spinach, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoon fresh thyme, chopped
- 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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Do you peel the apples?
Yes!
I was out of apples so I used some pears that my mom canned. It is AMAZING! The sweetness from the pears is so good in this delicious recipe.
I followed the recipe and when I tossed the garlic and butter in the pan, they burned up almost immediately. I will lower the heat next time. I also added farrow to one and it was delicious. Thank you!
So sorry about the garlic disaster! Cooking garlic is tricky for me too.
I have made this recipe at least 3 times since September of this year. Awesome health recipe. I added extra apples, jalapeños and extra onions Delicious!! Thanks for a great recipe.
Thank you Valerie, just made it as well for Thanksgiving!
I have made these several times. Sooooo yummy!!! Even my picky eater daughter loves them.
So happy you made it more than once!
What kinda of apples do you use?
I used Granny Smith apples.
Absolutely amazing! Doubled the apple because I had them and they were going to go bad. Not a huge squash fan but this was super super good! Thank you!
Can never have too many apples! I’m so glad it turned out great.
I made this tonight, so yummy!! Hubby even liked it said I would have to make it again.
I’m so very glad you enjoyed it!
I made this 2 nights ago. I LOVE it!! So delicious. I will be making this again and again! I’m trying to cut down on carbs in my diet. This was very filling and oh so good. Thanks for sharing!
I’m so glad you loved it!
I’m new to your blog and to Paleo, but I’m a foodie and everything here looks delicious!! I’m wondering if I roast the squash and make the stuffing ahead and then take it all out of the fridge and assemble it, will 10 minutes at 400 be enough to reheat it? We’re going into soccer season, and I’m trying to find make ahead or slow cooker meals. Thanks!
Yes, 10 minutes will be plenty, especially because those squashes are small individual portions.
I made these with caramelized shallots – just beautiful! Great flavor too.
I love cooking with shallots as well!