Ingredients
- 3 acorn squash, halved and seeded
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1 lb Italian sausage, casings removed
- 1 large apple, diced
- 1 celery stalk, diced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans, toasted
- 2 tbsp maple syrup
Instructions
- Roast the squash. Brush the cut sides with 2 tablespoons oil and 1/2 teaspoon salt. Roast cut-side down at 400°F (200°C) for 30 minutes until tender.
- Brown the sausage. Meanwhile, heat the remaining oil in a large skillet. Brown the sausage 6-7 minutes, breaking it into crumbles.
- Sauté the mix-ins. Add the apple, celery, onion, and garlic to the sausage. Cook 5 minutes until softened. Stir in the sage, cranberries, pecans, maple syrup, and remaining salt.
- Flip and fill. Flip the squash halves cut-side up. Scoop a little flesh from the centers to deepen the bowls (chop and stir it into the filling).
- Stuff and bake. Pile the sausage mixture into the squash halves. Bake 10-12 minutes until everything is hot and the tops are lightly browned.
- Serve. Serve warm, drizzled with a little extra maple if you like.
💡 Squash smarts
Microwave the halved squash 4 minutes before roasting to cut the bake time — and it makes them far easier to cut safely. Scooping a little flesh out deepens the bowls so they hold more filling. Sweet Italian sausage is the move; hot sausage works if you like heat.
Common questions
How do I cut acorn squash safely?
Microwave the whole squash 3-4 minutes first to soften the skin, then slice with a sharp chef's knife on a stable cutting board.
Can I make it vegetarian?
Yes — swap the sausage for a plant-based crumble or an extra cup of mushrooms plus white beans.
Can I prep it ahead?
Roast the squash and make the filling a day ahead; store separately, then stuff and bake 15 minutes before serving.
What other squash works?
Delicata (no peeling needed) and small butternut halves both work with the same filling and timing.
Love this recipe?
Save this stuffed acorn squash to your "Cozy Fall Recipes" board — edible harvest bowls, gorgeous and easy.
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