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Wholesome Stuffed Acorn Squash with Sausage and Apples

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A savory-sweet stuffed acorn squash featuring lean turkey sausage, tart apples, and dried cranberries, roasted to perfection. This balanced, gluten-free and dairy-free dish is perfect for fall gatherings or a comforting weeknight meal.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each, halved and seeded)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound lean turkey sausage (casings removed)
  • 1 medium yellow onion (diced, about 1 cup)
  • 2 celery stalks (diced, about ½ cup)
  • 2 cloves garlic (minced)
  • 2 medium Honeycrisp or Gala apples (diced into ½-inch cubes)
  • ½ cup dried cranberries (unsweetened preferred)
  • ½ cup low-sodium chicken broth (or vegetable broth)
  • 1 teaspoon fresh sage (chopped, or ½ teaspoon dried)
  • ½ teaspoon fresh thyme (or ¼ teaspoon dried)
  • ¼ teaspoon ground cinnamon
  • ¼ cup chopped pecans (optional)
  • 2 tablespoons maple syrup (for drizzling)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with 1 tablespoon olive oil, season with salt and pepper. Place cut-side down on the baking sheet.
  3. Roast squash for 25 to 30 minutes, until fork-tender but still holds shape.
  4. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add turkey sausage, breaking it apart. Cook 6 to 8 minutes until browned. Transfer sausage to a bowl, leaving about 1 tablespoon drippings in the pan.
  5. Reduce heat to medium. Add onion and celery to the skillet. Cook 4 to 5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  6. Add diced apples, dried cranberries, sage, thyme, and cinnamon. Cook 3 to 4 minutes until apples start to soften.
  7. Return sausage to the skillet. Pour in chicken broth and stir. Simmer 2 minutes until liquid is mostly absorbed. Stir in pecans if using. Season with salt and pepper.
  8. Flip roasted squash halves cut-side up. Spoon filling generously into each cavity, mounding slightly. Place any extra filling around squash on the baking sheet.
  9. Return stuffed squash to oven and bake 10 to 12 minutes until filling is heated through and tops are golden.
  10. Remove from oven, let rest 5 minutes. Drizzle each half with maple syrup before serving.

Notes

For best results, don’t skip the initial roasting of the squash to ensure it’s tender. Pat dried cranberries dry if moist to avoid soggy filling. Dice apples and celery into uniform ½-inch cubes for even cooking. If short on time, microwave squash halves for 5 minutes before roasting.

Nutrition

Keywords: stuffed acorn squash, sausage and apples, fall recipe, gluten-free, dairy-free, healthy dinner, turkey sausage

Find it online: https://tablemira.com/wholesome-stuffed-acorn-squash-with-sausage-and-apples/