Stuffed Acorn Squash with Sausage and Apples

Acorn squash earned its name from its nutty shape and flavor, becoming a fall staple across American tables. This one-pan dinner stuffs roasted halves with Italian sausage, apples, and sage-kissed wild rice, finished with a touch of maple.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 485 cal
• 22g protein
• 42g carbs
• 26g fat

Every recipe here is free to read.

Ingredients

• 2 medium acorn squash
• 12 oz Italian sausage
• 1 large apple
• 1 small yellow onion
• 2 celery stalks
• 2 garlic cloves
• 1 1/2 cups cooked wild rice
• 2 tbsp olive oil
• 1 tbsp chopped fresh sage
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp maple syrup
• 1/2 cup shredded Gruyère

Instructions

1. 1Preheat oven to 400°F. Halve acorn squash lengthwise, scoop seeds, brush with olive oil, and season cavities with salt and pepper. Place cut-side down on a sheet pan and roast 25 minutes until just tender.
2. 2Meanwhile, dice the apple, onion, and celery. Remove sausage from casings if needed. Heat a large skillet over medium-high and brown the sausage, breaking it into crumbles, about 6 to 8 minutes.
3. 3Transfer sausage to a bowl. In the same skillet, sauté onion and celery 4 minutes until softened, then add apple and garlic and cook 3 minutes more until the apple edges soften.
4. 4Return sausage to the skillet. Stir in cooked wild rice, chopped sage, maple syrup, and remaining salt and pepper. Taste and adjust seasoning; the mixture should be savory-sweet.
5. 5Flip roasted squash halves cut-side up. Mound the sausage-apple filling generously into each cavity, packing lightly.
6. 6Sprinkle Gruyère over the tops. Return to the oven and bake 12 to 15 minutes until cheese melts and the squash is fully tender when pierced.
7. 7Rest 5 minutes so the filling sets. Garnish with extra sage leaves if desired.
8. 8Serve one stuffed half per person as a complete fall main, letting diners scoop flesh and filling together.