Sausage-Stuffed Acorn Squash with Mushrooms & Apples
This sausage-stuffed acorn squash is a cozy, hearty fall dinner made with just 10 simple ingredients. Savory Italian sausage (or chorizo) pairs beautifully with sweet apple, earthy shiitake mushrooms, and fresh sage for a filling that’s rich, balanced, and deeply satisfying. It’s perfect for meal prep, keeps well for days, and makes an easy, gluten-free lunch or dinner you’ll want to repeat all season long.
Servings: 6 halves
Calories: 458kcal
Ingredients
- 3 medium acorn squash, or other winter squash, halved and seeded
- ¼ cup extra virgin olive oil, divided
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 lb chorizo or Italian sausage, pork or chicken, casings removed
- 1 large onion, finely chopped
- ½ lb shiitake mushrooms, stemmed and finely chopped
- 2 Tbsp fresh sage, finely chopped
- 1 large sweet apple, peeled, cored, and finely chopped (about ~1 cup)
- 2 Tbsp Parmesan, grated, plus more for topping
- ¼ cup fresh parsley, for serving
Instructions
- Roast the acorn squash. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper. Brush the cut sides of the squash lightly with 2 tbsp olive oil, then sprinkle with Kosher salt and black pepper. Arrange the squash halves cut side down on the baking sheet. Bake for 30 minutes, or until the squash is fork tender. Set aside.
- Brown the sausage. While the squash is roasting, make the filling. Heat a large skillet over medium-high heat. When the pan is hot, add enough olive oil to coat it with a thin layer, about 2 Tbsp. Add 1 lb sausage and cook, breaking up meat with a wooden spoon, until browned in spots and halfway cooked, about 5 minutes.
- Making the filling. Stir in onion, shiitake mushrooms and 2 Tbsp sage. Continue to cook, stirring often, until the sausage is fully cooked, about 3-5 minutes. Stir in the apples and cook for 4 minutes more. Taste and adjust seasoning as needed.
- Stuff the acorn squash. Divide the filling evenly between squash halves, then sprinkle with 2 Tbsp grated parmesan. Return squash to the oven and bake 15-20 minutes, until the tops are browned. Let cool for 10 minutes, then sprinkle with additional parmesan and chopped fresh parsley. Serve immediately.
Notes
- Variations: Use any sausage you like, and try the filling with other winter squash.
- Make ahead & storage: Assemble, cook, and cool completely, then refrigerate airtight. Reheat as directed. Leftovers keep up to 5 days.
- Freezing: Freeze cooled squash in a single layer, then store airtight up to 3 months. Thaw overnight before reheating.
Nutrition
Serving: 1half stuffed acorn squash | Calories: 458kcal | Carbohydrates: 28g | Protein: 14g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 59mg | Sodium: 1173mg | Potassium: 1106mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 30mg | Calcium: 127mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
