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Kid-Friendly Stuffed Acorn Squash with Sausage & Apples

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A hearty and healthy weeknight dinner featuring roasted acorn squash stuffed with savory sausage, sweet apples, and breadcrumbs. This family-friendly recipe is easy to make and a crowd-pleaser.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb ground pork sausage
  • 1 medium apple, diced (Honeycrisp or Fuji recommended)
  • 1/2 cup finely chopped onion
  • 1/2 cup breadcrumbs (plain or seasoned)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried sage (optional)
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, then sprinkle with salt and pepper. Place squash halves cut-side down on the prepared baking sheet. Roast for 20 minutes.
  3. While squash roasts, heat a large skillet over medium heat. Add ground sausage and cook, breaking it up, until browned and cooked through (5-7 minutes). Transfer sausage to a plate, leaving about 1 tablespoon drippings in the pan. Add diced onion and sauté for 3-4 minutes until soft and translucent.
  4. In a large mixing bowl, combine cooked sausage, sautéed onions, diced apple, breadcrumbs, Parmesan cheese, egg, salt, pepper, and dried sage (if using). Mix until well combined.
  5. Remove pre-cooked squash from oven and flip them over so cavities face up. Divide filling evenly among the four squash halves, mounding slightly in the center.
  6. Return stuffed squash to oven and bake for another 20-25 minutes, until filling is golden brown and squash is fork-tender. For deeper color, broil for the last 2 minutes.
  7. Let squash rest for 5 minutes. Garnish with fresh parsley and serve warm.

Notes

Pre-roasting the squash is crucial to ensure it cooks through without burning the filling. Use a sharp knife to cut the squash; microwaving for 2 minutes can soften it. Don’t overstuff the squash to allow heat to circulate. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, kid-friendly, sausage, apples, fall recipe, weeknight dinner

Find it online: https://daintydine.com/kid-friendly-stuffed-acorn-squash-with-sausage-and-apples/