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Cozy Sausage-Stuffed Acorn Squash Boats with Apple and Sage

Sausage-Stuffed Acorn Squash - featured image
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A comforting autumn dinner featuring roasted acorn squash halves filled with a savory mixture of Italian sausage, apples, sage, and brown rice. This rustic dish balances sweet and savory flavors for a satisfying meal.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons unsalted butter, softened
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 pound Italian sausage (mild or hot), casings removed
  • 2 medium Granny Smith apples, peeled and diced
  • 1/4 cup fresh sage leaves, finely chopped
  • 1 cup cooked long-grain brown rice
  • 1/2 cup panko or Italian breadcrumbs
  • 2 tablespoons pure maple syrup
  • Salt and pepper to taste
  • Olive oil (for drizzling)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Carefully cut the acorn squash in half lengthwise. Scoop out seeds and pulp with a spoon. If the squash is hard, microwave for 2 minutes to soften slightly.
  3. Place squash halves cut-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes to par-cook.
  4. While squash roasts, heat a large skillet over medium-high heat. Add sausage, breaking it up with a wooden spoon. Cook until browned (6-8 minutes). Drain excess fat.
  5. In the same skillet, melt butter. Add diced onion and cook until translucent (5 minutes). Add garlic and chopped sage; cook for 1 minute until fragrant.
  6. Remove skillet from heat. Stir in cooked rice, diced apples, breadcrumbs, maple syrup, salt, and pepper. Mix until evenly distributed.
  7. Remove par-roasted squash from oven. Spoon the sausage mixture into each cavity, mounding slightly on top.
  8. Return stuffed squash to the oven. Roast for another 20-25 minutes until filling is heated through and squash is fork-tender.
  9. Let rest for 5 minutes before serving. Garnish with extra fresh sage if desired.

Notes

If the squash is too hard to cut, microwave it for 3-4 minutes first. Do not skip par-roasting the squash, as this ensures it cooks evenly with the filling. For a vegetarian version, replace sausage with lentils or mushrooms. This recipe does not freeze well.

Nutrition

Keywords: acorn squash, sausage stuffing, fall dinner, comfort food, sage, apples, vegetarian option, gluten-free option

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