Description

A cozy, budget-friendly weeknight dinner featuring roasted acorn squash filled with a savory mixture of Italian sausage, tart Granny Smith apples, and fresh sage. This naturally gluten-free dish balances comfort food flavors with seasonal ingredients.

Ingredients

Scale

2 medium acorn squash (about 2–3 lbs each)
2 tablespoons olive oil
Salt and black pepper to taste
12–16 oz Italian sausage (mild or hot, removed from casings)
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium Granny Smith apples, diced
1 tablespoon dried sage
½ cup low-sodium chicken broth
½ cup grated Parmesan cheese
½ cup dried cranberries (optional)
1 tablespoon butter

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
Cut acorn squash in half lengthwise. Scrape out seeds and pulp. Brush cut sides with olive oil and season generously with salt and pepper.
Place squash halves cut-side down on the baking sheet. Roast for 30-40 minutes until tender when pierced with a fork. Remove from oven, flip cut-side up, and let cool slightly.
While squash roasts, heat a large skillet over medium heat. Add sausage and cook for 5-7 minutes until browned, breaking it up with a spoon. Drain excess fat if necessary, then transfer to a bowl.
In the same skillet, add onions and cook for 3 minutes until softened. Add garlic and diced apples, cooking for another 3-4 minutes until apples are slightly tender.
Return sausage to the skillet. Stir in dried sage, chicken broth, and cranberries. Simmer for 1 minute.
Remove from heat and stir in Parmesan cheese and butter until the mixture is moist but not soupy. Adjust seasoning if needed.
Divide stuffing evenly among the roasted squash halves, mounding it slightly.
Return to the oven and bake for 5-10 minutes until stuffing is heated through and cheese is melted. Optionally broil for 1-2 minutes for crispiness.
Let cool for 5 minutes before serving. Garnish with fresh parsley or sage if desired.

Notes

If the squash is too hard to cut, microwave it whole for 2-3 minutes to soften the shell. Use low-sodium broth to control saltiness, as sausage and cheese are already salty. For a vegetarian version, swap sausage for mushrooms or lentils. Leftovers can be stored in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 half squash with s
Calories: 380
Sugar: 12
Sodium: 650
Fat: 20
Saturated Fat: 7
Carbohydrates: 35
Fiber: 6
Protein: 18

Keywords: fall recipes, acorn squash, stuffed squash, sausage and apple, gluten-free dinner, weeknight meals, vegetarian options, cozy autumn food