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Twice Baked Acorn Squash with Sausage and Apple

Twice Baked Acorn Squash with Sausage and Apple – Fall's Comfort Delight

A hearty Twice Baked Acorn Squash with Sausage and Apple envelops autumn flavors into a comforting dish, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 whole Acorn Squash Choose firm squash for the best texture.
  • 2 tablespoons Butter/Ghee/Coconut Oil Substitute with olive oil for a dairy-free option.
For the Stuffing
  • 1 teaspoon Dried Sage Can substitute with thyme if desired.
  • 2 cloves Garlic Use fresh minced garlic for the best aroma.
  • 2 tablespoons Olive Oil Swap with avocado oil.
  • 1 pound Sausage Links (or Ground Pork/Beef) Select a flavorful sausage.
  • 1 medium Onion Swap with shallots for a milder taste.
  • 2 stalks Celery Offers a nice crunch and flavor.
  • 1 medium Apple Use a tart variety, like Granny Smith.
  • 1 cup Mushrooms Optional; simply omit if preferred.
  • 1 cup Panko Breadcrumbs Use gluten-free breadcrumbs as a great alternative.
  • 1 cup Cheddar Cheese Swap with dairy-free cheese for a dairy-free version.
  • 1 large Egg Can be skipped if desired.
  • Salt & Pepper To taste.

Equipment

  • oven
  • Skillet
  • Bowl
  • knife
  • Spatula

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Slice acorn squash in half lengthwise and scoop out the seeds.
  3. Mix melted butter, garlic, and half of the dried sage in a bowl. Brush this flavorful mixture inside the hollowed squash halves.
  4. Roast the squash halves cut side down for 50-60 minutes, until fork-tender.
  5. Brown the sausage in a skillet with olive oil over medium heat for 5-10 minutes.
  6. Sauté onion, celery, apples, and optional mushrooms in the same skillet until soft, about 5 minutes.
  7. Combine browned sausage back into the skillet, stir in remaining sage, salt, pepper, panko breadcrumbs, cheese, and egg.
  8. Fill the roasted squash halves with the savory stuffing mixture.
  9. Bake the stuffed squash for another 15-20 minutes.

Nutrition

Serving: 1squash halfCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Optional: Drizzle with balsamic reduction for extra flavor. Store leftovers in an airtight container for up to 3 days.

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