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Stuffed Acorn Squash

Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 2 servings.
Category
Vegetables
Course
Breakfast & Brunches
Lunch
Main Dish
Credit
Anna Green, Pearland, Texas
Sources
The Old Farmer's Almanac Readers' Best Recipes

Stuffed Acorn Squash has become a fall staple: easy, original, delicious! It’s a dish that everyone enjoys—and is happy to have again.

The acorn squash is stuffed with ground sausage and apple, then baked in the oven. If you prefer, you can make this vegetarian by leaving out the meat. 

Tip: To make the squash stand upright, just cut off a slice from the bottom.

Ingredients
1 large acorn squash, halved and seeded
olive oil, to taste
salt and freshly ground black pepper, to taste
1 pound ground sausage (plain pork)
1 apple or pear, cored and diced

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil.
  2. Place squash, cut side up, on prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 to 45 minutes, or until flesh is tender.
  3. In a skillet over medium heat, brown sausage. When cooked thoroughly, add apples and stir until fruit is softened. Season with salt and pepper.
  4. Stuff cooked squash cavity with sausage mixture. Bake for 10 to 15 minutes more. Cool slightly before serving. 

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Anne</span> Thu, 10/24/2024 - 09:27
A plant protein can be used with the Apples; (Tofu; etc.)
<span>Jill Odice</span> Fri, 09/17/2021 - 22:44
I found that cooking the acorn squash and scooping the insides out after it is done works better. I tried the recipe as is and there was not enough room for the stuffing. I then scooped out the insides and mixed them with the sausage and apples and put that back into the shells. Much easier to eat and it tasted great! We did add some butter to it also.
<span>Sharron</span> Tue, 11/04/2025 - 09:45
Such great idea! Thanks
<span>Janet Wilton</span> Fri, 10/18/2019 - 18:19
I made this for supper tonight. I made some very minor changes. I used butter instead of olive oil and drizzled the squash with real maple syrup before baking. The sweet buttery goodness really complimented the mellow squash and the sausage filling. Definitely a keeper!
<span>Cheryle Brown</span> Mon, 10/07/2019 - 17:50
I'm making this tonight, but I think I'm going to add a handful of Craisins into the stuffing too.
<span>Karen May</span> Mon, 09/24/2018 - 11:03
This was delicious! I made mine with hot Italian turkey sausage, nice contrast to the sweet squash and apples. Definitely one for the fall meal line up.