Sausage Pecan and Apple Stuffed Acorn Squash
Elevate your fall dinner table with this Sausage Pecan and Apple Stuffed Acorn Squash—a cozy, flavor-packed dish that combines the best of savory and sweet. Tender roasted acorn squash halves serve as edible bowls for an irresistible filling of spiced ground sausage, caramelized onions, tart Granny Smith apple, crunchy pecans, and tangy dried cranberries. Finished with a golden breadcrumb and Parmesan topping, this dish is perfect for autumn gatherings, weeknight dinners, or holiday side dishes. With a balance of hearty ingredients and warm spices, this recipe is as beautiful as it is delicious—a true crowd-pleaser that celebrates the essence of seasonal comfort food.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound ground sausage
- 1 medium yellow onion
- 2 minced garlic cloves
- 1 medium Granny Smith apple
- 1 cup pecans
- 0.5 cup dried cranberries
- 1 tablespoon fresh sage
- 0.5 cup Parmesan cheese
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Slice the acorn squashes in half lengthwise and scoop out the seeds. Brush the flesh with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 25 minutes or until the flesh is tender.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the ground sausage to the skillet and cook until browned, breaking it into small pieces using a wooden spoon.
Finely dice the yellow onion and add it to the skillet. Sauté for 3-4 minutes until the onion becomes translucent.
Peel, core, and dice the Granny Smith apple. Add the apple, minced garlic, and 1/2 teaspoon of salt to the skillet. Cook for an additional 3 minutes until the apple softens slightly.
Roughly chop the pecans and add them to the skillet along with the dried cranberries and chopped fresh sage. Stir everything to combine and remove from heat.
In a small bowl, mix together the breadcrumbs and Parmesan cheese.
Once the squash is roasted, remove it from the oven and carefully turn the halves over. Fill each squash cavity generously with the sausage mixture.
Sprinkle the breadcrumb and Parmesan mixture evenly over the stuffed squash halves.
Return the squash to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let cool slightly before serving. Enjoy your delicious Sausage Pecan and Apple Stuffed Acorn Squash!
Nutrition Facts
Calories |
4027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.1 g | 318% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 6547 mg | 285% | |
| Total Carbohydrate | 365.3 g | 133% | |
| Dietary Fiber | 97.0 g | 346% | |
| Total Sugars | 74.8 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1402 mg | 108% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 8395 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
