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Easy Sausage Stuffed Acorn Squash Boats Recipe

Easy Sausage Stuffed Acorn Squash Boats Recipe - featured image
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Tender acorn squash boats filled with savory sausage, sweet apples, and warm spices. A comforting weeknight dinner that comes together in about 45 minutes and tastes like a special occasion.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound ground pork sausage (mild Italian recommended)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple, diced (Honeycrisp or Fuji)
  • 1/2 cup cooked quinoa or rice (optional)
  • 1/4 cup dried cranberries (optional)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chicken broth
  • 1/4 cup grated Parmesan cheese (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the acorn squash thoroughly. Using a sharp chef’s knife, carefully cut each squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon.
  2. Place the squash halves cut-side up on a rimmed baking sheet. Brush the cut sides and cavities with olive oil, then season generously with salt and pepper. Roast for 20 minutes until starting to soften but not fully cooked.
  3. While the squash roasts, make the filling. Heat a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving about 1 tablespoon of drippings in the pan.
  4. Add the diced onion to the pan with the reserved drippings. Cook over medium heat until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Add the diced apple to the pan and cook for 2 minutes, stirring occasionally. Add the cooked sausage back to the pan, along with the cooked quinoa or rice if using, dried cranberries, dried sage, dried thyme, and cinnamon. Stir everything together until well combined.
  6. Pour in the chicken broth and stir. Let the filling simmer for 2-3 minutes until the liquid is mostly absorbed. Taste and adjust seasoning with salt and pepper if needed.
  7. Remove the partially roasted squash from the oven. Spoon the sausage filling evenly into each squash cavity, mounding it slightly. If using Parmesan cheese, sprinkle it over the tops now.
  8. Return the stuffed squash to the oven and roast for another 20-25 minutes, until the squash is tender when pierced with a fork and the filling is heated through. If the tops are browning too quickly, tent loosely with aluminum foil for the last 10 minutes.
  9. Let the squash rest for 5 minutes before serving. Serve warm, directly from the squash boats.

Notes

Don’t overcook the squash; the 20-minute initial roast is the sweet spot. Use a meat thermometer for the sausage (160°F/71°C). Make the filling ahead of time for a quicker weeknight dinner. Watch the salt as sausage is already salty. The apple adds essential sweetness and moisture—don’t skip it.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, weeknight dinner, easy squash recipe, comfort food, gluten-free option

Find it online: https://sunnysavory.com/easy-sausage-stuffed-acorn-squash-boats-recipe/