Sausage Stuffed Acorn Squash
I love Fall and Autumn so many delicious flavors especially squash; spaghetti, butternut, delicata, and acorn squash among a few others. The best part about squash is you can add them too many different recipes; add them as a hidden ingredient, use as an alternative for a grain or starch, and even make a dessert out of them. They are also very easy to prepare as well, which I personally didn’t realize this until a couple years ago, yes they are a little tough to cut but that is normal.
We recently made these Stuffed Acorn Squash with sausage, apples and caramelized onions for dinner and they were DELICIOUS! Sweet and salty! They were very easy to make as well and perfect for that Fall night.
Preheat oven to 400° and line a baking sheet with parchment paper. Cut the acorn sausage in half, remove the seeds and then place onto the parchment paper open side down. Bake in a preheated oven for about 30-40 minutes or until the tops are tender when pressed down on. Remove from oven and set aside.
While your acorn squash is roasting, in a medium skillet over low heat, saute your coconut oil, onions and a sprinkle of salt and pepper for about 15-20 minutes. Stir every couple minutes and when the onions are a golden brown remove from heat and set aside.
While you’re caramelizing your onions, heat another medium sized pan and brown your sausage. After your sausage is browned add your apples, garlic, rosemary, thyme, pinch of salt and pepper and cook until your apples have soften. Now stir in your caramelized onions and turn off heat.
Fill your sausage mix into your halved squash and arrange back on your baking pan, stuffing side up. Place back into your preheated oven for about 5-10 minutes or until the tops are nice and browned. Let cool a few minutes and serve warm.
Enjoy!!
Do you have a favorite fall squash recipe you love? Do you want to try this one later, save the photo below on Pinterest!
Sausage Stuffed Acorn Squash
Ingredients
- 2 acorn squash
- 1 lb ground sausage
- 1 large onion
- 3 Tbsp coconut oil or olive oil
- 1 Tsp garlic powder
- 1 medium apple - cored and diced
- 1/2 tsp rosemary
- 1 tsp thyme
- salt and pepper to taste
Notes
- Preheat oven to 400° and line a baking sheet with parchment paper. Cut the acorn sausage in half, remove the seeds and then place onto the parchment paper open side down. Bake in a preheated oven for about 30-40 minutes or until the tops are tender when pressed down on. Remove from oven and set aside.
- While your acorn squash is roasting, in a medium skillet over low heat, saute your coconut oil, onions and a sprinkle of salt and pepper for about 15-20 minutes. Stir every couple minutes and when the onions are a golden brown remove from heat and set aside.
- While you’re caramelizing your onions, heat another medium sized pan and brown your sausage. After your sausage is browned add your apples, garlic, rosemary, thyme, pinch of salt and pepper and cook until your apples have soften. Now stir in your caramelized onions and turn off heat.
- Fill your sausage mix into your halved squash and arrange back on your baking pan, stuffing side up. Place back into your preheated oven for about 5-10 minutes or until the tops are nice and browned. Let cool a few minutes and serve warm.
- Enjoy
