A delicious sausage-stuffed acorn squash made with sweet-tart bites of green apple and fresh cranberries. This healthy, warming recipe is perfect for winter.
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The Perfect Acorn Squash Recipe
Roasted acorn squash is one of my go-to winter dinners: it’s simple to prepare, filling, and packed with fiber, vitamin A, vitamin C, B vitamins, magnesium, and potassium. Its naturally sweet, creamy flesh pairs beautifully with a savory-spiced sausage stuffing.
This version is Whole30-friendly and swaps in bright green apples and tart cranberries for a fresh contrast to the spicy sausage. I prebake the squash so it’s soft and creamy, then fill it with a sautéed mixture of aromatics, apple, sausage, and cranberries before finishing it in the oven so the stuffing gets a light brown crust.
What you’ll need:
- Acorn squash
- Avocado oil
- Celery
- Onion
- Garlic
- Green apple
- Spicy Italian sausage (or your preferred variety)
- Fresh cranberries
- Chicken broth
- Fresh herbs for garnish (parsley and thyme suggested)
How to Cook Stuffed Acorn Squash in the Oven
Acorn squash is easy to work with: its flesh is thin and the ribbed peel is difficult to remove, so instead cut the squash in half, scoop out the seeds, season, and roast. Once tender, the flesh becomes creamy and can be spooned directly from the shell.
Because the squash needs time to become tender, bake it first, then add the stuffing and return it to the oven briefly to meld flavors and brown the top.
I used an induction cooktop to prepare the stuffing and a convection oven to roast the squash—tools that make the process fast and consistent. Convection baking helps roast vegetables evenly while shortening cook time slightly.
How to Make Sausage and Apple Stuffed Acorn Squash
Step 1: Preheat the oven to 400ºF. Cut the acorn squash in half and scoop out the seeds.
Step 2: Place squash halves on a lined baking sheet, brush with 1 tablespoon avocado oil, and season generously with salt and pepper. Roast for about 40 minutes, until the flesh is soft and creamy.
Step 3: While the squash roasts, heat 2 tablespoons avocado oil in a skillet over medium heat. Add diced onion, chopped celery, minced garlic, and the chopped green apple. Sauté for about 10–12 minutes until the vegetables have softened.
Step 4: Add the Italian sausage to the skillet and break it up as it browns. Once cooked through, stir in the cranberries and 1/2 cup chicken broth, then simmer briefly to combine flavors and reduce slightly.
Step 5: Remove the baked squash from the oven and spoon the sausage mixture into each half, packing lightly.
Step 6: Return the stuffed squash to the oven for 12–15 minutes, until the filling is warmed through and beginning to brown. Garnish with fresh parsley and thyme before serving.
Variations for Stuffed Acorn Squash
Cornbread sausage stuffing: For a heartier, non-Whole30 option, use a gluten-free cornbread-based sausage stuffing in place of the simple sausage-apple mix.
Swap the protein: Use ground turkey, chicken, or pork instead of sausage. If you do, increase the seasoning with thyme, oregano, or crushed red pepper and adjust salt to taste since sausage often contains added salt.
More baked squash ideas
- Sausage-stuffed spaghetti squash
- Butternut squash lasagna
- Holiday spinach salad with delicata squash
- Roasted butternut turkey chili
Sausage Stuffed Acorn Squash
Ingredients
- 2 acorn squash, halved and seeds removed
- 3 tablespoons avocado oil, divided
- Sea salt and black pepper, to taste
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup celery, chopped
- 1 green apple, cored and chopped
- 1 pound Italian sausage (spicy or mild)
- 1/2 cup chicken broth
- 1/2 cup fresh cranberries
Instructions
- Preheat the oven to 400ºF (convection or standard bake).
- Cut the acorn squash in half and remove the seeds.
- Place squash on a lined baking pan, brush with 1 tablespoon avocado oil, and season with salt and pepper. Bake for 40 minutes until soft.
- In a skillet, heat remaining avocado oil and sauté onion, celery, garlic, and apple over medium heat for about 12 minutes until softened.
- Add the sausage and brown, breaking it up with a spoon. Stir in cranberries and chicken broth and simmer briefly.
- Fill each squash half with the sausage mixture and return to the oven for 12–15 minutes until the top is lightly browned. Garnish and serve.
Notes
Cornbread version: For a heartier option, use gluten-free cornbread-based sausage stuffing and bake directly in the squash halves.
Protein swap: Substitute ground turkey, chicken, or pork and increase seasonings; adjust salt since sausage is usually salted.