Stuffed Acorn Squash

Nothing says, “fall” like squash. So embrace the season with this recipe for Stuffed Acorn Squash!


3 acorn squash, halved


Salt & pepper to taste

1 lb. ground Italian sausage

1 onion, chopped

2 large stalks celery, chopped

2 apples, diced

1/2 tsp sage

1 c. panko bread crumbs

1 c. Parmesan cheese


Preheat oven to 400 degrees

Cut off the ends of the acorn squash using a sharp knife so that each side can stand up on its own

Cut the squash in half and spoon out seeds

Brush the squash with EVOO and sprinkle with salt & pepper

Roast until tender (40-50 minutes). You should be able to pierce with a fork, but it shouldn’t be falling apart.

While the squash roasts, saute sausage for about 5 minutes. Remove sausage with a slotted spoon and gently squeeze out excess grease— do not discard the grease! Pat the sausage dry.

Add celery and onion into the pan with sausage grease until it starts to brown.

Add apple and cook another 2 minutes or so, until apple is tender.

Stir in sage and bread crumbs.

Stir in cheese and cook until cheese begins to melt, then set the mixture aside.

When squash is done roasting, spoon in the sausage mix and place back in the oven for another 15 minutes or so (tops should be browning just slightly).

Serve with a sprinkle of Parmesan and enjoy!

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