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Ultra close-up macro of roasted acorn squash filled with sizzling savory Italian sausage, crisp apples, pecans, and melted parmesan

Cozy Sausage and Herb Stuffed Acorn Squash

Tender caramelized roasted acorn squash halves stuffed with a savory filling of Italian sausage, sweet Honeycrisp apples, toasted pecans, cranberries, and fresh autumn herbs, topped with melted parmesan. A hearty, wholesome one-bowl fall comfort dinner!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings (4 squash halves)
Calories: 395
Ingredients Method Nutrition

Ingredients
  

Roasted Squash Base
  • 2 medium acorn squash
  • 1 1/2 tbsp olive oil
  • 1 tbsp pure maple syrup
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
Savory Sausage & Apple Filling
  • 1 lb Italian sausage
  • 1 medium Honeycrisp apple
  • 1 small yellow onion
  • 2 cloves garlic
  • 1 tbsp fresh sage
  • 1 tsp fresh rosemary
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1/2 cup parmesan cheese

Method
 

Roasting the Squash
  1. Preheat & Prep: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. Season Squash: Trim a tiny sliver off the bottom of each squash half so they sit flat. Brush the flesh with olive oil and maple syrup, then season with salt and pepper.
  3. Roast Cut-Side Down: Place the squash cut-side DOWN on the baking sheet and roast for 25 to 30 minutes until fork-tender and caramelized around the edges.
Sautéing the Filling
  1. Brown Sausage: While the squash roasts, cook the Italian sausage in a large skillet over medium-high heat for 5 to 7 minutes, breaking into crumbles until browned. Drain excess grease, leaving 1 tablespoon in the pan.
  2. Sauté Apples & Aromatics: Add the diced onion and apple to the skillet. Sauté for 4 to 5 minutes until tender-crisp. Stir in garlic, sage, and rosemary, cooking for 1 minute until fragrant.
  3. Finish Filling: Remove from heat. Fold in the dried cranberries, toasted pecans, and 1/4 cup grated parmesan. Season to taste with black pepper.
Stuffing and Final Bake
  1. Stuff Squash: Turn the roasted squash cut-side UP. Mound the warm sausage-apple filling generously into each cavity.
  2. Melt & Brown: Sprinkle the remaining 1/4 cup parmesan evenly over the tops. Bake at 400°F for 10 to 12 minutes until bubbling golden brown. Garnish with fresh herbs and serve hot!

Nutrition

Serving: 1gCalories: 395kcalCarbohydrates: 32gProtein: 21gFat: 22gSaturated Fat: 7gCholesterol: 52mgSodium: 640mgPotassium: 890mgFiber: 5gSugar: 14gVitamin A: 1200IUVitamin C: 26mgCalcium: 165mgIron: 2.4mg

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