What screams Fall to you?

One meal that I love making every Fall is my Sausage and Apple Stuffed Acorn Squash. It is easy to make and even easier if you make the stuffing ahead of time! Just pull it out of the freezer, stuff and bake!

These Sausage and Apple Stuffed Acorn Squash are also perfectly portioned

I don’t know about you, but I love a dish that comes already portioned out! It is the perfect side dish to bring to Thanksgiving/Friendsgiving! Easy to transport and easy to just heat up. You roast the squash ahead of time so if you are going to someone else’s house for the holidays, you can just pop these in the oven for about 15 minutes to heat back up!

But I do understand that utilizing an oven at someone else’s house can be quite difficult during the holidays. So…use the microwave to reheat! I doubt that is being used as much as the oven!

TIP:

Wrap the bottoms of the squash in foil so they all stand upright and cook evenly!

The sausage, sage, apple, celery and onion all work so perfectly together in this dish. If you scoop out the soft flesh of the squash with each bite, it makes it that much yummier!

Make a half for each family member this holiday season!

Need other holiday ideas?

Pumpkin Snickerdoodles (Pumpkindoodles)

Roasted Grape, Rosemary and Lemon Ricotta Crostini with Pistachios Appetizer

Slow Cooker Apple Cider

Sausage & Apple Stuffed Acorn Squash

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

3 Acorn Squash, halved (you want the wavy side facing up, it is much prettier!)
1 tablespoon ghee butter, melted (for brushing the squash) - you can use regular butter here too
1 tablespoon ghee butter (for the pan to cook sausage and veggies)
1 lb ground pork sausage (I did half sage sausage and half mild but you can do whatever you choose)
1/3 cup dried cranberries
1 small yellow onion, diced
1 clove garlic, minced
2 celery stalks, finely chopped
1 apple, diced (I used honeycrisp for this but pink lady and gala are also great) - skin on
3 white mushrooms, finely chopped
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
olive oil
salt and pepper to taste

Optional

Parsley, garnish
Parmesan cheese on top

Instructions

Preheat oven to 400 degrees
Using a sharp knife, cut the squash in half and scoop out the seeds
Brush the tops of the squash with the melted ghee butter
Place the squash face down on a lined baking sheet
Bake for 28-30 minutes (when you flip the squash over they should have nice char marks on top. Poke with a fork to make sure they are soft)
Add a little olive oil to a hot skillet and cook your pork, breaking it up into small crumbles as you go
Make sure the pork is no longer pink (about 10 minutes)
Remove pork and let drain on a paper towel
Add ghee butter to the same pan and let melt, scraping up the brown bits (adds extra flavor to the veggies)
Add onion, celery, mushrooms to the skillet stir and let cook for about 3-5 minutes until the veggies become soft and translucent
Add garlic, apple, cranberries and herbs and cook for another 3 minutes
Add pork back in and stir together until well combined, remove from heat
Scoop out desired amount of pork mixture into the acorn squash
Broil in the oven on high for 5 minutes (add cheese here if you choose)
Top with chopped parsley

https://www.awholelottaoven.com/blog/sausage-apple-stuffed-acorn-squash/