Maple Sausage & Apple Walnut Stuffed Acorn Squash
Maple sausage & apple walnut stuffed acorn squash combines savory, sweet, and nutty elements for a hearty and comforting meal.
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Ingredients
- 2 medium acorn squash, halved and seeds removed
- 1 lb maple sausage
- 1 medium apple, diced (Granny Smith or Honeycrisp work well)
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries, chopped (optional, for added sweetness)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tsp fresh sage leaves (or 1/2 tsp dried sage)
- grated parmesan cheese (for topping)
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees. Brush the cut sides of the acorn squash with olive oil and sprinkle with a pinch of salt and pepper. Place them cut side up on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until tender when pierced with a fork.
- Heat a large skillet over medium heat. Add the maple sausage and cook until starting to brown, breaking it up into crumbles as it cooks.
- In the same skillet, add a drizzle of olive oil, onion and garlic and cook until fragrant, about 2-3 minutes.
- Stir in the diced apple, walnuts, cranberries (if using), cinnamon, ginger, sage and thyme. Cook for 3-4 minutes until the apples soften slightly. Adjust seasoning with salt and pepper.
- Remove the squash from the oven and reduce temperature to 350 degrees.
- Divide the filling evenly among the squash halves, packing it gently. Top each half with grated parmesan cheese.
- Return the stuffed squash to the oven and bake for an additional 15 minutes, or until the filling is heated through and cheese is slightly golden on top.
- Serve warm, garnished with a drizzle of maple syrup or a sprinkle of fresh herbs for extra flair.
Notes
*Calories are approximate
Servings: 4 servings
Calories: 520kcal
