Stuffed Acorn Squash with Sausage and Apples – with video
Posted: 10/22/2018
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This Stuffed Acorn Squash is fall embodied in one recipe. It will become a quick favorite with its healthy mix of sweet and savory in one filling and satisfying recipe.
I’m so excited to share this recipe with you guys. It’s a recent favorite and it instantly went into our regular rotation. It screams fall boldly with its flavors and warmth. It’s cozy, nutritious, and easy to make. All the things we love about a recipe!
For some reason, I associate stuffed squash with being difficult to make or a hassle but it’s actually so easy! I made the farro in the morning so it was ready to go, but the squash takes 45 minutes to an hour to cook so you could prepare the entire filling while the squash cooks.
Tip: Grains such as rice, quinoa and farro freeze really well after they’re cooked! When I’m cooking a grain, I often cook the entire bag and freeze it in labeled bags with 1, 2, or 3 cup portions. It thaws quickly in the fridge or on the counter and makes healthy eating even easier!
With this recipe, as the squash cooks, you’ll brown the sausage and vegetables, and then you add in the apples to soften and the grains to warm through. By the time you’re done, the squash has finished cooking. All that’s left to do then is fill it (fill it as full as you can!) and return it to the oven for about 10 minutes to melt that flavorful sharp white cheddar cheese.
There’s something about the combination of sausage and apple, sweet dried cherries, a little bit of sage, and flavorful cheddar that is pure comfort food. The best part is, it’s so filling, hearty, and healthy! It’s a win-win in my book.
How to Make this a Vegetarian Stuffed Acorn Squash
While I love the sausage in this recipe, you could use a vegetarian meat substitute, add chopped mushrooms instead, or add a little more cheese. All of those would be delicious options! It would also be good with some pecans or walnuts added in! Leave the cheese and the sausage out for a vegan option.
How to Make this stuffed Acorn Squash Paleo
To make it paleo or Whole30, leave out the farro and cheese. Try adding chopped walnuts or pecans.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
This Stuffed Acorn Squash is fall embodied in one recipe. It will become a quick favorite with its healthy mix of sweet and savory in one filling and satisfying recipe.
Ingredients
- 3 acorn squash
- 1 tablespoon olive oil plus 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 pound ground turkey sausage
- 1 small onion, diced small (about 1/2 cup)
- 2 stalks celery, diced small (about 3/4 cup)
- 1 apple, chopped
- 2 cups cooked farro
- 1/2 cup dried cherries or dried cranberries
- 1/4 teaspoon dried sage
- 1/8 teaspoon garlic powder
- 1/2 cup shredded sharp cheddar cheese, extra for topping if desired
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
- Carefully rim a tiny bit off the top and bottom of each squash to create a flat surface. Then cut each squash in half. Scrape out seeds and stringy bits. Rub inside and cut edges of squash with a tablespoon of olive oil. Sprinkle inside of squash with salt and pepper. Place cavity side down on prepared baking sheets. Bake for 40-50 minutes or until fork tender.
- While the squash roasts, heat the teaspoon of olive oil in a large frying pan over medium-high heat. When the oil is shimmering and hot, add the sausage, onion, and celery and cook until sausage is cooked through, breaking the sausage up into crumbles as it cooks.
- Add in farro, apples, cherries, sage, and garlic powder and cook until the apple softens and the rest of the mixture has heated through.
- Turn off heat and stir in cheese.
- When squash is tender, remove from oven and carefully flip each half over. Fill with sausage mixture and if desired, sprinkle with additional cheese. Return to oven for 10 minutes or until cheese is melted.
- Serve immediately.
Notes
- You can also slice these top to bottom, I choose to do them this way because I like the pretty appearance of them.
- You can substitute any grain you want for the farro. Other choices that would be great are rice, quinoa, or barley.
Nutrition Information
Serving: 1g, Calories: 547kcal, Carbohydrates: 80g, Protein: 30g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 57mg, Fiber: 8g, Sugar: 12g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Honestly I wasn’t completely sure if Ben would like this (squash isn’t necessarily his favorite), but he really loved it!
Changes I would make: None at all are needed, but try some of my adaptations I mentioned above if you want to mix it up a little.
Difficulty: Easy!
Susan says
Can the squashes be made ahead and frozen?
Rachel Gurk says
I haven’t tried that but I don’t think it would work super well. I think it would have a negative effect on the texture and may become watery.
Michele says
Oh wow! I veganized this with Light Life sausage and Simple Truth (Kroger) shredded “cheese”, otherwise staying true to this fabulous recipe. I topped it with a vegan parm. I’d never had acorn squash, but my husband had an old comfort food in mind. We both loved this. New flavors for me, memories of old ones for him.
Rachel Gurk says
So glad you liked it…and I love that it brought back memories for your husband! Thanks for taking the time to leave a comment, it means a lot!
Howard says
Loved this recipe. Easy healthy lunch. I used ground turkey because it’s what I had on-hand (added a smidge of liquid smoke to make it more sausage-y), and omitted the dried cherries (partner not a fan). Only thing I’d change next time is adding peppers to give it a punch (ie diced roasted red pepper or bell pepper). Delish!
Rachel Gurk says
So glad you liked it! It will be great with some peppers.
Candy says
Love this recipe. Substituted with rice. Added sweet peppers. Used ground turkey because I didn’t have sausage. One half was a full meal for me. Will heat other half tomorrow. A keeper.
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment!
Nancy DC says
I’ve made this recipe, using variations like Pepperidge farm stuffing, with and without sausage, farro, or rice. It all depends on who I’m making it for. No matter what, they love the stuffed squash.
Rachel Gurk says
So glad to hear you liked it! Thanks for taking the time to leave a comment!
Tamara Franscioni says
I so enjoyed making this recipe, which is so flexible in substitutions, but delicious no matter what! Thank you for posting this.
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment!
Viktoria says
This was so delicious. Been trying to cook healthier for me and my partner recently. This was the perfect combination of sweet and savory. I served it with some roasted sweet potato fries and cranberry sauce I made earlier that day and it definently tasted like autumn. I’ve never tried farro before and I can confidently say I’m a fan!
Rachel Gurk says
I’m so glad you liked it! Sounds like the perfect autumn meal! Thanks for taking the time to come back and leave a comment!
Cecilia Leffew says
Oh my goodneses! I was not prepared for enthusiastic reaction my kids and husband had upon eating this delicious meal. I used brown rice instead of farro and a half pound of Italian pork sausage. I left out the sage (b/c I didn’t have any) and only a 1/4 C. of dried cranberries. We had never had acorn squash before. We ALL loved it! This recipe is most definitely a keeper and will become a winter time regular. Thank you for sharing it.
Rachel Gurk says
Oh my goodness, I’m sitting in a coffee shop working right now and your comment just brought a huge smile to my face. :) I’m thrilled you all liked it so much! Thank you for taking the time to come back and leave a comment, it really does mean so much to me.
Carrie Narow says
This was delicious!! I didn’t use any oil, used Italian chicken sausage, and white rice! Fabulous!
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment! I bet it was yummy with rice.
Elizabeth says
Beyond delicious! The whole family raved about it –already making it again tonight. I did add in some chopped kale with the apples and farro for added color and nutrition. This is a winner–thank you, Rachel!
Rachel Gurk says
Oh that makes me SO happy! Love the addition of kale. Thanks for taking the time to come back and leave a comment – it means a lot to me.
Carey says
My husband and I really enjoyed this recipe. I make one that has some similarities but this is a nice alternative. I plan to keep this recipe and will definitely make it again. Thanks!
Rachel Gurk says
I’m so happy to hear that! Thank you for taking the time to come back and leave a comment!
denise says
sounds wonderful, unfortunately, I’d be the only one to eat it.
Rachel Gurk says
You could scale it down or serve the filling in a different way?