I’ve got the perfect warm and inviting dish for your holiday table: apple and sausage stuffed acorn squash. It comes with all of the best fall flavors packed inside, like: apples, dried cherries, pecans, celery, ground pork and delicious spices and herbs. Gluten free, paleo and Whole30 compliant!
No body parts were harmed when creating this apple and sausage stuffed acorn squash
I think that stuffing acorn squash has quickly become one of my new favorite things to do. I love how deep of a bowl *inside each squash half* you get to work with. I’m able to pile in a lot of yummy ingredients and feel completely satiated afterwards due to the filling and nutrient-dense nature of the acorn squash itself.
I’ve been a die-hard delicata fan for quite some time now, and don’t get me wrong, I still am. However, I cannot stuff a delicata squash like this now, can I? One of the best parts about working with acorn squash is how easy it is to prepare.
Scooping out the seeds is quite easy… just grab an ice cream scooper or spoon. You also don’t have to deal with the hassle of almost losing your hand while cutting it. Well, at least the risk isn’t quite *as* high.
I remember the first time my mother saw me handling a butternut squash with a chef’s knife. Her worried-some look absolutely cannot be imitated and man, was she nervous. Don’t worry… she quickly came by my side to intervene and try and help me.
Sausage stuffed acorn squash is going to become your new thang
Just watch and see! There is something so magical that happens when roasting a squash. The caramelization and the soft and buttery flavors that are let out are simply irresistible.
I remember being so surprised by Tim and how much he really loved these stuffed squashes (is that correct grammar?) He told me that it truly tasted like fall in an edible bowl… there is nothing more awesome than that, right?!
I think the real star in this recipe are those dried cherries. I found some unsweetened and unsulfured (this just means sans preservatives) ones at Trader Joe’s and was so darn excited. They actually have a pretty vast selection of unsweetened and unsulfured fruit.
The cherries help bring out the rest of the flavors oh so much. I think they were a smart choice to pair with the apples and pecans… so delicious!
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Apple and sausage stuffed acorn squash needs to be on your Thanksgiving menu
I have absolutely no idea what we’re going to be doing for Thanksgiving this year. Typically, we spend a bit of time with my family during the day and then head to Tim’s side of the family into the evening.
However, we’re going to be waking up at the butt-crack of dawn (even earlier) on Black Friday to head to LAX. I’m flying to Chicago for my 10-year high school reunion and to see very missed friends and family members, of course!
I don’t know that we’re going to have the time or energy to do much this year besides show up. I do know that if I DO decide to cook, this sausage stuffed acorn squash will be first up on the menu!
If you’re looking for another fantastic sausage stuffed squash recipe, these girls have you covered with Sausage & Apple Stuffed Acorn Squash! I drew quite a bit of inspiration from this recipe when creating mine. That almond flour crumble that has been incorporated looks absolutely to die for!
Feel free to pre-make the *stuffing* portion of this recipe ahead of time. You can stuff the squash at another time or even re-broil them on low for leftovers… they’re just perfect!
This recipe was adapted from Paleo Running Momma!
I hope you’re ready to absolutely tear it up in the kitchen this season because this recipe is going to blow your socks off! I know I’m going to be making apple and sausage stuffed acorn squash all year long! 🙂
Apple and Sausage Stuffed Acorn SquashI've got the perfect warm and inviting dish for your holiday table: apple and sausage stuffed acorn squash. It comes with all of the best fall flavors packed inside, like: apples, dried cherries, pecans, celery, ground pork and delicious spices and herbs. Gluten free, paleo and Whole30 compliant!
- 3 acorn squash
- 2 tablespoons ghee or avocado oil
- 2 pounds pork sausage
- 2 small red onions diced
- 3 celery stalks diced
- 6 garlic cloves minced
- 2 small apples diced
- 2 tablespoons fresh rosemary chopped
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/3 cup dried cherries unsweetened
- 1/3 cup pecans toasted
- sea salt to taste
- black pepper to taste
|Cook Time||50 minutes|
|Prep Time||15 minutes|
- Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
- Cut each squash lengthwise and scoop out the seeds and stringy bits with an ice cream scoop or spoon.
- Spray or brush the tops of the squash with extra oil and sprinkle with a little bit of salt and pepper. Place the squash face down into the baking sheet. Roast for about 25 minutes, until you can lightly push in the top of the squash with your finger. It should be soft.
- While the squash roasts, prepare the stuffing. Heat a large skillet over medium high heat and add cooking fat. Add the sausage and use a heavy wooden spoon to break into pieces. Cook for several minutes until it is light brown throughout. Remove the sausage from the pan with a slotted spoon and transfer to a plate.
- 5. Turn the heat down to medium and add the onions and celery. Stir often until they have become soft but not translucent. Add in garlic cloves and cook for another 30 seconds, stirring frequently.
- Add apples, herbs and salt and pepper, to taste, stir to combine. Let it cook for another couple of minutes until the apples are soft to the touch. Turn the heat down to low.
- Add cherries and pecans to the pan and cook for another minute. Finally, add in the cooked sausage and cook for another couple of minutes.
- Turn the oven temperature up to a low broil and place the squash halves face up on the baking sheet. reheat your broiler and arrange the 4 squash halves face-up on the baking sheet. Using a spoon, transfer some of the stuffing into each half. You will most likely have some leftover, depending on how big the acorn squash you used are.
- Transfer the squash to the oven and let broil for 5 minutes. Turn the pan 180 degrees and let them broil for another 5 minutes. Garnish with your favorite fresh herbs and serve warm!