Savory Apple-Sausage Stuffed Acorn Squash
Indulge in the rich, warm flavors of fall with this Savory Apple-Sausage Stuffed Acorn Squash. Each tender acorn squash half is filled with a delightful mixture of turkey sausage infused with aromatic sage, crisp Granny Smith apples, fresh celery, and sweet dried cranberries, all lovingly bound together with breadcrumbs and a hint of apple jelly. Topped with crunchy pecans, this dish offers a harmonious blend of savory and sweet, making it an ideal centerpiece for any autumn dinner. Pair it with a refreshing salad dressed in warm blue cheese vinaigrette for a complete meal that beautifully captures the essence of the season.
4
Servings
N/A
Calories
17
Ingredients
Ingredients
Acorn squash
2 (Cut in half and seeds removed)
Olive oil
2 teaspoons (To brush on)
Kosher salt
1 tablespoon (For brushing and seasoning)
Ground black pepper
1 teaspoon (For seasoning)
Turkey sausage
1/2 lb (Flavored with sage preferred)
Celery
1/2 cup (Fine chopped)
Shallots
2 (Minced)
Granny Smith apple
1 cup (Chopped fine)
Dried cranberries
1/2 cup (Unsoaked)
Fresh breadcrumbs
1 cup (Preferably fresh)
Apple jelly
4 tablespoons (For topping)
Fresh sage
1 tablespoon (Chopped (or use 1/2 tsp dried sage))
Brown sugar
2 tablespoons (For sweetness)
Kosher salt
1 teaspoon (For seasoning the filling)
Ground black pepper
1/2 teaspoon (For seasoning the filling)
Olive oil
1 teaspoon (For sautéing)
Pecans
1/2 cup (Diced fine for topping)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil, then sprinkle with kosher salt and black pepper. Place the squash cut-side down on a baking sheet lined with parchment paper or aluminum foil.
3
Roast in the preheated oven for 20-30 minutes, or until the squash is tender when pierced with a fork. Once done, remove from the oven and cover with foil to keep warm.
4
In a medium-sized skillet, heat 1 teaspoon of olive oil over medium heat. Remove the casing from the turkey sausage and add it to the skillet, breaking it up as it cooks until browned. Drain the sausage on a paper towel to remove excess fat, keeping about 1 teaspoon of drippings in the pan.
5
In the same skillet with the reserved drippings, sauté the chopped celery, minced shallots, diced apple, and cranberries for about 4-5 minutes, until softened.
6
Remove the skillet from heat and combine the sautéed mixture with the cooked sausage, breadcrumbs, fresh sage, brown sugar, kosher salt, and black pepper. Mix well to incorporate all ingredients.
7
Once the squash has cooled sufficiently to handle, scoop out most of the flesh, leaving a small amount to create a base for the filling. Stir the scooped squash into the sausage mixture.
8
Stuff the squash halves generously with the filling mixture, allowing it to overflow slightly. Top each stuffed squash with 1 tablespoon of apple jelly and an even sprinkle of diced pecans.
9
Lower the oven temperature to 350°F (175°C) and return the stuffed squash to the oven. Bake for an additional 25 minutes, or until the top is golden and toasty.
10
Serve warm with a side salad dressed with a warm blue cheese vinaigrette and a slice of hearty beer bread for a complete, comforting fall meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Apple-Sausage Stuffed Acorn Squash?
It is a seasonal autumn dish featuring acorn squash halves filled with a savory and sweet mixture of turkey sausage, Granny Smith apples, cranberries, and pecans.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What is the initial oven temperature for roasting the squash?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius) for the first stage of roasting.
What type of sausage is best for this recipe?
The recipe calls for 1/2 pound of turkey sausage, preferably flavored with sage for an aromatic fall profile.
Can I use dried sage instead of fresh?
Yes, you can substitute 1 tablespoon of fresh chopped sage with 1/2 teaspoon of dried sage.
How do I prepare the acorn squash for the oven?
Cut the squash in half, remove the seeds, brush the insides with olive oil, and season with kosher salt and black pepper.
How long should the squash roast initially?
Roast the squash halves for 20 to 30 minutes until they are tender when pierced with a fork.
Which apple variety is used in the filling?
Granny Smith apples are recommended for their crisp texture and tart flavor.
Do the dried cranberries need to be soaked?
No, the recipe uses 1/2 cup of unsoaked dried cranberries.
How should the turkey sausage be cooked?
Remove the casing, brown the sausage in a skillet while breaking it up, then drain it on a paper towel.
What vegetables are sautéed for the stuffing?
Finely chopped celery and minced shallots are sautéed along with the apples and cranberries.
Should I discard all the sausage drippings?
No, you should keep about 1 teaspoon of drippings in the pan to sauté the vegetables and fruit.
What is used as a binder for the stuffing?
Fresh breadcrumbs are used to help bind the sausage and fruit mixture together.
Can I use store-bought breadcrumbs?
Yes, though fresh breadcrumbs are preferred for the best texture.
Why is some of the cooked squash flesh scooped out?
Scooping out some flesh creates a cavity for the filling; the scooped flesh is then mixed back into the stuffing mixture.
What are the final toppings added before the second bake?
The stuffed squash is topped with apple jelly and finely diced pecans.
What is the oven temperature for the final baking stage?
The oven temperature should be lowered to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the final baking take?
The stuffed squash should bake for an additional 25 minutes until the top is golden and toasty.
Are there any nut substitutes for pecans?
While pecans provide a classic fall crunch, you could substitute them with walnuts or omit them for a nut-free version.
Is this recipe gluten-free?
As written, it contains breadcrumbs and is not gluten-free; however, you can use gluten-free breadcrumbs to adapt it.
What are the recommended side dishes?
It is suggested to serve this with a side salad dressed in warm blue cheese vinaigrette and hearty beer bread.
What is the purpose of the apple jelly?
Apple jelly provides a sweet glaze that complements the savory sausage and helps the pecans adhere to the top.
How do I know when the squash is fully done?
The squash is done when the flesh is tender and the pecan-jelly topping is golden brown.
How much brown sugar is in the filling?
The recipe includes 2 tablespoons of brown sugar to enhance the sweetness of the apples and squash.
How much total olive oil is needed?
You will need approximately 3 teaspoons: 2 for brushing the squash and 1 for sautéing the filling.
How many shallots are required?
The recipe calls for 2 minced shallots.
Do I keep the sausage casing on?
No, the casing should be removed before cooking the turkey sausage.
Is this dish suitable for Thanksgiving?
Yes, the harvest ingredients and festive presentation make it an ideal Thanksgiving or autumn holiday meal.
Can this be made vegetarian?
Yes, you can substitute the turkey sausage with a plant-based sausage alternative.
How many total ingredients are used?
There are 17 ingredients used to create this dish.