Like other winter squash, you cut it down the center, scoop out the pulp and seeds, and then roast skin side down coated with olive oil. For this recipe, I also brushed on dried garlic and sage before putting into a 400 degree oven for 50-60 minutes.
While you’re cooking the squash, brown the chicken sausage in a large pan with extra virgin olive oil over medium heat. After a few minutes, add diced onion and garlic. Add more olive oil as needed. Cook for 2 minutes until onions soften, then add in diced apple and kale and cook for a few more minutes.
Once squash can be easily pierced with a fork, remove from the oven and fill with sausage mixture. Return to oven for 5-10 more minutes, or until apples soften.
In the meantime, toast pecans on medium heat until fragrant, stirring frequently, so as not to burn them.
I served this with garlic parmesan roasted potatoes and could not help but go back for seconds. I hope your family enjoys these flavors of the season as much as I do.
Ingredients
- 1 large acorn squash
- 12 oz organic chicken sausage
- 2 cloves garlic, minced
- ½ red onion, diced
- Healthy Harvest Greek extra virgin olive oil
- 1 small granny smith apple - peeled, cored, and diced
- 1 cup kale- rinsed, dried, and chopped
- ½ cup pecans
- 1 tsp dried sage
- 1 tsp dried garlic
- salt and pepper to taste
How to Cut and Prep Acorn Squash
- Cut in half lengthwise through the stem
- Use a sharp, heavy knife — acorn squash is hard. Microwave 1-2 min first to soften if needed.
- Scoop out seeds and stringy pulp with a spoon
- Brush cut sides with olive oil, season with salt, sage, and garlic
- Place cut-side down first for initial roasting, then flip to fill
Instructions
- Place acorn squash skin side down in a roasting pan. Brush with extra virgin olive oil, sprinkle with dried sage and garlic, and place in a 400-degree oven for 50-60 minutes, until fork tender.
- While you're cooking the squash, brown the chicken sausage in a large pan with extra virgin olive oil over medium heat. After a few minutes, add diced onion and garlic. Add more olive oil as needed. Cook for 2 minutes until onions soften, then add in diced apple and kale and cook for a few more minutes.
- Remove squash from the oven and fill with sausage mixture. Return to oven for 5-10 more minutes, or until apples soften.
- In the meantime, toast pecans on medium heat until fragrant, stirring frequently, so as not to burn them.
Tips for the Best Stuffed Acorn Squash
- Make sure the squash is fork-tender before filling. The most common mistake is undercooking the squash. It should be soft enough that a fork slides in easily. If it's still firm, give it another 10-15 minutes before filling.
- Brown the sausage well. Don't just cook it through — let it sit in the pan and develop some golden color. That caramelization adds a lot of flavor.
- Toast the pecans in a dry pan over medium heat, stirring frequently. They go from fragrant to burnt in about 30 seconds, so don't walk away.
- Build the filling while the squash roasts. The timing works out perfectly — the sausage mixture is done right around when the squash comes out of the oven.
- Skip the dried garlic and use our — it seasons and roasts in one step.
Variations and Substitutions
- Vegetarian: Skip the sausage and use a combination of wild rice, dried cranberries, and toasted walnuts. Add a crumble of goat cheese on top before the final bake.
- Turkey or pork sausage: Either works as a direct swap for chicken sausage — adjust seasoning to taste.
- Different squash: Butternut squash (halved), delicata squash (sliced into rings), or carnival squash all work with this filling. Butternut will take a bit longer to roast; delicata cooks faster.
- Extra richness: Scatter crumbled goat cheese, shredded parmesan, or a drizzle of balsamic glaze over the filled squash before the final 5-10 minutes in the oven.
- Grain-based filling: Stir in cooked quinoa or farro to stretch the filling further and add a chewy texture.
- For a lighter finish with the apple, swap in our instead of the dark glaze.