A Sausage Stuffed Acorn Squash, split in half and stuffed, is the perfect weeknight dinner for two. It's full of those fall flavors you love-sausage, apples, onion, sage, maple syrup, and dried cranberries. This hearty dinner comes together superfast since we soften the squash in the microwave and fully cook the stuffing on the stovetop.
As you can see from the photo, I really stuff this thing. That's because when it's all said and done, I take a half, put it on a plate, and eat it for dinner. No extra sides or anything-it's perfectly filling on its own. And quite honestly, it's a great meal to have with a glass of wine and a dinner guest.
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What is winter squash?
Winter squash is the name given to those cucurbits that develop tough skins, which allow them to be stored and kept over the winter. Once limited to a few varieties, there is now a plethora of squashes including some stunningly rich-tasting ones. While they differ in size, shape, color and density, nearly all winter squash have a sweet yellow or orange flesh.
Acorn squash is the one winter squash most Americans know - acorn shaped with smooth skin that's dark green, orange, or splashy mixture of the two. The flavor can be a little bland, which is one of the reasons, I like to sweeten it when baked and then stuff the cavity with flavorful ingredients.
WHAT TO LOOK FOR
Winter squash should be firm and hefty for their size. The heavier they are, the denser and moister the flesh. There may be rough patches on the skin, but the only real problem is soft, spongy spots. Avoid them if you can or cut them out if you can't.
For this recipe I like to buy an Acorn squash that is the size of a large grapefruit.
HOW TO STORE
Keep whole squash in a cool, dry place that has plenty of ventilation-a back porch would be ideal. If you like to keep them out where they can be seen, try to use them within a week or two, before they dry out. Cut squash can be wrapped and refrigerated for up to a few days.
HOW TO CUT
Cutting squash can be difficult. A heavy knife or cleaver and a rubber mallet are useful tools. Whack the knife into the squash, then bear down or tap it with the mallet to open the squash. Cut next to the stem rather than through it - it'll be easier on your knife. 
INGREDIENTS IN THIS STUFFED SQUASH RECIPE
When it comes to winter squash, we all have favorite flavors and ingredient combinations. Roasted Squash rubbed with olive oil, sprinkled with salt and pepper? Yup. Roasted Squash with Maple Syrup? Yum!
After picking up my latest CSA (community supported agriculture) farm fall vegetable share, I like to think about what spices and flavors might pair well with acorn squash. Often, the best pairings can be a bit unexpected, and to me, that's what makes cooking and baking so exciting!
All that said, to help you out with stuffing your winter squash, I've created this winter squash flavor stuffing pairing chart.
This sausage stuffed acorn squash is one of our favorite combinations. Here's what's in this:
- 1 Acorn squash
- Italian Sausage with casing removed
- Apple - A granny smith or honey crisp work well
- Onion
- Fresh Sage
- Chicken broth
- Dried cranberries
- Sourdough bread - torn into ¾ inch pieces. No sourdough on hand? I have swapped in an English muffin or have added a grain like wild rice.
- Butter, maple syrup, olive oil, salt and pepper are rubbed inside the cavity and on the cut sides before microwaving to enhance the flavor of the squash.
TIPS TO MAKE THIS SUPERFAST WEEKNIGHT DINNER FOR TWO
This hearty autumnal dinner comes together superfast since we use the microwave to soften the squash. Then we turn to the stovetop to fully cook the stuffing.
The squash can be made ahead if you prefer: Before brushing the stuffed squash with melted butter, wrap the stuffed squash in plastic wrap and refrigerate for up to 24 hours. To serve, bake in a 350-degree oven until heated through, about 30 minutes, then brush with the melted butter and broil to toast the bread cubes.
Cut in half, and hollow out seeds
More Stuffed Squash Recipes
Are you looking to try making some new stuffed squash recipes when cooking for two? Check out this winter squash flavor stuffing pairing chart to discover some unique and amazing flavor and ingredient combinations.
You can adapt to whatever you have on hand and pull together a hearty and healthy-ish meal.
To get you started here is a Quinoa Stuffed Squash For Two and a Spaghetti Squash Lasagna For Two Recipe
Sausage Stuffed Acorn Squash for Two
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Ingredients
For the squash:
- 1 Acorn Squash unpeeled, halved through the stem and seeded
- 1 Tablespoon unsalted butter diced
- 1 Tablespoon pure maple syrup
- Good olive oil
- Kosher salt and freshly ground black pepper
For the filling:
- 2 ounces sweet Italian sausage casings removed (about ½ cup)
- ½ Granny Smith apple cored and chopped
- 1 small leek white and light green parts only, quartered lengthwise, sliced ½ inch thick, and washed thoroughly (about ¼ - ⅓ cup)
- 2 Tablespoons unsalted butter melted
- 2 Teaspoons finely chopped fresh sage
- ½ cup chicken broth
- ⅓ cup dried cranberries
- 2 ounces sourdough bread or English muffin torn into ¾ inch pieces (about 1 cup).
Instructions
For the squash:
- Place the squash, in a large microwave safe dish. Place butter and maple syrup in the cavity of each squash. Brush the sides with olive oil and sprinkle the squash with salt and pepper. Microwave covered, until tender, about 15 minutes.
For the filling:
- Meanwhile, combine sausage, apple, onion, 1 tablespoon melted butter, and sage in 10-inch nonstick skillet. Cook over medium-high heat, breaking up sausage with spoon, until sausage begins to brown, and apple and leek are softened, about 10 minutes. Stir in broth and cranberries and bring to simmer. Remove from heat, stir in bread.
- Adjust oven rack 8 inches from broiler element and heat broiler. Transfer squash, cut side up, to rimmed baking sheet. Mound sausage mixture into squash, packing lightly with back of spoon. Brush filling and squash edges with remaining 1 tablespoons melted butter. Broil until lightly browned, 4 to 5 minutes. Serve.
Notes
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Nutrition
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Carmen says
Unbelievably easy and delicious! Everyone loved it, including my picky eater son.
Pam Werley says
I am so glad to hear this was a hit!