Recipe of the Month

November 2017: Sausage & Apple Stuffed Acorn Squash

This stuffed acorn squash recipe is one you’ll want to bookmark during the cooler months – it’s comfort food that will satiate any appetite.  It is exploding with flavor and can be enjoyed by the entire family as a healthy & hardy meal. Feel free to cut back or double the recipe depending on how many people you’re serving – but know, the leftovers taste just as scrumptious as the original meal!


  • 2 Acorn squash, halved
  • Extra-virgin olive oil
  • Sea salt & black pepper
  • 1-lb chicken, turkey or Field Roast sausage (about 3-4 links)
  • 1 small onion, finely chopped
  • 2 large celery stalks, finely chopped
  • 1 red apple, diced
  • ½ teaspoon dried sage or 1 heaping teaspoon fresh sage, minced
  • 1 cup Panko bread crumbs (use gluten free if necessary)
  • 1/2 – 3/4 cup shredded Parmesan Cheese, divided
  • Optional to add crushed red pepper


  1. Preheat oven to 400 degrees.
  2. Using a sharp knife, carefully cut off each end of the acorn squash removing as little as possible, then cut in half. Spoon out seeds.
  3. Line baking sheet with foil then place squash halves face up on sheet. Brush olive oil inside and on top of acorn squash then season with a little sea salt & black pepper.
  4. Bake for 40-60 minutes, depending on size of your squash or until tender and you can pierce with a fork, but still holding it’s shape (40 minutes was plenty for me).
  5. While the squash is baking, add 1-2 tablespoons olive oil in a large pan & sauté the sausage for about 5 minutes. Put sausage on small plate and place to the side.
  6. Using the same pan (if needed, add a little more olive oil), add your onions and celery to the pan and sauté for another 2-3 minutes, until it starts to brown.
  7. Add apples to pan & sauté for another 2 minutes or until softened.
  8. Add sausage back into pan then stir in sage and bread crumbs.
  9. Add 1/2 – ¾ cup Parmesan cheese and stir until cheese begins to melt. Set aside.
  10. Once squash has finished baking and reached desired tenderness, spoon in meat mixture until the squash is filled.
  11. Return to the oven and bake an additional 15-20 minutes depending on size of squash. Broil on high for the last 1-2 minutes to get the top crispy.
  12. Remove from oven and top each with a little cheese. Enjoy!
Recipe adapted from Cherished Bliss