This recipe has been a year in the making. Not because it’s taken me that long to get the recipe down—oh no. I just simply haven’t posted it for a year. Why? Well, to be honest, I developed this recipe at the end of the fall last year and it felt silly to post it during Christmas time. So I held it until now, and finally, finally, it is gracing the presence of this blog and your eyeballs. And, hopefully soon, your stomachs.
I love this stuffed acorn squash recipe because it’s the perfect weeknight dinner for two. It’s full of all of those fall flavors you love—rosemary, sage, squash, breading, apples, shallots, the list goes on.
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 while you get cozy on the couch watching a movie. Because that’s just how you’re supposed to do spend the fall season, in my eyes.
You know, after making this recipe, I do wonder if making an entire pan of stuffing with this stuffing mixture could be good. Like, what if I quadrupled the stuffing part, baked it in a casserole dish, and served it as a side at Thanksgiving this year? Better yet, I wonder how it would taste if I also threw some chunks of butternut squash in there. Would that even work? I’m tempted to try it. Leave a little sign in the comments if you think this is something I should experiment with—and if you actually read this much of my blog. If you do, I love you.
I think what I love so much about this recipe is the mixture of savory and sweet. The sweeter apple and really adds a lot to this dish and compliments the sweeter acorn squash well. Between the salty chicken sausage and the tart dried cranberries, it really is a dish you’re going to want to make on repeat during the fall. Or whenever you can easily get your hands on acorn squash.
Here’s my little tip for making stuffed acorn squash: prep while the acorn squash is roasting. You’ll need 30 minutes of roasting time for the squash before you stuff it, so make the most of your time. Don’t waste time prepping before you cook. Just throw that acorn squash on a sheet pan to roast (seeds scooped out, halves facing down, like you see above) then do the prep and make your stuffing mixture while the squash is in the oven. I promise you, you’ll have enough time to get it all done.
After 30 minutes, you’ll take the squash halves out, flip them over, fill the crap out of them, and bake them for 15 more minutes. Now here is the key step you cannot miss (and essential for making any kind of stuffing): don’t forget to pour the chicken broth over it. This helps with the texture and keeping the stuffing moist. Pour 1/4 cup over each stuffing mixture once it’s filled in the acorn squash.
Anyway, I hope you enjoy this one! Let me know what you think below.
Stuffed Acorn Squash
- 1 small acorn squash
- 1 tsp olive oil
- 1 shallot diced small
- 1 garlic clove minced
- 1 celery stalk diced small
- 1/4 tsp salt plus more for seasoning
- 1/4 tsp pepper plus more for seasoning
- 1 rosemary sprig chopped roughly
- 1/4 tsp ground sage
- 2 chicken sausages diced small
- 1 small apple diced
- 2 Tbsp dried cranberries
- 2 Tbsp grated parmesan cheese
- 1/2 cup breadcrumbs
- 1/2 cup chicken broth
- Preheat the oven to 400 degrees.
- Slice the acorn squash in half lengthwise. If you’re cutting the stem of the acorn squash in half, you’re doing it correctly. Scoop out the seeds on the inside.
- Place the acorn squash halves on a baking sheet lined with parchment paper. Brush the olive oil on the flesh of the acorn squash, then season with extra salt and pepper.
- Place the cut side down on the parchment paper (skin facing up), then place the baking sheet in the oven.
- Bake for 30 minutes, until the flesh is tender.
- Meanwhile, in a large skillet, heat up 1 tablespoon of olive oil over medium-low heat. Add the shallot, minced garlic, celery, salt, pepper, rosemary, and sage. Cook for 3-5 minutes or until the veggies become soft.
- Add the diced chicken sausage. Stir and cook until the chicken sausage and cook for another 3-4 minutes.
- Add the diced apple. Cook for another 1-2 minutes, or until the apple becomes soft.
- Turn off the heat. Add in the dried cranberries, grated parmesan cheese, and breadcrumbs. Stir to combine.
- Flip the cooked acorn squash halves over. Stuff each half with the stuffing mixture.
- Pour the chicken broth over the stuffing evenly between the two halves.
- Bake in the oven for another 15 minutes.
More easy weeknight meals
Dinner is served!
- Sausage & Pepper Pasta Skillet
- Healthier Baked Fish & Chips
- Weeknight Pork Fried Rice
- Stuffed Peppers
- Cheesy Chicken Sun Dried Tomato Pasta
- One-Pot Sweet Potato Turkey Chili
- Sheet Pan Chicken Nachos
- Supreme Pasta Bake
- Lemon Garlic Shrimp in White Wine Sauce
- One-Pot Bolognese
- Chicken Tortellini Bake
- Cajun Shrimp Sheet Pan Dinner
- Roasted Chickpea Fajitas
- One-Pot Jambalaya
- Classic Cheeseburgers