Sausage-Apple Stuffed Squash

This comforting dish combines the natural sweetness of roasted acorn squash with a savory, hearty stuffing. The filling blends pork sausage, chopped apples, onions, and oats for a perfect balance of textures. The apples add a subtle fruity note that cuts through the richness of the meat, while the oats provide a satisfying chew. It is an ideal centerpiece for autumn dinners, potlucks, or cozy weeknight meals. The squash roasts until tender, creating a natural bowl for the flavorful sausage mixture. Serve this wholesome meal with a simple green salad for a complete, home-style experience that appeals to both adults and children. It is simple to prepare with common pantry staples.

Cooking Method: Baking

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 30.0

Dietary: Gluten-free

Description

This comforting dish combines the natural sweetness of roasted acorn squash with a savory, hearty stuffing. The filling blends pork sausage, chopped apples, onions, and oats for a perfect balance of textures. The apples add a subtle fruity note that cuts through the richness of the meat, while the oats provide a satisfying chew. It is an ideal centerpiece for autumn dinners, potlucks, or cozy weeknight meals. The squash roasts until tender, creating a natural bowl for the flavorful sausage mixture. Serve this wholesome meal with a simple green salad for a complete, home-style experience that appeals to both adults and children. It is simple to prepare with common pantry staples.

Ingredients

3 lg Acorn squash
1/2 tsp Salt
1/2 c Chopped apple
1.5 lb Pork sausage meat
1/4 c Chopped onion
3/4 c Quaker Oats, uncooked (quick or old-fashioned)
1 tbsp Finely-chopped parsley
1/2 c Milk
1 tbsp Shortening or oil

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C).
2
Cut acorn squash in half lengthwise and remove seeds and stringy pulp.
3
Place squash halves cut-side down in a shallow baking pan.
4
Pour a small amount of water into the pan.
5
Bake squash for 30 minutes to soften slightly.
6
While squash bakes, combine sausage meat, oats, salt, chopped apple, onion, parsley, and milk in a large bowl.
7
Mix ingredients thoroughly until well combined.
8
Shape the mixture into 18 small sausage balls.
9
Heat shortening in a large skillet over medium heat.
10
Brown the sausage balls lightly on all sides, then remove from skillet.
11
Remove squash from oven and turn halves cut-side up.
12
Season the inside of each squash half with salt and pepper.
13
Place 3 sausage balls inside each squash half.
14
Return to oven and bake for 40 minutes, or until squash is tender and sausage is cooked through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 30.0kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 7.5g3%
Dietary Fiber 2.1g9%
Sugars 1.0g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Substitutions: For a vegetarian option, use plant-based sausage and substitute milk with a non-dairy alternative. Apples can be swapped for pears for a different flavor profile.

Tip: If the squash is very large, you may need to bake it longer. Check for tenderness by piercing the flesh with a fork.

Variation: Add a sprinkle of brown sugar or maple syrup to the squash before baking for extra sweetness.

Keywords: acorn squash, stuffed squash, pork sausage, apple stuffing, autumn dinner, fall recipe, hearty main, oven baked, comfort food, family meal, savory sweet, oatmeal stuffing, roasted vegetables, american cuisine, potluck dish, easy dinner

Read it online: https://www.chefs-mate.com/recipe/sausage-apple-stuffed-squash-2/