Stuffed Acorn Squash

Not a recipe I would normally have cooked, my friend Katie recommended this one and I am glad she did.  These stuffed squash were not only lovely to look at but delicious to eat.  My boys loved all the ingredients in them and I thought they were rather easy to make.  (Especially considering how pretty they looked when they were done!)  It was the perfect Fall meal! 

Stuffed Acorn Squash

Recipe adapted from

2 acorn squash

Extra virgin olive oil
salt & pepper
4 sausage links (I used chicken and apple sausage)
2 small apples, peeled and chopped into 1/4″ cubes
2 cups chicken broth, divided
1-6 oz box Stove Top stuffing


Preheat oven to 425 degrees. Pierce acorn squash several times with a knife, then place on a microwave-safe plate and cook for 2 minutes. Cut the squash in half lengthwise, scoop out seeds, then microwave for 1 additional minute.
Lay squash halves on a baking sheet, skin side down, then brush with extra virgin olive oil and season with salt and pepper. Bake for 25-30 minutes, or until a knife inserted into the thickest part of the squash goes in easily.

Meanwhile, if the sausage you bought is already cooked, cut into bite-sized pieces.  If not, remove from casing and brown in a skillet.

Combine apples and sausage in a skillet and cook until hot and apples cook down a bit.  Turn the heat down to medium-low, and continue to cook until apples are soft but not mushy, ~3-4 more minutes. Add up to 1/2 cup chicken broth to keep apples from burning.

In a separate saucepan, bring 1 1/2 cups chicken broth to a boil. Pour in the box of stuffing, stir, then place a lid on top and turn the heat off. Allow the pan to sit for 5 minutes, then fluff stuffing with a fork.
Combine stuffing with sausage & apple mixture then mound onto cooked acorn squash halves. Place under the broiler until stuffing is golden brown on top.

Husband Rating: 6 out of 10


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