Roasted Acorn Squash with Apple-y Sausage | Midwest Living

Roasted Acorn Squash with Apple-y Sausage

Roasted Acorn Squash with Apple-y Sausage

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  • Makes: 4 servings
  • Prep 15 mins
  • Roast 1 hr to 1 hr

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Cheddar, sausage and apple make a sweet-and-savory filling for acorn squash in this satisfying main dish. (Bonus: It's pretty enough to serve guests for a cozy Sunday supper.)


  • 2 medium acorn squash (1 1/2 to 2 pounds each)
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 12 ounces bulk pork sausage
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup chopped celery (1 stalk)
  • 1 cup chopped, firm-sweet apples (such as, Golden Russet, McIntosh, Golden Delicious, Honeycrisp, Braeburn, Ginger Gold, Pink Lady, and/or Cameo) (1 medium)
  • 1 egg, lightly beaten
  • 1/2 cup sour cream
  • 1 ounce white cheddar cheese, shredded (1/4 cup)
  • snipped fresh sage or parsley


  1. Cut squash in half lengthwise from stem end to the blossom end. Using a large spoon, scoop out and discard seeds. Line a 13x9x2-inch baking pan with foil. Brush inside of squash halves with olive oil. Sprinkle with salt and black pepper. Arrange squash halves, cut sides down, in prepared pan.
  2. Roast, uncovered, in a 350 degrees F oven for 45 minutes. Remove from oven. Turn squash halves cut side up; set aside.
  3. Meanwhile, for filling: In a large skillet, cook sausage, onion and celery over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Add apple; cook for 3 minutes more, stirring occasionally. Drain off fat.
  4. In a small bowl, combine egg and sour cream. Stir sour cream mixture into sausage mixture. Fill squash halves with sausage mixture.
  5. Roast, uncovered, in a 350 degrees F oven for 20 to 25 minutes more or until squash is tender. Remove from oven. Sprinkle each with cheese and sage.

Nutrition Facts

(Roasted Acorn Squash with Apple-y Sausage)

Servings Per Recipe 4, calcium (mg) 222, sodium (mg) 793, iron (mg) 4, cal. (kcal) 545, Potassium (mg) 1554, pro. (g) 20, vit. C (mg) 44, carb. (g) 44, Thiamin (mg) 1, Niacin (mg) 7, Fat, total (g) 35, Riboflavin (mg) 0, chol. (mg) 128, sat. fat (g) 12, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 15, Polyunsaturated fat (g) 4, Folate (µg) 81, fiber (g) 6, sugar (g) 6, vit. A (IU) 1749, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1

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