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.)

Source: Midwest Living


Recipe Summary

15 mins
1 hr 5 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Roast, uncovered, in a 350°F oven for 45 minutes. Remove from oven. Turn squash halves cut side up; set aside.

  • 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.

  • In a small bowl, combine egg and sour cream. Stir sour cream mixture into sausage mixture. Fill squash halves with sausage mixture.

  • Roast, uncovered, in a 350°F oven for 20 to 25 minutes more or until squash is tender. Remove from oven. Sprinkle each with cheese and sage.

Nutrition Facts

545 calories; fat 35g; cholesterol 128mg; saturated fat 12g; carbohydrates 44g; mono fat 15g; poly fat 4g; insoluble fiber 6g; sugars 6g; protein 20g; vitamin a 1749.2IU; vitamin c 43.7mg; thiamin 0.7mg; riboflavin 0.3mg; niacin equivalents 6.5mg; vitamin b6 0.9mg; folate 80.6mcg; vitamin b12 0.9mcg; sodium 793mg; potassium 1554mg; calcium 222.1mg; iron 3.8mg.