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.)




  • 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; 35 g total fat; 12 g saturated fat; 4 g polyunsaturated fat; 15 g monounsaturated fat; 128 mg cholesterol; 793 mg sodium. 1554 mg potassium; 44 g carbohydrates; 6 g fiber; 6 g sugar; 20 g protein; 0 g trans fatty acid; 1749 IU vitamin a; 44 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 81 mcg folate; 1 mcg vitamin b12; 222 mg calcium; 4 mg iron;