1h 20m$12.64Sausage-Stuffed Acorn Squash
Roasted acorn squash halves filled with savory pork sausage, tart apple, toasted sourdough, onion, and fresh sage. A crisp bread topping and tender squash make this a satisfying fall dinner.
Shopping options
Ground black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper
1%
Olive oil
2 Tablespoon
Filippo Berio Olive Oil
6%
Kosher salt
0.5 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
Sourdough bread
4 Ounce
Private Selection® Sourdough Loaf
25%
Raw mild Italian pork sausage
1 Pound
Bob Evans Original Roll Pork Sausage
100%
Low-sodium chicken broth
0.75 Cup
Pacific Foods Low Sodium Organic Free Range Chicken Broth 32 oz Carton
20%
Yellow onion
1 Each
Kroger® Yellow Onion 3 lb Bag
11%
Fresh sage, finely chopped
1 Tablespoon
Simple Truth Organic® Sage
10%
Granny Smith apple
1 Each
Large Granny Smith Apple - Each
100%
Acorn squash
2 Each
Green Acorn Squash
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Acorn squash-2 each
- Raw mild Italian pork sausage-1 pound
- Granny Smith apple-1 each
- Sourdough bread-4 ounces
- Yellow onion-1 each
- Low-sodium chicken broth-0.75 cups
- Olive oil-2 tablespoons
- Fresh sage-1 tablespoon
- Kosher salt-0.5 teaspoons
- Ground black pepper-0.5 teaspoons
Heat the oven to 400°F, with racks in the upper and lower thirds. Wash your hands. Scrub the squash under running water, rinse the apple and sage, and dry them. Remove any damaged areas. Halve the squash lengthwise and scoop out the seeds and stringy pulp. Peel and dice the onion. Core the apple and cut it into 1/2-inch pieces, leaving the skin on. Cut the bread into 1/2-inch cubes and finely chop 1 tablespoon sage.
Rub the squash’s cut surfaces and cavities with 1 tablespoon olive oil. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, divided among all four halves. Place cut-side down on one baking sheet. Roast on the lower rack for 35–40 minutes, until a knife enters the flesh with slight resistance but the halves still hold their shape.
Use oven mitts when handling the hot baking sheet.
Meanwhile, spread the bread cubes on the second baking sheet. Toast on the upper rack for 8–10 minutes, stirring once, until dry and lightly golden. Remove the bread and leave the oven on.
Use oven mitts when removing the hot baking sheet.
Remove and discard the sausage casings. Wash your hands after handling the raw sausage. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the sausage and onion and cook for 10–12 minutes, breaking the meat into small crumbles and stirring frequently, until the onion is softened and the sausage is browned. Gather some sausage into a mound and check that its center reaches 160°F with the thermometer.
Keep raw sausage and its packaging away from prepared produce and toasted bread; wash hands, utensils, and surfaces after contact.
Clean the thermometer and verify the sausage reaches 160°F at its center.
Spoon off excess rendered fat, leaving about 1 tablespoon in the skillet along with the sausage and onion. Add the apple, sage, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook for 4–5 minutes, stirring occasionally, until the apple begins to soften but retains its shape.
Spoon off rendered fat carefully to avoid hot grease splashes.
Remove the skillet from the heat. Fold in the toasted sourdough and drizzle the chicken broth evenly over the mixture. Toss gently, then let stand for 3 minutes so the bread absorbs the broth. The filling should be moist without liquid pooling in the pan.
Carefully turn the roasted squash halves cut-side up. Divide all the filling evenly among the four cavities, mounding it loosely rather than packing it down.
Handle the hot squash and baking sheet carefully to avoid burns.
Return the filled squash to the oven on the upper rack. Bake for 15–20 minutes, until the squash flesh is fully tender, the exposed bread is crisp and golden, and the center of the filling reaches 165°F. Let stand for 5 minutes before serving.
Use a clean thermometer to verify the filling reaches 165°F at its center without touching the squash rind or baking sheet.
Use oven mitts when handling the hot baking sheet.
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