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Kid-Friendly Stuffed Acorn Squash with Sausage and Apple

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This stuffed acorn squash is a comforting, family-friendly dish that combines savory sausage, sweet apple, and tender squash. It’s quick to prepare, uses simple ingredients, and is sure to please even picky eaters.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound ground breakfast sausage (e.g., Johnsonville or Jimmy Dean)
  • 1 medium apple, diced small (Honeycrisp, Fuji, or Granny Smith)
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1/2 cup cooked rice (white or brown)
  • 1/4 cup dried cranberries (optional)
  • 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
  • 1/4 teaspoon cinnamon
  • 1/4 cup shredded Parmesan cheese (optional)
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Rub cut sides and edges with olive oil, then season with salt and pepper. Place cut-side down on a rimmed baking sheet.
  2. Roast squash for 25-30 minutes until fork-tender. Remove from oven and let cool slightly. Keep oven on.
  3. While squash roasts, heat a medium skillet over medium-high heat. Cook sausage, breaking it up, until browned (5-7 minutes). Add onion and cook 2-3 minutes until softened. Add garlic and cook 30 seconds. Add diced apple and cook 2 minutes.
  4. Remove skillet from heat. Stir in cooked rice, dried cranberries (if using), sage, and cinnamon. Mix well. Season with salt and pepper to taste.
  5. Flip roasted squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly.
  6. Sprinkle Parmesan cheese over tops (if using). Return to oven and bake 10-15 minutes until filling is heated through and cheese is melted and golden. Optionally, broil for 1-2 minutes for a browner top.
  7. Remove from oven, let rest 2-3 minutes. Garnish with fresh parsley. Serve warm.

Notes

For easier cutting, microwave whole squash for 2-3 minutes first. Use leftover rice for best texture. Adjust spice level based on sausage. Can be made ahead: roast squash and prepare filling up to 1 day in advance, then stuff and bake when ready. Freezes well for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage and apple, kid-friendly, fall recipe, comfort food

Find it online: https://lenatable.com/kid-friendly-stuffed-acorn-squash-with-sausage-and-apple/