Acorn Squash with Sausage and Apple Stuffing

Acorn Squash with Sausage and Apple Stuffing

My inspiration for this dish came from the news feed of my Facebook page. It was a post from “One Little Project” and they were sharing a “Tasty” video. Normally, I don’t pay attention to this, but for some reason it caught my eye. The acorn squash in the video was a deep green and my squash is a bright orange! I have never prepared this squash before, probably because I thought the vegetable would be tough to cut through and it was!

When preparing this dish, I made modifications to the original recipe. First, you don’t need to add any salt or pepper to the dressing. The sausage is salty and spicy enough; you won’t miss them! Second, I used a half an onion, instead of a whole. Third, two cloves of garlic is plenty. Fourth, I didn’t add any rosemary. Finally, I cut the amount of bread crumbs in half. My husband and I loved this dish. We thought mild tasting squash balanced out the flavorful stuffing. It was a delicious, simple and healthy fall meal!

Acorn Squash with Sausage and Apple Stuffing

Acorn Squash with Sausage and Apple Stuffing


  • 1 acorn squash
  • 1 tablespoon grape seed oil or any high heat oil.
  • Sea salt
  • Freshly ground pepper
  • ½ pound sweet Italian chicken sausage
  • ½ onion, chopped
  • 2 organic celery stalks, chopped
  • 2 garlic cloves, minced
  • ½ organic baking apple (such as honey crisp), chopped
  • ½ cup Italian style bread crumbs
  • Freshly grated Parmesan cheese


  1. Preheat oven to 400 degrees.
  2. Slice off approximately ¼-inch of the top and the bottom of the acorn squash. Then cut it in half. Scoop out the seeds and place on rimmed baking pan lined with foil.
  3. Brush or drizzle with squash with the oil. Season with salt and pepper to taste. Bake for 20 minutes.
  4. Using a large nonstick frying pan over medium heat, break up the sausage into small pieces. Cook meat, until it is slightly brown. Depending upon the fat content of the sausage, you may want to drain the excess fat. Transfer meat to a bowl.
  5. Using the same pan, sauté the onion and the celery over medium heat, until soft. Add garlic and cook for another minute.
  6. Add the apple and cook until it is slightly soft. Add the bread crumbs and mix thoroughly. Cook for a few minutes. Then stuff the 2 acorn halves with the dressing. Depending upon the size of your squash, there may be leftover dressing. Sprinkle with cheese.
  7. Place squash back in oven and bake for another 30 minutes at 400 degrees. Serves 2.

Acorn Squash with Sausage and Apple Stuffing

Acorn Squash with Sausage and Apple Stuffing


Sweet Chicken Italian Sausage Pasta Sauce


This is such a simple pasta sauce that can be made almost anytime, because all the ingredients can kept in the freezer and pantry!

  • 12 ounce package Trader Joe’s Sweet Chicken Italian Sausage*
  • 1 (28 ounce) can organic diced tomatoes
  • 1 medium onion, chopped
  • 1 tablespoon organic extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried organic basil
  • 1 teaspoon dried organic oregano
  • Sea salt
  • Freshly ground pepper
  • 8 ounces dry organic penne pasta
  • Parmesan cheese, grated (optional)
  • Fresh basil, finely shredded (optional)

Remove sausage from its casings and brown in a nonstick frying pan. Drain excess oil and set aside. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until lightly brown. Then add tomatoes, sausage, basil and oregano and simmer for about 45 minutes. Finally, season with salt and pepper to taste.

Boil water in a large pot, add pasta and cook until it is al dente. Serve immediately with pasta sauce. Optional, garnish with Parmesan cheese and shredded basil. Serves 4.

*I use this sausage, because it is lower in fat than Italian pork sausage, has minimal additives and tastes good. If anybody knows of a sausage that is healthier, please let me know. I have tried different brands, but found the chicken sausage cannot be removed from the casings.