Acorn Squash Stuffed with Apples & Sausage

Dedicated to Brian H. and Lisa W.
Acorn Squash Stuffed with Apples & Sausage

1 Acorn Squash
1 Red Delicious, skinned, pitted, diced
1 small Yellow Onion, diced
1/2 lb Sausage
1 Tbsp Maple Syrup
1/4 tsp Caraway Seed, crushed
2 tsp Sage, cut fine
1/2 tsp Nutmeg, ground
1 cup White Bread, crust removed, diced fine
1 Egg
2 Tbsp Butter
Salt & Pepper to taste


  • Preheat the Oven to 400°F.
  • Prepare the Squash: Cut the Acorn Squash in half Vertically. Scoop out the Seeds and stringy tissue using your hands and a spoon. The Squash is rounded, so you may slice a flat surface out of the skin side of the Squash to give it a base, but don’t take too much out.
  • In a skillet, brown the Sausage with the Onion.
  • Remove from the Skillet to a bowl.
  • Mix in the Spices, Maple Syrup, Bread, and Egg using your hands to fully incorporate.
  • Place the Squash in a baking dish, and fill with 1/4″ water, to assist with keeping the Squash moist while baking.
  • Spread the butter along the inside of each half of the Squash.
  • Divide the stuffing into the two halves of the Squash.
  • Cover the Dish with a lid or Aluminum Foil.
  • Bake for about 45 minutes.

Serves 2 people.


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3 CommentsLeave a comment

  1. For Your Enrichment:
    Acorn Squash on FoodistaAcorn Squash

    Similar Recipes on Foodista.
    Stuffed Acorn Squash on FoodistaStuffed Acorn Squash

  2. Could you sub butternut squash for this? Just curious. I get a lot of butternut squash in my CSA, but not many acorn squash.

    • I don’t see any reason why it would not work, not necessarily as big a cavity to stuff, but still doable–the flavors will still come out fine.

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