Sausage and Apple Stuffed Acorn Squash

Name: Sausage and Apple Stuffed Acorn Squash
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 whole Acorn Squash; 0.5 tsp Black Pepper; 1 tsp Dried Sage; 0.5 tsp Dried Thyme; 1 tbsp Olive Oil; 1 lb Pork Sausage; 0.5 tsp Salt; 2 cups Shredded Green Cabbage; 1 whole Sliced Apples; 2 tbsp Slivered Almonds; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American Sugar-Free Gluten-Free Paleo 🦴Carnivore 🥩

Roasted acorn squash is piled with a sweet-savory mix of browned sausage, tender apple, onion, and cabbage, with toasted almonds adding a nutty crunch. Sage and thyme perfume the filling for a cozy, cold-weather dinner that’s hearty yet balanced. Serve Sausage and Apple Stuffed Acorn Squash on a chilly evening when you want something rustic and satisfying.

Prep10 mins
Cook1 hr
Serves4
DifficultyMedium

1

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2

Cut both acorn squash in half. Use a spoon to scoop out and discard the seeds and fibers. Leave as much squash flesh as possible inside the skins. Arrange the squash halves, cut sides down, in a baking pan with 1/2 inch of water in the bottom.
3

Bake the squash in the preheated oven for 40 minutes.
4

Meanwhile, prepare the filling. Spread the almonds in a single layer on a small baking sheet and toast in the oven until lightly browned, about 5 minutes; remove from the oven and set aside.
5

Heat a large skillet over medium-high heat. Cook and stir the sausage in the hot skillet until browned and crumbly, about 5 minutes. Drain and discard the excess fat.
6

Add olive oil to the same skillet, lower the heat to medium, and cook and stir onion, apple, cabbage, and almonds with the sausage until the vegetables are tender, about 10 minutes. Stir in almonds, sage, and thyme. Season with salt and pepper to taste.
7

Turn the squash cut-side up on the baking pan, and fill the centers with the cabbage mixture.
8

Return to the oven and bake until the filling is hot and the squash is tender and easily pierced with a fork, about 20 minutes more.